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Pulse type vacuum atomization and infiltration promotion equipment and method for fruits and vegetables

A pulsed, fruit and vegetable technology, applied in fruit and vegetable preservation, food preservation, food science and other directions, can solve the problems of affecting the preservation effect, environmental pollution, high residual preservatives, etc., to improve the preservation effect, reduce excessive pollution, and increase use. amount of effect

Pending Publication Date: 2016-12-07
HENAN ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The physical method is divided into cold storage, cellar storage, air conditioning, radiation and pressure regulation, etc., but because it often requires large-scale machinery and equipment, the large investment is not suitable for ordinary farmers with small-scale production models at the grassroots level; the chemical method refers to the use of chemical coating, fumigation, etc. Antiseptics, preservatives, preservatives, etc. are used to smear, soak, and fumigate fruits and vegetables to achieve the purpose of antiseptic preservation. Chemical preservation methods are low in cost and easy to operate. Therefore, chemical preservation has always been widely used at home and abroad. Fruit and vegetable storage and preservation methods
At present, the normal-pressure atomization method usually used in chemical preservatives, because it is difficult for the active ingredients of the preservatives to reach the inside of the tissue uniformly and quickly, and the surface is easy to form high residual preservatives and pollute the environment. Freshness effect

Method used

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  • Pulse type vacuum atomization and infiltration promotion equipment and method for fruits and vegetables
  • Pulse type vacuum atomization and infiltration promotion equipment and method for fruits and vegetables

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1: Take Agaricus bisporus as an example.

[0039] (1) Raw material pretreatment: Fresh Agaricus bisporus is first washed with running water after harvesting to remove dust, sediment and other sundries on the surface. Pre-cool at 2±1°C for 24 hours, and choose Agaricus bisporus with uniform size, no umbrella opening, no insect damage and mechanical damage, and the diameter of the mushroom cap is 3-4cm for the test.

[0040] (2) Vacuum atomization to enhance infiltration: firstly open the feeding door 7, put 100 Agaricus bisporus in each group into the atomized infiltration enhancer tank 3, close the manual valve 10 on the intake pipe 8, open the third solenoid valve 17, Evacuate the inside of the atomized permeation enhancement tank 3 to a vacuum of 0.04MPa and keep it for 10s. Then open the first solenoid valve 12 and the second solenoid valve 14, set the pulse time on the pulse intelligent control system panel as 10s, and the interval is 10s, then start the...

Embodiment 2

[0042] Embodiment 2: In this implementation, take Chinese toon as example.

[0043] (1) Raw material pretreatment: After fresh Chinese toon is harvested, it is first washed with running water to remove dust, sediment and other sundries on the surface. After washing, it is picked up and placed in a drain net to control water. Pre-cool at 2±1°C for 24 hours, select Toona sinensis branches with a relatively consistent maturity, no pests and mechanical damage, and a length of about 15cm for the test.

[0044] (2) Vacuum atomization to enhance penetration: first open the feeding door 7, put each group of 2kg Chinese toon into the atomization enhancement tank 3, close the manual valve 10 on the intake pipe 8, open the third solenoid valve 17, and pump to vacuum temperature to 0.03 MPa, hold for 10s. Then open the first solenoid valve 12 and the second solenoid valve 14, and set the pulse time to be 10s and the interval to be 10s on the pulse intelligent control system panel. Then ...

Embodiment 3

[0046] Embodiment 3: In this implementation, take Apple as an example.

[0047] (1) Raw material pretreatment: Fresh apples are first washed with running water after harvesting to remove dust, silt and other sundries on the surface. Pre-cool at 2±1°C for 24 hours, and select apples with relatively consistent size and maturity, no pests and mechanical damage, for the test.

[0048] (2) Vacuum atomization to enhance penetration: open the feeding door 7, put 50 apples in each group into the atomization enhancement tank 3, close the manual valve 10 on the intake pipe 8, open the third solenoid valve 17, and pump to vacuum temperature to 0.05 MPa, keep for 1min. Then open the first electromagnetic valve 12 and the second electromagnetic valve 14, set the pulse time on the pulse intelligent control system panel as 1min, and the interval is 30s, then start the pulse intelligent control liquid pump 13, and carry out the vacuum atomization of the preservative to the fruits and vegetab...

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PUM

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Abstract

Pulse type vacuum atomization and infiltration promotion equipment comprises a vacuum pump, an atomization and infiltration promotion tank, a pulse intelligent control liquid pump and a liquid storage tank. The atomization and infiltration promotion tank is rotatably supported on a left support and a right support. The liquid inlet of the pulse intelligent control liquid pump is connected with the liquid storage tank containing fresh-keeping liquid. The liquid outlet of the pulse intelligent control liquid pump is connected with a high-pressure sprayer through a liquid conveying pipe. The vacuum pump is connected with the atomization and infiltration promotion tank through a vacuumizing pipe. The invention further discloses an atomization and infiltration promotion method. The pulse type vacuum atomization and infiltration promotion equipment has the advantages that release quantity can be regulated in a controllable manner, the use effect of effective preservatives is increased, fresh-keeping cost is lowered, excessive pollution is reduced, and the equipment is widely applicable to the fresh-keeping of fruit and vegetable products.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of fruits and vegetables, and in particular relates to a pulse-type fruit and vegetable vacuum atomization permeation enhancement device and a vacuum atomization permeation enhancement method thereof. Background technique [0002] In 2014, the annual output of fruits in my country was about 240 million tons, and the annual output of vegetables exceeded 700 million tons. Vegetables and fruits have become the second and third largest industries after food. At present, the production and sales of vegetables and fruits in China account for more than 50% of the global market, and are gradually increasing. [0003] However, the life activities of fruits and vegetables are still going on after they are harvested. Unsuitable fresh-keeping technology or storage and transportation links make the agricultural products of fruits and vegetables easily spoiled, affecting their freshness and quality, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/158
CPCA23B7/158
Inventor 王赵改史冠莹杨慧张乐王晓敏赵洪源赵守涣王继红
Owner HENAN ACAD OF AGRI SCI
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