Heat treatment device and heat treatment method for citrus antisepsis, preservation and sterilization

Abstract

The invention relates to the technical field of post-harvest processing and storage of agricultural products, in particular to a heat treatment device and heat treatment method for citrus antiseptic preservation and sterilization. The device is mainly composed of a temperature control system, an insulated box system, a water supply and drainage system and a temperature detection system; During heat treatment, first put the citrus in the heat preservation container, start the heat treatment device, the heater heats the water gradually under the action of electric heat, set multiple temperature collection points in the heat preservation container, and detect that the average temperature difference between the outer area of ​​the citrus and the inner area is less than ±0.5°C, the computer detects the temperature of each temperature collection point in the heat preservation container, and the maximum temperature difference of all measuring points is less than ±0.5°C; after 30 minutes, turn off all working systems, take out the processed citrus, wait for the water temperature to cool to room temperature, and start The drainage pump drains the water into the pool, and the heat treatment process ends; this method can preserve the citrus, preserve freshness and sterilize bacteria, prolong the storage period of citrus, improve the disease resistance of citrus, and solve the problem of fruit heat treatment output regulation.

Description

Technical field[0001]The present invention relates to the processing and storage technology of agricultural products, and more particularly to a heat treatment apparatus and heat treatment method for citrus anticorrosive preservation and sterilization.Background technique[0002]The fruit is made to the world fruit production after fruit production. According to incomplete statistics, the results of fruits are generally 20% -30%. Due to environmental factors more conducive to the occurrence of diseases, the decimination rate of fruit is as high as 50%, and the heat treatment is one of the preservation methods after the fruit after receiving concerns, especially with the increasingness of pesticide residues. Scholars have begun to pay attention to this non-toxic, non-petrosqueous fruit preservation method, and research in related fields becomes quite active.[0003]The application of heat treatment in fruit is the first start from prevention and treatment of fruit. In 1922, FAWCETT has r...

AI Technical Summary

Problems solved by technology

2. Effects on endogenous ethylene synthesis in fruits

4. Effect on protein synthesis

However, the lack of professional heat treatment equipment has become a major obstacle restricting the commercial application of postharvest heat treatment technology for fruits and vegetables. Therefore, it is of great significance to develop an energy-saving and applicable postharvest heat treatment equipment for fruits and vegetables.

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