Method for reducing organophosphorus pesticide in fruit vegetable juice
A technology of organophosphorus pesticides and fruit and vegetable juices, which is applied in the field of food safety to achieve the effect of avoiding adverse effects and reducing residual concentrations
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Embodiment 1
[0014] A method for reducing organophosphorus pesticide residues in fruit and vegetable juice, the method is applied to process apple juice, and the following steps are adopted:
[0015] (1) add 1L of apple juice to be processed in the processing chamber;
[0016] (2) Turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 10°C, and pre-cool the apple juice to be processed by circulation for 8min;
[0017] (3) Set the ultrasonic processing power to 100W, set the temperature of the constant temperature circulator to 30°C, cool the apple juice in a cycle, start the ultrasonic device, and start the ultrasonic treatment;
[0018] (4) ultrasonically treating for 60min to obtain treated apple juice.
[0019] The organophosphorus pesticides include diazinon, chlorpyrifos and malathion.
[0020] In order to avoid the deterioration of the apple juice quality caused by the temperature increase in the ultrasonic treatment process, t...
Embodiment 2
[0026] A method for reducing organophosphorus pesticide residues in fruit and vegetable juice, applying the method to process carrot juice, and adopting the following steps:
[0027] (1) in processing chamber, add carrot juice 200ml to be processed;
[0028] (2) turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 15 ℃, and carry out circulating precooling for 5min of carrot juice to be processed;
[0029] (3) Set the ultrasonic treatment power to 300W, and set the temperature of the constant temperature circulator to be 15° C. to circulate and cool the carrot juice, start the ultrasonic device, and start the ultrasonic treatment;
[0030] (4) ultrasonically treated for 90min to obtain treated carrot juice.
[0031] The organophosphorus pesticides include diazinon, chlorpyrifos and malathion.
[0032] In order to avoid the decline of the carrot juice quality caused by the temperature increase in the ultrasonic treatmen...
Embodiment 3
[0038] A method for reducing organophosphorus pesticide residues in fruit and vegetable juice, applying the method to process celery juice, and adopting the following steps:
[0039] (1) add celery juice 750mL to be treated in the container;
[0040] (2) Turn on the constant temperature circulator, set the temperature of the constant temperature circulator to be 5°C, and pre-cool the celery juice for 10 minutes in a cycle;
[0041] (3) Set the ultrasonic processing power to 500W, set the temperature of the constant temperature circulator to be 25°C, cool the celery juice by circulation, start the ultrasonic device, and start the ultrasonic treatment;
[0042] (4) ultrasonically treating for 120min to obtain the treated celery juice.
[0043] The organophosphorus pesticides include diazinon, chlorpyrifos and malathion.
[0044] In order to avoid the decline of the quality of celery juice caused by the temperature increase during the ultrasonic treatment, the processed celery ...
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