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Method for prolonging preservation period of fresh konjak

A technology of fresh konjac and preservation period, which is applied in the direction of preservation of fruits/vegetables through radiation/electrical treatment, which can solve the problem of high cost and achieve the effect of long natural preservation period and low preservation cost

Inactive Publication Date: 2011-09-07
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no other way to solve the problem except for the low-temperature refrigeration method with high cost.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] 1000kg of commercial fresh konjac with a unit weight of 0.5kg~1kg was dug up at the end of October of that year, and Co 60 Radiation, the dose is 10Gy, after which it is naturally stored at room temperature, and the storage period is up to 1 year, achieving the purpose of annual supply of raw materials.

Embodiment 2

[0011] At the end of November that year, 2000kg of commercial fresh konjac with a single weight of 1kg~2kg was collected, and Co 60 Radiation, the dose is 15Gy, after which it is naturally stored at room temperature, and the storage period is up to 1 year, achieving the purpose of annual supply of raw materials.

Embodiment 3

[0013] 5000kg of commercial fresh konjac with a unit weight of 2kg~3kg was dug up at the end of December of that year, and Co 60 Radiation with a dose of 20Gy, followed by natural storage at room temperature, with a storage period of one year to achieve the purpose of annual supply of raw materials.

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PUM

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Abstract

The invention discloses a method for prolonging preservation period of fresh konjak, comprising the following steps: carrying out Co60 radiation on dug fresh konjak, wherein the dosage is 10-20Gy; and naturally preserving at room temperature. The preservation period of the konjak processed by the method provided by the invention is longer than that of the konjak preserved naturally by a processing factory; and the preservation period can achieve one year, and the internal components of the fresh konjak are maintained to change slightly, and the purpose that the raw materials are supplied around the year is achieved. In the method, the radiation is adopted to prolong the preservation period of the fresh konjak, and a low-temperature refrigerating manner with higher expense is avoided.

Description

technical field [0001] The invention relates to the technical field of crop storage and processing, in particular to a method for prolonging the shelf life of fresh konjac. Background technique [0002] Konjac (Amorphophallus konjac) is a perennial herbaceous plant belonging to the genus Amorphophallus blume of the family Araceae, also known as konjac. Konjac is a characteristic industry with obvious resource advantages and good prospects for industrial development in the mountainous areas of southwest my country. It is planted in mountainous areas above 700 meters. The industrial chain of production, processing and sales has been formed, which is an important source of income increase for farmers in mountainous areas. The development of konjac planting is of great significance to poverty alleviation, environmental protection, and accelerating the development of the central and western regions. Under normal circumstances, the processing period of fresh konjac is about 3 mo...

Claims

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Application Information

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IPC IPC(8): A23B7/015
Inventor 刘海利张盛林牛义王启军廖学雷刘红艳
Owner SOUTHWEST UNIVERSITY
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