Long-acting fresh-keeping method for low-temperature quick-frozen fruits and corns
By using vacuum packaging and two-step gradient temperature control for rapid micro-freezing to form nano-sized ice crystals, combined with treatment with activated water and edible coating liquid, the problem of long-term preservation of sweet corn is solved, achieving a high-quality preservation effect with low energy consumption.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Filing Date
- 2026-06-08
- Publication Date
- 2026-07-17
AI Technical Summary
Existing technologies cannot preserve sweet corn for more than 6 months while fully retaining its cell activity, nutrients, sweetness, and crisp texture. They are also energy-intensive and prone to freezing damage and cell dehydration.
Vacuum pre-packaging and a two-step gradient temperature-controlled rapid micro-freezing method are used to form nanoscale uniform ice crystals. Combined with treatment with activated water and edible coating liquid, deep cell dormancy is achieved, and long-term freshness is locked at -18℃.
It achieves long-term freshness preservation for 8-12 months, reduces energy consumption, maintains the cell activity, nutrition and taste of sweet corn, reduces thawing juice loss and freezing cracking, and improves the quality of freshness preservation.
Smart Images
Figure CN122397800A_ABST