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Method for treating fruits and vegetables by adopting static magnetic field and application of method

A static magnetic field and magnetization treatment technology, applied in food science and other directions, can solve the problem of insignificant effect on tomato maturity, achieve the effect of easy operation, good application prospect, and increase or decrease the ratio of sugar to acid.

Pending Publication Date: 2020-11-03
SHANGHAI NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the effect of lower magnetic field strength (eg 50mT) on tomato ripeness is not obvious

Method used

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  • Method for treating fruits and vegetables by adopting static magnetic field and application of method
  • Method for treating fruits and vegetables by adopting static magnetic field and application of method
  • Method for treating fruits and vegetables by adopting static magnetic field and application of method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] The static magnetic field is excited by a 10cm×10cm×10 cm NdFeB permanent magnet manufactured by Hangzhou Permanent Magnet Group (www.china-hpmg.com). 40-60%, the temperature is 18°C.

[0035] A method for treating fruits and vegetables with a static magnetic field, specifically: select ripe fruits with appropriate size, uniform shape, bright color, and moderate hardness, and rinse them with an aqueous solution of 20% by volume detergent (White Cat brand) before the experiment Fruits for 3 to 5 minutes, then rinsed with sterile water for 3 to 4 times for later use, then placed in a juicer (Philips mixer HR2101) to squeeze the juice, then filtered through 6 layers of gauze twice, shaken evenly, and placed in plastic culture Place the plastic petri dish on the N pole of a 600mT magnet for magnetic treatment (at this time, the N pole is on the top and the S pole is on the bottom, so that the direction of the magnetic field lines is parallel to the direction of gravity) ( ...

Embodiment 2

[0038] A method for treating fruits and vegetables using a static magnetic field, specifically: the tomato juice prepared in Example 1 is treated with a high temperature of 80°C for 5 minutes to inactivate the enzyme, and then the same method as in Example 1 is used for magnetic treatment (Fig. 3A), sampling and measuring relevant parameters every half hour, the processing results are as follows: image 3 B. image 3 C and image 3 Shown in D, wherein, M represents magnetic treatment group, can find that sugar content change is still very little (6.8%~6.9%) ( image 3 B), the change of acidity has no significant difference between the magnetic treatment group and the control group ( image 3 C). Therefore, there was no significant difference between the sugar-acid ratio between the magnetic treatment group and the control group ( image 3 D), indicating that the effect of the magnetic field on the sugar-acid ratio of tomato juice is mediated by enzymes.

Embodiment 3

[0040] A method for treating fruits and vegetables using a static magnetic field, specifically: select cherry tomato fruits with a well-proportioned shape, first rinse the fruits with an aqueous solution containing 20% ​​detergent (White Cat brand) by volume percentage for 3 to 5 minutes, and then use non-toxic Bacteria water rinses 3~4 times stand-by, evenly cuts in half afterwards, then carries out magnetic treatment with the method identical with embodiment 1 again ( Figure 4 A), after 1h or 1.5h of magnetic treatment, the relevant parameters were measured. During the measurement, the processed samples were squeezed with a juicer to homogenate, filtered through 6 layers of gauze twice, and then shaken evenly to be tested. The specific processing results are as follows: Figure 4 B. Figure 4 C. Figure 4 D. Figure 4 E. Figure 4 F and Figure 4 As shown in G, wherein, M represents the magnetic treatment group, and the results show that the soluble solid content in the...

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Abstract

The invention relates to a method for treating fruits and vegetables by adopting a static magnetic field and an application of the method. The fruits and vegetables are placed in the static magnetic field for magnetization treatment, the magnetization intensity of the static magnetic field is 400-800mT, and the magnetization treatment time is 0.5-2.0 hours. The application is the application of the method in the aspect of adjusting the acidity and sugar-acid ratio of the fruits and vegetables. Compared with the prior art, the method disclosed by the invention has the advantages that the acidity of the fruits and vegetables can be adjusted, then the sugar-acid ratio is adjusted, and the eating taste of the fruits and vegetables is improved.

Description

technical field [0001] The invention belongs to the field of fruit and vegetable processing, and in particular relates to a method for treating fruits and vegetables by using a static magnetic field and an application thereof. Background technique [0002] Geomagnetism plays an extremely important role in protecting the Earth's atmosphere and all life that inhabits it. The research results show that the magnetic field can promote the seed germination of crops, the growth and development of seedlings, and stress resistance. At the same time, the magnetic field plays a role in the refrigeration and preservation of fruits and vegetables and the improvement of food quality. Magnetic field treatment can reduce the water loss rate and vitamin C loss of fruits and vegetables; promote the synthesis of β-carotene and lycopene, and increase the ripening rate of tomato fruits. However, the effect of lower magnetic field strength (eg 50mT) on tomato ripeness was not obvious. In addit...

Claims

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Application Information

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IPC IPC(8): A23L5/30
CPCA23L5/30
Inventor 方志财方彦雯吴文娟柳萌萌黄继荣
Owner SHANGHAI NORMAL UNIVERSITY
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