Pilot plant for postharvest heat shock preservation of fruits

Abstract

The utility model discloses a heat shock fresh-keeping pilot plant for picked fruits. The heat shock fresh-keeping pilot plant comprises a sorting area, a cleaning area, a sterilizing area, a heat shock area, a drying area and a packaging area which are sequentially connected through a plurality of conveying belts, the cleaning area is used for cleaning the selected fruits and comprises a primary cleaning area and a fine cleaning area, and each of the primary cleaning area and the fine cleaning area comprises a water tank, an annular spraying assembly arranged above the water tank and a water flow control panel arranged on the outer side of the water tank; the sterilization area comprises a soaking water tank and a bactericide solution arranged in the soaking water tank; the heat shock area comprises a heat shock water tank, a steam heating pipe coiled in the heat shock water tank and a temperature control panel arranged on the outer side of the heat shock water tank; the drying area is used for drying moisture on the surfaces of the fruits subjected to heat shock treatment, and the drying area comprises a fan, a heating assembly, a first air knife and a drying control panel. According to the utility model, the automation degree of the heat shock treatment technology after fruit picking is improved, the cost is reduced, the pesticide consumption is reduced, and the storage quality of the picked fruits is improved.

Description

Technical Field

[0001] The utility model belongs to the technical field, and particularly relates to a post-harvest heat shock fresh-keeping pilot device for fruits. Background Art

[0002] With the general improvement of living standards, people pay more and more attention to health and environment. Heat shock, as a green and environmentally friendly technology for post-harvest storage and preservation of fruits, has become a hot topic in the study of fruit preservation in recent years. Heat shock is to place the harvested fruits at an appropriate temperature for a period of time to kill or inhibit the activity of pathogens, reduce the activity of enzymes related to physiological metabolism, reduce the decay rate of fruits after harvest, and extend the shelf life of fruits to achieve storage and preservation effects. Its treatment methods include hot air, hot steam, hot water immersion, far infrared and microwave treatment, among which hot steam heating is relatively stable. A large number of studies have shown that heat shock has a significant effect on the preservation of a variety of fruits. Scientific heat shock is not only safe and effective in preservation, but also requires less equipment investment and is easy to operate. It has been seen in heat shock storage and preservation studies on materials such as apples, persimmons, avocados, papayas, citrus and peaches.

[0003] With the rapid development of research and application of post-harvest heat shock technology, a single heat shock method is often difficult to achieve the ideal preservation effect. Combining heat shock with other preservation methods will be a feasible technical measure worth considering. At present, the methods commonly used in combination with heat shock include heat shock and calcium, heat shock and chemical fungicides, heat shock and irradiation, and controlled atmosphere storage. Hot water plus calcium treatment can further inhibit the increase of relative conductivity, MDA, browning index during shelf life, inhibit the increase of PPO activity, and respiration rate compared with single heat shock treatment. Studies have shown that heat shock combined with chemical fungicides such as benlate, tekodol and imazalil can more effectively inhibit the post-harvest decay of fruits such as peaches, plums, apples, and lychees than single heat shock. Chlorine dioxide is listed as a Class A1 safe disinfectant by the World Health Organization. It has the advantages of strong bactericidal properties, good diffusivity and penetration, no chlorine substitution reaction, and no toxic side effects. It has been widely used in agriculture, food, medicine and other fields.

[0004] However, in the current existing technology, the heat shock preservation process for post-harvest fruits is not perfect and the treatment effect is not good. Utility Model Content

[0005] In view of the above-mentioned problems, the purpose of the utility model is to provide a pilot device for heat shock preservation of post-harvest fruits, which can improve the degree of automation of heat shock treatment technology for post-harvest fruits, reduce costs, reduce the use of pesticides, and improve the storage quality of post-harvest fruits.

[0006] The technical solution of the utility model is: a post-harvest heat shock fresh-keeping pilot device for fruits, comprising a sorting area, a cleaning area, a sterilization area, a heat shock area, a drying area and a packaging area connected in sequence by a plurality of conveyor belts;

[0007] The sorting area is used for selecting fresh fruits;

[0008] The cleaning area is used to clean the selected fruits;

[0009] The sterilization area includes a soaking tank and a sterilant solution arranged in the soaking tank, which is used to soak and sterilize the washed fruits;

[0010] The heat shock zone includes a heat shock water tank, a steam heating pipe arranged in the heat shock water tank, and a temperature control panel arranged outside the heat shock water tank, which is used to perform heat shock treatment on the sterilized fruit;

[0011] The drying area is used to dry the moisture on the surface of the product after heat shock treatment;

[0012] The packaging area is used to package the dried fruits.

[0013] Furthermore, the cleaning area includes a primary washing area and a fine washing area, each of which includes a water tank, an annular spray assembly arranged above the water tank, and a water flow control panel arranged outside the water tank. The conveyor belt passes through the annular spray assembly, and the annular spray assembly is used to spray and clean the fruits on the conveyor belt in all directions.

[0014] Furthermore, the drying area includes:

[0015] A fan, used to provide wind power;

[0016] A heating component is arranged at the output end of the fan, and is used to heat the wind output by the fan;

[0017] A first air knife is arranged at the output end of the heating component, and the first air knife is located at the junction of the heat shock zone and the drying zone;

[0018] A drying control panel is arranged outside the fan, and the drying control panel is connected to the fan and the heating component respectively.

[0019] Furthermore, the sorting area and packaging area are both stainless steel countertops.

[0020] Furthermore, the conveyor belt located at the output end of the soaking tank is an inclined conveyor belt, and a second air knife is provided above the conveyor belt, and the second air knife is used to blow off the fungicide solution adhering to the fruit.

[0021] Furthermore, the temperature control panel, the water flow control panel and the drying control panel are all provided with emergency stop buttons.

[0022] The working method of the utility model comprises the following steps: placing the picked fresh fruits on the stainless steel table in the sorting area for selection, sending the selected qualified fruits to the cleaning area through the conveyor belt, spray cleaning the fruits 360 degrees through the annular spray assembly, firstly washing and then fine washing, to remove pathogens and dirt on the surface of the fruits, sending the washed fruits to the soaking tank in the sterilization area by the conveyor belt, soaking and sterilizing the washed fruits with the bactericide solution in the soaking tank, and then sending the sterilized fruits to the heat shock tank in the heat shock area through the conveyor belt, blowing off the bactericide solution remaining on the surface of the fruits by the second wind knife during the transportation process, heating the liquid in the heat shock tank with the steam heating pipe, and performing heat shock treatment on the fruits, sending the fruits after the heat shock treatment to the drying area by the conveyor belt, the fan in the drying area outputs wind power, the heating assembly heats the output wind power and then outputs it through the first wind knife, drying the water stains on the surface of the fruits, and the dried fruits are transported to the packaging area through the conveyor belt for packaging and storage.

[0023] Compared with the prior art, the beneficial effects of the utility model are as follows: the utility model provides a pilot device for heat shock preservation of fruits after harvest, which optimizes the fruit processing process by sorting, cleaning, sterilizing, heat shocking, drying and packaging the fresh fruits after picking in sequence, and can avoid the residual bacteria on the surface of the fruits affecting the fruit storage by soaking and sterilizing the fruits before heat shocking, and after soaking and sterilizing, the residual fungicide solution on the surface of the fruits is blown off by air knives, which can avoid the fungicide solution from affecting the heat shock liquid and reduce the loss of the fungicide solution, and also divide the washing area into the initial washing area and the fine washing area, thereby improving the washing effect of the fruits. In short, the utility model improves the automation degree of heat shock treatment technology for fruits after harvest, reduces costs, reduces the amount of pesticides used, and improves the storage quality of fruits after harvest. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 It is a schematic diagram of the overall structure of the utility model;

[0025] Figure 2 This is the appearance of the Hami melon of "Xizhou Mi No. 17" in different treatment groups in the experimental example of the utility model after storage for 15 days;

[0026] Figure 3 It is a cross-sectional view of "Xizhou Mi No. 17" Hami melons of different treatment groups in the experimental example of the present invention after storage for 15 days.

[0027] Among them, 10-conveyor belt, 1-sorting area, 2-cleaning area, 21-water tank, 22-annular spray assembly, 23-water flow control panel, 3-sterilization area, 31-immersion tank, 32-second air knife, 4-heat shock area, 41-heat shock tank, 42-steam heating pipe, 43-temperature control panel, 5-drying area, 51-fan, 52-heating assembly, 53-first air knife, 54-drying control panel, 6-packaging area. DETAILED DESCRIPTION

[0028] The following is combined with Figure 1-3 , the specific implementation methods of the utility model are described in detail. In the description of the utility model, it should be understood that the terms "center", "upper", "lower", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate positions or positional relationships based on the positions or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the utility model and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the utility model.

[0029] The terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include one or more of the features; in the description of the present utility model, unless otherwise specified, "plurality" means two or more.

[0030] It should be noted that the circuit connections involved in the present invention all adopt conventional circuit connection methods and do not involve any innovation.

[0031] Example: Figure 1 As shown, a post-harvest fruit heat shock preservation pilot device comprises a sorting area 1, a cleaning area 2, a sterilization area 3, a heat shock area 4, a drying area 5 and a packaging area 6 connected in sequence by a plurality of conveyor belts 10. Among them:

[0032] Sorting area 1 is used for selecting fresh fruits;

[0033] The washing area 2 is used to wash the selected fruits. The washing area 2 includes a primary washing area and a fine washing area. Both the primary washing area and the fine washing area include a water tank 21, an annular spray assembly 22 arranged above the water tank 21, and a water flow control panel 23 arranged outside the water tank 21. The conveyor belt 10 passes through the annular spray assembly 22. The annular spray assembly 22 is used to spray and wash the fruits on the conveyor belt 10 in all directions.

[0034] The sterilization area 3 includes a soaking tank 31 and a bactericide solution disposed in the soaking tank 31, which is used to soak and sterilize the washed fruits. The conveyor belt 10 located at the output end of the soaking tank 31 is an inclined conveyor belt, and a second air knife 32 is disposed above the conveyor belt 10. The second air knife 32 is used to blow off the bactericide solution adhering to the fruits.

[0035] The heat shock zone 4 includes a heat shock water tank 41, a steam heating pipe 42 arranged in the heat shock water tank 41, and a temperature control panel 43 arranged outside the heat shock water tank 41, which is used to perform heat shock treatment on the sterilized fruit;

[0036] The drying area 5 is used to dry the moisture on the surface of the product after the heat shock treatment. The drying area 5 includes a fan 51, a heating component 52, a first wind knife 53 and a drying control panel 54; the fan 51 is used to provide wind power; the heating component 52 is arranged at the output end of the fan 51, and the heating component 52 is used to heat the wind power output by the fan 51; the first wind knife 53 is arranged at the output end of the heating component 52, and the first wind knife 53 is located at the junction of the heat shock area 4 and the drying area 5; the drying control panel 54 is arranged outside the fan 51, and the drying control panel 54 is connected to the fan 51 and the heating component 52 respectively;

[0037] The packaging area 6 is used to package the dried fruits, and both the sorting area 1 and the packaging area 6 are stainless steel countertops.

[0038] The temperature control panel 43 , the water flow control panel 23 , and the drying control panel 54 are all provided with emergency stop buttons.

[0039] The working method of the above embodiment is as follows: fresh fruits after picking are placed on the stainless steel table of the sorting area 1 for selection, qualified fruits are sent to the cleaning area 2 through the conveyor belt 10, and the fruits are sprayed and cleaned 360 degrees by the annular spray assembly 22, first pre-washing and then fine washing, to remove pathogens and dirt on the surface of the fruits, and the washed fruits are sent to the soaking tank 31 of the sterilization area 3 by the conveyor belt 10, and the washed fruits are soaked and sterilized with the bactericide solution in the soaking tank 31, and then the sterilized fruits are sent to the sterilization area 3 by the conveyor belt 10. The fruits after heat shock treatment are sent to the heat shock water tank 41 in the heat shock zone 4. During the transportation process, the second wind knife 32 blows off the fungicide solution remaining on the surface of the fruits. The steam heating pipe 42 heats the liquid in the heat shock water tank 41 to perform heat shock treatment on the fruits. The fruits after heat shock treatment are sent to the drying zone 5 by the conveyor belt 10. The fan 51 in the drying zone 5 outputs wind power. The heating component 52 heats the output wind power and outputs it through the first wind knife 53 to dry the water stains on the surface of the fruits. The dried fruits are transported to the packaging zone 6 via the conveyor belt 10 for packaging and storage.

[0040] Experimental example:

[0041] The experimental variety selected was Hami melon "Xizhou Mi No. 17".

[0042] Treatment groups: hot water treatment temperatures were: 45°C (T1), 50°C (T2), 55°C (T3), 60°C (T4), 65°C (T5); hot water treatment times were: 60s (t1), 90s (t2), 120s (t3), 150s (t4), 180s (t5); C lO2 (40mg / L);

[0043] Processing group process: cleaning, sterilization, heat shock, drying, packaging and storage.

[0044] The control group CK1 was used without treatment, and only fungicide C10 was used. 2 (40 mg / L) was used as a control CK2, for a total of 27 treatments.

[0045] After 15 days of storage, three fruits were taken from each treatment group to measure relevant quality indicators such as hardness, soluble solids content, weight loss rate and rot rate. About 800 fruits were needed.

[0046] Depend on Figure 2 , Figure 3 It can be seen that with the increase of heat shock temperature and heat shock time, the color of Hami melon peel gradually faded, indicating that long-term high temperature will cause certain damage to Hami melon fruit and cannot achieve the effect of preservation; compared with CK1, the color of CK2 treatment group is better, indicating that C l O 2 It also has a certain bactericidal effect; when the heat shock time is 60s to 90s and the temperature is 50℃ to 55℃, C l O 2 At a concentration of 40 mg / L, Hami melon can maintain a good color and is better than the CK treatment group.

[0047] Table 1 shows the effect of heat shock composite preservation process on the quality of Hami melon "Xizhou Mi No. 17" stored for 15 days. It can be seen from the table that with the increase of heat shock time and heat shock temperature, the weight loss rate and decay rate of Hami melon fruit showed an upward trend, and the hardness and soluble solid content showed a downward trend; when the heat shock time was higher than 120s and the temperature was higher than 55℃, the weight loss rate and decay rate of Hami melon fruit were relatively high, and higher than those of the CK treatment group, and the hardness and soluble solid content of Hami melon fruit showed an increasing downward trend, and were lower than those of the CK treatment group; the quality of Hami melon fruit in the CK2 treatment group was better than that in the CK1 treatment group; therefore, when the heat shock time was 60s-90s, the temperature was 50℃-55℃, and the C l O 2 Under the heat shock composite preservation process conditions of 40 mg / L concentration, Hami melon fruit can maintain good quality and achieve the effect of storage and preservation.

[0048] Table 1 Quality changes of Hami melons of different treatment groups “Xizhou Mi 17” after 15 days of storage

[0049]

[0050]

[0051]

[0052] The specific models of the above electronic components are not specially specified, and ordinary products available on the market can be selected as long as they can meet the use requirements of the utility model.

[0053] The specific embodiments described above further illustrate the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above description is only a specific embodiment of the present invention and does not limit the present invention. Any modifications, equivalent substitutions, improvements, etc. made within the spirit and principles of the present invention are included in the protection scope of the present invention.

Claims

1. A pilot device for heat shock preservation of post-harvest fruits, characterized in that: It comprises a sorting area (1), a cleaning area (2), a sterilization area (3), a heat shock area (4), a drying area (5) and a packaging area (6) which are sequentially connected by a plurality of conveyor belts (10); The sorting area (1) is used for selecting fresh fruits; The cleaning area (2) is used to clean the selected fruits; The sterilization area (3) comprises a soaking tank (31) and a sterilant solution arranged in the soaking tank (31), which is used for soaking and sterilizing the washed fruits; The heat shock zone (4) comprises a heat shock water tank (41), a steam heating pipe (42) arranged in the heat shock water tank (41), and a temperature control panel (43) arranged outside the heat shock water tank (41), and is used to perform heat shock treatment on the sterilized fruit; The drying area (5) is used to dry the moisture on the surface of the product after the heat shock treatment; The packaging area (6) is used to package the dried fruits.

2. A post-harvest heat shock preservation pilot device for fruits as claimed in claim 1, characterized in that: The cleaning area (2) comprises a primary cleaning area and a fine cleaning area, each of the primary cleaning area and the fine cleaning area comprises a water tank (21), an annular spray assembly (22) arranged above the water tank (21), and a water flow control panel (23) arranged outside the water tank (21); the conveyor belt (10) passes through the annular spray assembly (22), and the annular spray assembly (22) is used to spray and clean the fruits on the conveyor belt (10) in all directions.

3. A post-harvest heat shock preservation pilot device for fruits as claimed in claim 2, characterized in that: The drying area (5) comprises: A fan (51) for providing wind power; A heating component (52) is arranged at the output end of the fan (51), and the heating component (52) is used to heat the wind output by the fan (51); A first air knife (53) is arranged at the output end of the heating component (52), and the first air knife (53) is located at the junction of the heat shock zone (4) and the drying zone (5); A drying control panel (54) is arranged outside the fan (51), and the drying control panel (54) is connected to the fan (51) and the heating component (52) respectively.

4. A post-harvest heat shock preservation pilot device for fruits as claimed in claim 1, characterized in that: The sorting area (1) and the packaging area (6) are both stainless steel countertops.

5. A post-harvest heat shock preservation pilot device for fruits as claimed in claim 1, characterized in that: The conveyor belt (10) located at the output end of the soaking tank (31) is an inclined conveyor belt. A second air knife (32) is provided above the conveyor belt (10). The second air knife (32) is used to blow off the fungicide solution adhering to the fruit.

6. A post-harvest heat shock preservation pilot device for fruits as claimed in claim 3, characterized in that: The temperature control panel (43), the water flow control panel (23) and the drying control panel (54) are all provided with emergency stop buttons.

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