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
CN109463429BActive Publication Date: 2022-03-15SHAOGUAN COLLEGE
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
SHAOGUAN COLLEGE
Publication Date
2022-03-15

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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.
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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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