Postharvest heat-shock treating and refreshing device and method of fruits

Abstract

The invention discloses a postharvest heat-shock treating refreshing device of fruits. The device comprises a conveying system, a cooling and cleaning system, a heat-shock treating system and a blow-drying system; the conveying system is used for conveying fresh fruits to the cooling and cleaning system to clean; the cooling and cleaning system comprises a cleaning water tank, a first conveying belt mounted in the cleaning water tank, and bafflers arranged at intervals on the first conveying belt; a bubble rolling device is also arranged below the water surface of the cleaning water tank; the heat-shock treating system is used for receiving fruits output by the first conveying belt and performing heat-shock treatment; the heat-shock treating system comprises a heat-shock water tank, a second conveying belt mounted in the heat-shock water tank, and a water temperature control device; the blow-drying system is used for removing water on the surface of the fruit output by the second conveying belt. The invention also discloses a postharvest heat-shock treating refreshing method of fruits. According to the device and method, the fruits are first cooled and cleaned to remove heat on the fruit surface and clear way pathogenic bacteria and other dirt, and then treated by a heat-shock manner, so as to realize the optimal refreshing effect.

Description

technical field [0001] The invention belongs to the technical field of post-harvest storage and fresh-keeping of fruits, and in particular relates to a post-harvest heat-shock treatment and fresh-keeping device and method. Background technique [0002] Heat shock treatment is to treat the fruit at a temperature higher than the ripening season (generally 35-50°C) after the fruit is picked, aiming to kill or inhibit the activity of pathogenic microorganisms, change the activity of enzymes, and regulate the physiological and biochemical metabolism of the fruit, thereby To achieve the effect of storage and preservation, it is a simple and effective physical preservation method without chemical residues and high safety. [0003] Heat shock treatment has become a new storage and preservation technology since Fawcett successfully used it in 1922 to prevent and control citrus anthracnose, which caused fruit rot after picking. The heat treatment methods mainly include soaking fruit i...

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Problems solved by technology

[0006] In the prior art, the patent document with the publication number CN103168833A provides an energy-saving multifunctional fruit and vegetable temperature intensification treatment device, which has three modes: fruit and vegetable heat shock treatment, fruit and vegetable cold water shock treatment and fruit and vegetable ice slurry cold shock treatment, but This patent simply describes an intensification treatment device, which does not realize the technological process and systematic operation of fruit fresh-keeping treatment, and the degree of automation is low.

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