Quick pre-cooling process for solanberry vegetables

Abstract

The invention discloses a quick pre-cooling process for solanberry vegetables. The process comprises the following steps of: turning on an air cooler in a pre-cooling chamber, and reducing the temperature of the pre-cooling chamber to the environmental temperature between 6 and 8 DEG C for initial pre-cooling; loading the picked solanberry vegetables to turnover baskets, then sequentially piling the turnover baskets on trays, conveying the turnover baskets to the pre-cooling chamber, and covering the turnover baskets above and in the back of the trays by using straw mat covers after all the trays are placed according to the set sequence; starting an exhaust fan for exhausting hot air to perform pre-cooling, wherein stage-by-stage variable temperature pre-cooling is executed in the pre-cooling process, cold air for pre-cooling enters from pores of the turnover baskets on two sides of a stockpile, and the initial pre-cooling temperature range is 6 to 8 DEG C; and when the average temperature of the solanberry vegetables reaches 18 to 20 DEG C, reducing the pre-cooling temperature to 4 DEG C till the pre-cooling is ended. By adopting the process, the pre-cooling speed is high, the treatment quantity of one-off pre-cooled vegetables is high, and the fresh-keeping period of pre-cooled color pepper in a cold store is long and can reach about 2.5 months.

Description

technical field [0001] The invention relates to a vegetable storage (fresh preservation) method in agricultural products, in particular to a rapid precooling process suitable for solanaceous vegetables. Background technique [0002] Vegetables have high respiration rate and evapotranspiration rate and are highly perishable, and vegetables will accumulate a large amount of field heat and respiration heat after harvesting, which will accelerate the above physiological phenomena and accelerate product aging and deterioration. Colored peppers are rich in nutrients, rich in various vitamins and carbohydrates, and contain the antioxidant capsaicin. It is precisely because of the nutrient-rich characteristics of colored peppers that they have a strong respiration during storage, and the nutrients are decomposed quickly and easily. infected by microorganisms. This requires certain methods and measures to reduce the temperature of the harvested vegetables as soon as possible, and p...

AI Technical Summary

Problems solved by technology

[0003] (1) The cold air is scattered, and the pre-cooling speed of the product is slow. Generally, it takes 20 to 100 hours for pre-cooling;

[0004] (2) Cold storage pre-cooling requires a large cold storage space;

[0005] (3) A large amount of moisture loss in pre-cooled products;

[0006] (4) The pre-cooling process is uncontrollable;

[0007] (5) As the vegetables cannot reach their storage temperature for a long time during the pre-cooling process, the respiration of the vegetables cannot be effectively reduced in time during the pre-cooling process, resulting in the continuous decomposition of nutrients, and finally the storage of vegetables and fruits. Nutrient content is much lower than that of fresh vegetables and fruits

[0008] (6) The vacuum precooling method is not suitable for the precooling of peppers, especially colored peppers

Because, during vacuum precooling, if the degree of vacuum is not high, the advantages of vacuum precooling are not obvious; Accelerated spoilage of vegetables due to microbial infection

[0009] (7) The current differential pressure pre-cooling adopts one-stage constant temperature cooling, which is not suitable for solanaceous vegetables such as bell peppers and tomatoes, because if the pre-cooling temperature is high, the pre-cooling speed is small and the pre-cooling time is relatively long. If the pre-cooling temperature is low, it will lead to the problem of short shelf life of low-temperature fresh-keeping such as pre-cooled peppers.