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A device for auxiliary vacuum precooling of bayberry

An auxiliary device and pre-cooling technology, which is applied to the preservation of fruits/vegetables by freezing/refrigeration, food science, and fresh-keeping of fruits and vegetables, etc., can solve the problem that the temperature drop of bayberry cannot be completed, the water of bayberry is prevented from spreading outward, and the temperature of bayberry is slow. and other problems, to achieve the effect of cheap electricity, avoid quality deterioration and easy operation

Active Publication Date: 2022-03-15
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, related studies have shown that the raised wax-rich cystic structure of the bayberry epidermis has a certain limitation on the application of vacuum pre-cooling technology, because it hinders the outward diffusion of water inside the bayberry, thereby reducing the vacuum pre-cooling effect. cold efficiency
How to improve the slow temperature drop rate of bayberry under vacuum precooling conditions has become an urgent problem to be solved
The patent (CN101642161) mentions the use of vacuum pre-cooling to reduce the temperature of bayberry, but the vacuum degree used is 0.06MPa, and this vacuum degree cannot meet the requirement that the temperature of bayberry temperature drop to 4°C, so it is not a real traditional method. Vacuum precooling technology
Therefore, it is estimated that the inventor of the patent first cooled the temperature of the bayberry to 2°C through other cooling methods and then transferred it to the vacuum pre-cooling, using the vacuum environment to achieve the fresh-keeping effect of the bayberry, and did not make full use of the vacuum pre-cooling and pre-cooling. The advantages

Method used

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  • A device for auxiliary vacuum precooling of bayberry
  • A device for auxiliary vacuum precooling of bayberry
  • A device for auxiliary vacuum precooling of bayberry

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] The auxiliary device group 7 involved in the present invention is used together with the vacuum precooling combination for the precooling of red bayberry. Among them, the vacuum pre-cooler includes a condensation system, a vacuum system, a data collection system, and a data processing and operating system, which are connected in sequence, including a refrigeration unit 4, a condenser 13, a cryogenic liquid circulation pump 5, a vacuum box 1, a vacuum pump 2, Pneumatic valve 3, exhaust valve 6, drain valve 12, weight sensor 8, pressure sensor 9 and temperature sensor 10, data processor 14 and computer 15; condensing system consists of refrigeration unit 4, cryogenic liquid circulation pump 5 and condenser 13 The vacuum system consists of a vacuum box 1 and a vacuum pump 2; the data collection system consists of a weight sensor 8, a pressure sensor 9 and a temperature sensor 10; the data processing and operating system consists of a data processor 14 and a computer 15. Th...

Embodiment 2

[0041] (1) The freshly picked Dongkui bayberry should be sent to the laboratory immediately, and the time should not exceed 2 hours. By pre-processing the harvested red bayberry, select the red bayberry with a darker color, no peculiar smell, a complete sample, a diameter of 45±2mm, no juice, and no damage.

[0042] (2) Before pre-cooling, the device is cleaned with tap water first, and then placed in a cold storage at -18±2°C for processing, taken out after 2 hours, and then soaked in low-temperature alcohol with a mass fraction of 75% for 30s For disinfection, rinse with tap water at 4±1°C for 2 minutes.

[0043] (3) Put the picked red bayberry into the hemispherical groove above the hollow cuboid one by one, and then put them into the vacuum box of the vacuum pre-cooler, insert the temperature probe into the geometric center of the red bayberry, and turn off the vacuum pre-cooler Open the vacuum box door, open the vacuum pump, and adjust the pressure drop rate coefficient ...

Embodiment 3

[0065] Embodiment 3 is the same as embodiment 1 method of operation, and the difference is that the device is different. The device used in embodiment 3 is different from the device in embodiment 1 in that the distance between the hemispherical grooves on the hollow cuboid plane is different. In embodiment 3 The chosen distances are 10mm and 40mm respectively. Other parameters including the diameter of the hemispherical groove and the height of the hollow cuboid are the same. The results obtained after pre-cooling are as follows:

[0066] Table 4 Effects of different device-assisted vacuum precooling methods on parameters in the precooling process of red bayberry

[0067]

[0068]

[0069] Table 4 is the impact of different device-assisted vacuum precooling methods on the red bayberry precooling process, and the results show that the number of embedded hemispherical grooves on the hollow cuboid is too much or too little (not within the scope of this patent claim) all affe...

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Abstract

The invention belongs to the design field of bayberry fresh-keeping equipment, and relates to a device for assisting vacuum precooling of bayberry. The design content of the auxiliary device includes the following aspects: First, the main frame of the device is a hollow cuboid made of stainless steel; Or flush with the lower plane. The hemispherical grooves are evenly distributed on the upper and lower planes of the hollow cuboid, and the distance between each other on the upper and lower planes is half of the diameter of the hemispherical grooves. After all the hemispherical grooves are evenly embedded in the upper and lower planes of the hollow cuboid, the internal void (the hollow cuboid removes the embedded hemispherical grooves) is filled with refrigerant. Through the auxiliary vacuum pre-cooling of the harvested bayberry, it is used to obtain a fast pre-cooling rate, low water loss and high quality requirements, and at the same time realize the pre-cooling and preservation of large quantities of bayberry.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a device for assisting vacuum precooling of bayberry. Background technique [0002] Although the bayberry fruit is separated from the mother body after harvesting, it still has vitality and can continue various physiological processes in the growth period. Due to the lack of water, the respiration is strengthened, and a large amount of ethylene is formed, resulting in accelerated fruit ripening and aging. Studies have shown that bayberry belongs to the fruit without respiratory peak, but belongs to the fruit with higher respiratory intensity. Within a certain temperature range, the lower the temperature, the lower the respiration, which can delay the postharvest senescence of the fruit. Undoubtedly reducing the temperature of red bayberry fast is the key to ensuring its quality. [0003] Vacuum precooling is mainly to cause the evaporation of free water in t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04
CPCA23B7/0433
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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