Method and device for anti-condensation of fruit and vegetable out of storage

Abstract

The invention relates to an anti-condensation equipment for fruits and vegetables out of the warehouse, and also relates to an anti-condensation method using the equipment. The equipment of the invention passes the material box, weighing device, temperature adjustment device, vacuum generating device and blast system The simple and reasonable structure is ingeniously combined, and it is controlled by the PCL controller. The fruits and vegetables after they leave the warehouse are placed in the material box. heating, so that the fruits and vegetables in the material box are quickly heated to close to room temperature, thereby preventing condensation of fruits and vegetables, reducing the loss of fruits and vegetables after leaving the warehouse, and prolonging the preservation period of fruits and vegetables; Sealed packaging can be combined with mechanized operation, saving time and efficiency.

Description

technical field [0001] The invention relates to a method and equipment for preventing condensation of fruits and vegetables from storage. Background technique [0002] Condensation refers to the phenomenon that condensed water appears on the surface of an object when the surface temperature is lower than the dew point temperature of the nearby air. As we all know, the saturated water vapor content of humid air is a function of temperature, and the two are directly proportional. Even if the humid air itself is not saturated, and the object in contact with the humid air is lower than the saturation temperature of the humid air, condensation will inevitably occur. [0003] In my country, due to the imperfect infrastructure, the whole process of cold chain technology for agricultural products is far from being popularized. Most of the stored agricultural products are pre-cooled and refrigerated after picking, and sold at room temperature directly after leaving the warehouse. Con...

AI Technical Summary

Problems solved by technology

[0004] Condensation on the surface of fruits and vegetables will seriously affect the quality of fruits and vegetables during the shelf life. Taking southern bayberry as an example, bayberry ripens from June to July, which coincides with the rainy season in southern China. The air humidity is about 90%, and the temperature is generally above 30°C. , the low-temperature refrigerated bayberry will have serious dew condensation after it is released from the warehouse, and it will form water accumulation. In this case, the commerciality of bayberry will drop sharply, and the shelf life of bayberry will be shortened. Quality decline or even corruption

[0005] Therefore, reducing the condensation of fruits and vegetables out of the warehouse is one of the main means to reduce the loss of fruits and vegetables out of the warehouse, but there is no equipment for preventing the condensation of fruits and vegetables out of the warehouse in the prior art

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