Microwave sterilization apparatus for tropical fruits

Abstract

This invention discloses a microwave sterilization device for tropical fruits, relating to the field of microwave sterilization technology. It includes: a housing with an open end on one side, used for heating and sterilizing fruits using microwaves; a placement rack located at the open end of the housing; a movable tray slidably connected to the placement rack, with several storage components arrayed on the tray. Each storage component includes: a base plate for supporting the tropical fruits, with a compensation pad on the base plate for wrapping the rapidly heating parts of the tropical fruits. The compensation pad reduces the heating rate of thin edges to prevent overheating and ensures even heat distribution. The compensation pad includes a wrapping layer made of a flexible material that is high-temperature resistant, corrosion-resistant, and microwave-permeable, filled with a liquid material with high dielectric loss; and a clamping component located on the base plate for clamping the tropical fruits to ensure a tight fit with the compensation pad.

Description

Technical Field

[0001] This invention relates to the field of microwave sterilization technology, specifically to a microwave sterilization device for tropical fruits. Background Technology

[0002] Introducing microwave sterilization into the fruit pretreatment process can reduce the microbial load and partially or completely inactivate key enzymes related to browning in a short time through non-contact volume heating, thereby allowing for direct pulping / pressing after discharge to achieve juicing; this pretreatment also softens cell tissue, reduces viscosity and rheological resistance, which is beneficial to increasing juice yield and reducing the load on subsequent filtration.

[0003] Microwave sterilization is a non-contact method of heating materials using electromagnetic waves. Under the influence of microwave frequencies, particularly 915MHz or 2450MHz, water molecules within an object are irradiated and begin to "oscillate and rub against each other," generating heat. This heating method is called "volume heating," meaning that microwaves act simultaneously through the entire volume of the object, causing the water molecules inside to generate heat and rise in temperature within a short time.

[0004] Tropical fruits such as lychee, longan, pineapple, and mango generally have high sugar and water content. Compared to temperate fruits, tropical fruits have higher dielectric loss, meaning they absorb microwave energy and generate heat more easily in a microwave field. Therefore, under the same power, tropical fruits heat up faster, and are prone to surface overheating or uneven internal heating.

[0005] This is mainly because tropical fruits vary greatly in shape; for example, mangoes have large seeds, and bananas have a multi-layered membrane structure. These different shapes and structures lead to differences in the distribution of the electric field and heat transfer of microwaves. This results in thinner edges heating up faster, while thicker parts of the fruit heat up more slowly, which may lead to uneven heating, cold spots, or localized overheating.

[0006] Therefore, we propose a microwave sterilization device for tropical fruits. Summary of the Invention

[0007] The purpose of this invention is to provide a microwave sterilization device for tropical fruits to solve the problems mentioned in the background art. To achieve the above objective, this invention provides the following technical solution: a microwave sterilization device for tropical fruits, comprising:

[0008] The shell has an open end on one side, and the shell is used to sterilize the fruit by heating with microwaves;

[0009] The placement rack is disposed at the opening end of the housing;

[0010] A movable tray, slidably connected to a placement rack, wherein the movable tray is arrayed with a plurality of storage components, the storage components including:

[0011] A base plate is used to support tropical fruits. A compensation pad is provided on the base plate to wrap the parts of the tropical fruits that heat up quickly. The compensation pad prevents the thin edges from overheating and ensures that the heat is evenly distributed by reducing the heating rate of the thin edges. The compensation pad includes a wrapping layer made of a flexible material that is resistant to high temperature and corrosion and has microwave permeability. The wrapping layer is filled with a liquid material with high dielectric loss.

[0012] A clamping assembly is disposed on a base plate and is used to clamp tropical fruit so that it fits tightly against the compensation pad.

[0013] Preferably, the clamping assembly includes:

[0014] A support frame is provided, with a clamping plate inside the support frame for clamping fruit. Elastic members are fixedly connected to both sides of the clamping plate for abutting against the outer wall of the clamping plate. Connecting rods are fixedly connected to both ends of the clamping plate and are rotatably connected to the support frame. A lever is fixedly connected to one end of the connecting rod, and an abutting member is provided on one side of the lever and is fixedly connected to the support frame.

[0015] Preferably, the base plate is arc-shaped, and the bottom of the wrapping layer is fixed to the base plate with Velcro.

[0016] Preferably, the compensation pad is arc-shaped and adheres to the surface of the base plate.

[0017] Preferably, the compensation pads are arranged symmetrically about the base plate, and the compensation pads are U-shaped.

[0018] Preferably, the encapsulation layer material is made of polytetrafluoroethylene, silicone, or a composite material thereof to ensure that it can work stably in a microwave heating environment, and the liquid material filled in the encapsulation layer is hydrogel or salt solution, etc.

[0019] Preferably, the front end of the movable disk has an open end.

[0020] The present invention has at least the following beneficial effects:

[0021] 1. The compensation pad designed in this invention effectively prevents localized overheating of tropical fruits (such as mangoes and bananas) during microwave heating, especially the overheating of thin edges, by slowing down the rapid heating of thin edges. The liquid material with high dielectric loss filling the compensation pad can evenly distribute heat, making the temperature of the entire fruit more uniform during the heating process, thereby effectively avoiding cold spots in the fruit flesh and ensuring that the fruit is heated evenly to reach the ideal sterilization temperature;

[0022] 2. The curved base plate and compensating pad design adapt well to the shapes of various tropical fruits, especially mangoes and bananas. For mangoes, the curved base plate conforms to their oval structure, ensuring close contact between the thin edges and the compensating pad, slowing down the rapid heating of the thin edges, preventing overheating, and helping the flesh to heat evenly. For bananas, the U-shaped compensating pad design wraps around the thinner ends, effectively regulating the heating rate at both ends, preventing overheating, and ensuring even heating of the flesh to avoid cold spots.

[0023] 3. The clamping assembly and movable tray in the design make it easier to place and remove tropical fruits. The clamping assembly ensures stable contact between the tropical fruits and the compensating pad, guaranteeing the stability of the heating process. After microwave sterilization, users can easily release the fruits from the clamping assembly by simply flipping the support frame and operating the lever for convenient collection.

[0024] 4. Through the liquid filling and curved design within the wrapping layer, the compensation pad helps reduce localized overheating while preventing cold spots. This design optimizes heat transfer, making the entire microwave sterilization process more efficient, improving sterilization effectiveness, and ensuring the preservation of fruit quality and flavor. Attached Figure Description

[0025] Figure 1 This is a schematic diagram of the overall structure of the present invention;

[0026] Figure 2 This is a schematic diagram of the placement rack structure of the present invention;

[0027] Figure 3 This is a schematic diagram of the storage component structure of the present invention;

[0028] Figure 4 This is a schematic diagram of the base plate structure of the present invention;

[0029] Figure 5 This is a schematic diagram of the support frame structure of the present invention;

[0030] Figure 6 This is a schematic diagram of the structure of Embodiment 1 of the present invention;

[0031] Figure 7 This is a schematic diagram of the structure of Embodiment 2 of the present invention;

[0032] Figure 8 This is a front view structural diagram of the present invention.

[0033] In the diagram: 10. Shell; 11. Placement rack; 20. Moving tray; 30. Storage assembly; 31. Base plate; 32. Compensation pad; 321. Wrapping layer; 40. Clamping assembly; 41. Support frame; 42. Clamping plate; 43. Elastic element; 44. Connecting rod; 45. Paddle; 46. Abutment element. Detailed Implementation

[0034] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0035] Example 1:

[0036] Please see Figure 1-6 The present invention provides a technical solution: a microwave sterilization device for tropical fruits, comprising:

[0037] The housing 10 has an open end on one side, and the housing 10 is used to heat and sterilize the fruit by means of microwave.

[0038] Placement rack 11, wherein the placement rack 11 is disposed at the open end of the housing 10;

[0039] A movable tray 20 is slidably connected to a placement rack 11. A plurality of storage components 30 are arrayed on the movable tray 20, each storage component 30 including:

[0040] A base plate 31 is used to support tropical fruits. A compensation pad 32 is provided on the base plate 31. The compensation pad 32 is used to wrap the parts of the tropical fruits that heat up quickly. The compensation pad 32 prevents the thin edges from overheating and ensures that the heat is evenly distributed by reducing the heating rate of the thin edges. The compensation pad 32 includes a wrapping layer 321. The wrapping layer 321 is made of a flexible material that is resistant to high temperature and corrosion and has microwave permeability. The wrapping layer 321 is filled with a liquid material with high dielectric loss.

[0041] Clamping assembly 40, which is disposed on the base plate 31, is used to clamp tropical fruit so that it fits tightly against the compensation pad 32;

[0042] It should be noted that during use, the movable tray 20 is first placed on the rack 11, and then the tropical fruit to be heated is clamped using the clamping assembly 40, ensuring that the fruit is in contact with the compensation pad 32. During this process, pressing the clamping assembly 40 ensures that the thin edge of the tropical fruit is fully in contact with the compensation pad 32, allowing the compensation pad 32 to effectively cover the thin edge area and ensure even heat distribution between the thin edge and the fruit flesh. After completing this operation, the movable tray 20 is pushed along the rack 11 into the housing 10 to begin microwave sterilization.

[0043] During microwave heating, the main function of the compensation pad 32 is to effectively regulate the heat distribution through its special structure and material design. The liquid material filled in the compensation pad 32 with high dielectric loss can quickly absorb microwave energy and convert it into heat. These liquid materials have high heat capacity, which can absorb more microwave energy during the heating process and distribute the heat evenly to the thin edge area of ​​the tropical fruit through high thermal conductivity.

[0044] It is worth noting that because the edges of tropical fruits are typically thinner than the flesh, microwave energy tends to concentrate on these thinner areas, resulting in faster heating. The compensation pad 32, through its high dielectric loss liquid material, effectively slows down the heating rate of the thinner edges during microwave heating, preventing overheating. Simultaneously, the liquid material within the compensation pad 32 helps heat to be gradually conducted to the flesh, resulting in a more even temperature rise across the entire fruit, reducing the formation of cold spots in the flesh, and thus ensuring that the fruit reaches the ideal sterilization temperature during heating.

[0045] Through this design, the compensation pad 32 can not only alleviate the problem of overheating on the thin edge, but also help tropical fruits achieve efficient and uniform heating during microwave sterilization by dynamically adjusting the heat distribution, effectively avoiding local overheating and cold spots.

[0046] Further as Figure 3 As shown, it is worth noting that the clamping assembly 40 includes:

[0047] A support frame 41 is provided inside the support frame 41, the clamping plate 42 is used to clamp fruit, and elastic members 43 are fixedly connected to both sides of the clamping plate 42. The elastic members 43 are used to abut against the outer wall of the clamping plate 42. Connecting rods 44 are fixedly connected to both ends of the clamping plate 42. The connecting rods 44 are rotatably connected to the support frame 41. A lever 45 is fixedly connected to one end of the connecting rod 44. An abutment 46 is provided on one side of the lever 45. The abutment 46 is fixedly connected to the support frame 41.

[0048] It should be noted that when the tropical fruit is pressed down along the inner side of the clamp 42 and the clamp 42 is rotated to both sides, the elastic element 43 exerts force on the outer wall of the clamp 42, thereby allowing the clamp 42 to clamp the tropical fruit. After microwave sterilization, the user can flip the support frame 41 to a certain angle and then pinch the lever 45 and the abutment 46 with their fingers to increase the gap between the clamps 42, which is enough to allow the tropical fruit to fall smoothly into the moving tray 20 for easy collection.

[0049] Further as Figure 3 and Figure 6 As shown, it is worth noting that the base plate 31 is arc-shaped, and the bottom of the wrapping layer 321 is fixed to the base plate 31 by Velcro.

[0050] It should be noted that the base plate 31 is designed with an arc shape to accommodate the shapes of different tropical fruits, especially mangoes and bananas. For mangoes, the arc-shaped base plate 31 can better fit their oval structure, ensuring that the thin edge is in close contact with the compensation pad 32, thereby slowing down the rate at which the thin edge heats up too quickly, preventing overheating and helping the flesh to heat evenly. For bananas, the arc design can also adapt to their curved shape, ensuring that the thin edge areas at both ends receive stronger heat compensation, while accelerating the heating of the flesh and further achieving even heat distribution. The wrapping effect of the compensation pad 32 ensures that tropical fruits heat up evenly during microwave sterilization, avoiding localized overheating and the formation of cold spots.

[0051] Further as Figure 4 As shown, it is worth noting that the compensation pad 32 is arc-shaped and fits onto the surface of the base plate 31.

[0052] It should be noted that the compensation pad 32 is curved and fits snugly against the surface of the base plate 31. This design is primarily optimized for the shape characteristics of mangoes. Mangoes typically have an oval or ellipsoidal shape, with relatively flat thin edges that gradually transition towards the flesh. The curved design allows the compensation pad 32 to better conform to the shape of the mango, especially its thin edges, ensuring that the compensation pad 32 can contact the thin edges, thus effectively slowing down the excessively rapid heating of the thin edges. Since the flesh of the mango is relatively thick, it takes a long time for microwave energy to penetrate to the flesh. The curved compensation pad 32 helps to evenly distribute heat, preventing overheating of the thin edges and ensuring that the entire mango heats up evenly during microwave heating.

[0053] Further as Figure 3 and Figure 4 As shown, it is worth noting that the material of the encapsulation layer 321 is made of polytetrafluoroethylene, silicone or a composite material thereof, to ensure that it can work stably in a microwave heating environment. The liquid material filled in the encapsulation layer 321 is hydrogel and salt solution, etc.

[0054] It should be noted that the material of the encapsulation layer 321 is polytetrafluoroethylene (PTFE), silicone, or a composite material thereof. These materials possess excellent high-temperature resistance, corrosion resistance, and microwave permeability, ensuring that the compensation pad 32 can operate stably for a long time under microwave heating conditions. PTFE has excellent heat resistance, capable of withstanding temperatures up to 260°C, while silicone has good flexibility and elasticity, adapting to changes in fruit shape and preventing material cracking or failure during heating. Furthermore, these materials have high microwave permeability, ensuring that microwave energy can be effectively conducted to the interior of the compensation pad 32 without being excessively absorbed by the outer shell material, thus guaranteeing the function of the compensation pad 32.

[0055] The liquid material filled within the encapsulation layer 321, such as hydrogel and saline solution, has high dielectric loss, enabling it to efficiently absorb microwave energy and convert it into heat during microwave heating. Hydrogel, a material with high heat capacity and thermal conductivity, can rapidly absorb heat and distribute it evenly to the thin edge area of ​​the fruit, preventing overheating. The saline solution, through its electrical and dielectric properties, further enhances the absorption of microwave energy and the heat distribution. The liquid filling not only improves the thermal conductivity of the compensation pad 32 but also effectively alleviates the problem of excessively rapid heating of the thin edge, ensuring uniform heating of the fruit during microwave heating and thus avoiding problems such as overheating and cold spots.

[0056] Further as Figure 1 and Figure 2 As shown, it is worth noting that the front end of the movable tray 20 has an opening, which facilitates the pouring out of the microwave-sterilized tropical fruit.

[0057] Based on the above plan, please refer to Figure 7 This solution also includes an embodiment two:

[0058] The compensation pad 32 is symmetrically arranged about the base plate 31, and the compensation pad 32 is U-shaped;

[0059] It should be noted that the compensation pad 32 is symmetrically positioned about the base plate 31 in a U-shape, primarily optimized for the banana's shape. Bananas are curved, thinner at both ends, and have denser flesh. The U-shaped design allows the compensation pad 32 to wrap around the thinner edges of the banana, effectively regulating the heating of these edges. The U-shaped structure better conforms to the banana's curve, and the liquid material within the compensation pad 32 slows down the heating rate of the thinner edges, preventing overheating and ensuring even heating of the flesh, reducing cold spots and ensuring uniform overall banana temperature.

[0060] It should be noted that, in this document, relational terms such as "first" and "second" are used only to distinguish one entity or operation from another, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Furthermore, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus.

[0061] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made to these embodiments without departing from the principles and spirit of the present invention, all of which fall within the scope of protection of the present invention.

Claims

1. A microwave sterilization device for tropical fruits, characterized in that, include: The shell (10) has an open end on one side and is used to heat and sterilize the fruit by means of microwave. A placement rack (11) is disposed at the opening end of the housing (10); A movable disk (20) is slidably connected to a placement rack (11). The movable disk (20) is arrayed with several storage components (30), each storage component (30) including: A base plate (31) is used to support tropical fruits. A compensation pad (32) is provided on the base plate (31). The compensation pad (32) is used to wrap the parts of the tropical fruits that heat up quickly. The compensation pad (32) prevents the thin edges from overheating and ensures that the heat is evenly distributed by reducing the heating rate of the thin edges. The compensation pad (32) includes a wrapping layer (321). The wrapping layer (321) is made of a flexible material that is resistant to high temperature, corrosion, and microwave permeability. The wrapping layer (321) is filled with a liquid material with high dielectric loss. A clamping assembly (40) is disposed on a base plate (31) and is used to clamp tropical fruit so that it fits tightly against the compensation pad (32); The clamping assembly (40) includes: a support frame (41), a clamping plate (42) is provided inside the support frame (41), the clamping plate (42) is used to clamp fruit, elastic elements (43) are fixedly connected to both sides of the clamping plate (42), the elastic elements (43) are used to abut against the outer wall of the clamping plate (42), connecting rods (44) are fixedly connected to both ends of the clamping plate (42), the connecting rods (44) are rotatably connected to the support frame (41), a paddle (45) is fixedly connected to one end of the connecting rod (44), an abutment (46) is provided on one side of the paddle (45), and the abutment (46) is fixedly connected to the support frame (41); The base plate (31) is arc-shaped, and the bottom of the wrapping layer (321) is fixed to the base plate (31) by Velcro; The compensation pad (32) is symmetrically arranged about the base plate (31), and the compensation pad (32) is U-shaped; The encapsulation layer (321) is made of polytetrafluoroethylene, silicone or a composite material thereof, to ensure that it can work stably in a microwave heating environment. The liquid material filled in the encapsulation layer (321) is hydrogel and salt solution.

2. The microwave sterilization equipment for tropical fruits according to claim 1, characterized in that: The mobile disk (20) has an open end at its front end.

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