Sterilization method for fresh-cut vegetables and fruits in electromagnetic field

Abstract

The invention discloses a sterilization method for fresh-cut vegetables and fruits in an electromagnetic field. The sterilization method is characterized by comprising the following steps: 1), placing fresh-cut vegetables and fruits into a container, and placing the container in the electromagnetic field; 2) starting the electromagnetic field, heating the fresh-cut vegetables and fruits to 50 to 55 DEG C by adopting continuous microwaves firstly and then processing the fresh-cut vegetables and fruits by adopting pulse microwaves, wherein the power of the continuous microwaves is 700 to 1,000W, the processing times performed by the pulse microwaves are 10 to 90 times, the pulse microwaves are obtained by periodically cutting the continuous microwaves, the working period of the pulse microwaves is 2 to 5 seconds, the duration time of the microwaves in a period is 0.5 to 1.5 seconds, and the fresh-cut vegetables and fruits are the vegetables and fruits which are not sensitive to heat. By adopting the sterilization method, the number of bacteria in the fresh-cut vegetables and fruits and the temperature rise of the fresh-cut vegetables and fruits can be controlled effectively, and the sterilization method has the advantages of being free from pollution, simple, convenient to operate, easy to control and the like.

Description

technical field [0001] The invention relates to a sterilizing method for fresh-cut fruits and vegetables, and in particular provides a sterilizing method for fresh-cut fruits and vegetables under the action of an electromagnetic field. Background technique [0002] Fresh-cut fruits and vegetables are processed by grading, arranging, cleaning, cutting, removing the core (core), trimming, keeping fresh, packaging and other procedures for fresh fruits and vegetables, so that fruits and vegetables become fast and convenient food. However, due to the mechanical cutting of fresh-cut fruits and vegetables, the physiological characteristics change, resulting in the outflow of nutrient juice, which provides a natural medium for the growth of microorganisms, which causes a large number of microorganisms to multiply, resulting in the deterioration of the quality of fresh-cut fruits and vegetables. Bacterial content is one of the main factors affecting the shelf life of fresh-cut fruits...

AI Technical Summary

Problems solved by technology

Generally speaking, the bactericidal effect of microwave is more significant with the prolongation of microwave sterilization time, but this will also increase the temperature of fresh-cut fruits and vegetables significantly, which will greatly damage the quality of fresh-cut fruits and vegetables and greatly reduce their acceptability.