Plasma device for prolonging shelf life of fresh food

Abstract

The invention provides a plasma device for prolonging the shelf life of fresh food, which is characterized in that an objective table is arranged in a cabinet body, the objective table is covered by a transparent glass cover, a rail is arranged at the upper part in the transparent glass cover, a mobile processing cover moves on the rail, the mobile processing cover comprises a cover body and a connecting end, the connecting end is connected with the rail, the side edge of the upper end of the connecting end is provided with an air inlet, the top end of the connecting end is provided with a wire inlet hole, the air inlet is connected with a fan through an air channel, the inner wall of the cover body is provided with a flexible electrode, the flexible electrode is connected with a high-voltage power supply module, and a high-voltage wire and a low-voltage wire enter the cover body through the wire inlet hole to be connected with the flexible electrode. Fresh food can be sterilized directly and indirectly, no inert gas is consumed, low-temperature plasmas are directly generated in air, and the uniformity of the plasmas is improved through the flexible electrodes; in addition, absorption of tail gas is considered, a device for recycling waste liquid possibly attached to the fresh food is added, and the waste liquid can be sterilized and disinfected through active particles with the long half-life period.

Description

technical field [0001] The invention relates to a device for improving the shelf life of fresh food, in particular to a plasma device for improving the shelf life of fresh food. Background technique [0002] Fresh food refers to fresh agricultural products that are formed by planting, picking, breeding, and fishing, and can be eaten by humans without processing or primary processing. Livestock and poultry are the main source of meat in "fresh three-grade fruits and vegetables, aquatic products, and meat" and also the main source of human protein intake. Due to their unique nutrient composition, high water activity, and moderate pH, meat and meat products are good growth media for a variety of microorganisms and have been identified as common vectors of foodborne diseases. Spoilage bacteria can lead to the degradation of proteins, carbohydrates, fats and other components, leading to off-flavors, discoloration, pH changes, mucus formation and softening of meat texture, which ...

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Problems solved by technology

[0004] The publication number is CN111671055A, CN112263115A and CN112586713A disclose traditional technical means such as ultraviolet sterilization and drug immersion, although the diffusion and deterioration of bacteria are inhibited to a certain extent, but in terms of drug penetration rate, sterilization efficiency and ease of use, etc. There is still room for improvement, and there is still a certain distance from the complete inactivation of bacteria

[0005] Patents such as publication numbers CN110731367A, CN110959661A and CN109006966A disclose the use of atmospheric pressure low-temperature plasma to directly sterilize, although the research practice has proved its positive effect in sterilization and prolonging the shelf life, but the direct effect will cause some heat-sensitive fresh products. Some damage will affect fresh quality

[0006] Patents such as publication numbers CN211241514U, CN110235932A and CN110731368A disclose the method of using plasma to indirect sterilization. Although the electrode structure of the indirect sterilization method is more flexible and suitable for heat-sensitive fresh food, the active particles of indirect sterilization are less As a result, the bactericidal effect is far less than that of direct action, and the same sterilization rate as direct action cannot be guaranteed

[0007] Patents such as publication numbers CN110897077A, CN111470593A and CN110734112A disclose the method of using plasma to activate water for sterilization. Although plasma activated water can meet the surface treatment requirements of objects of different shapes, it provides advantages for the diffusion of active particles to the depth of fresh food. Conditions, but plasma activated water is difficult to deal with large areas and large quantities of fresh food, it will generate a lot of waste water and some fresh food cannot be soaked in water

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