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Fruit freshness preserving suspension emulsion and its preparing method

A technology of suspoemulsion and fruit, which is applied in the field of suspoemulsion and its preparation, can solve the problems of high price, easy to produce drug resistance, and affect the fresh-keeping effect, and achieve the effect of low cost, good prevention and sterilization effect, and simple production process

Inactive Publication Date: 2007-07-11
CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Practice has proved that this kind of preservative is simple to use and has good fresh-keeping effect. The disadvantage is that the price is too expensive and because the above two preservatives are used in a single dose, it is easy to produce drug resistance, which in turn affects the fresh-keeping effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1, be used for the preparation of the suspoemulsion of fruit preservative

[0017] The preparation process includes the following steps:

[0018] 1) Add 100 kg of rare earth nitrate, 150 kg of albendazole, 100 kg of prochloraz, 70 kg of Nongru 0204, 40 kg of bentonite and 160 kg of water into a high-speed sand mill and grind for 2 hours. 96% of the particle size of the slurry is smaller than 4 microns.

[0019] 2) Put the slurry into the preparation kettle, start the stirring device of the preparation kettle, then add 50 kg of ethylene glycol and 0.5 kg of organic silicone solution into the preparation kettle, add 240 kg of water, and continue to use 150-300 rpm Stir at a speed of 0.5 hour to obtain the product.

Embodiment 2

[0020] Embodiment 2, be used for the preparation of the suspoemulsion of fruit preservative

[0021] The preparation process includes the following steps:

[0022] 1) Add 150 kg of rare earth chloride, 100 kg of albendazole, 100 kg of thiabendazole, 60 kg of Nongru 0204, 20 kg of bentonite and 200 kg of water into a high-speed sand mill and grind for 5 hours. , 98% of the slurry particle size is less than 3 microns.

[0023] 2) Add the obtained slurry into the preparation kettle, start the stirring device of the preparation kettle, then add 50 kg of ethylene glycol and 0.5 kg of organic silicone solution into the preparation kettle, add 320 kg of water, and continue to use 150-300 rpm Minute speed stirring for 0.5 hours can be discharged to obtain the product.

Embodiment 3

[0024] Embodiment 3, be used for the preparation of the suspoemulsion of fruit preservative

[0025] 1) Add 150 kg of rare earth chloride, 100 kg of albendazole, 100 kg of thiabendazole, 50 kg of Nongru 0204, and 250 kg of water into a high-speed sand mill for grinding for 3 hours. 95% of the particle size is less than 4 microns.

[0026] 2) Add the obtained slurry into the preparation kettle, start the stirring device of the preparation kettle, then add 50 kg of ethylene glycol and 0.5 kg of organic silicone solution into the preparation kettle, add 300 kg of water, and continue to use 150-300 rpm Minute speed stirring for 0.5 hours can be discharged to obtain the product. The product can be obtained by discharging.

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PUM

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Abstract

The fruit freshness preserving suspension emulsion contains: RE salt in 5-35 wt%, albendazole in 5-30 wt% and prochloraz in 5-35 wt% or thiabendazole in 5-30 wt% except water. It is prepared through mixing and has excellent preventing and sterilizing effect and wide application. The present invention has convenient transportation and storing, simple production process, low cost, production process without environmental pollution and wide market foreground.

Description

technical field [0001] The invention relates to a suspoemulsion and a preparation method thereof, in particular to a suspoemulsion for fruit preservation and a preparation method thereof. Background technique [0002] Fruit is one of the important foods in people's daily life. At present, although the output of fruit is increasing by a large margin, fruit production is still limited by seasonality, regionality and the perishability of fruit itself, which makes the problem of fruit storage and preservation increasingly prominent. Every year, a large amount of fruit is lost during transportation. Taking Shandong Province as an example, although its apple production accounts for more than 40% of the country's total production, the loss of apples in this province due to rot after harvest is as high as 20%-30%, and sometimes even 40% during transportation. Cause serious resource waste, environmental pollution and economic loss. [0003] The rot of fruit mainly includes two rea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23B7/05
Inventor 慕康国赵秀琴
Owner CHINA AGRI UNIV