Food fresh-keeping system and fresh-keeping method

Abstract

The invention relates to the technical field of food preservation, in particular to a food preservation system and method, and the food preservation system comprises a detection assembly, a gas transmission assembly and a plurality of preservation cavities. The fresh-keeping cavity is provided with an air inlet valve, an air outlet valve, a temperature sensor and a circulating refrigeration component; the detection assembly comprises a detection cavity provided with a detection inlet and a detection outlet, a gas extraction part communicated with the plurality of gas outlet valves and used for extracting gas to the detection inlet, and a gas analyzer mounted in the detection cavity, and the gas analyzer is used for detecting the content of oxygen, carbon dioxide and ethylene; the gas conveying assembly communicates with the multiple gas inlet valves and is used for outputting oxygen, carbon dioxide and nitrogen. By means of the fruit and vegetable cold storage fresh-keeping device, fruits and vegetables can be subjected to cold storage fresh-keeping in a partitioned mode, the gas temperature and the gas content of oxygen, carbon dioxide and ethylene in each fresh-keeping cavity are controlled in the fresh-keeping process, it is ensured that the content of the three gases is kept within a controllable range, and the fruit and vegetable cold storage fresh-keeping qualification rate and the cold chain storage economic benefit are improved.

Description

Technical Field

[0001] The present application relates to the technical field of food preservation, and in particular, to a food preservation system and a preservation method. Background Art

[0002] In recent years, with the rapid development of modern agricultural planting techniques and cold chain logistics systems, the variety of fruit and vegetable products has become increasingly rich, and the output has continued to climb. This has put forward higher requirements for refined preservation management in the cold storage link. In the field of cold storage preservation technology, there are significant differences in parameters such as temperature, humidity, and gas composition of the storage environment for different fruit and vegetable categories. The currently commonly used solution is to physically partition the cold storage for storage to meet the preservation needs of different fruits and vegetables.

[0003] In fact, fruits and vegetables continuously release ripening gases and other gases that accelerate the deterioration of fruits and vegetables during the metabolic process. These gases not only affect the quality of fruits and vegetables but may also cause sudden spoilage.

[0004] However, the existing mainstream preservation technologies mainly rely on compression refrigeration systems to maintain the air temperature of each storage area within a preset range through a circulating refrigeration method. Although this technology can provide a stable low-temperature environment, its function is relatively single, lacking a dynamic monitoring and adjustment mechanism for the gas composition of the storage environment. The static control mode of the existing technology can only maintain basic temperature parameters and cannot effectively respond to the microenvironment changes caused by gas composition imbalance, severely restricting the economic benefits of cold chain storage. As a result, both the qualified rate of cold storage and preservation of fruits and vegetables and the economic benefits of cold chain storage are relatively low. Summary of the Invention

[0005] The purpose of the present application is to provide a food preservation system and a preservation method, aiming to solve the problems of relatively low qualified rates of cold storage and preservation of fruits and vegetables and relatively low economic benefits of cold chain storage.

[0006] To solve the above technical problems, in the first aspect, the present application provides a food preservation system for preserving fruits and vegetables. The food preservation system includes:

[0007] A plurality of preservation chambers, provided with intake valves, outlet valves, temperature sensors, and circulating refrigeration components;

[0008] A detection component, including a detection chamber provided with a detection inlet and a detection outlet, a pumping component connected to a plurality of outlet valves and used to pump gas to the detection inlet, and a gas analyzer installed in the detection chamber. The gas analyzer is used to detect the contents of oxygen, carbon dioxide, and ethylene;

[0009] And an air supply component, connected to a plurality of intake valves and used to output oxygen, carbon dioxide, and nitrogen.

[0010] A food preservation system of the present application can store fruits and vegetables in different zones for cold preservation through the cooperation of a detection component, a gas delivery component, and multiple preservation chambers. During the preservation process, the gas temperature, and the gas contents of oxygen, carbon dioxide, and ethylene in each preservation chamber are controlled to ensure that the contents of the three gases are maintained within a controllable range, thereby improving the qualified rate of cold storage and preservation of fruits and vegetables and the economic benefits of cold chain warehousing.

[0011] As an improvement of the technical solution of the first aspect, the preservation chamber includes a box body, a front partition, a rear partition, and a lower partition. There is a front gap between the front partition and the inner front side of the box body, a rear gap between the rear partition and the inner rear side of the box body, a lower gap between the lower partition and the inner lower side of the box body. Both the front partition and the rear partition are provided with a plurality of ventilation holes. The intake valve and the outlet valve are correspondingly arranged on the front and rear sides of the box body. The circulating refrigeration component is arranged in the lower gap, which can extract the gas in the box body more evenly and ensure the detection reliability of the gas analyzer.

[0012] As an improvement of the technical solution of the first aspect, the gas extraction component includes a gas extraction chamber, an elastic airbag placed in the gas extraction chamber, and a two-way pump installed outside the gas extraction chamber and used to pump gas into or out of the elastic airbag. The gas extraction chamber is provided with a gas extraction valve communicating with a plurality of outlet valves and an exhaust valve communicating with the detection inlet, making the analysis of gas content more reliable.

[0013] As an improvement of the technical solution of the first aspect, the gas extraction chamber is further provided with a ventilation valve communicating with the gas delivery component. By controlling the ventilation valve, the residual gas in the gas extraction chamber and the analysis chamber is emptied by using the gas delivery component, thereby significantly reducing the interference of the residual gas in the previous preservation chamber on the gas analysis result of the next preservation chamber.

[0014] As an improvement of the technical solution of the first aspect, the gas delivery component is used to output nitrogen to the ventilation valve, thereby ensuring the accuracy and reliability of gas content analysis.

[0015] As an improvement of the technical solution of the first aspect, the gas delivery component includes a flow pump with an outlet communicating with a plurality of intake valves and a gas storage tank component communicating with the intake port of the flow pump. The gas storage tank component is used to output oxygen, carbon dioxide, and nitrogen respectively, and can more accurately control the amount of various gases flowing into the preservation chamber.

[0016] In the second aspect, the present application also provides a food preservation method, which adopts a food preservation system described in the technical solution of the first aspect. The preservation system further includes a control component communicatively connected to the intake valve, the outlet valve, the temperature sensor, the circulating refrigeration component, the gas extraction component, the gas analyzer, and the gas delivery component. The food preservation method includes the following steps:

[0017] S10. Preset the temperature range, oxygen content range, carbon dioxide content range, and ethylene content range for each fresh-keeping chamber in the control component.

[0018] S20. The control component controls the operation of the circulating refrigeration component of each fresh-keeping chamber.

[0019] S30. The control component controls the air extraction component to be connected to multiple air outlet valves in sequence and pump the gas in the corresponding fresh-keeping chamber to the detection chamber. The gas analyzer detects the content of oxygen, carbon dioxide, and ethylene and controls the gas transmission component and each fresh-keeping chamber according to the detection parameters.

[0020] A food fresh-keeping method of the present application can store fruits and vegetables in zones for cold storage and preservation, and control the gas temperature and the gas content of oxygen, carbon dioxide, and ethylene in each fresh-keeping chamber during the preservation process, ensuring that the content of the three gases is maintained within a controllable range, improving the qualified rate of cold storage and preservation of fruits and vegetables and the economic benefits of cold chain warehousing.

[0021] As an improvement of the technical solution of the second aspect, in step S30:

[0022] If the contents of oxygen, carbon dioxide, and ethylene are all within the preset range, the corresponding fresh-keeping chamber maintains the corresponding circulating refrigeration operation.

[0023] If the content of oxygen is less than the minimum value of the preset range and the contents of carbon dioxide and ethylene are both within the preset range, the output component inputs oxygen into the corresponding fresh-keeping chamber to raise the oxygen content to within the preset range.

[0024] If the content of carbon dioxide is less than the minimum value of the preset range and the contents of oxygen and ethylene are both within the preset range, the output component inputs carbon dioxide into the corresponding fresh-keeping chamber to raise the carbon dioxide content to within the preset range.

[0025] If the contents of oxygen and carbon dioxide are less than the minimum value of the preset range and the content of ethylene is within the preset range, the output component inputs oxygen and carbon dioxide into the corresponding fresh-keeping chamber to raise the contents of oxygen and carbon dioxide to within the preset range.

[0026] If the content of one or more of oxygen, carbon dioxide, and ethylene is greater than the maximum value of the preset range, the output component inputs nitrogen into the corresponding fresh-keeping chamber and then detects the contents of oxygen, carbon dioxide, and ethylene in the fresh-keeping chamber again.

[0027] In step S30, the real-time monitoring and automatic adjustment of the contents of oxygen, carbon dioxide, and ethylene in the fresh-keeping chamber are realized through the above method.

[0028] As an improvement to the technical solution of the second aspect, the preset range of the ethylene content is divided into two intervals: less and more. In S30, the detected contents of oxygen, carbon dioxide, and ethylene are all within the preset ranges:

[0029] If the ethylene content is in the "more" region, the corresponding detection order of the preservation chamber is of high priority;

[0030] If the ethylene content is in the "less" region, the corresponding detection order of the preservation chamber is of low priority.

[0031] Taking the ethylene content as an index that needs to be detected preferentially helps us quickly evaluate the preservation status of fruits and vegetables and accordingly make corresponding adjustments to the preservation system.

[0032] As an improvement to the technical solution of the second aspect, the preset ranges of the oxygen and carbon dioxide contents are both divided into three intervals: less, medium, and more. In step S30, the detected contents of oxygen, carbon dioxide, and ethylene are all within the preset ranges:

[0033] If the ethylene content is in the "more" region and the oxygen content is in the "less" or "more" region, the corresponding detection order of the preservation chamber is of the first priority;

[0034] If the ethylene content is in the "more" region, the oxygen content is in the "medium" region, and the carbon dioxide content is in the "less" or "more" region, the corresponding detection order of the preservation chamber is of the second priority;

[0035] If the ethylene content is in the "more" region and both the carbon dioxide and oxygen contents are in the "medium" region, the corresponding detection order of the preservation chamber is of the third priority;

[0036] If the ethylene content is in the "less" region and both the carbon dioxide and oxygen contents are in the "medium" region, the corresponding detection order of the preservation chamber is of the sixth priority;

[0037] If the ethylene content is in the "less" region, the oxygen content is in the "medium" region, and the carbon dioxide content is in the "less" or "more" region, the corresponding detection order of the preservation chamber is of the fifth priority;

[0038] If the ethylene content is in the "less" region and the oxygen content is in the "less" or "more" region, the corresponding detection order of the preservation chamber is of the fourth priority.

[0039] Through the above settings, the ethylene detection is set as the highest priority, the oxygen detection is set as the intermediate priority, and the carbon dioxide detection is set as the lowest priority. Brief Description of the Drawings

[0040] Figure 1 It is a layout view of a food preservation system in an embodiment of the present application;

[0041] Figure 2It is a schematic structural diagram of a fresh-keeping chamber in an embodiment of the present application;

[0042] Figure 3 is Figure 2 an enlarged view of part A in

[0043] Figure 4 It is a schematic structural diagram of a detection component in an embodiment of the present application;

[0044] Figure 5 It is a schematic structural diagram of an air delivery component in an embodiment of the present application;

[0045] Figure 6 It is a communication schematic diagram of a control component in an embodiment of the present application;

[0046] Figure 7 It is a flowchart of a food fresh-keeping method in an embodiment of the present application.

[0047] In the figure:

[0048] 100, fresh-keeping chamber; 110, intake valve; 120, outlet valve; 130, temperature sensor; 140, circulation refrigeration component; 150, box body; 160, front partition; 170, rear partition; 180, lower partition; 190, ventilation hole;

[0049] 200, detection component; 210, detection chamber; 211, detection inlet; 212, detection outlet; 220, air extraction component; 221, air extraction chamber; 222, elastic airbag; 223, two-way pump; 224, air extraction valve; 225, exhaust valve; 226, air exchange valve; 230, gas analyzer;

[0050] 300, air delivery component; 310, flow pump; 320, gas storage tank component;

[0051] 400, control component. Specific embodiments

[0052] Next, the technical solutions in the embodiments of the present application will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by those skilled in the art based on the embodiments of the present application without creative efforts fall within the scope of protection of the present application.

[0053] As Figures 1 to 5 shown, in the first aspect, a food fresh-keeping system in an embodiment of the present application is used for fresh-keeping fruits and vegetables.

[0054] It should be noted that the ripening gases and other gases that accelerate the deterioration of fruits and vegetables affecting cold storage and fresh-keeping of fruits and vegetables are mainly ethylene, carbon dioxide, and oxygen.

[0055] Ethylene is the core regulatory factor for the ripening and senescence of fruits and vegetables. As a plant endogenous hormone, it can activate the activities of enzymes related to ripening, accelerate fruit softening, chlorophyll degradation, and flavor substance transformation, and has a negative impact on fruit and vegetable ripening and metabolic imbalance.

[0056] Carbon dioxide can inhibit the activity of mitochondrial cytochrome oxidase, reduce the respiratory intensity of fruits and vegetables, delay the metabolic process, and at the same time inhibit the growth of some spoilage microorganisms. However, if the carbon dioxide content is too high, maintaining a carbon dioxide content of 1%-10% can effectively extend the shelf life (for example, the browning rate of blueberries decreases by 60% in an environment of 5%-10% CO2), but exceeding the critical threshold (usually 5%-15%) will trigger anaerobic respiration, resulting in the conversion of pyruvate into toxic substances such as ethanol and acetaldehyde (for example, strawberry cell membrane leakage occurs after 48 hours in 15% carbon dioxide).

[0057] Oxygen is an essential substrate for the aerobic respiration of fruits and vegetables. Its concentration directly affects the efficiency of the tricarboxylic acid cycle and the energy metabolism level. Reducing the oxygen concentration to 2%-5% can inhibit the reproduction of aerobic microorganisms (such as Botrytis cinerea and Penicillium), and at the same time slow down oxidative browning. When the oxygen is lower than the critical value (usually 1%-2%), it will forcibly start the anaerobic respiration pathway, resulting in lactic acid accumulation and cellular acidosis. Higher than the critical value will accelerate the spoilage of fruits and vegetables.

[0058] In summary, excessive ethylene, excessive or insufficient carbon dioxide, and excessive or insufficient oxygen will all restrict the cold storage and preservation effect of fruits and vegetables. Therefore, to improve the qualified rate of cold storage and preservation of fruits and vegetables and the economic benefits of cold chain warehousing, it is necessary to monitor ethylene, carbon dioxide, and oxygen and control their contents accordingly.

[0059] In the embodiment of the present application, the food preservation system includes a detection component 200, a gas transmission component 300, and a plurality of preservation chambers 100.

[0060] The fresh-keeping chamber 100 is provided with an intake valve 110, an outlet valve 120, a temperature sensor 130, and a cycle refrigeration component 140. In fact, the temperature sensor 130 and the cycle refrigeration component 140, as common devices in the cold storage, are communicatively connected to each other. When the temperature sensor 130 detects that the current temperature value of the air in the fresh-keeping chamber 100 exceeds the upper limit of the preset threshold (for example, when 5.5°C is detected within the set range of 0 - 5°C), the cycle refrigeration component 140 is activated to drive the air in the fresh-keeping chamber 100 to flow through the heat exchanger of the cycle refrigeration component 140, so that the temperature of the air drops rapidly. During the refrigeration process, the temperature sensor 130 feeds back real-time data at a set frequency. When the detected value drops back within the lower limit of the set range (such as ≤4.8°C), the temperature control of the fresh-keeping chamber 100 is achieved. In addition, the cycle refrigeration component 140 can be switched to low-frequency operation to achieve precise temperature control of the fresh-keeping chamber 100. Meanwhile, the intake valve 110 and the outlet valve 120 can be control valves that connect the ventilation ports of the fresh-keeping chamber 100 and are installed at the ventilation ports to control the opening and closing of the ventilation ports, providing conditions for introducing gas into the fresh-keeping chamber 100 and discharging the gas in the fresh-keeping chamber 100.

[0061] The detection component 200 includes a detection chamber 210 provided with a detection inlet 211 and a detection outlet 212, a gas extraction component 220 connected to a plurality of outlet valves 120 and used to pump gas to the detection inlet 211, and a gas analyzer 230 installed in the detection chamber 210. The gas analyzer 230 is used to detect the contents of oxygen, carbon dioxide, and ethylene. In fact, the gas extraction component 220 can be a vacuum pump, a sampling pump, etc. used for extracting gas, and the gas analyzer 230 can be an integrated analyzer of three sensors that respectively and real-time detect the contents of oxygen, carbon dioxide, and ethylene. When it is necessary to detect the gas components of the corresponding fresh-keeping chamber 100, the outlet valve 120 of this fresh-keeping chamber 100 is opened and connected to the detection inlet 211, and the gas extraction component 220 pumps the gas in this fresh-keeping chamber 100 into the detection chamber 210 for the gas analyzer 230 to detect in real time.

[0062] The gas transmission component 300 is connected to a plurality of intake valves 110 and is used to output oxygen, carbon dioxide, and nitrogen. The gas transmission component 300 can be gas cylinders filled with oxygen, carbon dioxide, and nitrogen respectively, and can cooperate with a flow valve and a gas transmission pump. By opening the corresponding outlet valve 120, the required gas is transported into the corresponding fresh-keeping chamber 100.

[0063] It should be noted that the number of fresh-keeping chambers 100 in the embodiments of this application is determined according to the types of fruits and vegetables, batches, or quantity storage, and the number of fresh-keeping chambers 100 is increased or decreased according to actual needs.

[0064] The working principle of a food preservation system of the present application is as follows: The temperature sensors 130 and the circulating refrigeration components 140 in each preservation chamber 100 operate to keep the temperature at the designed level. Then, the air outlet valves 120 corresponding to the preservation chambers 100 are sequentially connected to the output assembly, and the gas in the corresponding preservation chamber 100 is pumped into the detection chamber 210 and detected by the gas analyzer 230. When it is detected that the ethylene content in a preservation chamber 100 exceeds the standard while the carbon dioxide and oxygen contents are within the set range, the intake valve 110 in the preservation chamber 100 is controlled to open, and the gas transmission assembly 300 inputs nitrogen into the preservation chamber 100 according to the set content until the ethylene content in the preservation chamber 100 is reduced to the set range. When it is detected that the ethylene content in a preservation chamber 100 is normal and one of the oxygen and carbon dioxide contents is within the normal range while the other exceeds the maximum value of the set range or both exceed the maximum value of the set range, the intake valve 110 in the preservation chamber 100 is controlled to open, and the gas transmission assembly 300 inputs nitrogen into the preservation chamber 100 according to the set content until the oxygen or / and carbon dioxide content in the preservation chamber 100 is reduced to the set range. When it is detected that the ethylene content in a preservation chamber 100 is normal and one of the oxygen and carbon dioxide contents is within the normal range while the other is less than the minimum value of the set range or both are less than the minimum value of the set range, the intake valve 110 in the preservation chamber 100 is controlled to open, and the gas transmission assembly 300 inputs oxygen or / and carbon dioxide into the preservation chamber 100 according to the set content until the oxygen or / and carbon dioxide content in the preservation chamber 100 rises to the set range.

[0065] A food preservation system of the present application can cooperatively store fruits and vegetables in different zones for cold preservation through the detection assembly 200, the gas transmission assembly 300, and multiple preservation chambers 100, and control the gas temperature and the gas contents of oxygen, carbon dioxide, and ethylene in each preservation chamber 100 during the preservation process, ensuring that the contents of the three gases are all kept within a controllable range, improving the qualified rate of cold storage and preservation of fruits and vegetables and the economic benefits of cold chain warehousing.

[0066] It should be noted that the fresh-keeping chamber 100 preferably includes a box body 150, a front partition 160, a rear partition 170, and a lower partition 180. There is a front gap between the front partition 160 and the inner front side of the box body 150, a rear gap between the rear partition 170 and the inner rear side of the box body 150, and a lower gap between the lower partition 180 and the inner lower side of the box body 150. Both the front partition 160 and the rear partition 170 are provided with a plurality of ventilation holes 190. The intake valve 110 and the exhaust valve 120 are correspondingly arranged on the front and rear sides of the box body 150, and the circulating refrigeration component 140 is arranged at the lower gap. By setting the front gap, rear gap, and lower gap in the box body 150, the fresh-keeping chamber 100 creates a circulation channel for gas flow, enabling the gas to circulate in the box body 150 and pass through the circulating refrigeration component 140, so as to keep the gas within a preset temperature range. Moreover, the plurality of ventilation holes 190 on each side of the front partition 160 and the rear enable the gas to be evenly distributed and flow in the fresh-keeping chamber 100, avoiding excessive accumulation of gas in the fruit and vegetable stacking area and causing deterioration of the local gas composition. The ventilation holes 190 form a "diversion network" for the gas, which can greatly reduce the gas turbulence in the fruit and vegetable stacking area and avoid surface damage caused by too fast gas flow rate and sudden pressure change, ensuring the fresh-keeping effect of the fresh-keeping chamber 100 on fruits and vegetables. In addition, when the air extraction component 220 extracts the gas in the rear gap through the exhaust valve 120, the gas in the rear gap converges through the ventilation holes 190 on the rear partition 170, and the gas in the box body 150 is extracted more evenly, ensuring the detection reliability of the gas analyzer 230.

[0067] Further, the air extraction component 220 preferably includes an air extraction chamber 221, an elastic airbag 222 disposed in the air extraction chamber 221, and a two-way pump 223 installed outside the air extraction chamber 221 and used to pump gas into or out of the elastic airbag 222. The air extraction chamber 221 is provided with an air extraction valve 224 communicating with a plurality of air outlet valves 120 and an exhaust valve 225 communicating with the detection inlet 211. In fact, if the air extraction component 220 uses an active pump to extract gas, it will inevitably compress the gas, thereby generating turbulence. The existence of turbulence will make the gas mixture uneven, resulting in fluctuations in the local concentration of gas components, making the collected gas sample unable to accurately reflect the true composition of the overall gas. In the air extraction component 220 in the embodiment of the present application, when it is necessary to extract the gas in the fresh-keeping chamber 100, the air extraction valve 224 is opened and the exhaust valve 225 is closed. The two-way pump 223 extracts the gas in the elastic airbag 222, and the volume of the elastic airbag 222 becomes smaller, thereby driving the gas to flow into the air extraction chamber 221. When it is necessary to discharge the gas in the air extraction chamber 221 into the detection chamber 210, the air extraction valve 224 is closed and the exhaust valve 225 is opened. The two-way pump 223 pumps gas into the elastic airbag 222, and the volume of the elastic airbag 222 becomes larger, thereby enabling the gas to flow into the detection chamber 210. The elastic airbag 222 expands and contracts repeatedly, causing the gas in the fresh-keeping chamber 100 to passively flow into the detection chamber 210. The degree of gas compression is greatly reduced, making the gas content analysis more reliable.

[0068] Furthermore, the air extraction chamber 221 is also preferably provided with a ventilation valve 226 communicating with the gas transmission component 300 to achieve efficient replacement of the gas in the air extraction chamber 221. After completing the gas content analysis of one fresh-keeping chamber 100, the system switches to the next fresh-keeping chamber 100 for analysis. At this time, by controlling the ventilation valve 226, the residual gas in the air extraction chamber 221 and the analysis chamber is emptied by using the gas transmission component 300, thereby significantly reducing the interference of the residual gas of the previous fresh-keeping chamber 100 on the gas analysis result of the next fresh-keeping chamber 100. Preferably, the gas transmission component 300 is used to output nitrogen to the ventilation valve 226. Since nitrogen has stable chemical properties and is not the target gas component, nitrogen is selected as the replacement gas, which can effectively ensure the accuracy of the analysis. In specific operations, the introduction of nitrogen can not only quickly dilute and replace the residual gas in the chamber, but also prevent the potential impact of active gases such as oxygen on the analysis result, thereby ensuring the accuracy and reliability of the gas content analysis.

[0069] Specifically, the gas delivery component 300 preferably includes a flow pump 310 with an air outlet communicating with a plurality of intake valves 110 and a gas storage tank component 320 communicating with the intake port of the flow pump 310. The gas storage tank component 320 is used to output oxygen, carbon dioxide, and nitrogen respectively. The flow pump 310 can be a metering pump, which can more accurately control the amount of various gases flowing into the fresh-keeping chamber 100, so as to more accurately control the content of various gases in each fresh-keeping chamber 100.

[0070] As Figures 6 to 7 shown, in a second aspect, a food fresh-keeping method in an embodiment of the present application uses a food fresh-keeping system described in the technical solution of the first aspect. The fresh-keeping system further includes a control component 400 communicatively connected to the intake valve 110, the outlet valve 120, the temperature sensor 130, the circulating refrigeration component 140, the air extraction component 220, the gas analyzer 230, and the gas delivery component 300. In fact, the control component 400 can be a programmable logic controller, an industrial control computer, an intelligent control cabinet, etc., and is equipped with a data display device, which can make the fresh-keeping system automatically operate according to a set manner and output the detection data of the gas analyzer 230 in real time.

[0071] The food fresh-keeping method includes the following steps:

[0072] S10, preset the temperature range, oxygen content range, carbon dioxide content range, and ethylene content range of each fresh-keeping chamber 100 in the control component 400;

[0073] S20, the control component 400 controls the circulating refrigeration component 140 of each fresh-keeping chamber 100 to work;

[0074] S30, the control component controls the air extraction component 220 to communicate with a plurality of outlet valves 120 in sequence and pump the gas in the corresponding insurance chamber into the detection chamber 210. The gas analyzer 230 detects the content of oxygen, carbon dioxide, and ethylene and controls the gas delivery component 300 and each fresh-keeping chamber 100 to work according to the detection parameters.

[0075] The food fresh-keeping method of the present application can store fruits and vegetables in different zones for cold storage and fresh-keeping, and control the gas temperature and the content of oxygen, carbon dioxide, and ethylene in each fresh-keeping chamber 100 during the fresh-keeping process, ensuring that the content of the three gases is kept within a controllable range, improving the qualified rate of cold storage and fresh-keeping of fruits and vegetables and the economic benefits of cold-chain warehousing.

[0076] Specifically, in step S30:

[0077] If the contents of oxygen, carbon dioxide, and ethylene are all within the preset range, the corresponding fresh-keeping chamber 100 maintains the corresponding circulating refrigeration work;

[0078] If the oxygen content is less than the minimum value of the preset range and the carbon dioxide and ethylene contents are both within the preset range, the output component inputs oxygen into the corresponding fresh-keeping chamber 100 to raise the oxygen content to within the preset range;

[0079] If the carbon dioxide content is less than the minimum value of the preset range and the oxygen and ethylene contents are both within the preset range, the output component inputs carbon dioxide into the corresponding fresh-keeping chamber 100 to raise the carbon dioxide content to within the preset range;

[0080] If the oxygen and carbon dioxide contents are less than the minimum value of the preset range and the ethylene content is within the preset range, the output component inputs oxygen and carbon dioxide into the corresponding fresh-keeping chamber 100 to raise the oxygen and carbon dioxide contents to within the preset range;

[0081] If the content of one or more of oxygen, carbon dioxide, and ethylene is greater than the maximum value of the preset range, the output component inputs nitrogen into the corresponding fresh-keeping chamber 100 and then detects the contents of oxygen, carbon dioxide, and ethylene in the fresh-keeping chamber 100 again.

[0082] In step S30, the real-time monitoring and automatic adjustment of the oxygen, carbon dioxide, and ethylene contents in the fresh-keeping chamber 100 are realized by the above method, achieving precise control of the gas environment, improving the automation level, and enhancing the stability of the fresh-keeping system.

[0083] As a preferred embodiment of the second aspect, the preset range of the ethylene content is divided into two intervals: less and more. In S30, it is detected that the contents of oxygen, carbon dioxide, and ethylene are all within the preset range:

[0084] If the ethylene content is in the more region, the detection order of the corresponding fresh-keeping chamber 100 is of high priority;

[0085] If the ethylene content is in the less region, the detection order of the corresponding fresh-keeping chamber 100 is of low priority. In fact, the content range value in the more region is greater than that in the less region. Focusing the detection on the ethylene content allows operators to check this key indicator more frequently or prioritize its detection in the next round of detection. Ethylene is a plant hormone that can accelerate the ripening and senescence processes of fruits and vegetables. Therefore, in fresh-keeping monitoring, taking the ethylene content as an indicator that needs to be detected first helps us quickly evaluate the fresh-keeping status of fruits and vegetables and make corresponding adjustments to the fresh-keeping system accordingly. Such a practice can enable more timely monitoring of the fresh-keeping effect of fruits and vegetables, thereby more effectively extending their fresh-keeping period.

[0086] As a more preferred embodiment of the second aspect, the preset ranges of the oxygen and carbon dioxide contents are both divided into three intervals: less, medium, and more. In step S30, it is detected that the contents of oxygen, carbon dioxide, and ethylene are all within the preset range:

[0087] When the ethylene content is in the multi-region and the oxygen content is in the more or less region, the detection sequence of the corresponding fresh-keeping chamber 100 is the first priority;

[0088] When the ethylene content is in the multi-region, the oxygen content is in the middle region, and the carbon dioxide content is in the more or less region, the detection sequence of the corresponding fresh-keeping chamber 100 is the second priority;

[0089] When the ethylene content is in the multi-region and both the carbon dioxide and oxygen contents are in the middle region, the detection sequence of the corresponding fresh-keeping chamber 100 is the third priority;

[0090] When the ethylene content is in the less region and both the carbon dioxide and oxygen contents are in the middle region, the detection sequence of the corresponding fresh-keeping chamber 100 is the sixth priority;

[0091] When the ethylene content is in the less region, the oxygen content is in the middle region, and the carbon dioxide content is in the more or less region, the detection sequence of the corresponding fresh-keeping chamber 100 is the fifth priority;

[0092] When the ethylene content is in the less region and the oxygen content is in the more or less region, the detection sequence of the corresponding fresh-keeping chamber 100 is the fourth priority.

[0093] Actually, the range values of the less region, the middle region, and the multi-region increase in sequence, and the priorities of the first priority, the second priority, the third priority, the fourth priority, the fifth priority, and the sixth priority decrease from high to low. Through the above settings, ethylene detection is the highest priority, oxygen detection is the intermediate priority, and carbon dioxide detection is the lowest priority. Placing ethylene detection at the highest priority is because it can significantly accelerate the ripening and senescence of fruits and vegetables. Timely monitoring of ethylene content helps to quickly take ventilation measures to slow down this process, reduce losses, and extend the fresh-keeping period. Oxygen detection is set as the intermediate priority to ensure that while maintaining the normal physiological metabolism of fruits and vegetables, the oxygen content can be adjusted in a timely manner to prevent quality degradation caused by hypoxia or high oxygen. Carbon dioxide detection has the lowest priority because although it can inhibit respiration and microbial growth, its impact on the fresh-keeping effect is relatively indirect, and the range of its concentration adjustment is relatively wide. Through the above settings, the fresh-keeping system can respond more efficiently to key gas changes, optimize the fresh-keeping environment, and extend the fresh-keeping period of fruits and vegetables.

[0094] The above are only specific embodiments of the present application, which have been introduced in detail. The relevant descriptions are only used to help understand the core idea of the present application and do not limit the patent scope of the present application. At the same time, for those of ordinary skill in the art, according to the idea of the present application, equivalent structural or equivalent process transformations made using the content of the specification and drawings of the present application, whether directly or indirectly applied to other related technical fields, are similarly included in the patent protection scope of the present application.

Claims

1. A food preservation system for preserving fruits and vegetables, characterized in that: The food preservation system comprises: Multiple fresh-keeping chambers, equipped with air inlet valves, air outlet valves, temperature sensors and circulating refrigeration components; The detection assembly includes a detection chamber provided with a detection inlet and a detection outlet, a gas extraction component connected to a plurality of gas outlet valves and used to extract gas to the detection inlet, and a gas analyzer installed in the detection chamber, wherein the gas analyzer is used to detect the content of oxygen, carbon dioxide and ethylene; and a gas delivery assembly connected to the plurality of gas inlet valves and used for delivering oxygen, carbon dioxide and nitrogen.

2. A food preservation system as claimed in claim 1, characterized in that: The fresh-keeping cavity includes a box body, a front partition, a rear partition and a lower partition. A front gap is left between the front partition and the front inner side of the box body, a rear gap is left between the rear partition and the rear inner side of the box body, and a lower gap is left between the lower partition and the lower inner side of the box body. The front partition and the rear partition are both provided with a plurality of ventilation holes. The air inlet valve and the air outlet valve are correspondingly arranged on the front and rear sides of the box body, and the circulating refrigeration component is arranged in the lower gap.

3. A food preservation system as claimed in claim 2, characterized in that: The vacuum component includes a vacuum chamber, an elastic airbag placed in the vacuum chamber, and a bidirectional pump installed outside the vacuum chamber and used to pump gas into or extract gas from the elastic airbag. The vacuum chamber is provided with a vacuum valve connected to multiple outlet valves and an exhaust valve connected to a detection inlet.

4. A food preservation system as claimed in claim 3, characterized in that: The air extraction cavity is also provided with an air exchange valve communicated with the air delivery component.

5. A food preservation system as claimed in claim 4, characterized in that: The gas delivery component is used to output nitrogen to the gas exchange valve.

6. A food preservation system as claimed in claim 2, characterized in that: The gas delivery assembly includes a flow pump whose gas outlet is connected to a plurality of gas inlet valves and a gas storage tank assembly connected to the gas inlet of the flow pump, and the gas storage tank assembly is used to output oxygen, carbon dioxide and nitrogen respectively.

7. A food preservation method, using a food preservation system according to any one of claims 1 to 6, wherein the preservation system further comprises a control component that is communicatively connected to an air inlet valve, an air outlet valve, a temperature sensor, a circulating refrigeration component, an air extraction component, a gas analyzer, and a gas transmission component, and the food preservation method comprises the following steps: S10, presetting the temperature range, oxygen content range, carbon dioxide content range and ethylene content range of each fresh-keeping cavity in the control component; S20, the control component controls the circulation refrigeration component of each fresh-keeping cavity to work; S30, the control component controls the air extraction component to connect with multiple air outlet valves in sequence and extract the gas in the corresponding insurance chamber into the detection chamber. The gas analyzer detects the content of oxygen, carbon dioxide and ethylene and controls the operation of the gas transmission component and each preservation chamber according to the detection parameters.

8. A food preservation method as claimed in claim 7, characterized in that: In step S30: If the contents of oxygen, carbon dioxide and ethylene are all within the preset range, the corresponding fresh-keeping chamber maintains the corresponding cycle refrigeration operation; If the oxygen content is less than the minimum value of the preset range and the carbon dioxide and ethylene contents are both within the preset range, the output component inputs oxygen into the corresponding fresh-keeping chamber to raise the oxygen content to within the preset range; If the carbon dioxide content is less than the minimum value of the preset range and the oxygen and ethylene contents are both within the preset range, the output component inputs carbon dioxide into the corresponding fresh-keeping chamber to raise the carbon dioxide content to within the preset range; If the contents of oxygen and carbon dioxide are less than the minimum values ​​of the preset range and the contents of ethylene are both within the preset range, the output component inputs oxygen and carbon dioxide into the corresponding fresh-keeping chamber to raise the contents of oxygen and carbon dioxide to within the preset range; If the content of one or more of oxygen, carbon dioxide and ethylene is greater than the maximum value of the preset range, the output component inputs nitrogen into the corresponding fresh-keeping cavity and then detects the content of oxygen, carbon dioxide and ethylene in the fresh-keeping cavity again.

9. A food preservation method according to claim 7, characterized in that: The preset range of ethylene content is set to two intervals, low and high. The contents of oxygen, carbon dioxide and ethylene detected in S30 are all within the preset range: If the ethylene content is in multiple areas, the corresponding fresh-keeping cavity detection order is high priority; If the ethylene content is in a low area, the corresponding fresh-keeping cavity detection order is low priority.

10. A food preservation method according to claim 9, characterized in that: The preset ranges of oxygen and carbon dioxide contents are all three intervals of low, medium and high. In step S30, the contents of oxygen, carbon dioxide and ethylene are all detected to be within the preset ranges: If the ethylene content is in multiple areas and the oxygen content is in more or less areas, the corresponding fresh-keeping chamber detection order is the first priority; If the ethylene content is in the multi-zone, the oxygen content is in the medium zone, and the carbon dioxide content is in the high or low zone, the corresponding fresh-keeping chamber detection order is the second priority; If the ethylene content is in multiple areas and the carbon dioxide and oxygen contents are both in the middle area, the corresponding fresh-keeping chamber detection order is the third priority; If the ethylene content is in the low range and the carbon dioxide and oxygen contents are both in the medium range, the corresponding fresh-keeping chamber detection order is the sixth priority; If the ethylene content is in the low area, the oxygen content is in the medium area, and the carbon dioxide content is in the high or low area, the corresponding fresh-keeping chamber detection order is the fifth priority; If the ethylene content is in the low area and the oxygen content is in the high or low area, the corresponding fresh-keeping chamber detection order is the fourth priority.

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