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An improved vacuum pre-cooling method for bayberry

A processing method and pre-cooling technology, which is applied in the fields of freezing/cold preservation of fruits/vegetables, food science, fruit and vegetable preservation, etc., can solve the problem of inability to complete the temperature drop of bayberry, hinder the outward diffusion of bayberry water, and slow the rate of temperature drop of bayberry To improve energy efficiency, avoid quality deterioration, and facilitate 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 complete 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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  • An improved vacuum pre-cooling method for bayberry
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  • An improved vacuum pre-cooling method for bayberry

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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 condensing 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 18, a cryogenic liquid circulation pump 5, a heat exchanger 21, and branch pipelines Ⅰ22, electric valve 13, flow meter 15, branch pipe Ⅱ23, 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 circulation pump 5, branch pipeline cooling capacity ①, branch pipeline cooling capacity ②; branch pipeline cooling capacity ① is composed of condenser 18. The...

Embodiment 2

[0041] (1) The freshly picked Dongkui bayberry should be sent to the laboratory immediately, and the time should not exceed 2 hours. Through the pretreatment of 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) Auxiliary device group 7 is first cleaned with tap water, then sterilized 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 precooling, turn on the refrigeration unit 4, the cryogenic liquid circulation pump 5 and the electric valves 13 and 14, and lower the temperature of the auxiliary device group 7 and the condenser 18 to the set temperature -2 through the heat exchanger 21 ±2°C.

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

[0045] (5) When the temperature of the auxiliary dev...

Embodiment 3

[0066] 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 groove 25 on the hollow cuboid 26 is different. Embodiment 3 The selected ones are spacings of 10mm and 40mm respectively. Other parameters include the diameter of the hemispherical groove 25 and the height of the hollow cuboid 26. The results obtained after precooling are as follows:

[0067] Table 4 Effects of different vacuum precooling methods on parameters in the precooling process of bayberry

[0068]

[0069] Table 4 is the impact of different device-assisted vacuum precooling modes on the red bayberry precooling process, and the results show that the number of embedded hemispherical grooves 25 on the hollow cuboid 26 is too much or too little (not within the scope of this patent claim) all have a negative impact on the red bay...

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Abstract

The invention belongs to the field of bayberry processing, and relates to an improved vacuum precooling method for bayberry. The method is as follows: before the vacuum pre-cooling of bayberry, the refrigeration unit (4), the cryogenic liquid circulating pump (5) and the electric valves (13, 14) are turned on, and the auxiliary device group (7) and the condensing unit are separated by the heat exchanger (21). The temperature of the device (18) drops to the set temperature; then, put the bayberry after picking into the auxiliary device group (7), turn on the vacuum pump (2) and control the pressure drop rate, according to the different temperatures of bayberry. Section, by adjusting the opening of the electric valves (13, 14) to control the flow of the corresponding branch pipelines I (22), II (23), so that the temperature of the auxiliary device group (7) and the condenser (18) can be controlled. control. The invention can not only obtain high cooling rate and low water loss for bayberry, but also maintain a relatively high shelf life of bayberry, in addition to simple operation and low energy consumption.

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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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/04
CPCA23B7/0425
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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