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Utilization of freezing point of red bayberry

A freezing point and bayberry technology, applied in the field of bayberry freezing point utilization, can solve problems such as inability to be effectively developed and utilized, and achieve the effects of strong practicability, realizing storage value-added, and eliminating the interference of buffer value.

Inactive Publication Date: 2013-04-24
鲍雨林 +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] Throughout the historical data, the predecessors used 0°C as the freezing point of red bayberry. In fact, red bayberry contains dry matter, and its ice cannot be equal to the freezing point of water (liquid). What is the freezing point of red bayberry? It has not been reported so far, and it cannot be effectively developed and utilized.

Method used

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  • Utilization of freezing point of red bayberry
  • Utilization of freezing point of red bayberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Embodiment 1, program cooling

[0060] Transport batches of red bayberries just picked to the cold storage, and spread them in a storage box with a height of 8 to 10 cm (the length and width depend on the shelf), with ventilation holes on the frame and bottom, and control the thickness of the bayberry spread at 6 cm Within a single layer arrangement, under normal temperature conditions, use the exhaust fan to blow the air for 2 hours, remove part of the field heat and surface water, and put it into the warehouse. Stack the storage boxes in a single layer or in the shape of "pin" on the pre-prepared multi-layer shelves , Leave a gap of 15-30 cm around, on the ground, on the upper and lower floors, and between frames to ensure that cold air enters the gap between the bayberry. Manually open the cold storage, set the temperature of the cold storage at 4°C to 6°C for the first time, and last for 4 hours, and set the temperature of the cold storage at 0°C to 3.0°C for the se...

Embodiment 2

[0061] Embodiment 2, red bayberry dry matter content determination

[0062] Choose 5 boxes in the four corners and the middle of the cold storage, randomly select 10 representative red bayberries from each box, and count 50 samples. Use a balance to weigh the sample weight, and the unit of g is accurate to two digits below the decimal point. Round fifty. Put the sample bayberry in an oven at 60°C to 80°C to dry, weigh the bayberry after drying, record the result, put it in the oven for 10 minutes, take it out and weigh it. When the weighed out weight is small, it means that the red bayberry has not been completely dehydrated. Continue to bake for another 10 minutes and weigh until the weighed out weight is equal to the last weight, which means that the red bayberry has been completely dehydrated. Measure the dry matter weight of these 50 red bayberry to be 17.5g, confirm that the dry matter content of this batch of red bayberry is 17.5g.

Embodiment 3

[0063] Embodiment 3, red bayberry theoretical freezing point calculation

[0064] The dry matter content of this batch of red bayberry measured according to embodiment 2 is 17.5g, and by formula 1. calculation, 17.5 * -0.1 ℃=-1.75 ℃, promptly the theoretical freezing point of this batch of red bayberry is-1.75 ℃.

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Abstract

A utilization method of freezing point of red bayberry belongs to the technical field of storage and preservation of agricultural products, and in particular relates to a storage and fresh-keeping method for red bayberry fruits. The method is characterized in that the method based on years of fruit storage practice determines structure and type of a storage refrigerator, and obtains a simple method comprising installation of an compressor and automatic temperature control equipment, determination of dry matter content of red bayberry, calculation of a theoretical freezing point value, calculation of warehouse buffer value and safety coefficient, utilization of freezing point, warehouse temperature setting and artificial temperature control, and characteristics of cold air blast operation and automatic temperature control. According to utilization of freezing point of red bayberry, red bayberry is placed in the lowest bearable temperature to extend storage and fresh-keeping time and market supply period of fruits, increase the added value and ease market pressure in busy season and difficulty for farmers to sell fruits.

Description

technical field [0001] The invention belongs to the technical field of storage and preservation of agricultural products, and relates to a method for utilizing the freezing point of red bayberry. Background technique [0002] my country's written records of waxberry cultivation has a history of more than 2,000 years. Through long-term artificial selection, variety naming and identification, and cultivation technology research, waxberry has been cultivated into a unique advantageous industry in my country. There is no large-scale commercial production of waxberry abroad, and there is no See the report on the research results of bayberry breeding, cultivation and storage and preservation technology. Although my country's waxberry cultivation history is very long, the storage and preservation of fruits did not attract the attention of the scientific and technological circles until the middle and late 1980s. After more than ten years of research, two major achievements have been ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/00A23B7/04G01N5/04
Inventor 鲍雨林鲍竞渊鲍永舟
Owner 鲍雨林
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