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Novel fruit and vegetable sterilizing and fresh-keeping method

A new type of technology for fruits and vegetables, applied in the fields of fruit and vegetable preservation, preservation of fruits/vegetables through radiation/electrical treatment, food preservation, etc. It can solve the problems of slow reduction speed, long sterilization time, and harmfulness, so as to improve efficiency and reduce harm Effect

Pending Publication Date: 2020-06-26
GUANGXI ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of the prior art that adopts ultraviolet rays and ozone to sterilize and preserve fruits and vegetables, the sterilization time is long, the reduction speed is slow due to the additional introduction of ozone, and the removal of ozone contained in fruits and vegetables is harmful to the human body. The present invention provides a new type of fruit and vegetable sterilization method. The fresh-keeping method greatly improves the efficiency of ultraviolet and ozone sterilization, and reduces the harm of ozone and ultraviolet to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0048] A novel method for sterilization and preservation of apples, comprising the following steps:

[0049] A1: Wash the freshly picked ripe apples with clean water to obtain pretreated apples. Install four 200nm wavelengths with a power of 80W and a radiation intensity of 200μw / cm in a 4×2×2m airtight operating room containing oxygen. 2 UV lamp and two 248nm wavelength, power 120W, radiation intensity 350μw / cm 2 Install a quartz screen with a thickness of 2 mm and a diameter of 1 cm around the UV lamp with a wavelength of 200 nm, and spray a sterilizing catalytic solution on the quartz screen to form an active free radical catalytic film with a film thickness of 1 mm.

[0050] A2: Place the pretreated apples on a quartz glass plate in a closed operating room. Firstly, use a 200nm wavelength LED ultraviolet lamp. On the one hand, it acts on the air to generate ozone, and on the other hand, it acts on the free radical catalytic membrane to generate a total molar concentration ...

Embodiment 2

[0063] A novel sterilized and fresh-keeping method for Chinese cabbage comprises the following steps:

[0064] A1: Wash the freshly picked cabbage with clean water to obtain pretreated cabbage; install four 180nm wavelengths with a power of 200W and a radiation intensity of 170μw / cm in a 6×4×3m airtight operating room containing oxygen 2 The UV lamp and two 260nm wavelengths, the power is 300W, and the radiation intensity is 200μw / cm 2 The ultraviolet lamp of 180nm wavelength is installed around the ultraviolet lamp with a wavelength of 180nm. A quartz partition with a thickness of 5mm and a diameter of 2cm is installed, and a sterilizing catalytic solution is sprayed on the quartz partition to form an active free radical catalytic film with a film thickness of 2mm.

[0065]A2: Place the pretreated cabbage on the quartz glass plate in the airtight operation room. First, use the LED ultraviolet lamp with a wavelength of 180nm. The active free radicals of L, including hydroxide...

Embodiment 3

[0079] A novel method for sterilization and preservation of potatoes comprises the following steps:

[0080] A1: Wash the potatoes with clean water to obtain pretreated potatoes; install four 185nm wavelengths with a power of 10W and a radiation intensity of 340μw / cm in a 5×2×2m airtight operating room containing oxygen 2 UV lamp and two 253.7nm wavelength, power 30W, radiation intensity 350μw / cm 2 The ultraviolet lamp of 185nm wavelength is installed around the ultraviolet lamp with a wavelength of 185nm, and a quartz spacer with a thickness of 3mm and a diameter of 2cm is installed, and a sterilizing catalytic solution is sprayed on the quartz spacer to form an active free radical catalytic film with a film thickness of 2mm.

[0081] A2: Place the pretreated potatoes on a quartz glass plate, firstly turn on the LED ultraviolet lamp with a wavelength of 185nm, on the one hand, it acts on the air to generate ozone, on the other hand, it acts on the free radical catalytic membr...

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Abstract

The present invention provides a novel fruit and vegetable sterilizing and fresh-keeping method. Firstly ultraviolet lamps with the wavelengths of 180-200 nm and 248-260 nm are arranged in a closed space and act on articles such as air and fruits and vegetables in the space. Firstly the ultraviolet lamps with the wavelength of 180-200 nm is started for converting oxygen in the air into ozone, active free radicals are generated by a photo-catalytic reaction through a titanium dioxide sterilizing catalysis solution, and the ozone and the active free radicals act jointly to reach dead corners which cannot be irradiated by ultraviolet rays in the space by circulating air of a fan, thereby performing first sterilizing on the fruits and vegetables; the ultraviolet lamp is turned off after firststerilizing; and the ultraviolet lamp with the wavelength of 248-260 nm is started, so that on the one hand, the surfaces of the fruits and the vegetables are further irradiated to be sterilized, andon the other hand, the residual ozone after sterilizing is reduced into the oxygen for avoiding destruction of the ozone to the environment. The method has the advantages that fruit and vegetable sterilization is thorough without dead corners, the sterilization efficiency is high, the sterilization time is short, the residual ozone reduction speed is high, and the whole process is high in efficiency, environment-friendly, safe and high in reliability.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping of agricultural products, in particular to a method for sterilizing and keeping fresh of fruits and vegetables. Background technique [0002] The production of fruits and vegetables has specific seasonal and regional characteristics, and various physiological and metabolic activities such as vigorous respiration and evaporation will occur after harvesting fruits and vegetables, thereby decomposing and consuming energy and organic nutrients, and releasing respiratory heat, which will cause the deterioration, taste and wilting of fruits and vegetables. and rot. Therefore, do a good job in the storage and preservation of fruits and vegetables, effectively extend the storage period of fresh vegetables, ensure that the peak season will not rot, and the off-season will continue, so that the market will have a balanced supply throughout the year. It can not only improve people's living standards, ...

Claims

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Application Information

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IPC IPC(8): A23B7/015A23B7/144
CPCA23B7/015A23B7/144Y02P60/85
Inventor 黄志民黄纪民李秉正
Owner GUANGXI ACAD OF SCI
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