Quick pre-cooling process for solanberry vegetables
A technology for solanaceous fruits and vegetables, which is applied in the field of rapid pre-cooling technology, can solve the problems of long pre-cooling time, accelerated vegetable spoilage, cold air dispersion, etc., to extend the shelf life and supply period, reduce vegetable rot rate, and fast pre-cooling speed Effect
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[0020] Example 1, a rapid pre-cooling process adapted to solanaceous vegetables, the steps are as follows:
[0021] (1) Turn on the air cooler in the pre-cooling room and reduce the temperature of the pre-cooling room to the initial pre-cooling ambient temperature of 6°C;
[0022] (2) Pack the harvested eggplant fruits and vegetables in the turnover frame, and then stack the turnover boxes on the trays in order and transport them to the pre-cooling room. After all the trays are placed in the set order, place the trays directly above and behind the trays. Cover the turnover frame with a thatch;
[0023] (3) Start the exhaust fan that extracts hot air for pre-cooling; the pre-cooling process implements staged variable temperature pre-cooling. The pre-cooled cold air enters from the pores on the turnover frame on both sides of the cargo pile. The initial pre-cooling temperature range is At 6°C, when the average temperature of solanaceous vegetables reaches 18°C, reduce the pre-cooling ...
Example Embodiment
[0024] Example 2, a rapid pre-cooling process adapted to solanace fruit vegetables, the steps are as follows:
[0025] (1) Turn on the air cooler in the pre-cooling room to reduce the temperature of the pre-cooling room to the initial pre-cooling ambient temperature of 8°C;
[0026] (2) Pack the harvested eggplant fruits and vegetables in the turnover frame, and then stack the turnover boxes on the trays in order and transport them to the pre-cooling room. After all the trays are placed in the set order, place the trays directly above and behind the trays. Cover the turnover frame with a thatch;
[0027] (3) Start the exhaust fan that extracts hot air for pre-cooling; the pre-cooling process implements staged variable temperature pre-cooling. The pre-cooled cold air enters from the pores on the turnover frame on both sides of the cargo pile. The initial pre-cooling temperature range is 8℃, when the average temperature of solanaceous fruits and vegetables reaches 20℃, reduce the pre-...
Example Embodiment
[0028] Example 3, a rapid pre-cooling process adapted to solanace fruit vegetables, the steps are as follows:
[0029] (1) Turn on the air cooler in the pre-cooling room and reduce the temperature of the pre-cooling room to the initial pre-cooling ambient temperature of 7°C;
[0030] (2) Pack the harvested eggplant fruits and vegetables in the turnover frame, and then stack the turnover boxes on the trays in order and transport them to the pre-cooling room. After all the trays are placed in the set order, place the trays directly above and behind the trays. Cover the turnover frame with a thatch;
[0031] (3) Start the exhaust fan that extracts hot air for pre-cooling; the pre-cooling process implements staged variable temperature pre-cooling. The pre-cooled cold air enters from the pores on the turnover frame on both sides of the cargo pile. The initial pre-cooling temperature range is At 7°C, when the average temperature of solanaceous vegetables reaches 19°C, reduce the pre-cooli...
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