Method for prolonging shelf lives of fruits and vegetables by laser drilled micropore adjusting and controlled atmosphere packaging combined respiration model

A technology of laser drilling and modified atmosphere packaging, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, data processing applications, complex mathematical operations, etc., which can solve problems such as odor, achieve good quality, reduce nutrient loss, and extend shelf life period effect

Pending Publication Date: 2020-02-21
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] To sum up, during the storage of fruits and vegetables in traditional low-oxygen modified packaging, hypoxic and high-humidity environments are prone to occur, resulting in anaerobic respiration and odor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Example 1 A method of laser drilling to adjust micropores combined with modified atmosphere packaging breathing model to prolong cucumber Fresh, non-mechanically damaged cucumbers are washed, drained, cut into 1 cm slices, put into polyethylene packaging bags and punched with laser Adjust the micropore size to 216 μm and the number of 4 to carry out microporous modified atmosphere packaging, and refrigerate at 4°C. The refrigerated fruits and vegetables were sampled at intervals of 3 days, and 3 bags of samples were randomly selected for each sampling, and the average value was taken. Compared with cucumbers packaged without holes, the Michaelis-Menten model for cucumbers packaged with laser punching and microporous modified atmosphere can A better respiration rate model is The fitting accuracy of the model R 2 Both are greater than 98%, the retention rate of VC is higher than 60%, and the rot rate is lower than 8%, extending its shelf life to 21 days.

Embodiment 2

[0036] Example 2 A method of laser drilling to adjust micropores combined with modified atmosphere packaging breathing model to prolong lettuce. Fresh lettuce without mechanical damage is cleaned, drained, and cut into polyethylene packaging bags, and laser drilling is used to adjust micropores. The size is 175 μm, the quantity is 6, and the microporous modified atmosphere packaging is carried out, and it is refrigerated under the condition of 4 ℃. The refrigerated fruits and vegetables were sampled at 3-day intervals, and 3 bags of samples were randomly selected for each sampling, and the average value was taken. Compared with the lettuce packaged without perforation, the Michaelis-Menten model for the lettuce packaged by laser drilling to adjust the microporous modified atmosphere can A better respiration rate model is The fitting accuracy of the model R 2 Both are greater than 97%, the retention rate of VC is higher than 56%, and the rot rate is lower than 10%, extending ...

Embodiment 3

[0037] Example 3 A method of laser drilling to adjust micropores combined with modified atmosphere packaging breathing model to prolong kiwifruit. Fresh, non-mechanically damaged kiwifruit is washed, drained, and cut into polyethylene packaging bags, and laser drilling is used to adjust micropores. The size is 126 μm, the quantity is 6, and the microporous modified atmosphere packaging is carried out, and it is refrigerated under the condition of 4 ℃. The refrigerated fruits and vegetables were sampled at 3-day intervals, and 3 bags of samples were randomly selected for each sampling, and the average value was taken. Compared with the kiwifruit packaged without perforation, the kiwifruit packaged with laser drilling and microporous modified atmosphere can be compared with the Michaelis-Menten model. A good respiration rate model is The fitting accuracy of the model R 2 Both are greater than 96%, the retention rate of VC is higher than 58%, and the rot rate is lower than 9%, ...

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PUM

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Abstract

The invention relates to a method for prolonging shelf lives of fruits and vegetables by a laser drilled micropore adjusting and controlled atmosphere packaging combined respiration model and belongsto the technical field of fresh-keeping preservation of fresh food. The method comprises the steps of taking fresh and zero-defect fruits and vegetables as main raw materials, carrying out cleaning, draining and slicing, then, placing the treated fruits and vegetables into laser drilled polyethylene packaging bags, carrying out micropore controlled atmosphere packaging, carrying out cold storage,and monitoring a respiratory rate model of the fruits and vegetables. According to the method, sizes and quantities of micropores in the packaging bags are adjusted by employing laser drilling, cold storage is carried out after micropore controlled atmosphere packaging is carried out, a respiratory rate of the fruits and vegetables in the packaging bags is measured regularly, a respiratory rate model of the fruits and vegetables changing along with preservation time is modeled by using an Michaelis-Menten model, a respiratory rate of the fruits and vegetables can be better predicted, and the shelf lives of the fruits and vegetables can be prolonged to 16 to 21 days. By the method, a respiratory action of the fruits and vegetables can be controlled, relatively good colors, luster and quality can be maintained, and other nutritional ingredients are maintained. Compared with un-drilled packaging, the shelf lives of the fruits and vegetables during cold storage can be effectively prolonged.

Description

technical field [0001] The invention specifically relates to a method for extending the shelf life of fruits and vegetables by adjusting micropores combined with modified atmosphere packaging breathing models by laser drilling, and belongs to the technical field of fresh food preservation and storage. Background technique [0002] my country is a big producer of fruits and vegetables, and fruits and vegetables have become a necessity in people's lives, accounting for a huge share of the total food consumption. Fruits and vegetables undergo a series of physiological and biochemical reactions during storage, and are extremely vulnerable to microorganisms, resulting in loss of nutritional quality, changes in tissue structure, color and flavor decline, etc., which shortens the shelf life of fruits and vegetables. In the process of storage, transportation and sales, if no reasonable treatment measures are taken, fruits and vegetables will often deteriorate and rot, resulting in s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04G06F17/18G06Q50/02
CPCA23B7/04G06F17/18G06Q50/02
Inventor 张慜范凯过志梅
Owner JIANGNAN UNIV
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