Smoke agent used for preservation of fruits and vegetables and having function of adjusting oxygen and carbon dioxide components in space and preparation method

A carbon dioxide, fruit and vegetable fresh-keeping technology, applied in the field of smoke agent, can solve problems such as poor tolerance, and achieve the effects of low cost, simple preparation process and simple operation, and simple materials.

Inactive Publication Date: 2015-12-30
YANCHENG INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is generally believed that O in the gas 2 2 to 5%, CO 2 A composition of 3-8% is suitable for most fruits and vegetables, however there are some fruits and vegetables with a content of 2-5% O 2 Therefore, seeking a

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0020] The smoke preparation method of the present invention that can adjust the space oxygen / carbon dioxide component comprises the following steps:

[0021] (1) Prepare a cylinder with waterproof paper and cardboard, dry the bactericide, fuel, oxidant and smoke generator, pass through a 60-80 mesh sieve, and set aside;

[0022] (2) Mix all the bactericides and smokers, most of the fuels and oxidizers to form the upper layer of the smoker, whose weight accounts for 75% to 90% of the total amount of the smoker; preferably, the weight of the fuel and the oxidant in the upper layer of the smoker The ratio of copies is 2:3;

[0023] (3) mixing the remaining fuel and the oxidant to form a lower layer of smoke agent, whose weight accounts for 10-25% of the total amount of smoke agent;

[0024] (4) A perforated cardboard with a central round hole is covered above the cylinder, and the fuse runs through the entire mixed layer, and the upper end passes through the central circular ho...

Example Embodiment

[0026] Example 1

[0027] Prepare a cylinder with waterproof paper and cardboard, dry all the components, pass through a 60-mesh sieve, and set aside; in the lower part of the cylinder, firstly use a mixed layer of 15g (15 parts) of dry wood chips and 5g (5 parts) of potassium nitrate to make a bottom compaction. The lower layer of smoke forming agent, its weight accounts for 20% of the total amount of smoke agent; above, 7.5g (7.5 parts) of sodium metabisulfite, 25g (25 parts of wood chips), 37.5g (37.5 parts of potassium nitrate), 10g (10 parts of ammonium chloride) parts) were mixed uniformly and compacted to form the upper layer of the smoke agent, its weight accounted for 80% of the total amount of the smoke agent, and the ratio of fuel to oxidant was 2:3 by weight; a holed cardboard with a central circular hole was covered above the cylinder, The fuse is run through the entire mixed layer, and the upper end is pierced through the central hole of the cardboard. The fuse i...

Example Embodiment

[0028] Example 2

[0029] A comparative experiment was designed so that the weight ratios of the fuel and the oxidant in the upper layer of the smoke agent were 1:3, 2:3, and 1:1 respectively, and the rest of the steps were the same as in Example 1.

[0030] Table 1 Oxygen and carbon dioxide content obtained by the weight and number ratios of different fuels and oxidizers in the upper layer of the smoke agent

[0031] Group No

[0032] It can be seen from Table 1 that different ratios of fuel and oxidant have different reactions between wood chips and potassium nitrate. When the ratio of fuel to oxidant is 1:3, the reaction equation is 24KNO 3 +5C 6 h 10 o 5 =30CO 2 +12K 2 O+12N 2 +25H 2 O, does not consume oxygen but generates carbon dioxide; when the ratio of fuel to oxidant is 2:3, not only consumes oxygen, but also generates carbon dioxide; when the ratio of fuel to oxidant is 1:1, it mainly performs incomplete combustion and consumes oxygen , but a smal...

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PUM

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Abstract

The invention discloses a smoke agent used for preservation of fruits and vegetables and having a function of adjusting oxygen and carbon dioxide components in a space and a preparation method. The smoke agent comprises components in parts by weight as follows: 5-13 parts of a microbial agent, 31-40 parts of fuel, 30-46 parts of an oxidizing agent and 8-25 parts of a smoking agent. The preparation method of the smoke agent mainly comprises steps as follows: (1), a sterilizing agent, the fuel, the oxidizing agent and the smoking agent are dried and screened for standby application; (2), all the sterilizing agent, all the smoking agent, most of the fuel and most of the oxidizing agent are mixed, and a smoke agent upper layer with the weight accounting for 75%-90% of the total quantity of the smoke agent is prepared; (3), the remaining fuel and the remaining oxidizing agent are mixed, and a smoke agent lower layer is prepared; (4), a firing cable penetrates through the upper layer and the lower layer of the smoke agent. The smoke agent has the advantages that the smoke agent is used in a small space, and the content of oxygen in a library can reach 5%-12%, the content of the carbon dioxide reaches 8%-15%, and the storage requirements for preservation of fruits and vegetables are met; meanwhile, the preparation method adopts simple raw materials, and the preparation process is simple and convenient to operate.

Description

technical field [0001] The invention belongs to the field of smoke agents, in particular to a smoke agent capable of adjusting space oxygen / carbon dioxide components and a preparation method. Background technique [0002] With the continuous improvement of living standards, people pay more attention to the freshness and nutritional value of fruits, and the requirements for the edible quality of fruits are getting higher and higher, so the requirements for fruit preservation technology are increasing. Prolonging the storage time of fruits and maintaining their good eating quality has become a problem that current fruit production and management units and consumers are generally concerned about and urgently to be solved. According to relevant literature, due to improper fresh-keeping treatment in my country, the annual rot loss rate of fruit is 20% to 25%. At present, the fresh-keeping technologies applied to fruits mainly include physical fresh-keeping, chemical fresh-keepin...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 李洪山严新蔡慧张红申玉香
Owner YANCHENG INST OF TECH
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