Improved waxberry vacuum precooling treating method

A processing method and pre-cooling technology, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food preservation, fruit and vegetable preservation, etc., can solve the problems of hindering the outward diffusion of bayberry water, reducing the efficiency of vacuum pre-cooling, and not fully utilizing it. , to achieve the effect of inhibiting the outward evaporation of water vapor, improving energy efficiency and reducing water loss

Active Publication Date: 2019-03-15
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 v

Method used

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  • Improved waxberry vacuum precooling treating method
  • Improved waxberry vacuum precooling treating method

Examples

Experimental program
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Example Embodiment

[0034] Example 1

[0035] The auxiliary device group 7 and the vacuum pre-cooling combination involved in the present invention are used for the pre-cooling of bayberry. Among them, the vacuum pre-cooling machine includes a condensing system, a vacuum system, a data collection system, and a data processing and operating system, which are connected in turn, including the refrigeration unit 4, the condenser 18, the cryogenic liquid circulating pump 5, the heat exchanger 21, and branch pipelines. Ⅰ 22, electric valve 13, flow meter 15, branch pipe Ⅱ 23, electric valve 14, flow meter 16 and hose 14, vacuum box 1, vacuum pump 2, pneumatic valve 3, exhaust valve 6, drain valve 17, weight sensor 8, pressure Sensor 9 and temperature sensor 10, data processor 19 and computer 20; the condensing system is composed of refrigeration unit 4, cryogenic liquid circulating pump 5, branch pipeline cooling capacity ①, branch pipeline cooling capacity ②; branch pipeline cooling capacity ① consists o...

Example Embodiment

[0040] Example 2

[0041] (1) Freshly picked Dongkui bayberry should be sent to the laboratory immediately for no more than 2 hours. By pretreatment of the picked bayberry, the bayberry with darker color, no peculiar smell, complete sample, 45±2mm in diameter, no juice, no damage, is selected.

[0042] (2) The auxiliary device group 7 is cleaned with tap water first, then disinfected with 75% low-temperature alcohol, rinsed with tap water at 4±1°C for 2 minutes, and then connected to branch pipeline II23.

[0043] (3) Before vacuum pre-cooling, turn on the refrigeration unit 4, the cryogenic liquid circulation pump 5 and the electric valves 13, 14, and reduce the temperature of the auxiliary device group 7 and the condenser 18 to the set temperature-2 through the heat exchanger 21 ±2℃.

[0044] (4) Maintain the temperature of the main pipe 24 at -2±2°C, and control the pipeline flow to 35L / min.

[0045] (5) When the temperature of the auxiliary device group 7 and the condenser 18 drop...

Example Embodiment

[0065] Example 3

[0066] The operation method of Example 3 is the same as that of Example 1, except that the device is different. The device selected in Example 3 is different from the device in Example 1 in the distance between the hemispherical grooves 25 and the hollow cuboid 26. Example 3 The selected distances are 10mm and 40mm respectively. Other parameters including the diameter of the hemispherical groove 25 and the height of the hollow cuboid 26 are the same. The results obtained after pre-cooling are as follows:

[0067] Table 4 The influence of different vacuum pre-cooling methods on the parameters of bayberry pre-cooling

[0068]

[0069] Table 4 shows the effect of different auxiliary vacuum pre-cooling methods on the bayberry pre-cooling process. The results show that too many or too few hemispherical grooves 25 embedded in the hollow rectangular parallelepiped 26 (not within the scope of the patent claims) will affect the bayberry The parameters in the pre-cooling pr...

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Abstract

The invention belongs to the field of waxberry processing, and relates to an improved waxberry vacuum precooling treating method. The improved waxberry vacuum precooling treating method comprises thefollowing steps of before vacuum precooling of waxberries, starting a refrigerating unit (4), a cryogenic fluid circulation pump (5) and electric valves (13,14), and enabling the temperature of an auxiliary device group (7) and a condenser (18) to drop to a set temperature through a heat exchanger (21); then placing the picked waxberries in the auxiliary device group (7), starting a vacuum pump (2), controlling the descending rate of intensity pressure, and according to different temperature sections of the waxberries, adjusting the opening degree of the electric valves (13,14) to control theflow rate of corresponding branch pipeline I (22) and branch pipeline II (23), so that the control of the temperature of the auxiliary device group (7) and the condenser (18) can be realized. Throughthe adoption of the improved waxberry vacuum precooling treating method disclosed by the invention, high cooling rate and low moisture loss of the waxberries can be achieved; the quality guarantee period of the waxberries is also kept long; and in addition, the operation is simple, and the energy consumption is low.

Description

Technical field: [0001] The invention relates to an improved vacuum precooling treatment method for 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 during the growth period. Due to the lack of water, 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 it belongs to the fruit with high 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 rapidly is the key to ensuring its quality. [0003] Vacuum precooling is mainly to cause the evaporation of free water in the material by reducing the pressure of the material en...

Claims

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Application Information

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IPC IPC(8): A23B7/04
CPCA23B7/0425
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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