Application of HCIO sterilization technology in cold-chain fresh food

Abstract

The invention belongs to the technical field of cold-chain fresh food sterilization, and provides an application of an HCIO sterilization technology in cold-chain fresh food, which comprises the following steps: researching the influence of raw material ratio, time and pH value on HCIO water content in a non-electrolytic form, and determining medium conditions; process parameters are set according to the conditions, and the reaction conditions are intelligently monitored and automatically adjusted by virtue of a pH probe, so that efficient and stable preparation of HCIO water with different concentrations is realized; typical fresh food is used as a carrier, the sterilization effect and shelf life of the HCIO water are investigated, and the application process of the HCIO water in product, packaging and environment disinfection is defined; the influence of condition factors such as concentration and atomized particles on the disinfection effect is studied, the atomization process is determined, and the sterilization and quality maintenance effects are comprehensively evaluated; through non-electrolytic intelligent synthesis and precise process control, efficient supply of HCIO water is achieved, disinfection operation is convenient and fast, and popularization of the cold-chain fresh food industry is facilitated.

Description

Technical Field

[0001] The present invention belongs to the technical field of cold-chain fresh food sterilization, and more specifically, it is an application of HCIO sterilization technology in cold-chain fresh food. Background Art

[0002] Fresh food is perishable and has a short shelf life. While its quality deteriorates, it is also prone to the outbreak of foodborne diseases. The cold-chain safety issue of fresh food has been increasingly taken seriously. Due to the problems of poor effect and weak adaptability of traditional disinfection technologies, developing broad-spectrum, low-toxic, and highly efficient antibacterial and antiviral processing technologies and equipment for fresh food has become an important direction in the field of agricultural product storage, transportation, and preservation.

[0003] Hypochlorous acid (HCIO) water is a new type of sterilization technology developed in recent years. It has characteristics such as broad-spectrum sterilization, high efficiency in inactivating viruses, and environmental friendliness. Its active ingredient, HCIO, has been proven to have a much higher sterilization ability than traditional chlorine-based disinfectants with ClO - as the main component. However, due to the widespread use of chemical disinfection products and the past sole reliance on electrolyzed water for the preparation of HCIO water, this technology has not been widely promoted and applied on a large scale.

[0004] However, taking traditional chlorine-based disinfectants as an example, the sterilization ability of its main component, ClO - is limited. In actual applications, to achieve a certain sterilization effect, high concentrations of disinfectants often need to be used. High concentrations of disinfectants not only increase the use cost but also easily remain on the surface of fresh food, posing a potential hazard to human health and polluting the environment after use, which does not conform to the development concept of green environmental protection. In addition, traditional disinfection technologies have weak adaptability to different types of pathogenic microorganisms and viruses and are difficult to achieve broad-spectrum sterilization, making it impossible to effectively cope with complex and changeable pollution environments.

[0005] In terms of the preparation technology of HCIO water, the existing technology mainly relies on the form of electrolyzed water. This preparation method has obvious limitations. On the one hand, the process of preparing HCIO water by electrolyzed water has high requirements for equipment, and both the equipment cost and maintenance cost are relatively large. On the other hand, the stability of preparing HCIO water by electrolyzed water is poor, and it is difficult to maintain the effective content of HCIO for a long time, unable to meet the demand for the continuous and stable supply of HCIO water during the processing, storage, and transportation of cold-chain fresh food. At the same time, due to the widespread use of chemical disinfection products in the market, the traditional HCIO water preparation technology has not been widely promoted and applied on a large scale due to the above defects and is difficult to play a greater role in ensuring the safety of fresh food.

[0006] For this reason, those skilled in the art have proposed an application of HCIO sterilization technology in cold-chain fresh food, aiming to prepare HCIO water in a non-electrolytic form and achieve efficient preparation and steady-state maintenance of HCIO water through intelligent control combined with a pH probe, which is of great significance for ensuring the cold-chain safety of fresh food. Summary of the Invention

[0007] To solve the above technical problems, the present invention provides an application of HCIO sterilization technology in cold-chain fresh food to solve the problems raised in the background technology.

[0008] An application of HCIO sterilization technology in cold-chain fresh food includes the following steps:

[0009] S1. Using a non-electrolytic form, measure the content of HCIO water under different conditions by raw material ratio, time, and pH value, and determine the medium conditions for HCIO content.

[0010] S2. After determining the process parameters based on the medium conditions, use a pH probe to monitor the pH value of the reaction system in real time, and automatically adjust the reaction conditions according to the preset pH value range to efficiently prepare HCIO water with different concentrations.

[0011] S3. Select typical fresh food as a carrier, comprehensively investigate the sterilization effect of HCIO water on fresh food and the product shelf life, and determine the use effect and process conditions of HCIO water in the application of fresh food.

[0012] S4. Study the influence of HCIO water on the disinfection effect of fresh food under different condition factors, determine the atomization process conditions of HCIO water in the disinfection process of the environment, daily contact objects, and fresh food carriers based on the research results, and comprehensively evaluate the sterilization effect and quality retention effect of HCIO water in the processing, storage, and transportation of fresh food.

[0013] Preferably, the medium conditions for determining the HCIO content by the raw material ratio, time, and pH value are determined by adjusting the types, proportions, reaction time, and pH value of the raw materials, conducting multiple groups of control experiments, measuring the content of HCIO water under different conditions, and determining the optimal process parameters through data comparison and analysis.

[0014] Preferably, after the process parameters are determined, through the intelligent control of the pH probe, the pH value of the reaction system is monitored in real time, and the reaction conditions are automatically adjusted according to the preset pH value range to stably and efficiently prepare HCIO water with different concentrations.

[0015] Preferably, the HCIO water is used for product disinfection, packaging disinfection, and environmental disinfection of cold-chain fresh food;

[0016] For the disinfection of the product, the HCIO water is applied to the surface of fresh food by means of soaking, spraying or wiping to kill pathogenic microorganisms on the surface;

[0017] For the disinfection of the packaging, before or after packaging fresh food, the packaging materials are disinfected with the HCIO water to prevent the packaging materials from carrying microorganisms and contaminating the food;

[0018] For the environmental disinfection, the places and equipment for the processing, storage and transportation of cold-chain fresh food are spray-disinfected with the HCIO water to create a sterile environment.

[0019] Preferably, under different condition factors, the single-variable method is used to evaluate the influence of the HCIO water on the disinfection effect of fresh food; among them, the condition factors include the concentration of HCIO water, the usage amount, the atomization particles, the spraying time and the contact medium.

[0020] Preferably, the size of the atomization particles of the HCIO water is controlled by the parameters of the atomization equipment, so as to reduce the influence on the quality of fresh food while ensuring the disinfection effect.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present invention comprehensively disinfects the products, packaging and environment of cold-chain fresh food, effectively kills pathogenic microorganisms, reduces the risk of foodborne disease outbreaks, and protects the health of consumers. At the same time, through the studied and determined HCIO water antibacterial process and atomization process, the shelf life of fresh food is significantly extended, the loss caused by food spoilage is reduced, and the economic benefit is improved.

[0023] 2. The present invention realizes the efficient preparation and stable supply of HCIO water through the non-electrolytic intelligent synthesis method and precise process control; the clear application process and atomization conditions make the disinfection operation more convenient, efficient and easy to be popularized and applied in the cold-chain fresh food industry.

[0024] 3. The present invention has the characteristics of broad-spectrum bactericidal and environmental friendliness of HCIO water. Compared with traditional chlorine-containing disinfectants, it reduces environmental pollution and meets the requirements of sustainable development. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a flow chart of the application of the HCIO sterilization technology of the present invention in cold-chain fresh food;

[0026] Figure 2 It is a technical route map of the application of the HCIO sterilization technology of the present invention in cold-chain fresh food. DETAILED DESCRIPTION OF THE INVENTION

[0027] The following further describes in detail the embodiments of the present invention in conjunction with the accompanying drawings and embodiments. The following embodiments are used to illustrate the present invention, but cannot be used to limit the scope of the present invention.

[0028] As shown in the attached Figure 1 and the attached Figure 2 figures:

[0029] Embodiment: The present invention provides an application of HCIO sterilization technology in cold-chain fresh food, including the following steps:

[0030] S1. Adopt a non-electrolytic form, and determine the content of HCIO water under different conditions by raw material ratio, time, and pH value, and determine the medium conditions for the HCIO content;

[0031] The medium conditions for determining the HCIO content by raw material ratio, time, and pH value are to adjust the types, proportions, reaction time, and pH value of the reaction system of the raw materials, conduct multiple sets of control experiments, measure the content of HCIO water under different conditions, and determine the optimal process parameters through data comparison and analysis.

[0032] This step is the basis of the entire technical solution, aiming to explore the key factors and optimal combinations for efficiently generating HCIO water, provide parameter basis for the subsequent stable preparation of HCIO water, clarify the key medium conditions affecting the HCIO water content, find the optimal process parameters, change the limitation of traditional HCIO water relying on electrolyzed water preparation, lay a foundation for the efficient and stable preparation of HCIO water in a non-electrolytic form, and provide technical support for subsequent replacement of high-concentration chlorine-based cleaning disinfectants.

[0033] S2. After determining the process parameters based on the medium conditions, use a pH probe to monitor the pH value of the reaction system in real time, and automatically adjust the reaction conditions according to the preset pH value range to efficiently prepare HCIO water with different concentrations;

[0034] After the process parameters are determined, through the intelligent control of the pH probe, the pH value of the reaction system is monitored in real time, and the reaction conditions are automatically adjusted according to the preset pH value range to stably and efficiently prepare HCIO water with different concentrations.

[0035] This step realizes the intelligent and precise control of the HCIO water preparation process, ensures that HCIO water with different concentrations can be prepared according to actual needs, through the linkage of the pH probe with the reaction raw material addition device, reaction temperature adjustment device, etc., automatically controls the reaction raw material addition amount and reaction temperature when the pH value deviates from the preset range, ensuring the stability and efficiency of HCIO water preparation, and can meet the diverse requirements for the HCIO water concentration in different disinfection scenarios of cold-chain fresh food.

[0036] S3. Select typical fresh food as the carrier, comprehensively investigate the bactericidal effect of HCIO water on fresh food and the product shelf life, and determine the application effect and process conditions of HCIO water in fresh food applications;

[0037] Apply HCIO water to the product disinfection, packaging disinfection and environmental disinfection of cold-chain fresh food;

[0038] Product disinfection is to apply HCIO water to the surface of fresh food by means of immersion, spraying or wiping to kill pathogenic microorganisms on the surface;

[0039] Packaging disinfection is to disinfect the packaging materials with HCIO water before or after packaging fresh food to prevent the packaging materials from carrying microorganisms and contaminating the food;

[0040] Environmental disinfection is to spray and disinfect the places and equipment for the processing, storage and transportation of cold-chain fresh food with HCIO water to create a sterile environment.

[0041] Select typical fresh foods such as fruits, vegetables and meat products as the carrier, apply the prepared HCIO water to the product disinfection, packaging disinfection and environmental disinfection of cold-chain fresh food respectively, study the antibacterial process of HCIO water in fresh food, comprehensively investigate the bactericidal effect and product shelf life, and determine the application effect and process conditions of HCIO water in fresh food applications, aiming to apply the prepared HCIO water to the actual fresh food scenario, verify its role in ensuring food safety and extending the shelf life, and optimize the use process;

[0042] Clarify the specific operation methods and process conditions of HCIO water in product disinfection, packaging disinfection and environmental disinfection, and through comprehensive investigation, effectively kill pathogenic microorganisms on the surface of fresh food, packaging materials and processing, storage and transportation environment, significantly extend the shelf life of fresh food, and ensure the quality and safety of fresh food.

[0043] S4. Study the influence of HCIO water on the disinfection effect of fresh food under different condition factors, determine the atomization process conditions of HCIO water in the disinfection process of the environment, daily contact objects and fresh food carriers based on the research results, and comprehensively evaluate the bactericidal effect and quality retention effect of HCIO water in the processing, storage and transportation process of fresh food;

[0044] Under different condition factors, use the single variable method to evaluate the influence of HCIO water on the disinfection effect of fresh food; among them, the condition factors include HCIO water concentration, usage amount, atomized particles, spraying time and contact medium;

[0045] Control the size of the atomized particles of HCIO water through the parameters of the atomization equipment to reduce the impact on the quality of fresh food while ensuring the disinfection effect.

[0046] Using the single-variable method, the effects of condition factors such as the concentration of HClO water, the usage amount, the atomized particles, the spraying time, and the contact medium on the disinfection effect of fresh food were studied. Based on the research results, the atomization process conditions for the disinfection process of HClO water in the environment, daily contact objects, and fresh food carriers were determined. The bactericidal effect and quality retention effect of HClO water used in the processing, storage, and transportation of fresh food were comprehensively evaluated. This step focuses on the key factors of HClO water atomization disinfection, determines the optimal atomization process through scientific research methods, and improves the disinfection efficiency and effect; based on the determined atomization process conditions of HClO water in different disinfection scenarios, while ensuring the disinfection effect, it reduces the impact on the quality of fresh food, realizes more efficient and accurate disinfection of HClO water in the processing, storage, and transportation of cold-chain fresh food, and further ensures food safety and quality.

[0047] As can be seen from the above, by abandoning the traditional method of mainly relying on electrolyzed water to prepare HClO water, adopting a non-electrolytic form, and systematically studying medium conditions such as raw material ratio, time, and pH, combined with intelligent control of the pH probe, the efficient preparation and steady-state maintenance of HClO water were achieved, and the development of non-electrolytic intelligent synthesis equipment was completed, providing a new technical path for replacing high-concentration chlorine-based cleaning disinfectants;

[0048] Based on the previous research on the application of electrolyzed water, it was proposed to use non-electrolytically prepared HClO water for product disinfection, packaging disinfection, and environmental disinfection of cold-chain fresh food, taking into account product quality and shelf life, and a new cold-chain safety control technology was constructed, providing innovative ideas and methods for solving the problem of microbial contamination of fresh food;

[0049] Multiple control experiments were used to determine the medium conditions for the preparation of HClO water, and the single-variable method was used to study the disinfection effect of HClO water under different condition factors, making the research process more scientific and rigorous, and the obtained process parameters and application conditions more accurate and reliable, providing a solid theoretical and practical basis for the industrial application of the technology.

[0050] Importantly, it should be noted that the structures and arrangements of the present application shown in multiple different exemplary embodiments are merely illustrative. Although only a few embodiments are described in detail in this disclosure, those who refer to this disclosure should easily understand that many modifications are possible without substantially departing from the novel teachings and advantages of the subject matter described in this application. Other substitutions, modifications, changes, and omissions can be made in the design, operating conditions, and arrangements of the exemplary embodiments without departing from the scope of the present invention. Therefore, the present invention is not limited to a specific embodiment, but extends to various modifications that still fall within the scope of the appended claims.

[0051] In addition, in order to provide a concise description of the exemplary embodiments, all features of the actual embodiments may not be described (i.e., those features that are not relevant to the currently contemplated best mode of carrying out the invention or those features that are not relevant to implementing the invention).

[0052] It should be understood that, in the development of any actual implementation, in any engineering or design project, numerous specific implementation decisions may be made. Such development efforts may be complex and time-consuming, but for those of ordinary skill in the art who benefit from this disclosure, without undue experimentation, such development efforts will be a routine task of design, fabrication, and production.

[0053] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit them. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that the technical solutions of the present invention can be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention, and they should all be covered by the scope of the claims of the present invention.

Claims

1. Application of HCIO sterilization technology in cold-chain fresh food, characterized in that, It includes the following steps: S1. In a non - electrolytic form, through raw material ratio, time, and pH value, measure the content of HCIO water under different conditions to determine the medium conditions for the HCIO content; S2. After determining the process parameters based on the medium conditions, use a pH probe to monitor the pH value of the reaction system in real - time, and automatically adjust the reaction conditions according to the preset pH value range to efficiently prepare HCIO water with different concentrations; S3. Select typical fresh foods as carriers, comprehensively investigate the bactericidal effect of HCIO water on fresh foods and the product shelf life, and determine the usage effect and process conditions of HCIO water in the application of fresh foods; S4. Study the influence of HCIO water on the disinfection effect of fresh foods under different condition factors. Based on the research results, determine the atomization process conditions during the disinfection process of HCIO water on the environment, daily contact objects, and fresh food carriers, and comprehensively evaluate the bactericidal effect and quality retention effect of HCIO water during the processing, storage, and transportation of fresh foods.

2. The application of a HCIO sterilization technology in cold-chain fresh food as described in claim 1, characterized in that: The medium conditions for determining the HCIO content by the raw material ratio, time, and pH value are determined by adjusting the types, ratios, reaction time, and pH value of the reaction system, conducting multiple sets of control experiments, measuring the content of HCIO water under different conditions, and determining the optimal process parameters through data comparison and analysis.

3. The application of a HCIO sterilization technology in cold-chain fresh food as described in claim 1, characterized in that: After determining the process parameters, through the intelligent control of the pH probe, the pH value of the reaction system is monitored in real - time, and the reaction conditions are automatically adjusted according to the preset pH value range to stably and efficiently prepare HCIO water with different concentrations.

4. The application of a HCIO sterilization technology in cold-chain fresh food as described in claim 1, characterized in that: Use the HCIO water for product disinfection, packaging disinfection, and environmental disinfection of cold - chain fresh foods; For product disinfection, the HCIO water acts on the surface of fresh foods by soaking, spraying, or wiping to kill pathogenic microorganisms on the surface; For packaging disinfection, before or after packaging fresh foods, use the HCIO water to disinfect the packaging materials to prevent the packaging materials from carrying microorganisms and contaminating the foods; For environmental disinfection, use the HCIO water to spray - disinfect the places and equipment for cold - chain fresh food processing, storage, and transportation to create a sterile environment.

5. The application of a HCIO sterilization technology in cold-chain fresh food as claimed in claim 1, wherein: Under different condition factors, use the single - variable method to evaluate the influence of the HCIO water on the disinfection effect of fresh foods; among them, the condition factors include HCIO water concentration, usage amount, atomized particles, spraying time, and contact medium.

6. The application of a HCIO sterilization technology in cold-chain fresh food as described in claim 1, characterized in that: Control the size of the atomized particles of the HCIO water through the parameters of the atomization equipment to reduce the impact on the quality of fresh foods while ensuring the disinfection effect.

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