Energy-saving multifunctional cold-heat pretreatment device for fruits and vegetables before storage

Abstract

The invention discloses an energy-saving multifunctional cold-heat pretreatment device for fruits and vegetables before storage. A water temperature treatment chamber is connected with a fruit and vegetable pretreatment chamber to form an integral water tank, and a partition board with through holes and a filter screen are arranged between the two chambers. A fruit and vegetable basket is placed in the pretreatment chamber, a spiral tubular heat exchanger is placed in the water temperature treatment chamber, and circulating cold water or hot water enters the fruit and vegetable pretreatment chamber from the lower part in a parallel mode through a water pump. The return water is subjected to heat re-exchange through the filter screen, the partition board and the spiral tubular heat exchanger and then returns to the water pump. The device integrates pre-cooling, cold shock and hot shock treatment of the fruits and the vegetables, and saves running energy consumption when the treatment of the fruits and the vegetables is finished; and compared with air, the water serving as a treatment medium has high heat exchange efficiency, can inhibit drying loss during the pretreatment of the fruits and the vegetables, and has cleaning effects on the fruits and the vegetables. A control system can timely adjust the running parameters of the system according to the change of working conditions so as to avoid cold injury of the fruits and the vegetables caused by over-low water temperature and hot injury of the fruits and the vegetables caused by over-high water temperature.

Description

technical field [0001] The invention belongs to fruit and vegetable cold storage and preservation technology, in particular to a pretreatment device for fruits and vegetables or fresh goods before storage. Background technique [0002] At present, with the attention to health and environmental issues, people have higher and higher requirements for the quality of fruits and vegetables. Because the chemicals left in chemical preservation cause certain pollution to fruits and vegetables, this preservation method is limited to a large extent. In contrast, physical preservation is more and more accepted by people for its non-pollution and non-toxic characteristics. The physical preservation of fruits and vegetables usually requires a certain way of pretreatment before storage, mainly including: pre-cooling, cold shock, and heat shock treatment of fruits and vegetables. [0003] Fruit and vegetable pre-cooling refers to quickly lowering the temperature of fruits and vegetables t...

AI Technical Summary

Problems solved by technology

Due to the pollution of fruits and vegetables caused by the residual chemicals o

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