Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package

A modified atmosphere packaging and structured technology, applied in the field of fruit preservation and storage, can solve the problem of high price of xenon gas, achieve the effects of low equipment investment and production cost, overcome the decline of commodity value and prolong shelf life

Inactive Publication Date: 2004-12-15
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the xenon gas used in this method is expensive,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Example 1: Moisture structured pretreatment and MAP preservation of fresh-cut lettuce

[0021] Choose 50 fresh, non-rotten, and suitable lettuces (with a moisture content of about 90%), each about 300 grams, first put the raw materials in a running water tank, wash away surface silt and other sundries, and centrifuge (rotating speed 350r / m) Remove the moisture on the surface of the small pieces of fruits and vegetables, then cut them into 1 cm long strips, put the lettuce strips into a pressure vessel (the ambient temperature is 10-20°C), and feed a mixed gas with a pressure of 0.4Mpa (Argon: 70%; Krypton: 15%; Xenon: 15%), and maintain the pressure, release the pressure after 15 hours of treatment. Then use the MAP packing box of 200mm * 150mm * 30mm (the film material is a composite OPP film) to carry out the gas distribution packaging after charging about 300 grams, and its CO2 concentration is 5% and O2 concentration is 4%, and the rest is nitrogen; The following ...

Embodiment 2

[0022] Example 2: Moisture structured pretreatment and MAP preservation of fresh-cut pineapple

[0023] Choose 10 fresh, non-rotten, ripe pineapple (water content about 92%), about 2 kg each, first clean and peel the raw materials, then cut into 1 cm thick slices, put the pineapple slices into a pressure vessel (environment temperature is 10-20°C), and a mixed inert gas with a pressure of 0.6Mpa (argon: 70%; krypton: 20%; xenon: 10%) is introduced, and the pressure is maintained, and it is unloaded after 24 hours of treatment. Extrusion. Then use the MAP packing box of 200mm * 150mm * 50mm (the material of the film is a composite OPP film) to carry out the gas distribution packaging after charging about 500 grams, its CO Concentration is 7% and O Concentration is 3%, all the other are nitrogen; The normal temperature shelf life below ℃ can reach more than 5 days.

Embodiment 3

[0024] Example 3: Moisture structured pretreatment and MAP preservation of fresh-cut sugarcane

[0025] Select 5 fresh, non-rotten and suitable sugarcane (moisture content about 95%), each about 1.5 kg, first clean and peel the raw materials, then cut into 30 cm long sections, put the sugarcane sections Into a pressure vessel (ambient temperature is 10-20°C), and a mixed gas with a pressure of 0.6Mpa (argon: 80%; krypton: 10%; xenon: 10%) is introduced, and the pressure is maintained, and the pressure is released after 30 hours of treatment Discharge. Then use the MAP packing box of 350mm * 150mm * 50mm (the material of the film is a composite OPP film) to carry out the gas distribution packaging after about 500 grams of charging, its CO Concentration is 3% and O Concentration is 3%, all the other are nitrogen; The normal temperature shelf life below ℃ can reach more than 10 days.

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PUM

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Abstract

The present invention belongs to the field of fruit and vegetable freshness keeping storage technology, and proposes one method of processing fresh cut fruit and vegetable with pressurized mixed inert gas to make the penetrated water and intracellular water form caged hydrate. The processing includes setting fresh cut fruit and vegetable into pressurizing treater, and introducing mixed inert gas including Ar, Kr and Xe, and maintaining the pressure for certain time to form hydrate. The said processing can produce subsequent freshness keeping effect, reduce the respiratory rate and enzyme activity of the fresh cut fruit and vegetable, raise the viscosity of water among molecules and reduce nutrients loss, especially via combination with air regulating packing.

Description

technical field [0001] The invention relates to a method for combining moisture structural treatment and modified atmosphere packaging to keep fresh and cut fruits and vegetables, and the invention belongs to the technical field of fruit fresh-keeping and storage. Background technique [0002] Fresh-cut fruits and vegetables, also known as minimally processed (MP) fruits and vegetables and cut fruits and vegetables in foreign countries, refer to products that are sold fresh after simple processing such as grading, sorting, cleaning, cutting, preservation, and packaging. [0003] After consumers purchase fresh-cut fruit and vegetable products, they can be eaten directly or cooked or served as side dishes without further processing. With the acceleration of the pace of modern life and the improvement of living standards, people's demand for fruit and vegetable consumption is getting higher and higher. Fresh-cut fruits and vegetables are characterized by their freshness, conven...

Claims

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Application Information

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IPC IPC(8): A23B7/152
Inventor 张慜詹仲刚安建申
Owner JIANGNAN UNIV
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