Method for preserving fresh plants by synchronously combining vacuum precooling with gas conditioning technique

A fresh and plant technology, applied in the preservation of food ingredients as antimicrobials, preservation of fruits and vegetables, food ingredients containing gas, etc., can solve the problems of enhanced respiration and metabolism of fresh plants, limited fresh-keeping effect, and poor fresh-keeping effect. , to achieve better preservation effect, convenient operation and wide application range.

Inactive Publication Date: 2016-07-13
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0014] (1) The research on the fresh-keeping methods published by the existing patents mostly focuses on the fresh-keeping of a single vegetable, and the application range is narrow
[0015] (2) Vacuum pre-cooling technology or modified atmosphere fresh-keeping technology is used alone, and the fresh-keeping effect is limited
[0016] (3) Although some fresh-keeping methods use vacuum pre-cooling and modified atmosphere fresh-keeping technology at the same time, the combination of the two methods is two processes of mechanical separation. After vacuum pre-cooling, it is directly repressed. The oxygen content is high, the respiration and metabolism of fresh plants are strengthened, and the fresh-keeping effect is not good

Method used

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  • Method for preserving fresh plants by synchronously combining vacuum precooling with gas conditioning technique

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Effect test

Embodiment 1

[0051] Select lettuce with uniform size, uniform maturity, and no obvious defects, and pre-cool it within 3 hours after harvesting, stack the lettuce neatly in the sample basket, and put it into a pre-cooling vacuum machine (Dongguan Kemeisi Refrigeration Equipment Co., Ltd., VC-1601) is pre-cooled in the vacuum chamber, and the pre-cooling time is set to 8 minutes through the operation panel, the final pre-cooling temperature is 1°C, and the repressing time is 1 minute. After the pre-cooling final temperature is reached, repressurization is carried out immediately: the pre-mixed gas (Dansensor gas mixer: Denmark Dansensor company, MAPMixProV3-Gas) is introduced from the air inlet, and the specific ratio is O 2 Content 3%, CO 2 Content 4%, N 2 Content 93%. After repressurization for 1min, take out the lettuce and carry out modified atmosphere packaging, and the gas ratio of feeding is 0 2 Content 3%, CO 2 Content 4%, N 2 Content 93%, refrigerated at 1°C after packaging. ...

Embodiment 2

[0055] Choose green peppers with consistent maturity, clean, fresh, crisp and tender, free from rot, odor, chilling damage, freezing damage, and machine damage as raw materials, and pre-cool them within 3 hours after picking, stack the green peppers neatly in the sample basket, and put them in the pre-cooling The pre-cooling treatment is carried out in the vacuum chamber of the vacuum machine (Dongguan Kemeisi Refrigeration Equipment Co., Ltd., VC-1601). The pre-cooling time is set to 30 minutes through the operation panel, the final pre-cooling temperature is 15°C, and the repressurization time is 3 minutes. After the pre-cooling final temperature is reached, repressurization is carried out immediately: the pre-mixed gas (Dansensor gas mixer: Denmark Dansensor company, MAPMixProV3-Gas) is introduced from the air inlet, and the specific ratio is O 2 Content 5%, CO 2 Content 3%, N 2 Content 92%. After repressing for 3min, take out the green pepper and carry out modified atmos...

Embodiment 3

[0059] Choose broccoli with the same maturity and size, uniform color, no obvious defects, no mechanical damage, diseases and insect pests, and stack them neatly in the sample basket, and put them into the pre-cooling vacuum machine (Dongguan Kemeisi Refrigeration Equipment) within 3 hours after harvesting. Co., Ltd., VC-1601) vacuum pre-cooling treatment is carried out in the vacuum chamber. The pre-cooling time is set to 18 minutes through the operation panel, the final pre-cooling temperature is 5°C, and the repressing time is 2 minutes. After the pre-cooling final temperature is reached, repressurization is carried out immediately: the pre-mixed gas (Dansensor gas mixer: Denmark Dansensor company, MAPMixProV3-Gas) is introduced from the air inlet, and the specific ratio is O 2 Content 3%, CO 2 Content 7%, N 2 Content 90%. After 2min of repressurization, take out the broccoli and carry out the modified atmosphere packaging, and the gas ratio of feeding is 0 2 Content 4%,...

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Abstract

The invention belongs to the technical field of preservation of harvested fresh plants and discloses a method for preserving fresh plants by synchronously combining vacuum precooling with a gas conditioning technique. The method comprises the following steps: (1) the fresh plants picked in a field are screened, and plants with uniform sizes and consistent ripeness and without remarkable defects are selected; (2) the plants screened out are put in a vacuum precooler to be precooled; (3) equipment automatically shuts off a refrigerator and a vacuum pump after a final temperature is reached through precooling, prepared mixed gas is introduced to a vacuum cavity from a gas inlet for re-pressing; (4) the re-pressed fresh plants are taken out from the precooler and subjected to gas-conditioning packaging and cold storage. According to the method, specific mixed gas is injected in a vacuum precooling re-pressing stage, the re-pressing process after precooling is closely combined with the gas conditioning technique, the respiratory metabolism function of the plants is reduced to a proper level, and the shelf life of products is remarkably prolonged by more than 5 days.

Description

technical field [0001] The invention belongs to the technical field of post-harvest preservation of fresh plants, and in particular relates to a method for preserving fresh plants by vacuum precooling synchronously combined with air conditioning technology. Background technique [0002] Freshly harvested fresh plants have a lot of field heat, strong respiration, active microbial reproduction, and are extremely perishable. Pre-cooling, as the primary link of cold chain preservation, can quickly remove field heat in the place of production, reduce the temperature of vegetables, effectively inhibit their respiration, reduce water evaporation, reduce the consumption of nutrients, and reduce the release of ethylene; the low temperature environment can also effectively inhibit vegetables. A large number of activities of various microorganisms reduce their damage to vegetable components to prolong the storage time. [0003] Vacuum pre-cooling is an effective pre-cooling technology...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04A23B7/148
CPCA23B7/04A23B7/148A23V2002/00A23V2200/10A23V2250/126A23V2250/11A23V2250/124A23B7/0425
Inventor 孙大文吴欣蔚朱志伟
Owner SOUTH CHINA UNIV OF TECH
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