Juicy peach freezing device and freezing method

Abstract

The invention provides a juicy peach freezing device and freezing method, and belongs to the technical field of agricultural product preservation. The freezing device comprises a cleaning and disinfecting cavity, a radio frequency irradiation cavity, a radio frequency suppressor, a constant-temperature cavity, a cooling cavity and a quick-freezing cavity. The freezing method comprises the following steps: S1, selecting materials and cleaning; step S2, enzyme inactivation treatment; s3, intensifying enzyme inactivation; step S4, pre-cooling treatment; step S5, performing quick-freezing treatment; according to the invention, the integrated operation of disinfection and cleaning, enzyme inactivation, pre-cooling and quick-freezing processes of the whole juicy peaches is realized, the real-time monitoring and intelligent regulation of the enzyme inactivation effect of the whole juicy peaches and the prediction of the shelf life of the product are realized, the browning and flavor and quality deterioration of the juicy peaches during storage and processing are effectively inhibited, the quality safety of the product is improved, and the shelf life is prolonged; the freezing method also realizes quick and efficient enzyme inactivation and freezing operation on the whole honey peaches, is more energy-saving and environment-friendly, and keeps the quality of the honey peaches to the greatest extent.

Description

technical field [0001] The invention relates to the technical field of fresh-keeping agricultural products, in particular to a peach freezing device and a freezing method. Background technique [0002] Peach is deeply loved by consumers because of its sweet taste, rich nutrition, thick and juicy flesh and so on. However, peaches are summer fruits, and the harvest period is mainly concentrated in high-temperature and high-humidity environments, and it is perishable. Therefore, it is not resistant to storage and transportation after harvesting. It is an important way to prolong the peach industry chain. [0003] At present, the main way to prolong the shelf life of peach processing raw materials on the market is freezing. However, in actual operation, airflow quick-freezing technology is usually used for freezing, and gas is used as the medium for heat transfer. However, due to the low thermal conductivity of air, This makes it take a long time for related products to pass t...

AI Technical Summary

Problems solved by technology

However, peaches are summer fruits, and the harvest period is mainly concentrated in high-temperature and high-humidity environments, and it is perishable. Therefore, it is not resistant to storage and transportation after harvesting. Difficult to keep fresh and other issues, an important way to extend the peach industry chain

[0003] At present, the main way to prolong the shelf life of peach processing raw materials on the market is freezing. However, in actual operation, airflow quick-freezing technology is usually used for freezing, and gas is used as the medium for heat transfer. However, due to the low thermal conductivity of air, It makes the relevant products take a long time to pass through the maximum ice crystal formation zone, resulting in larger ice crystals, resulting in product cell rupture and poor product quality.

At the same time, peaches are very prone to browning. During the freezing process of the product, as the ice crystals continue to form and become larger, the cells rupture and the phenolic substances leak out, which occurs after contact with the polyphenol oxidase distributed on the cell membrane and the periphery of the cytoplasm. Enzymatic browning, and with the prolongation of the storage period and the continuous increase of ice crystals, the browning becomes more obvious, and the browning rate will increase rapidly during the thawing and heating process, and the problem of rapid browning will seriously affect the color of the product. Flavor and nutritional quality

Deactivated enzymes are the main way to inhibit browning. The existing inactivated enzyme methods are mainly hot water and steam blanching inactivated enzymes. The product is heated by direct heat conduction. The heat is transferred from the surface of the product to its interior, but due to the heat transfer The speed is slow and time-consuming. In order to ensure the heating of the center and prevent the surface from being overheated, the product is usually divided and then subjected to blunt enzyme operation. The juice loss is serious, which seriously affects the color, flavor, nutrition and other qualities of the product. Water consumes energy, and there is a greater pressure on environmental protection, which is not conducive to technology promotion and use

Images