Tunnel type postharvest fruit hot water treatment fresh-keeping device and method thereof

Abstract

The invention belongs to the technical field of postharvest fruit preservation, and particularly relates to a water circulation temperature control tunnel type postharvest fruit hot water treatment preservation device and method. The device comprises a heat treatment system, a water circulation impurity removal and sterilization system and a man-machine interaction control system, in the heat treatment system, by arranging the water storage tank and the heating water tank, a certain amount of hot water is stored in advance, continuous and stable output can be achieved, and the power of a heating element is reduced; liquid level sensors are arranged at different positions of the heating water tank, use of the two electric heating pipes is controlled according to the actual water level, and power is reduced. By arranging the hot water overflow water return pipeline, the temperature of water pumped into the heating water tank can be increased after several cycles, the temperature rise temperature difference is reduced, the temperature rise time is shortened, and the power is reduced.

Description

Technical Field

[0001] The invention belongs to the technical field of post-harvest fruit preservation, and in particular relates to a tunnel-type post-harvest fruit hot water treatment preservation device with water circulation temperature control and a method thereof. Background Art

[0002] Postharvest fruits are often subject to rot and chilling damage during storage and transportation due to post-ripening aging, pests and diseases, and mechanical damage. These conditions affect fruit quality, severely shorten their shelf life, and result in significant fruit loss. Currently, a variety of technologies are used to preserve fruits and vegetables after harvest, with chemical fungicides being the primary method used in actual production. Chemical fungicides are inexpensive, readily available, and easy to use. However, improper use can easily lead to pesticide residues and food safety concerns, as well as environmental pollution. Furthermore, the fruit may develop resistance to pesticides. Therefore, a green, pollution-free, safe, and efficient preservation method is urgently needed.

[0003] Heat treatment refers to a green physical preservation method that places harvested fruits and vegetables at an appropriate temperature for a period of time to kill or inhibit the activity of pathogens, reduce the activity of physiological metabolism-related enzymes, reduce post-harvest decay of fruits and vegetables, and extend the shelf life of fruits and vegetables.

[0004] Heat treatment methods include hot water, dry hot air, hot steam, far-infrared radiation, and microwave radiation. In practical applications, hot water and hot steam are the main methods. The essence of the heat treatment process of fruits and vegetables is that heat is first transferred from the heat transfer medium to the surface of the peel in the form of convection, and then transferred from the peel to the internal tissue in the form of heat conduction. Under the conditions of the same temperature difference, the same flow rate, and the same convection heat transfer area, the heat transfer rate of water is much higher than that of air. Therefore, when water is used as the heat transfer medium for heat treatment of fruits and vegetables, the processing time only takes a few seconds to a few minutes, while when air is used as the medium, it takes tens of minutes to several hours (the processing time varies with the processing temperature). Hot water treatment has the characteristics of high heat transfer efficiency, short time consumption, good preservation effect, convenient operation, and easy availability of materials. Hot water treatment has been the most widely studied and applied.

[0005] Hot water treatment, as an effective physical preservation method, requires supporting equipment to be effective. Existing technologies often install electric heating pipes directly inside the treatment tank to heat the stored water. This makes it difficult to quickly compensate for the temperature drop caused by a large amount of room-temperature fruit entering the hot water simultaneously. Furthermore, the heat exchange efficiency of still water is lower than that of flowing water, significantly increasing the treatment time. Furthermore, after the fruit is picked and immersed in water, dust and gum from the peel dissolve, affecting not only the water quality but also scaling the heating pipes, further reducing heating efficiency.

[0006] The present invention provides a tunnel-type post-harvest fruit hot water treatment and preservation device with water circulation temperature control and its application method. The device includes heat treatment, water circulation impurity removal and sterilization, and a human-machine interactive control system. Energy consumption is reduced by pre-stocking a certain amount of hot water in an external heating tank; the water circulation device improves heat exchange efficiency and extends the device's service life; and human-machine interactive control enables simpler and faster operation and a wider range of applications. This technology can address the shortcomings of current post-harvest fruit heat treatment and preservation equipment, enabling more precise and effective batch post-harvest heat treatment. It is also environmentally friendly, energy-saving, and widely applicable, making it highly valuable for widespread use. Summary of the Invention

[0007] The purpose of the present invention is to provide a tunnel-type post-harvest fruit hot water treatment and preservation device and method, which can achieve high efficiency and energy saving in heat exchange between hot water and fruit and make full use of water resources.

[0008] In order to achieve the above object, the present invention provides the following technical solutions:

[0009] A tunnel-type post-harvest fruit hot water treatment and preservation device, comprising a heat treatment system 1, a water circulation impurity removal and sterilization system, and a human-computer interaction control system;

[0010] The heat treatment system 1 includes a treatment tank 11, a water storage tank 12 and a heating water tank 13; wherein,

[0011] The processing tank 11 includes a heat-insulating layer 111 , an impeller 112 , a drain hole 113 , a limit plate 114 , a first liquid level sensor 115 , and a first temperature sensor 116 ;

[0012] The heat-insulating layer 111 is wrapped around the outside of the treatment tank 11;

[0013] The impellers 112 are arranged on both sides of the inner wall of the processing tank 11, and three impellers are arranged in sequence at equal intervals along the direction from feed to discharge. The center height of the impeller is 1 / 2 of the height of the processing tank 11;

[0014] The drainage hole 113 is located at the bottom center of the processing tank 11;

[0015] The limiting plate 114 is installed on the upper part of the treatment tank 11;

[0016] The first liquid level sensor 115 is located at the upper portion of the treatment water tank 11;

[0017] The first temperature sensor 116 is located in the middle of the side wall of the processing tank 11;

[0018] The water circulation impurity removal and sterilization system includes a treatment tank water inlet 211, a treatment tank water outlet 212, a treatment tank water outlet pump 213, a filter 22, a filter water inlet 221, a filter water outlet 222, a swing check valve 23, a water storage tank water inlet 241, a water storage tank water outlet 242, a water storage tank water outlet pump 243, a tap water inlet 244, a heating water tank water inlet 251, a heating water tank water outlet 252, a heating water tank overflow outlet 253, an overflow return water outlet 254, a first thumb ultraviolet lamp 255, and a second thumb ultraviolet lamp 256;

[0019] The water tank 12 is provided with a water tank inlet 241 and a water tank outlet 242;

[0020] The heating water tank 13 is provided with a heating water tank water inlet 251, a heating water tank water outlet 252 and a heating water tank overflow outlet 253;

[0021] The two ends of the treatment tank 11 are provided with a treatment tank water inlet 211 and a treatment tank water outlet 212;

[0022] The filter 22 is provided with a filter water inlet 221 and a filter water outlet 222;

[0023] The processing tank outlet 212 is connected to the water inlet of the processing tank outlet pump 213, and the water outlet of the processing tank outlet pump 213 is connected to the filter inlet 221, which is used to discharge the water soaked in the processing tank 11 to the filter 22 for impurity removal and purification.

[0024] The filter outlet 222 is connected to the water inlet of the swing check valve 23, and the water outlet of the swing check valve 23 is connected to the water inlet 241 of the water storage tank. The overflow return port 254 is located between the water outlet of the swing check valve and the water inlet 241 of the water storage tank, and is used to send the filtered clean water to the water storage tank 12 for standby use.

[0025] A first thumb ultraviolet lamp 255 is provided on the pipeline between the filter water outlet 222 and the water tank inlet 241;

[0026] The water outlet 242 of the water tank is connected to the water inlet of the water tank outlet pump 243, and the water outlet of the water tank outlet pump 243 is connected to the water inlet 251 of the heating water tank;

[0027] The water outlet 252 of the heating water tank is connected to the water inlet 211 of the treatment tank, and is used to send the purified water heated to the specified temperature back to the treatment tank 11;

[0028] The overflow outlet 253 of the heating water tank is connected to the overflow return port 254;

[0029] A second thumb ultraviolet lamp 256 is provided on the pipeline between the overflow outlet 253 and the overflow return water outlet 254 of the heating water tank;

[0030] The tap water inlet 244 is connected to a water source;

[0031] The heating water tank 13 is provided with a first electric heating tube 1311 and a second electric heating tube 1312 arranged in an upper and lower manner, which are used to heat the water in the heating water tank 13 and control the working conditions of the first electric heating tube 1311 and the second electric heating tube 1312 according to the change of the liquid level;

[0032] A second liquid level sensor 132 and a second temperature sensor 134 are provided at the middle height of the heating water tank 13; a third liquid level sensor 133 is provided 10 mm from the top of the heating water tank 13;

[0033] The human-computer interaction control system is electrically connected to the first liquid level sensor 115, the first temperature sensor 116, the first electric heating tube 1311, the second electric heating tube 1312, the second liquid level sensor 132, the third liquid level sensor 133, the second temperature sensor 134, the treatment tank water outlet 212, the treatment tank water outlet pump 213, the water storage tank water outlet pump 243, the tap water inlet 244, the heating water tank water outlet 252 and the heating water tank overflow outlet 253.

[0034] The insulation layer 111 is made of polyurethane and has a thickness of 50 mm.

[0035] The drainage hole 113 is in the shape of an inverted truncated cone, which is convenient for collecting and draining water. The bottom is directly connected to a drainage pipe with a diameter of 50mm. The top diameter of the drainage hole 113 is 170mm, the bottom diameter is 50mm, and the height is 20mm.

[0036] The limiting plate 114 is located 100 mm below the top plane, with gaps on both sides reserved for the feeding and discharging conveyor belts, and the plate body does not completely cover the water surface.

[0037] The first level sensor 115 is located 50 mm below the top plane.

[0038] The first electric heating tube 1311 is located below the second electric heating tube 1312 .

[0039] The distance between the longitudinal installation position of the first electric heating tube 1311 and the upper surface of the heating water tank 13 is one-fourth of the longitudinal height of the heating water tank 13, and the distance between the longitudinal installation position of the second electric heating tube 1312 and the upper surface of the heating water tank 13 is three-quarters of the longitudinal height of the heating water tank 13.

[0040] The human-computer interaction control system includes a touch display screen, a buzzer alarm, an emergency stop switch, a main control chip, a storage unit and a communication interface.

[0041] A method for utilizing the tunnel-type post-harvest fruit hot water treatment and preservation device, the method comprising the following steps:

[0042] 1) Open the human-computer interaction control system and set the temperature and treatment time required for fruit heat treatment when using it for the first time;

[0043] 2) The tap water inlet 244 is opened to supply water to the water storage tank 12;

[0044] 3) When the water level in the water storage tank 12 reaches the water outlet height of the water storage tank 12, the water is pumped into the heating water tank 13 by the water storage tank outlet pump 243, and the real-time liquid level in the heating water tank 13 is determined by the second liquid level sensor 132:

[0045] If the second liquid level sensor 132 is sensed, the first electric heating tube 1311 and the second electric heating tube 1312 start working at the same time;

[0046] If the second liquid level sensor 132 is not sensed, only the first electric heating tube 1311 works;

[0047] 4) The temperature in the heating water tank 13 continues to rise, and the second liquid level sensor 132 and the second temperature sensor 134 are used to determine whether to inject water into the treatment tank 11:

[0048] If both the second liquid level sensor 132 and the second temperature sensor 134 are sensed, the water outlet 252 of the heating water tank is opened and water begins to be injected into the treatment tank 11;

[0049] If the second liquid level sensor 132 or the second temperature sensor 134 is not sensed, the heating water tank outlet 252 is closed;

[0050] 5) Water is continuously stored in the processing tank 11, and the first liquid level sensor 115 and the first temperature sensor 116 in the processing tank 11 are used to determine whether the water circulation mode is turned on and whether the heat treatment standard for the fruit is met:

[0051] If both the first liquid level sensor 115 and the first temperature sensor 116 are sensed, the fruits to be processed are transported into the processing tank 11;

[0052] After the fruit to be processed is transported into the processing tank 11, if the first liquid level sensor 115 is sensed but the first temperature sensor 116 is not sensed, the water circulation mode is turned on, the processing tank outlet 212 is opened, and the tap water inlet 244 is closed;

[0053] 6) If the third liquid level sensor 133 in the heating water tank 13 is sensed, the overflow outlet 253 of the heating water tank is opened; if the third liquid level sensor 133 in the heating water tank 13 is not sensed, the overflow outlet 253 of the heating water tank is closed;

[0054] 7) The fruit is completely immersed in the treatment tank 11, and the first temperature sensor 116 determines that the temperature in the treatment tank 11 is at the temperature required for the fruit heat treatment set in step 1;

[0055] When the processing time of the fruit in the processing tank 11 reaches the processing time set in step 1), the fruit is removed from the processing tank 11;

[0056] 8) The new fruit enters the processing tank 11 and steps 3) to 7) are repeated;

[0057] 9) Check whether the equipment has a stop signal:

[0058] If there is a stop signal, the equipment stops working;

[0059] If there is no stop signal, the device continues to operate.

[0060] In step 1), the temperature range required for the fruit heat treatment is 45-60° C., and the treatment time range is 5-60 minutes.

[0061] Compared with the prior art, the present invention has the following beneficial effects:

[0062] 1. In the heat treatment system of the present invention, by providing a water storage tank and a heating water tank, a certain amount of hot water is stored in advance, which can be continuously and stably output and reduce the power of the heating element; by providing liquid level sensors at different positions in the heating water tank, the use of the two electric heating pipes is controlled according to the actual water level, thereby reducing the power; by providing a hot water overflow return pipe, the temperature of the water pumped into the heating water tank can be increased after several rounds of circulation, thereby reducing the temperature difference, shortening the heating time, and reducing the power;

[0063] 2. In the water circulation impurity removal and sterilization system of the present invention, a circulating water pipeline is set up to increase the utilization of water resources; the heat exchange efficiency between hot water and fruit is improved by the water flowing throughout the process, the processing time is shortened, and the processing efficiency is improved in actual production; the impurities are removed by the filter and the ultraviolet lamp is installed for sterilization, the water is purified, and the service life of the equipment is extended. BRIEF DESCRIPTION OF THE DRAWINGS

[0064] Figure 1 It is a schematic diagram of the overall structure of a tunnel-type post-harvest fruit hot water treatment and preservation device;

[0065] Figure 2 yes Figure 1 Cross-section of the middle AA;

[0066] Figure 3 yes Figure 1 Cross-section of the middle BB;

[0067] Figure 4 The present invention is a schematic diagram of the overall structural connection of a tunnel-type post-harvest fruit hot water treatment and preservation device.

[0068] The accompanying drawings are as follows:

[0069] 1. Heat treatment system

[0070] 11. Treatment tank 111, insulation layer

[0071] 112. Impeller 113. Drain hole

[0072] 114, limit plate 115, first liquid level sensor

[0073] 116. First temperature sensor 12. Water tank

[0074] 13. Heating water tank

[0075] 1311, first electric heating tube 1312, second electric heating tube

[0076] 132. Second liquid level sensor 133. Third liquid level sensor

[0077] 134. Second temperature sensor

[0078] 211, water inlet of treatment tank 212, water outlet of treatment tank

[0079] 213, treatment tank outlet pump 22, filter

[0080] 221, filter water inlet 222, filter water outlet

[0081] 23. Swing check valve 241. Water tank inlet

[0082] 242. Water tank outlet 243. Water tank outlet pump

[0083] 244. Tap water inlet 251. Heating water tank inlet

[0084] 252. Heating water tank outlet 253. Heating water tank overflow outlet

[0085] 254, overflow return port 255, first thumb UV lamp

[0086] 256. Second Thumb UV Lamp DETAILED DESCRIPTION

[0087] The specific embodiments of the present invention will be further described below with reference to the accompanying drawings.

[0088] like Figures 1 to 4 As shown, a tunnel-type hot water treatment and preservation device for post-harvest fruits includes a heat treatment system 1, a water circulation impurity removal and sterilization system, and a human-computer interaction control system.

[0089] The heat treatment system 1 includes a treatment tank 11, a water storage tank 12 and a heating water tank 13.

[0090] The processing tank 11 includes a heat-insulating layer 111 , an impeller 112 , a drainage hole 113 , a limiting plate 114 , a first liquid level sensor 115 and a first temperature sensor 116 .

[0091] The heat-insulating layer 111 is wrapped around the outside of the treatment tank 11. Preferably, the heat-insulating layer 111 is made of polyurethane and has a thickness of 50 mm.

[0092] The impellers 112 are arranged on both sides of the inner wall of the processing tank 11 , and three impellers are arranged in sequence at equal intervals from the feed to the discharge direction. The center height of the impeller is 1 / 2 of the height of the processing tank 11 .

[0093] The drainage hole 113 is located at the bottom center of the treatment tank 11 and is in the shape of an inverted truncated cone, which is convenient for collecting and draining water. The bottom can be directly connected to a 50mm diameter drainage pipe. Preferably, the top diameter of the drainage hole 113 is 170mm, the bottom diameter is 50mm, and the height is 20mm.

[0094] The limiting plate 114 is installed on the upper part of the treatment tank 11, 100 mm below the top plane, with gaps reserved on both sides for the feeding and discharging conveyor belts, and the plate body does not completely cover the water surface.

[0095] The first liquid level sensor 115 is located at the upper portion of the treatment water tank 11, 50 mm below the top plane.

[0096] The first temperature sensor 116 is located in the middle of the side wall of the processing tank 11 .

[0097] The water circulation impurity removal and sterilization system includes a treatment tank water inlet 211, a treatment tank water outlet 212, a treatment tank water outlet pump 213, a filter 22, a filter water inlet 221, a filter water outlet 222, a swing check valve 23, a water tank water inlet 241, a water tank water outlet 242, a water tank water outlet pump 243, a tap water inlet 244, a heating water tank water inlet 251, a heating water tank water outlet 252, a heating water tank overflow outlet 253, an overflow return water outlet 254, a first thumb ultraviolet lamp 255 and a second thumb ultraviolet lamp 256.

[0098] The water tank 12 is provided with a water inlet 241 and a water outlet 242 .

[0099] The heating water tank 13 is provided with a heating water tank water inlet 251 , a heating water tank water outlet 252 and a heating water tank overflow outlet 253 .

[0100] A water inlet 211 and a water outlet 212 are provided at both ends of the treatment tank 11 .

[0101] The filter 22 is provided with a filter water inlet 221 and a filter water outlet 222 .

[0102] The processing tank outlet 212 is connected to the water inlet of the processing tank outlet pump 213, and the water outlet of the processing tank outlet pump 213 is connected to the filter inlet 221, which is used to discharge the water soaked in the processing tank 11 to the filter 22 for impurity removal and purification.

[0103] The filter outlet 222 is connected to the water inlet end of the swing check valve 23, the water outlet end of the swing check valve 23 is connected to the water inlet 241 of the water tank, and the overflow return water port 254 is located between the water outlet end of the swing check valve and the water inlet 241 of the water tank, and is used to deliver the filtered clean water to the water tank 12 for standby use.

[0104] A first ultraviolet lamp 255 is provided on the pipeline between the water outlet 222 of the filter and the water inlet 241 of the water storage tank to sterilize the filtered water.

[0105] The water outlet 242 of the water tank is connected to the water inlet of the water tank outlet pump 243, and the water outlet of the water tank outlet pump 243 is connected to the water inlet 251 of the heating water tank for transporting water for heating.

[0106] The water outlet 252 of the heating water tank is connected to the water inlet 211 of the treatment tank, and is used to send the purified water heated to a specified temperature back to the treatment tank 11.

[0107] The overflow outlet 253 of the heating water tank is connected to the overflow return water port 254, which is used to recycle and reuse the water overflowed from the heating water tank 13. At the same time, after several rounds of circulation, the basic water temperature in the water tank is increased, the temperature difference is reduced, the heating time is shortened, and the working power of the heating pipe is reduced.

[0108] A second ultraviolet lamp 256 is provided on the pipeline between the overflow outlet 253 and the overflow return water outlet 254 of the heating water tank to sterilize the filtered water.

[0109] The tap water inlet 244 is connected to a water source and is used to introduce water flow when the heat treatment system has not yet completed water circulation self-sufficiency. It is basically not used in the subsequent water circulation stage.

[0110] like Figure 3As shown, the heating water tank 13 is provided with a first electric heating tube 1311 and a second electric heating tube 1312 arranged in an upper and lower manner, which are used to heat the water in the heating water tank 13 and control the working conditions of the first electric heating tube 1311 and the second electric heating tube 1312 according to the change in the liquid level. The first electric heating tube 1311 is located below the second electric heating tube 1312. Preferably, the distance between the longitudinal installation position of the first electric heating tube 1311 and the upper surface of the heating water tank 13 is one-quarter of the longitudinal height of the heating water tank 13, and the distance between the longitudinal installation position of the second electric heating tube 1312 and the upper surface of the heating water tank 13 is three-quarters of the longitudinal height of the heating water tank 13.

[0111] A second liquid level sensor 132 and a second temperature sensor 134 are provided at the middle height of the heating water tank 13 , and a third liquid level sensor 133 is provided 10 mm from the top of the heating water tank 13 .

[0112] The human-computer interaction control system includes a touch display screen, a buzzer alarm, an emergency stop switch, a main control chip, a storage unit and a communication interface.

[0113] The human-machine interaction control system is embedded in the processing tank. The touch screen faces outward, and the emergency stop switch and communication interface are located below the touch screen. The main control chip and storage unit are located behind the touch screen.

[0114] The communication interface includes multiple ports such as HDMI and USB, which are convenient for connecting external handwriting tablets, operation boards, U disks, etc.

[0115] The human-computer interaction control system is electrically connected to the first liquid level sensor 115, the first temperature sensor 116, the first electric heating tube 1311, the second electric heating tube 1312, the second liquid level sensor 132, the third liquid level sensor 133, the second temperature sensor 134, the treatment tank water outlet 212, the treatment tank water outlet pump 213, the water storage tank water outlet pump 243, the tap water inlet 244, the heating water tank water outlet 252 and the heating water tank overflow outlet 253.

[0116] A method for utilizing the tunnel-type post-harvest fruit hot water treatment and preservation device comprises the following steps:

[0117] 1. Open the human-computer interaction control system and set the temperature and processing time required for fruit heat treatment when using it for the first time;

[0118] In step 1, the temperature range required for the fruit heat treatment is 45-60° C., and the treatment time range is 5-60 minutes.

[0119] 2. The tap water inlet 244 is opened to supply water to the water storage tank 12;

[0120] 3. When the water level in the water tank reaches the water outlet height of the water tank 12, the water is pumped into the heating water tank 13 by the water tank outlet pump 243, and the real-time liquid level in the heating water tank 13 is determined by the second liquid level sensor 132:

[0121] If the second liquid level sensor 132 is sensed, the first electric heating tube 1311 and the second electric heating tube 1312 start working at the same time;

[0122] If the second liquid level sensor 132 is not sensed, only the first electric heating tube 1311 works;

[0123] 4. The temperature in the heating water tank 13 continues to rise, and the second liquid level sensor 132 and the second temperature sensor 134 are used to determine whether to inject water into the treatment tank 11:

[0124] If both the second liquid level sensor 132 and the second temperature sensor 134 are sensed, the water outlet 252 of the heating water tank is opened and water begins to be injected into the treatment tank 11;

[0125] If the second liquid level sensor 132 or the second temperature sensor 134 is not sensed, the heating water tank outlet 252 is closed;

[0126] 5. Water is continuously stored in the processing tank 11. The first liquid level sensor 115 and the first temperature sensor 116 in the processing tank 11 determine whether the water circulation mode is turned on and whether the heat treatment standard for the fruit is reached:

[0127] If both the first liquid level sensor 115 and the first temperature sensor 116 are sensed, the fruits to be processed are transported into the processing tank 11;

[0128] After the fruit to be processed is transported into the processing tank 11, if the first liquid level sensor 115 is sensed but the first temperature sensor 116 is not sensed, the water circulation mode is turned on, the processing tank outlet 212 is opened, and the tap water inlet 244 is closed;

[0129] 6. If the third liquid level sensor 133 in the heating water tank 13 is sensed, the overflow outlet 253 of the heating water tank is opened; if the third liquid level sensor 133 in the heating water tank 13 is not sensed, the overflow outlet 253 of the heating water tank is closed;

[0130] 7. The fruit is completely immersed in the treatment tank 11, and the first temperature sensor 116 determines that the temperature in the treatment tank 11 is at the temperature required for the fruit heat treatment set in step 1;

[0131] When the processing time of the fruit in the processing tank 11 reaches the processing time set in step 1, the fruit is removed from the processing tank 11;

[0132] 8. The new fruit enters the processing tank 11 and repeats steps 3 to 7;

[0133] 9. Check whether the equipment has a stop signal:

[0134] If there is a stop signal, the equipment stops working;

[0135] If there is no stop signal, the device continues to operate.

[0136] Preferably, the stop signal is set in the human-machine interaction control system, for example, the machine stops and rests for 1 hour after working continuously for 8 hours; a sensor fault is reported; an emergency stop button is manually pressed, etc.

Claims

1. A tunnel-type post-harvest fruit hot water treatment and preservation device, characterized by: The device comprises a heat treatment system (1), a water circulation impurity removal and sterilization system, and a human-machine interactive control system; The heat treatment system (1) comprises a treatment tank (11), a water storage tank (12) and a heating water tank (13); wherein, The processing tank (11) includes a heat-insulating layer (111), an impeller (112), a drainage hole (113), a limiting plate (114), a first liquid level sensor (115), and a first temperature sensor (116); The heat-insulating layer (111) is wrapped around the outside of the treatment tank (11); The impellers (112) are arranged on the inner walls of both sides of the processing tank (11), and three impellers are arranged in sequence at equal intervals along the direction from feed to discharge, and the center height of the impellers is (1) / (2) of the height of the processing tank (11); The drainage hole (113) is located at the bottom center of the processing tank (11); The limiting plate (114) is installed on the upper part of the treatment water tank (11); The first liquid level sensor (115) is located at the upper part of the treatment water tank (11); The first temperature sensor (116) is located in the middle of the side wall of the processing tank (11); The water circulation impurity removal and sterilization system comprises a treatment tank water inlet (211), a treatment tank water outlet (212), a treatment tank water outlet pump (213), a filter (22), a filter water inlet (221), a filter water outlet (222), a swing check valve (23), a water storage tank water inlet (241), a water storage tank water outlet (242), a water storage tank water outlet pump (243), a tap water inlet (244), a heating water tank water inlet (251), a heating water tank water outlet (252), a heating water tank overflow outlet (253), an overflow return water outlet (254), a first thumb ultraviolet lamp (255), and a second thumb ultraviolet lamp (256); The water tank (12) is provided with a water tank inlet (241) and a water tank outlet (242); The heating water tank (13) is provided with a heating water tank water inlet (251), a heating water tank water outlet (252) and a heating water tank overflow outlet (253); A treatment tank water inlet (211) and a treatment tank water outlet (212) are provided at both ends of the treatment tank (11); The filter (22) is provided with a filter water inlet (221) and a filter water outlet (222); The treatment tank water outlet (212) is connected to the water inlet of the treatment tank water outlet pump (213), and the water outlet of the treatment tank water outlet pump (213) is connected to the filter water inlet (221), and is used to discharge the water soaked in the treatment tank (11) to the filter (22) for impurity removal and purification. The filter outlet (222) is connected to the water inlet of the swing check valve (23), the water outlet of the swing check valve (23) is connected to the water inlet (241) of the water storage tank, and the overflow return port (254) is located between the water outlet of the swing check valve and the water inlet (241) of the water storage tank, and is used to send the filtered clean water to the water storage tank (12) for standby use; A first ultraviolet lamp (255) is provided on the pipeline between the water outlet (222) of the filter and the water inlet (241) of the water storage tank; The water outlet (242) of the water storage tank is connected to the water inlet of the water storage tank outlet pump (243), and the water outlet of the water storage tank outlet pump (243) is connected to the water inlet (251) of the heating water tank; The water outlet (252) of the heating water tank is connected to the water inlet (211) of the treatment tank, and is used to send the purified water heated to a specified temperature back to the treatment tank (11); The overflow outlet (253) of the heating water tank is connected to the overflow return port (254); A second ultraviolet lamp (256) is provided on the pipeline between the overflow outlet (253) and the overflow return outlet (254) of the heating water tank; The tap water inlet (244) is connected to a water source; The heating water tank (13) is provided with a first electric heating tube (1311) and a second electric heating tube (1312) arranged in an upper and lower manner, and is used to heat water in the heating water tank (13), and the working conditions of the first electric heating tube (1311) and the second electric heating tube (1312) are controlled according to the change of the liquid level; A second liquid level sensor (132) and a second temperature sensor (134) are provided at a height in the middle of the heating water tank (13); a third liquid level sensor (133) is provided at a distance (10) mm from the top of the heating water tank (13); The human-computer interaction control system is electrically connected to the first liquid level sensor (115), the first temperature sensor (116), the first electric heating tube (1311), the second electric heating tube (1312), the second liquid level sensor (132), the third liquid level sensor (133), the second temperature sensor (134), the treatment tank water outlet (212), the treatment tank water outlet pump (213), the water storage tank water outlet pump (243), the tap water inlet (244), the heating water tank water outlet (252), and the heating water tank overflow outlet (253).

2. The tunnel-type post-harvest fruit hot water treatment and preservation device according to claim 1, characterized in that: The material of the thermal insulation layer (111) is polyurethane and has a thickness of 50 mm.

3. The tunnel-type post-harvest fruit hot water treatment and fresh-keeping device according to claim 1 or 2, characterized in that: The drainage hole (113) is in the shape of an inverted truncated cone, which is convenient for collecting and draining water. The bottom is directly connected to a drainage pipe with a diameter of 50 mm. The top diameter of the drainage hole (113) is 170 mm, the bottom diameter is 50 mm, and the height is 20 mm.

4. The tunnel-type post-harvest fruit hot water treatment and preservation device according to claim 1 or 2, characterized in that: The limiting plate (114) is located 100 mm below the top plane, with gaps reserved for the feeding and discharging conveyor belts on both sides, and the plate body does not completely cover the water surface.

5. The tunnel-type post-harvest fruit hot water treatment and preservation device according to claim 1 or 2, characterized in that: The first liquid level sensor (115) is located 50 mm below the top plane.

6. The tunnel-type post-harvest fruit hot water treatment and preservation device according to claim 1 or 2, characterized in that: The first electric heating tube (1311) is located below the second electric heating tube (1312).

7. The tunnel-type post-harvest fruit hot water treatment and preservation device according to claim 1 or 2, characterized in that: The distance between the installation position of the first electric heating tube (1311) in the longitudinal direction and the upper surface of the heating water tank (13) is one-quarter of the longitudinal height of the heating water tank (13), and the distance between the installation position of the second electric heating tube (1312) in the longitudinal direction and the upper surface of the heating water tank (13) is three-quarters of the longitudinal height of the heating water tank (13).

8. The tunnel-type post-harvest fruit hot water treatment and preservation device according to claim 1 or 2, characterized in that: The human-computer interaction control system includes a touch display screen, a buzzer alarm, an emergency stop switch, a main control chip, a storage unit and a communication interface.

9. A method for preserving freshness of post-harvest fruit using the tunnel-type hot water treatment device according to any one of claims 1 to 8, characterized in that: The method comprises the following steps: 1) Open the human-computer interaction control system and set the temperature and treatment time required for fruit heat treatment when using it for the first time; 2) The tap water inlet (244) is opened to supply water to the water storage tank (12); 3) When the water level in the water storage tank (12) reaches the height of the water outlet of the water storage tank (12), the water is pumped into the heating water tank (13) by the water storage tank outlet pump (243), and the real-time liquid level in the heating water tank (13) is determined by the second liquid level sensor (132): If the second liquid level sensor (132) is induced, the first electric heating tube (1311) and the second electric heating tube (1312) start working at the same time; If the second liquid level sensor (132) is not sensed, only the first electric heating tube (1311) works; 4) The temperature in the heating water tank (13) continues to rise, and the second liquid level sensor (132) and the second temperature sensor (134) are used to determine whether to inject water into the treatment tank (11): If both the second liquid level sensor (132) and the second temperature sensor (134) are sensed, the water outlet (252) of the heating water tank is opened and water begins to be injected into the treatment tank (11); If the second liquid level sensor (132) or the second temperature sensor (134) is not sensed, the water outlet (252) of the heating water tank is closed; 5) Water is continuously stored in the processing tank (11), and the first liquid level sensor (115) and the first temperature sensor (116) in the processing tank (11) are used to determine whether the water circulation mode is turned on and whether the heat treatment standard for the fruit is reached: If both the first liquid level sensor (115) and the first temperature sensor (116) are sensed, the fruit to be processed begins to be transported into the processing tank (11); After the fruit to be processed is transported into the processing tank (11), if the first liquid level sensor (115) is sensed but the first temperature sensor (116) is not sensed, the water circulation mode is turned on, the processing tank outlet (212) is opened, and the tap water inlet (244) is closed; 6) If the third liquid level sensor (133) in the heating water tank (13) is sensed, the overflow outlet (253) of the heating water tank is opened; if the third liquid level sensor (133) in the heating water tank (13) is not sensed, the overflow outlet (253) of the heating water tank is closed; 7) The fruit is completely immersed in the treatment tank (11), and the first temperature sensor (116) determines that the temperature in the treatment tank (11) is at the temperature required for the fruit heat treatment set in step 1); When the processing time of the fruits in the processing tank (11) reaches the processing time set in step 1), the fruits are removed from the processing tank (11); 8) New fruits enter the processing tank (11) and repeat steps 3) to 7); 9) Check whether the equipment has a stop signal: If there is a stop signal, the equipment stops working; If there is no stop signal, the device continues to operate.

10. The method according to claim 9, wherein: In step 1), the temperature range required for the fruit heat treatment is 45-60° C., and the treatment time range is 5-60 minutes.

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