Intelligent preservative and fresh-keeping vacuum precooling equipment

Abstract

The invention relates to the technical field of commercialized treatment of fruit and vegetable producing areas, in particular to intelligent preservative and fresh-keeping vacuum pre-cooling equipment which comprises a vacuum pre-cooling equipment box body, a bactericide generating device, an ultramicro atomization device, a mist outlet pipeline system, a monitoring probe and a control host. The vacuum pre-cooling equipment box body is divided into a vacuum pre-cooling chamber and an equipment chamber through a partition plate, and the vacuumizing unit and the refrigerating machine are installed in the equipment chamber and connected with the pre-cooling chamber; the bactericide generating device is a subacid electrolyzed water generating device, is mounted in the equipment chamber and is connected with the ultramicro atomization device; the ultramicro atomization device is arranged in the equipment chamber and is connected with the mist outlet pipeline system; the mist outlet pipeline system is connected with the ultramicro atomization device and the vacuum pre-cooling chamber and is uniformly distributed on a sealing thermal insulation plate at the top of the vacuum pre-cooling chamber; the monitoring probe is positioned in the vacuum precooling chamber; the control host is installed on the side face of the box body and connected with the vacuum precooling box body, the bactericide generating device and the ultramicro atomization device. According to the method, the fruits and the vegetables are subjected to vacuum precooling and are supplemented with intelligent atomization water replenishing and spray sterilization treatment, so that the water loss problem of the fruits and the vegetables in the vacuum precooling process and the rotting problem of the fruits and the vegetables in the storage process can be solved, the commodity quality of the fruits and the vegetables is effectively improved, and the fresh-keeping period of the fruits and the vegetables is prolonged.

Description

Technical Field

[0001] The present invention relates to the field of commercial processing equipment for fruit and vegetable production areas, and in particular to an intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment Background Art

[0002] Accelerate the implementation of the construction of agricultural product storage and preservation cold chain logistics facilities, promote the construction of small-scale storage and preservation cold chain facilities at the farm, low-temperature direct sales distribution centers at the production site, and other projects. It is necessary to promote mobile cold storage, apply pre-cooling facilities, strengthen the efficient linkage between mobile cold chain facilities and equipment and cold chain distribution centers at the production site, and improve the "first kilometer" cold chain supporting facilities for fruits and vegetables. Pre-cooling is the most critical first step in cold chain circulation, but there are problems such as the inability to use and improper use of pre-cooling facilities at the production site in my country, which has caused the high spoilage rate of agricultural products.

[0003] Research has confirmed that vacuum precooling has good effects, short precooling time and fast speed, but the existing vacuum precooling device will cause the product to lose about 1.7% of water for every 10°C drop in precooling temperature, which will cause the fruit and vegetable products to lose water and wilt, seriously affecting their freshness; in addition, the traditional vacuum precooling device cannot solve the problem of pathogenic bacteria on the surface of fruits and vegetables. Some researchers have disclosed sterilization vacuum precooling equipment, but because different fruits and vegetables have different suitable precooling temperatures, vacuum degrees, water replenishment and disinfectant dosages, although the production area technicians have the equipment, they have little understanding of the performance of different fruits and vegetables, and do not use personalized precooling conditions for each fruit and vegetable. Instead, a set of parameters is used for all fruit and vegetable products, which often neither achieves the best precooling effect nor saves energy and costs.

[0004] Therefore, according to the organizational structure characteristics of different vegetables and the different pathogens they carry, the parameters such as temperature, vacuum degree, water replenishment and fungicide concentration of the pre-cooling process are accurately controlled, stored in the device memory for call, and intelligent operation is realized to facilitate user selection and use. It can effectively reduce post-harvest vegetable losses, improve the quality of vegetable products at the production site, save energy, and increase the success rate of large-scale pre-cooling application at the production site. Summary of the invention

[0005] In view of at least one of the problems recorded above, the object of the present invention is to provide an intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment, which can accurately and efficiently pre-cool and sterilize vegetables at the place of production, improve the quality rate of vegetables, and extend the shelf life of vegetables.

[0006] In order to achieve the above objectives, the present invention adopts the following technical solutions:

[0007] An intelligent antiseptic and fresh-keeping vacuum precooling equipment comprises a vacuum precooling equipment box, a bactericide generating device, an ultrafine atomizing device, a mist outlet pipeline system, and a monitoring probe; the vacuum precooling equipment box is divided into a vacuum precooling chamber and an equipment room by a partition, and a vacuum pumping unit is installed in the equipment room and connected to the precooling chamber; the bactericide generating device is installed in the equipment room and connected to the ultrafine atomizing device; the ultrafine atomizing device is installed in the equipment room and connected to the mist outlet pipeline system; the mist outlet pipeline system connects the ultrafine atomizing device and the vacuum precooling chamber; the monitoring probe is located in the vacuum precooling chamber;

[0008] The vacuum precooling equipment is also provided with a control host electrically connected to the vacuum unit, refrigerator, bactericide generating device, ultrafine atomizing device, and monitoring probe; the control host includes a controller and a memory storing precooling condition parameters such as the final precooling temperature, vacuum pressure, bactericide concentration, spraying time, pressure and number of times, and standing time corresponding to different types of vegetables;

[0009] The controller controls the vacuum unit, refrigerant, bactericide generating device, ultrafine atomizing device and spray pipe system to provide a preset precooling environment according to the following stored precooling condition parameters according to user needs: Vegetable types Precooling temperature Vacuum pressure Fungicide concentration Spray time Spray pressure Spray times Standing time Green vegetables 2~5 ℃ 700~800 Pa 50 mg / L 15 s 40 KPa 1 3 min Chicken Feather Vegetable 3~6 ℃ 800~1000 Pa 50 mg / L 15 s 40 KPa 1 2 min Baby cabbage 3~6 ℃ 600~800 Pa 100 mg / L 20 s 40 KPa 1 5 min lettuce 2~5℃ 600~800 Pa 30 mg / L 10 s 40 KPa 1 2 min Water spinach 3~6 ℃ 600~800 Pa 25 mg / L 10 s 40 KPa 1 2 min Choy Sum 2~4 ℃ 600~800 Pa 50 mg / L 15 s 40 KPa 1 3 min spinach 3~5 ℃ 600~800 Pa 30 mg / L 15 s 40 KPa 1 2 min Chives 3~5 ℃ 700~800 Pa 200 mg / L 20 s 40 KPa 1 3 min Chinese chives 4~6 ℃ 600~800 Pa 50 mg / L 15 s 40 KPa 1 2 min Morels 4~6 ℃ 600~800 Pa 10 mg / L 30 s 40 KPa 1 5 min Edamame 2~5 ℃ 700~800 Pa 100 mg / L 20 s 40 KPa 1 5 min

[0010] As one aspect of the present invention, the control host has a display touch structure for displaying and inputting operation instructions; the control host also stores pre-cooling programs for different kinds of vegetables in the memory; the display touch structure is used to receive user operations and the selected pre-cooling program.

[0011] An example of schematic nature is: you can manually click on the pre-cooling program in the display touch panel (a type of display touch structure) to switch to the special pre-cooling program for different types of vegetables. In addition, the memory stores the vegetable pre-cooling program. After the user selects and confirms the vegetable pre-cooling program through the display touch structure, the "start" button in the control host (the control host can be regarded as an integrated control system for pre-cooling final temperature, vacuum pressure, fungicide concentration, spray time, pressure and number, standing time and vegetable type) is started to start pre-cooling and preserving vegetables.

[0012] As one aspect of the present invention, the sterilization and fresh-keeping device is a slightly acidic electrolyzed water generating device, which can generate a slightly acidic electrolyzed water solution with adjustable concentration.

[0013] As one aspect of the present invention, the slightly acidic electrolytic aqueous solution is atomized into small droplets of 15-30 μm by an ultrafine atomization device and sprayed onto the surface of vegetable products in the vacuum precooling chamber through a mist outlet pipe system.

[0014] As one aspect of the present invention, the mist outlet pipe system is evenly distributed on the sealed insulation board at the top of the vacuum precooling chamber so that the fungicide droplets can be evenly sprayed on the vegetable products in the precooling chamber.

[0015] As one aspect of the present invention, the monitoring probe is connected by two extendable wires and is placed at the diagonal position of the vegetable pile in the vacuum precooling chamber during precooling operation to transmit the temperature of the vegetable products to the control host in real time.

[0016] As one aspect of the present invention, the vacuum precooling chamber is provided with a sealed sliding door which can be opened and closed automatically according to the instruction of the control host.

[0017] The beneficial effects of the present disclosure are as follows: after being picked in the field, vegetables will generate a large amount of respiratory heat, and timely precooling of vegetables helps to extend the shelf life and maintain the quality of vegetables. According to the different requirements of different types of fruits and vegetables for temperature, moisture and fungicides, the present invention can effectively increase the quality rate of vegetables by more than 10%, reduce the loss of vegetables after harvest by more than 12%, and extend the shelf life of vegetables by simultaneously and accurately adjusting the final precooling temperature, vacuum pressure, fungicide concentration, spraying time, pressure and number, and standing time during the precooling process of different types of vegetables.

[0018] The technical solution disclosed in the present invention is applicable to vegetable varieties that respond to beneficial effects of vacuum precooling, such as pakchoi, chicken greens, baby cabbage, lettuce, water spinach, Chinese cabbage, spinach, morels, etc. The optimal final precooling temperature, vacuum pressure, fungicide concentration, spraying time, pressure and number of times, and standing time corresponding to some varieties are shown in Table 1, and have been input into the corresponding precooling program of the control host.

[0019] With reference to the following description and the accompanying drawings, the specific embodiments of the present invention are disclosed in detail, indicating the manner in which the principles of the present invention can be adopted. It should be understood that the embodiments of the present invention are not limited in scope thereby.

[0020] Features described with respect to one embodiment may be used in the same or similar manner in one or more other embodiments, combined with features in other embodiments, or substituted for features in other embodiments.

[0021] It should be emphasized that the term “include / comprises” when used herein refers to the presence of features, integers, steps or components, but does not exclude the presence or addition of one or more other features, integers, steps or components. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings in the following description are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without paying creative labor.

[0023] Figure 1 This is a schematic structural diagram of an intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to an embodiment of the present disclosure;

[0024] Figure 2 for Figure 1 The interface diagram of the "control host" of the intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment;

[0025] Figure 3 This is the interface diagram of the "Temperature Setting" menu in the "Control Host";

[0026] Figure 4 This is the interface diagram of the menu "Spray Settings" in the "Control Host";

[0027] Figure 5 This is the interface diagram of the menu "Precooling Program" in the "Control Host";

[0028] Figure 6 This is the interface diagram of the menu "Parameter Setting" in the "Precooling Program";

[0029] Figure 7 This is a picture of the pre-cooling effect of the intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment on small green vegetables;

[0030] Figure 8 This is a picture of the pre-cooling effect of spinach using the intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment;

[0031] Fig. 9 This is a picture of the pre-cooling effect of morels using intelligent antiseptic and fresh-keeping vacuum pre-cooling equipment.

[0032] In the figure:

[0033] 1: Intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment box

[0034] 2: Control host

[0035] 3: Mist outlet pipe system

[0036] 4: Vacuum pre-cooling chamber

[0037] 5: Equipment Room

[0038] 6: Ultrafine atomization device

[0039] 7: Bactericide generating device

[0040] 8: Vacuum unit

[0041] 9: Compressor

[0042] 10: Sealed sliding door

[0043] 11: Monitoring probe system

[0044] 12: Fog outlet. DETAILED DESCRIPTION

[0045] In order to enable those skilled in the art to better understand the technical solutions in the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0046] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art of the present invention. The terms used herein in the specification of the present invention are only for the purpose of describing specific embodiments and are not intended to limit the present invention. The term "and / or" used herein includes any and all combinations of one or more related listed items.

[0047] like Figure 1 As shown, an embodiment of the present disclosure provides an intelligent anti-corrosion and fresh-keeping vacuum precooling equipment, including a vacuum precooling equipment box 1, a bactericide generating device 7, an ultrafine atomization device 6, a mist outlet pipeline system 3, and a monitoring probe 11; the vacuum precooling equipment box is made of stainless steel, and the box is divided into a vacuum precooling chamber 4 and an equipment room 5 by a partition, a compressor 8 and a vacuum unit 9 are installed in the equipment room and connected to the precooling chamber, and their main functions are to refrigerate and vacuumize the precooling chamber; the vacuum precooling chamber is provided with a sealed sliding door 10 which can be opened and closed automatically.

[0048] The bactericide generating device is a slightly acidic electrolyzed water generating device, which can generate slightly acidic electrolyzed water with adjustable concentration and is installed in the equipment room; the slightly acidic electrolyzed water generated by the bactericide generating device is transported to the ultrafine atomization device through a pipeline; preferably, the slightly acidic electrolyzed water selects the optimal concentration according to the bacteria types, bacteria amounts and response characteristics of different varieties of vegetables.

[0049] The ultrafine atomization device is an ultrasonic atomization device, which can atomize slightly acidic electrolyzed water into small droplets with a particle size of 15-30 μm; the ultrafine atomization device is installed in the equipment room, and the generated atomized droplets are transported to the mist outlet pipeline system through a pipeline.

[0050] The mist outlet pipe system evenly transports the atomized droplets to different parts of the vacuum precooling chamber through the mist outlets 12 evenly distributed on the sealed insulation plate at the top of the vacuum precooling chamber, so that the atomized droplets of the fungicide can be evenly sprayed on the vegetable products in the precooling chamber.

[0051] The monitoring probe is located in the vacuum precooling chamber, connected by two extendable wires, and is placed at the diagonal position of the vegetable pile in the vacuum precooling chamber during precooling operation. Its main function is to monitor the temperature of the precooling chamber and the precooling products in real time, and transmit the signal to the control host 2.

[0052] The sealed sliding door, vacuum unit, refrigerator, bactericide generating device, ultrafine atomization device, and mist outlet pipeline system can intelligently adjust the switch of the sealed sliding door of the vacuum precooling chamber, the pressure and temperature of the vacuum precooling chamber, the concentration of slightly acidic electrolyzed water, the spraying pressure, time, number of times, and standing time of the droplets according to the instructions of the control host 2.

[0053] The control host 2 has a display touch structure such as a touch screen for displaying and inputting operation instructions. The control host 2 includes a controller and a memory storing precooling condition parameters corresponding to different types of vegetables, such as the final precooling temperature, vacuum pressure, fungicide concentration, spraying time, pressure and number of times, and standing time; of course, the memory can also store precooling programs that can be executed by the controller.

[0054] Specifically, the controller 2 controls the vacuum unit, refrigerator, bactericide generating device, ultrafine atomization device and mist outlet pipeline system according to the user's needs to provide a preset pre-cooling environment according to the following stored pre-cooling condition parameters.

[0055] Table 1:

[0056] Vegetable types Precooling temperature Vacuum pressure Fungicide concentration Spray time Spray pressure Spray times Standing time Green vegetables 2~5 ℃ 700~800 Pa 50 mg / L 15 s 40 KPa 1 3 min Chicken Feather Vegetable 3~6 ℃ 800~1000 Pa 50 mg / L 15 s 40 KPa 1 2 min Baby cabbage 3~6 ℃ 600~800 Pa 100 mg / L 20 s 40 KPa 1 5 min lettuce 2~5℃ 600~800 Pa 30 mg / L 10 s 40 KPa 1 2 min Water spinach 3~6 ℃ 600~800 Pa 25 mg / L 10 s 40 KPa 1 2 min Choy Sum 2~4 ℃ 600~800 Pa 50 mg / L 15 s 40 KPa 1 3 min spinach 3~5 ℃ 600~800 Pa 30 mg / L 15 s 40 KPa 1 2 min Chives 3~5 ℃ 700~800 Pa 200 mg / L 20 s 40 KPa 1 3 min Chinese chives 4~6 ℃ 600~800 Pa 50 mg / L 15 s 40 KPa 1 2 min Morels 4~6 ℃ 600~800 Pa 10 mg / L 30 s 40 KPa 1 5 min Edamame 2~5 ℃ 700~800 Pa 100 mg / L 20 s 40 KPa 1 5 min

[0057] The display touch structure is arranged on the top of the equipment room of the vacuum precooling box.

[0058] The control host 2 is connected to the vacuum unit, refrigerator, bactericide generating device, ultrafine atomization device, and mist outlet pipeline system. Through data and signal transmission, the vacuum pre-cooling chamber pressure, material temperature, cold trap temperature, operating time, compressor, vacuum pump (vacuum unit component) and door valve operating status can be recorded.

[0059] The memory of the control host 2 stores special pre-cooling programs for different kinds of vegetables. The pre-cooling programs are equipped with corresponding pre-cooling final temperature, vacuum pressure, fungicide concentration, spraying time, pressure and number of times, and standing time according to different vegetables (as shown in Table 1 above). After clicking the pre-cooling program, the vacuum unit, refrigerator, fungicide generating device, ultrafine atomization device and mist outlet pipeline system automatically switch to the corresponding target parameters and start running.

[0060] For example, the control host 2 can switch to a special precooling program for different kinds of vegetables by manually clicking on the precooling program in the display touch panel (a type of display touch structure). After the user selects and confirms the vegetable precooling program through the display touch structure, the "start" button in the control host 2 is activated, the sealed sliding door is automatically closed, and the precooling of the products in the precooling chamber begins. During the precooling process, the vacuum unit starts to vacuum according to the instructions of the control host 2, and the refrigerator starts to refrigerate the precooling chamber according to the instructions of the control host 2. When the vacuum precooling chamber reaches the vacuum pressure specified by the precooling program, the bactericide generating device starts to generate slightly acidic electrolyzed water of the corresponding concentration according to the instructions of the control host 2, and the ultrafine atomization device starts to ultrasonically atomize the slightly acidic electrolyzed water delivered, and delivers it to the mist outlet pipeline system. The mist outlet pipeline system performs a slightly acidic electrolyzed water spray operation according to the instructions of the control host 2. Finally, each component completes the sterilization and precooling of the vegetable products according to the instructions of the control host 2.

[0061] The following three embodiments are used to describe in detail the use of an intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment provided by the present invention to better understand the technical solution of the present invention.

[0062] Example 1

[0063] Taking pak choi as an example, the use of an intelligent antiseptic and fresh-keeping vacuum pre-cooling device provided by the present invention is introduced. The specific implementation method is as follows:

[0064] (1) Select fresh, clean, bright green vegetables with leaves free of obvious mechanical damage and pests and diseases. Stack them in clean plastic baskets in an orderly manner, with each basket weighing about 5 kg.

[0065] (2) Place 4 boxes of green vegetables in the precooling chamber for precooling. Select the precooling program in the intelligent antiseptic and fresh-keeping vacuum precooling equipment control panel as follows:

[0066] Click the "Precooling Program" menu. After entering the interface, there are precooling programs for different kinds of vegetables to choose from. Click the "Select" button on the right side of "Small Green Vegetables", and then click the "Start" button on the lower right to start the precooling mode of small green vegetables. At this time, the final precooling temperature is 4 ℃, the final precooling pressure (vacuum pressure) is 600 Pa, the SAEW concentration is 50 mg / L, the spray time is 10 s, the spray pressure is 40 KPa, the number of sprays is 1, the droplet size is 15~30 μm, and the standing time is 3 min. After precooling, the vegetables are packaged in PE fresh-keeping bags and placed under low-temperature shelf conditions (12~15 ℃, 85% relative humidity) for simulated sales.

[0067] (3) The experiment used no precooling as control group 1; precooling with a final temperature of 4 °C, a vacuum pressure of 600 Pa, but no spraying as control group 2; and precooling with a final temperature of 4 °C, a vacuum pressure of 600 Pa, and only tap water spraying as control group 3 for comparison of effects. Four frames of green vegetables were used for each treatment. The specific operation method is as follows:

[0068] Control group 1: directly packed in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0069] Control group 2: Click the "Temperature Setting" menu, set the precooling temperature to 4 ℃, click the "Back" button to return to the main menu interface; click the "Spray Setting" menu, set the number of sprays to 0, the spray time to 0 s, click the "Back" button to return to the main menu interface, and click the "Start" button to start the precooling mode. After precooling, package the products in PE fresh-keeping bags and place them under low-temperature shelf conditions (12~15 ℃, 85% relative humidity) for simulated sales.

[0070] Control group 3: Click the "Temperature Settings" menu, set the precooling temperature to 4 ℃, click the "Back" button to return to the main menu interface; click the "Spray Settings" menu, set the SAEW concentration to 0 mg / L, the spray pressure to 40 KPa, the number of sprays to 1, the spray time to 10 s, the standing time to 3 min, click the "Back" button to return to the main menu interface, and click the "Start" button to start the precooling mode. After precooling, the products were packaged in PE fresh-keeping bags and placed under low-temperature shelf conditions (12~15 ℃, 85% relative humidity) for simulated sales.

[0071] (4) After 7 days of simulated sales under low-temperature shelf conditions, the results showed that the green vegetables that were not pre-cooled had turned yellow and rotted, and the leaves also wilted; the green vegetables that were pre-cooled but not watered also showed a certain degree of yellowing, and the leaves showed obvious wilting; the green vegetables that were pre-cooled + watered did not wilt, and the degree of yellowing of the leaves was relatively mild compared to those without pre-cooling, but rotten black spots appeared on the leaves; the green vegetables that were pre-cooled + SAEW watered showed only slight yellowing of the leaves, and did not rot or wilt, and the quality was good. The low-temperature shelf life of the green vegetables can be extended from 3-4 days to 7-8 days.

[0072] Example 2

[0073] Taking spinach as an example, the use of an intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment provided by the present invention is introduced. The specific implementation method is as follows:

[0074] (1) Select fresh, clean, bright green spinach with no obvious mechanical damage to the leaves and no diseases or insect pests. Stack them in clean plastic baskets in an orderly manner, with each basket weighing about 2.5 kg.

[0075] (2) Place 4 boxes of spinach in the precooling chamber for precooling. Select the precooling program in the intelligent antiseptic and fresh-keeping vacuum precooling equipment control panel as follows:

[0076] Click the "Precooling Program" menu, and after entering the interface, there are precooling programs for different varieties of vegetables to choose from. Click the "Select" button on the right of "Spinach", and then click the "Start" button on the lower right to start the spinach precooling mode. At this time, the final precooling temperature is 4 ℃, the final precooling pressure (vacuum pressure) is 600 Pa, the SAEW concentration is 30 mg / L, the spray time is 15 s, the spray pressure is 40 KPa, the number of sprays is 1, the droplet size is 15~30 μm, and the standing time is 2 min. After precooling, the vegetables are packaged in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0077] (3) The experiment used control group 1 without precooling, control group 2 with a final precooling temperature of 4°C and a final pressure of 600 Pa but no spraying, and control group 3 with a final precooling temperature of 4°C and a vacuum pressure of 600 Pa but only tap water spraying. Four frames of spinach were used for each treatment. The specific operation method is as follows:

[0078] Control group 1: directly packed in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0079] Control group 2: Click the "Temperature Setting" menu, set the precooling temperature to 4 ℃, click the "Back" button to return to the main menu interface; click the "Spray Setting" menu, set the number of sprays to 0, the spray time to 0 s, click the "Back" button to return to the main menu interface, and click the "Start" button to start the precooling mode. After precooling, pack the products in PE fresh-keeping bags and place them on low-temperature shelves for simulated sales.

[0080] Control group 3: Click the "Temperature Settings" menu, set the precooling temperature to 4 °C, click the "Back" button to return to the main menu interface; click the "Spray Settings" menu, set the SAEW concentration to 0 mg / L, the spray pressure to 40 KPa, the number of sprays to 1, the spray time to 15 s, the standing time to 2 min, click the "Back" button to return to the main menu interface, and click the "Start" button to start the precooling mode. After precooling, the products were packaged in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0081] (4) After 7 days of simulated sales under low-temperature shelf conditions, the results showed that the spinach that was not pre-cooled had obviously wilted and rotted, and the leaves also showed a certain degree of yellowing; the spinach that was pre-cooled but not rehydrated did not show yellowing, but showed severe wilting; the spinach treated with pre-cooling + rehydration did not show wilting, but the leaves showed slight yellowing and a certain degree of rot; the spinach treated with pre-cooling + SAEW rehydration had better leaf quality, without rotting or wilting, and the low-temperature shelf life of spinach could be extended from 2-3 days to 5-6 days.

[0082] Example 3

[0083] Taking Morchella as an example, the use of an intelligent antiseptic and fresh-keeping vacuum pre-cooling device provided by the present invention is introduced. The specific implementation method is as follows:

[0084] (1) Select morels with uniform size and shape, uniform color, intact surface without obvious mechanical damage, and free of pests and diseases for subsequent testing. Stack them in clean plastic baskets in an orderly manner, with each basket weighing about 0.5 kg.

[0085] (2) Place 4 boxes of morels in the precooling chamber for precooling. Select the precooling program in the intelligent antiseptic and fresh-keeping vacuum precooling equipment control panel as follows:

[0086] Click the "Precooling Program" menu, and after entering the interface, there are precooling programs for different varieties of vegetables to choose from. Click the "Select" button on the right of "Morel", and then click the "Start" button on the lower right to start the precooling mode of Morel. At this time, the final precooling temperature is 5°C, the final precooling pressure (vacuum pressure) is 600 Pa, the SAEW concentration is 10 mg / L, the spray time is 30 s, the spray pressure is 40KPa, the number of sprays is 1, the droplet size is 15~30 μm, and the standing time is 5 min. After precooling, the vegetables are packaged in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0087] (3) The experiment used control group 1 without precooling, control group 2 with a final precooling temperature of 5°C and a final pressure of 600 Pa but no spraying, and control group 3 with a final precooling temperature of 5°C and a vacuum pressure of 600 Pa but only tap water spraying. Four frames of Morchella were used for each treatment. The specific operation method is as follows:

[0088] Control group 1: directly packed in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0089] Control group 2: Click the "Temperature Setting" menu, set the precooling temperature to 5 ℃, click the "Back" button to return to the main menu interface; click the "Spray Setting" menu, set the number of sprays to 0, the spray time to 0 s, click the "Back" button to return to the main menu interface, and click the "Start" button to start the precooling mode. After precooling, pack the products in PE fresh-keeping bags and place them on low-temperature shelves for simulated sales.

[0090] Control group 3: Click the "Temperature Settings" menu, set the precooling temperature to 5 ℃, click the "Back" button to return to the main menu interface; click the "Spray Settings" menu, set the SAEW concentration to 0 mg / L, the spray pressure to 40 KPa, the number of sprays to 1, the spray time to 30 s, the standing time to 5 min, click the "Back" button to return to the main menu interface, and click the "Start" button to start the precooling mode. After precooling, the products were packaged in PE fresh-keeping bags and placed on low-temperature shelves for simulated sales.

[0091] (4) After 6 days of simulated sales under low-temperature shelf conditions, the results showed that the morels that were not precooled had obviously turned brown and rotted, and the caps and stems also showed dehydration; the morels that were precooled but not rehydrated had slight browning at the inlet and outlet, but serious dehydration, and obvious shredding of the caps; the morels that were precooled + rehydrated did not wilt, but the caps and stems showed a certain degree of rot; the morels that were precooled + SAEW rehydrated had better quality, without rotting or wilting, and the stems only showed slight browning, which could extend the low-temperature shelf life of the morels from 2-3 days to 6-7 days.

[0092] Any numerical value cited herein includes all values ​​of the lower and upper values ​​in increments of one unit from the lower limit to the upper limit, provided that there is a spacing of at least two units between any lower value and any higher value. For example, if the value of the quantity of a component or a process variable (e.g., temperature, vacuum pressure, SAEW concentration, etc.) is stated to be from 2 to 5, preferably from 3 to 4, it is intended to illustrate that values ​​such as 3 to 6, 2 to 4, 600 to 800, 800 to 1000 are also explicitly stated in this specification. These are merely examples intended to be clearly stated, and it can be considered that all possible combinations of the numerical values ​​listed between the lowest value and the highest value are explicitly stated in this specification in a similar manner.

[0093] Unless otherwise indicated, all ranges include the endpoints and all numbers between the endpoints. "About" or "approximately" used with a range applies to both endpoints of the range. Thus, "about 1 to 5" is intended to cover "about 1 to about 5", including at least the specified endpoints.

[0094] All articles and references disclosed, including patent applications and publications, are incorporated herein by reference for all purposes. The term "consisting essentially of..." to describe a combination should include the identified elements, ingredients, parts or steps and other elements, ingredients, parts or steps that do not substantially affect the basic novel characteristics of the combination. The use of the terms "comprising" or "including" to describe a combination of elements, ingredients, parts or steps herein also contemplates embodiments that consist essentially of these elements, ingredients, parts or steps. By using the term "may", it is intended to indicate that any attribute described that "may" include is optional.

[0095] Multiple elements, ingredients, parts or steps can be provided by a single integrated element, ingredient, part or step. Alternatively, a single integrated element, ingredient, part or step can be divided into separate multiple elements, ingredients, parts or steps. The disclosure "one" or "an" used to describe an element, ingredient, part or step is not intended to exclude other elements, ingredients, parts or steps.

[0096] It should be understood that the above description is for illustration and not for limitation. Many embodiments and many applications beyond the examples provided will be apparent to those skilled in the art upon reading the above description. Therefore, the scope of the present teachings should not be determined with reference to the above description, but should be determined with reference to the appended claims and the full scope of equivalents possessed by such claims. For the purpose of comprehensiveness, all articles and references, including disclosures of patent applications and publications, are incorporated herein by reference. The omission of any aspect of the subject matter disclosed herein in the preceding claims is not intended to be a waiver of the subject matter, nor should it be considered that the inventors did not consider the subject matter to be part of the disclosed inventive subject matter.

Claims

1. An intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment, characterized in that: It includes a vacuum precooling equipment box, a bactericide generating device, an ultrafine atomizing device, a fog outlet pipeline system, and a monitoring probe; the vacuum precooling equipment box is divided into a vacuum precooling chamber and an equipment room by a partition, and a vacuum unit and a refrigerator are installed in the equipment room and connected to the precooling chamber; the bactericide generating device is installed in the equipment room and connected to the ultrafine atomizing device; the ultrafine atomizing device is installed in the equipment room and connected to the fog outlet pipeline system; the fog outlet pipeline system connects the ultrafine atomizing device and the vacuum precooling chamber; the monitoring probe is located in the vacuum precooling chamber; The vacuum precooling equipment is also provided with a control host electrically connected to the vacuum unit, refrigerator, bactericide generating device, ultrafine atomizing device, and monitoring probe; the control host includes a controller and a memory storing precooling condition parameters such as the final precooling temperature, vacuum pressure, bactericide concentration, spraying time, pressure and number of times, and standing time corresponding to different types of vegetables; After the controller selects the corresponding precooling program according to the user's needs, it controls the vacuum unit, the refrigerant, the bactericide generating device, the ultrafine atomizing device and the spray pipe system to provide a preset precooling environment according to the following stored precooling condition parameters:

2. The intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to claim 1, characterized in that: The control host has a display touch structure for displaying and inputting operation instructions; the control host also stores pre-cooling programs for different kinds of vegetables in the memory; the display touch structure is used to receive user operations and the selected pre-cooling program.

3. The intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to claim 1, characterized in that: The sterilization and fresh-keeping device is a slightly acidic electrolyzed water generating device, which can generate a slightly acidic electrolyzed water solution with adjustable concentration.

4. The intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to claim 3, characterized in that: The slightly acidic electrolytic aqueous solution is atomized into small droplets of 15-30 μm by an ultrafine atomization device and sprayed onto the surface of the vegetable products in the vacuum precooling chamber through a mist outlet pipeline system.

5. The intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to claim 4, characterized in that: The mist outlet pipeline system is evenly distributed on the sealed insulation board at the top of the vacuum precooling chamber, so that the fungicide mist droplets can be evenly sprayed on the vegetable products in the precooling chamber.

6. The intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to claim 1, characterized in that: The monitoring probe is connected by two extendable wires and is respectively placed at the diagonal positions of the vegetable product stacks in the vacuum precooling chamber during the precooling operation, so as to transmit the temperature of the vegetable product to the control host in real time.

7. The intelligent anti-corrosion and fresh-keeping vacuum pre-cooling equipment according to claim 1, characterized in that: The vacuum precooling chamber is provided with a sealed sliding door which can be opened and closed automatically, and is opened and closed automatically according to the instruction of the control host.

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