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Quick freezing technology of waxberries

A kind of process and wind speed technology, which is applied in the field of agricultural product storage, can solve problems such as failure to reach, high freezing rate, low temperature fracture, etc., and achieve the effect of small fruit damage, small tissue damage, and maintaining tissue structure

Inactive Publication Date: 2019-08-09
TECHNICAL INST OF PHYSICS & CHEMISTRY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

If the temperature is too high or the wind speed is too low, the high freezing rate cannot be achieved; if the temperature is too low, it will cause low-temperature fracture; if the wind speed is too high, it will cause a large loss of food freezing water

Method used

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  • Quick freezing technology of waxberries

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The quick-freezing process of red bayberry adopts the following steps in the present embodiment:

[0027] 1) Picking: Within 2 hours before sunrise (3:00 to 5:00 in the morning), select fresh red bayberries with a diameter of 15 to 40 mm that are fresh, tender, non-damaged, seven-ripe, and have a diameter of 15 to 40 mm;

[0028] 2) Packing: spread the picked red bayberry on the material tray in a single layer before 7:00 (packing within 2 hours of picking);

[0029] 3) Quick-freezing: adjust the temperature of the liquid nitrogen low-temperature quick-freezer to -120°C, and adjust the wind speed to 1.5-2.5m / s; wait for the temperature of the quick-freezing chamber and the material rack to drop to -120°C and stabilize for at least 5 minutes, then turn on the freezer Quickly put the material tray into the door of the chamber, and quickly close the door of the freezing chamber to reduce temperature fluctuations. The quick freezing time is 20min-30min.

[0030] 4) Packagi...

experiment example

[0044] The surface cracks, weight loss rate, pH, elasticity, chewiness, glue elasticity and color difference detection of fresh red bayberry and red bayberry processed by different freezing processes in the above-mentioned examples and comparative examples. The weight loss rate was measured by weighing the weight of bayberry before and after thawing. pH was measured with a pH meter. Elasticity, hardness and rubber elasticity were measured by texture analyzer. The color difference is measured by a color difference meter. Eight red bayberries were tested for each quality index, and the experimental values ​​obtained were averaged after removing the maximum and minimum values.

[0045] Table 1

[0046]

[0047]Due to the obvious cracks appearing on the surface of bayberry after freezing in Comparative Example 4, this process is directly excluded without measuring other quality indicators. The quality measurement result shows: the bayberry processed by the quick-freezing pr...

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Abstract

The invention provides a quick freezing technology of waxberries. The technology comprises the following steps that the waxberries are placed in a place at the temperature of -115 DEG C--125 DEG C andat the wind speed of 1.5-2.5 m / s for quick freezing for 20-30 minutes. According to the quick freezing technology, it is discovered that the technology can be actually applied to cryopreservation ofthe waxberries, the quick freezing technology is slightly harmful to the waxberries, the flavor components and nutrient characteristic of the waxberries can be retained to the maximum degree, and an actual application prospect is achieved for cryopreservation of the waxberries.

Description

technical field [0001] The invention relates to the field of storage of agricultural products, in particular to a quick-freezing process of red bayberry. Background technique [0002] Yangmei is a berry grown in eastern and southern China. Only in the rainy summer and special high temperature climate can it bear fruit and mature. For the best flavor, bayberries are usually picked when they are almost fully ripe. During this period, because bayberry has no peel and soft texture, it is extremely perishable and susceptible to mechanical damage, which eventually leads to physiological deterioration, water loss and microbial decay. Generally, the post-harvest lifespan of bayberry is limited to 1 to 2 days in the high temperature and rainy season, making storage and transportation difficult. Red bayberry fresh-keeping is one of the biggest bottleneck problems that my country's red bayberry industry faces, seriously restricting the industrial development of red bayberry. At pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCA23B7/04
Inventor 王俊杰赵远恒季伟郭嘉陈六彪顾开选
Owner TECHNICAL INST OF PHYSICS & CHEMISTRY - CHINESE ACAD OF SCI
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