113results about How to "Inhibition of decay" patented technology

An improved cooling system for a turbo charged internal combustion engine is disclosed. A conduit connects a pressurizing engine air intake to the cooling system to raise the pressure in the cooling system thereby enabling an increase of the maximum temperature which coolant in the cooling system can reach. An electronically controlled valve selectively places the expansion tank in communication with the pressurizing engine air intake to maintain a desired pressure in the tank and to prevent back flow of fluid into the engine air intake.

The invention discloses application of polyhexamethylene guanidine in citrus sour rot prevention and treatment, and a citrus antistaling agent containing polyhexamethylene guanidine. The citrus antistaling agent containing polyhexamethylene guanidine comprises: by mass, 0.05 to 0.6% of polyhexamethylene guanidine, 0.05 to 0.2% one or more of imidazole bactericides and benzimidazole bactericides, 0.02 to 0.15% of a polyoxyethylene ether or a quaternary ammonium salt emulsifier, and the balance water. The citrus antistaling agent containing polyhexamethylene guanidine can obviously inhibit decomposition of citrus fruits such as sugar orange fruits and the like in storage, and especially, can inhibit sour rot. If sugar orange fruits treated by the citrus antistaling agent containing polyhexamethylene guanidine is stored at a normal temperature of 15 to 25 DEG C for 40 days, a sour rot incidence of the sugar orange fruits is below 15.4%, wherein a sour rot incidence of a control group is 76%. Therefore, the citrus antistaling agent containing polyhexamethylene guanidine obviously reduces a sour rot incidence of Citrus reticulate Blanco, and greatly improves citrus economic values.

The invention provides a preserving agent for litchi and a preparation method of the preserving agent for litchi and relates to the technical field of vegetable and fruit preservation. The preserving agent comprises the following raw materials in percentages by weight: 0.5-1.2% of traditional Chinese medicine extract solution, 0.2-0.5% of sucrose ester, 0.3-0.5% of sodium chloride, 0.5-0.8% of konjak glucomannan, 0.2-0.3% of nanometer TiO2 and water accounting for all the rest percentages; the traditional Chinese medicine extract solution comprises the following raw materials in parts by weight: 5-10 parts of pumpkin seeds, 3-6 parts of pseudolaricis, 3-6 parts of radix gentianae, 2-5 parts of aloes, 2-5 parts of Chinese honey locusts and 2-5 parts of ulmus macrocarpa hance. The Chinese herbal medicines are used as raw materials of the preserving agent; the Chinese herbal medicines are used as antimicrobial substances, the konjak glucomannan is used as film-forming substance, the sucrose ester is used as emulsifier, the sodium chloride is used for sterilizing and color-protecting and the nanometer material is used as excipient, so that the preserving agent for litchi is obtained. The preserving agent for litchi is capable of preventing litchi from browning and rotting, so that commodity rate of the litchi is raised.

The invention discloses a compound preservative and a preparation method for extending the storing time of loquat fruit, which comprises the following steps: 1) adding 9-15g nanometer calcium carbonate into 1L water with a temperature of 70-90 DEG C, mixing evenly and heat insulating, and then adding in 1.5-4.5g sodium stearate, water bath heat treating for 20-40min for modification; 2) heating and dissolving 300-450g chitosan in 29L water, and then mixing evenly with the solution in step 1). The compound preservative of the invention can effectively inhibit the browning and spoilage of loquat fruit, maintain the good fruit rate of loquat fruit, improve the editable quality and commercial value of loquat fruit and extend the storage period. The preparation method of the invention is characterized by simplicity, high efficiency and utility, which is suitable for large scale commercial application and has broad application prospect.

The invention relates to the field of wood modification treatment of wood floors, and particularly relates to a wood reinforcement modification treatment agent for an outdoor wood floor. The wood reinforcement modification treatment agent is prepared from the following raw materials in parts by weight: 10-12 parts by weight of silicone acrylic emulsion with a solid content of 50 percent, 4-5 parts by weight of 5-aminolevulinic acid, 12-15 parts by weight of tartaric acid, 0.01-0.02 part by weight of capsaicine, 1-2 parts by weight of azedarach, 15-18 parts by weight of white wine, 10-12 parts by weight of furfuryl alcohol, 25-28 parts by weight of urea, 4-5 parts by weight of borax, 5-6 parts by weight of polyether modified silicone oil, 2-3 parts by weight of sodium dodecyl benzene sulfonate, 350-380 parts by weight of water and 6-8 parts by weight of additive. According to the modification agent prepared by adopting the invention, active ingredients in the azedarach are simply and efficiently extracted, and raw materials such as the silicone acrylic emulsion, the furfuryl alcohol and the capsaicine are introduced, so that the prepared modification treatment agent is adsorbed and combined with wood fibers after penetrating into the wood, thus the mechanical property is improved, the size stability is good, the compressive strength is improved, the dewatering and the moisture resistance are prevented, the weather and ageing resistance are resisted, and microorganisms are difficult to propagate; the wood reinforcement modification treatment agent is especially suitable for making a wood floor for an outdoor environment, is more durable, and is strong in market competitiveness.

The invention relates to the field of fruit and vegetable preservation and in particular relates to a biological preservation method for blueberry fruits. The method mainly comprises the steps of fumigating pre-cooled blueberries by jasmonic acid methyl ester. The method can be used for improving the resistance of the blueberry fruits, effectively preventing the rot of the fruits and prolonging the storage period of the fruits, is safe and efficient, and meets the food safety requirements; moreover, the blueberry fruits do not contain any preservative or chemical residues.

The invention provides a fresh keeping agent, a preparation method thereof, and the application of the fresh keeping agent in fresh keeping treatment of dishcloth gourds. The fresh keeping agent comprises chitosan, L-cysteine, cinnamic aldehyde and water, and the pH of the fresh keeping agent is 5.6-6.5. The chitosan can form semipermeable membranes on the surfaces of the dishcloth gourds, so that restraining the loss of water on the cuticle of the dishcloth gourds is facilitated, and the depletion of substances in the dishcloth gourds is delayed; the L-cysteine is beneficial to protecting the color of the cuticle of the dishcloth gourd, restraining the oxygenolysis of cuticle chlorophyll and avoiding generating black spots; the cinnamic aldehyde is beneficial to restraining the dishcloth gourds from infecting pathogenic bacteria microorganisms during storage and restraining the dishcloth gourds from being decomposed; the chitosan, the L-cysteine and the cinnamic aldehyde all contain functional groups which are easy to form hydrogen bonds, so that when synergistic effects of the chitosan, the L-cysteine and the cinnamic aldehyde are exerted, improving the compactability, the inoxidizability and the bacteriocidal property of the semipermeable membranes formed on the surfaces of the dishcloth gourds by the chitosan is facilitated. The pH is controlled within the range, which is close to the autologous pH of the dishcloth gourds, so that further improving the fresh keeping effect of the fresh keeping agent is facilitated.

The invention relates to a hyperoxic modified atmosphere packaging method for fresh-cut lotus roots, which belongs to a field of fruit and vegetable preserving and storing technique, which is characterized in that the fresh lotus roots being selected and cleaned are dipped in an NaClO solution and then removed the pedicels after being dried by dripping, cut off against the node and cut crossly into slices; the cut lotus slices are dipped in a preservative solution comprising Vc, calcium propionate, cysteine and water, and placed in a packing tray after being dried with air and then filled into configuration air, encased with high barrier composite membrane and stored in a temperature of 0-5 DEG C. The invention aims at solving the problem that the fresh-cut lotus roots after cutting process are easy to brown, rot and degrade the quality during storing and transporting, and can effectively inhibit the spoilage and the reduction of Vc content of the fresh-cut lotus roots, keep good color of the product, ensure the product editable safety and remarkably prolong the shelf life of the product.

The invention discloses an antibacterial plastic bag and a preparation method thereof, and relates to the technical field of plastic product manufacture. According to a formula, the antibacterial plastic bag is made of raw materials including, by weight, 100 parts of polyethylene, 0.4-0.8 part of inorganic antibacterial agents and 0.2-0.4 part of anticorrosive agents. The preparation method mainly includes the steps: uniformly mixing the inorganic antibacterial agents, the anticorrosive agents and appropriate polyethylene plastic particles, and extruding and granulating the raw materials to obtain polyethylene plastic particles with antibacterial and anticorrosive functions; uniformly mixing the polyethylene plastic particles with the antibacterial and anticorrosive functions and common polyethylene plastic particles, and blowing a film on an extruder; finally, cutting the plastic film and pressing the plastic film into plastic bags with various specifications. The antibacterial plastic bag can solve the problems that garbage placed in a plastic garbage bag is rotted and fermented, and environmental quality is affected.

The invention discloses a preparation method of a bentonite-based mango preservative. The components and the weight ratio of the materials are as follows: bentonite:citric acid:distilled water equals to 5-20:0.5-1.0:150-300. The bentonite-based mango preservative is used for filmed preservation of mangos and can remarkably restrain the peels of the mangos from turning yellow and the fruits from decaying, reduce the loss of water, restrain the propagation of micro-organisms and maintain high hardness and Vc content of the fruits; and simultaneously, a bentonite film delays the respiratory peak, and prevents the accumulation of sugar and the decomposition of acid, thus delaying the after-ripening process of the mangos. The bentonite-based mango preservative is simple in preparation technology, low in production cost and non-toxic and safe and conforms to the environment-friendly concept.

The invention relates to a small-package controlled atmosphere preservation method of sweet cherries. The small-package controlled atmosphere preservation method comprises the following steps: in the morning of sunny days, picking sweet cherries which have mid-late maturity varieties, have no mechanical loss and rot, and have uniform color and luster; storing at 25 DEG C for 5 days; determining the rot rate, color difference and hardness of the sweet cherries before and after storage; taking the sweet cherry variety with the change of three indexes, which is less than 10%, as a small-package controlled atmosphere preservation variety; in the morning of sunny days, picking the sweet cherries and keeping stems of the sweet cherries; selecting the sweet cherries with uniform color and luster and eliminating the sweet cherries with the mechanical loss and rot; putting the sweet cherries into pre-cooling air drying equipment, washing the sweet cherries with cold water and pre-cooling the sweet cherries to 2-7 DEG C; drying the sweet cherries with air until no water is remained and immediately carrying out the next step; taking 200g of the sweet cherries which are dried with the air and putting the sweet cherries into a polypropylene package box which is internally padded with water absorption paper; packaging the box by using a controlled atmosphere packaging machine, wherein the volume percent of mixed gas in the packaged polypropylene package box is as follows: 3%-7% of O2, 10%-20% of CO2 and the balance of nitrogen gas; and putting the sweet cherries subjected to controlled atmosphere packaging into a refrigeration house at a temperature ranging from -1 DEG C to 1 DEG C and storing.

The invention discloses a method for storing and preserving red bayberries. The method comprises the following steps of: picking red bayberry fruits which are eighty to ninety percent mature, are not mechanically damaged and are not damaged by plant diseases and insect pests in fine days, and precooling the red bayberry fruits; uniformly spraying ethanol solution of sorbic acid on the surfaces ofthe precooled red bayberry fruits, wherein the concentration of the sorbic acid in the ethanol solution of the sorbic acid is 0.5 to 2g/100mL, and 5 to 10mL of the ethanol solution of the sorbic acidis used for each kilogram of red bayberry fruits; and directly packaging the red bayberry fruits by using cartons or putting the red bayberry fruits into perforated plastic boxes and packaging by using the cartons, and storing. By the method, the rot of the red bayberry fruits can be effectively inhibited and the quality of the fruits can be maintained. After the red bayberry fruits are stored and preserved by the method, the fruits can still keep the original quality after being stored for one month, and the healthy fruit rate is over 95 percent; and the method is high in safety and convenient to use.

The invention discloses suspoemulsion. The suspoemulsion is prepared from active ingredients including, by weight, 1-5% of prochloraz, 1-5% of iprodione and 0.01-2% of plant growth regulator, and the balance auxiliary components which are allowed to be used in pesticide and can be accepted and water. The plant growth regulator is at least one of thidiazuron, naphthylacetic acid, sodium alpha- naphthaleneacetate, potassium alpha- naphthaleneacetate, benzyl aminopurine and brassinolide.

A high-oxygen antistaling packing technique for red bayberry includes such steps as choosing fresh red bayberry, precooling, loading them in antistaling bags made of air-tight composite film, filling high-purity (100%) O2 and sealing. Its antistaling time can reach more than 9 days.

The invention discloses a method for prolonging the storage period of figs by using controlled atmosphere. The method for prolonging the storage period of figs by using controlled atmosphere packaging is characterized in that healthy, damage-free, pest-free and eight-mature figs are pre-cooled, and then are stored in a cold store with controlled atmosphere environment with the oxygen concentration of 3-5% and the carbon dioxide concentration of 19-21%. The high-carbon dioxide and low-oxygen controlled atmosphere packaging and storage of the figs can reduce the breathing intensity of fruits, inhibit decaying of the fruits and maintain the hardness and the original color of the fruits, and can also alleviate nutrition loss and maintain good quality characteristics.