Method for prolonging shelf life of fresh-cut fruits and vegetables by treatment of medium-pressure mixed inert gases
An inert gas, shelf-life technology, applied in fruit and vegetable preservation, food preservation, food science, etc., can solve the problems of great influence on fruit and vegetable tissue, and great damage to the quality of fresh-cut fruits and vegetables, so as to reduce evaporation and juice loss, maintain Sensory quality and nutritional value, protection against enzymatic browning
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[0011] Example 1. Pressurizing Fresh Cut Cantaloupe with Mixed Inert Gas
[0012] Pick out cantaloupe raw materials with no rot, uniform color and same maturity, soak them in hypochlorous acid water with a chlorine content of 100-200 mg / L for 3-5 minutes, and then rinse with clean water. The cutting knives and loading containers were treated with a 1% hypochlorite solution for 3 minutes for disinfection, the water on the surface of the cantaloupe was drained, and the internal seeds were manually peeled and removed with a sharp stainless steel blade, and cut into uniform thicknesses of 2 cm. Flake, fresh-cut cantaloupe with an initial respiration intensity of 30mg CO 2 / kg.h, the initial activities of peroxidase (POD) and polyphenol oxide (PPO) were 11.258U / g.min and 25.319U / g.min, respectively. Put the cantaloupe slices into a temperature-controllable high-pressure processing equipment, pour in a mixed inert gas (argon: 50%; nitrogen: 40%; xenon: 10%), pressurize to 20MPa an...
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[0013] Example 2. Pressurizing fresh-cut pineapples with mixed inert gas
[0014] The harvested pineapples were stored in a refrigerator at 5°C before processing. Choose seven mature, non-rotten and uniform raw materials, soak them in hypochlorous acid water with a chlorine content of 100-200 mg / L for 3-5 minutes, and then rinse with clean water. The cutting knives and loading containers were treated with 1% hypochlorite solution for 3 min for disinfection, the water on the surface of the pineapple was drained, and the cutting knives and loading containers were treated with 1% hypochlorite solution for 5 min For sterilization, use a sharp stainless steel cylinder specially designed for peeling pineapples, remove the skin and head of the pineapple, then cut the fruit into round slices about 3cm thick, macaroni and cut into four slices. Fresh-cut pineapples have an initial respiratory intensity of 40 mg CO 2 / kg.h, the initial activities of peroxidase (POD) and polyphenol oxid...
Example Embodiment
[0015] Example 3. Pressurizing fresh-cut carrots with mixed inert gas
[0016] Pick out carrots that are not rotten and have a uniform size, soak them in hypochlorous acid water with a chlorine content of 100-200 mg / L for 3-5 minutes, and then rinse with clean water. The cutting knives and loading containers were treated with 1% hypochlorite solution for 3 min for sterilization, the outer epidermis was manually removed with a sharp stainless steel blade, and sliced radially into 1-1.5 cm thick slices. The initial respiratory intensity was 30 mg CO 2 / kg.h, the initial activities of peroxidase (POD) and polyphenol oxide (PPO) were 9.374 U / g.min and 18.682 U / g.min, respectively. Put the carrot slices into a temperature-controlled high-pressure processing equipment, pass in a mixed inert gas (argon: 50%; nitrogen: 30%; xenon: 20%), pressurize to 25MPa for 50 minutes, and install immediately after removing the pressure. Heat-sealed in a ziplock bag. Store at room temperature...
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