33results about How to "Maintain commodity value" patented technology

The invention discloses a temperature and humidity control system and method of a fruit and vegetable fresh-keeping showcase. The system comprises a master control module, a signal acquisition module and an actuating mechanism, wherein the signal acquisition module and the actuating mechanism are connected with the master control module. The signal acquisition module comprises a temperature sensor and a humidity sensor. The actuating mechanism comprises a refrigerating unit and a humidifying device. All parts of the signal acquisition module are connected with the master control module through all channels in a digital control analog electronic switch CD4051. Through the temperature and humidity control system, the two parameters including temperature and humidity of the fruit and vegetable fresh-keeping showcase can be controlled, the environment temperature and the relative humidity of the fruit and vegetable fresh-keeping showcase can be kept within a set range, and thus the shelf life for sales of fruits and vegetables is effectively prolonged, and the commodity value of the fruits and vegetables is kept. According to the system, the humidity control quantity is obtained through a fuzzy PID control calculation method, and thus the system has the advantages of being high in control accuracy, stability and reliability.

The invention discloses a safe and environment-friendly vegetable preservative. The preservative comprises a core material and a capsule wall covering the core material, wherein the capsule wall is prepared from raw materials including gelatin, carboxymethyl cellulose and a curing agent; the core material is compound essential oil prepared from components as follows: 30%-40% of mint essential oil, 20%-30% of cinnamon essential oil, 20%-30% of clove essential oil, 5%-10% of citronella essential oil and 5%-10% of chili essential oil. The invention further discloses a preparation method of the safe and environment-friendly vegetable preservative. The compound essential oil prepared from the mint essential oil, the cinnamon essential oil, the clove essential oil, the citronella essential oil and the chili essential oil is adopted as the core material, the microcapsule preservative is prepared with a compound gel technology, the preservative is safe, environment-friendly and low in cost, the preservation time of vegetables is effectively prolonged, preparation is simple and easy to control, and the actual production requirement is met.

The invention relates to a liquid nitrogen quick-freezing fresh-keeping method for fresh bamboo shoots. The liquid nitrogen quick-freezing fresh-keeping method can maintain the quality and nutrition of the bamboo shoots and enable the unfrozen bamboo shoots to be good in texture; the method comprises the following steps of firstly, performing coating treatment on cuts of the fresh bamboo shoots to inhibit the intensity of main respiration-wound respiration after the bamboo shoots are picked, thereby weakening the metabolic consumption of bamboo shoot somatic cells and reducing the loss of water through the cuts; the lignification degree of the bamboo shoots is slowed down, the color change at the cuts is reduced, the too fast propagation of microorganisms at the cuts is inhibited, and the microorganisms are prevented from invading from the cuts, so that the reduction of the nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is reduced, and the nutritional value and the commodity value of the bamboo shoots can be furthest maintained; and intermittent ultrasonic treatment is performed on the fresh bamboo shoots, so that a coating substance can form a film on the surface of the cut more easily, and the fresh bamboo shoots are prevented from being eroded by microorganisms and nutrients are prevented from being decomposed and utilized by the microorganisms.

The invention provides a plastic sheet with a bending grid line, a grid line knife used for the plastic sheet and a packaging container. According to the invention, the rebound resilience of the plastic sheet, which is bent along the bending grid line, is not reduced, and the plastic sheet with the bending grid line having good bending performance and bending intensity can be obtained. The bending grid line is attached to the plastic sheet via the grid line knife, and the grid line knife is formed by arranging a concave knife part on a top surface at the front end. The concave knife part is extended along a direction, which tilts a specific angle toward the attachment direction of the bending grid line, and a convex part of the bending grid line is protruded from the surface of a bottom part of a bending section, and is extended and arranged along the direction, which tilts a specific angle toward the attachment direction of the bending grid line.

The invention provides a vegetable fresh-keeping method, which comprises the following steps: (1) preparation of a pre-cooling medium: adding inorganic salt to water, uniformly stirring to obtain a brine mixture, cooling the prepared brine mixture, and performing crystallization and precipitate on water from a solution to form fine spherical ice crystals, and then adding water to the fine spherical ice crystals to obtain flowable ice which is the pre-cooling medium; (2) vegetable cartonning: placing the vegetables in a box having holes; (3) vegetable processing: pouring the pre-cooling mediumprepared in step (1) into the box of step (2), performing pre-cooling treatment and performing standing for 5-10 min, filtering out excess water in the box, and sealing the box; and (4) for the vegetables that need to be stored, placing the vegetable box treated in step (3) directly in a zero-DEG C storage house to prolong the storage and preservation time of the vegetables; for the vegetables to-be-transported, coating the boxes sealed in step (3) with a heat preservation, transporting the boxes, and opening the boxes at the destination after arrival, which can prolong the transportation andpreservation time of the vegetables.

The invention discloses a method for maintaining color of half-dried type lichee during room-temperature shelf life at places without cold storage condition, and belongs to the technical field of preservation of dried fruits. After three-year time, the applicant researches the storage factors of the half-dried type lichee and provides the technical scheme of the method. The half-dried type lichee is stored at room-temperature environment of which the relative humidity is 84-90%, at this moment, the non-enzymatic browning rate of the half-dried type lichee is the lowest, maintaining of the color of the half-dried type dried lichee is facilitated, prolonging of the room-temperature shelf life of the half-dried type lichee is facilitated, and the commodity value of products can be well maintained. In addition, the method disclosed by the invention has important actual significance for the room-temperature sale process of the half-dried type lichee at the places without cold storage condition.

The present invention relates to a large scale movable green food barn drying system which is composed of a barn green ozone processing machine 1, a barn special aerofoil ventilator 7, an automatic control electrical heater 6, a solid average ventilate drying equipment and an automatization control system. In existing barn condition, during the whole process from begin putting the high moisture food into the barn till filling the barn full, the plasmas which mainly includes drying medium (natural air or heated air) and ozone are solid changed by ventilating net and uniformly pass through the high moisture food layer in whole barn, realize low temperature slow speed heat and wet exchange and restrain the growth of microorganism. The drying system will not damage food grain, and can keep the original quality, edible quality and reproducing quality for food, and ensure the storage stability for the food after dryness.