Fruit and vegetable cleaning equipment

Abstract

The utility model relates to the technical field of fruit and vegetable cleaning equipment, and discloses fruit and vegetable cleaning equipment which comprises a water supply device, a cleaning cavity and an ohm heating assembly arranged in the cleaning cavity. The ohm heating assembly can provide an electric field for fruits and vegetables and heat the fruits and vegetables, under the action of the appropriate electric field and the relative high temperature, pathogenic bacteria on the surfaces of the fruits and the vegetables can be effectively killed, pesticide and chemical fertilizer residues can be degraded, and the storage quality and the potential nutritional value of the fruits and the vegetables can be improved. And multi-functionalization of the cleaning equipment is realized.

Description

Technical Field

[0001] The utility model relates to the technical field of fruit and vegetable cleaning equipment, and particularly relates to a fruit and vegetable cleaning equipment. Background Art

[0002] In today's society, the intake of fruits and vegetables has become an indispensable part of people's daily food needs. Fruits and vegetables provide essential vitamins and dietary fiber and other nutrients for the human body to meet the basic metabolic activities of the human body. However, the way users process the fruits and vegetables they buy is often to eat them after a simple hand wash. The cleaning efficiency is low, and the pesticide and chemical fertilizer residues on the surface of fruits and vegetables cannot be effectively removed.

[0003] In recent years, with the development of technology, some emerging technologies for cleaning fruits and vegetables have emerged, such as ozone fruit and vegetable cleaning machines, ultrasonic fruit and vegetable cleaning machines, and surf fruit and vegetable cleaning machines. For example, the Chinese utility model patent "A multi-functional fruit and vegetable cleaning machine" with the patent number CN219183491U discloses a device for cleaning fruits and vegetables by combining ultrasound and ozone, thereby improving the cleaning efficiency. However, when the ultrasonic power is too low, it takes a long time to achieve the effect of degrading pesticides. When the power is too high, it is easy to damage the surface of fruits and vegetables. And the long-term use of ozone technology may affect human health. The Chinese utility model patent "A cavitation-augmented oxygenation fruit and vegetable cleaning machine" with the patent number CN106724960B discloses a fruit and vegetable cleaning equipment using cavitation-augmented oxygenation, which has the advantages of high cleaning efficiency and good sterilization and disinfection effects. However, there are also problems such as high cost of hydrodynamic cavitation and difficulty in commercial application.

[0004] In addition, the core selling points of fruit and vegetable cleaning machines mainly lie in aspects such as cleaning the stains on the surface of fruits and vegetables and degrading pesticide residues, and the functions are relatively single. Summary of the Utility Model

[0005] In view of this, the utility model provides a fruit and vegetable cleaning equipment to solve the problem that the fruit and vegetable cleaning machine only has the function of cleaning fruits and vegetables and the functions are relatively single.

[0006] In a first aspect, the utility model provides a fruit and vegetable cleaning equipment, comprising:

[0007] A water supply device;

[0008] A cleaning chamber for providing a space for holding and processing fruits and vegetables;

[0009] An ohmic heating component is arranged in the cleaning chamber and is suitable for heating the fruits and vegetables in the cleaning chamber and making the fruits and vegetables in an ohmic electric field to improve the nutritional value and / or storage quality of the fruits and vegetables.

[0010] Beneficial effects: The fruit and vegetable cleaning device includes an ohmic heating component disposed in the cleaning chamber. The ohmic heating component can provide an electric field to the fruits and vegetables and heat them. Under the action of a suitable electric field and relatively high temperature, the fruits and vegetables can not only effectively kill the pathogenic bacteria on the surface of the fruits and vegetables, degrade the residues of pesticides and chemical fertilizers, but also improve their storage quality and potential nutritional value. Through the interaction of electricity and heat, the fruits and vegetables are in a relatively high temperature field and electric field, achieving the purpose of improving their nutritional quality and / or storage quality while completing the surface cleaning of the fruits and vegetables. Compared with the fruit and vegetable cleaning devices with only cleaning functions in the related art, the multifunctionality of the cleaning device is realized.

[0011] In an alternative embodiment, the ohmic heating component includes a positive electrode plate and a negative electrode plate, and the positive electrode plate and the negative electrode plate are respectively disposed on opposite sides of the cleaning chamber.

[0012] Beneficial effects: The positive electrode plate and the negative electrode plate are respectively disposed on opposite sides of the cleaning chamber, with a reasonable structure, which is convenient for the two electrode plates to form an ohmic circuit with the cleaning water carrying the fruits and vegetables in the cleaning chamber, thereby providing a suitable temperature field and electric field for the fruits and vegetables and realizing the improvement of the storage quality and / or nutritional quality of the fruits and vegetables.

[0013] In an alternative embodiment, the fruit and vegetable cleaning device further includes a bracket, and the bracket is installed in the cleaning chamber for draining water from the fruits and vegetables.

[0014] Beneficial effects: After setting the draining bracket, it is convenient to drain water from the fruits and vegetables. Moreover, since there is a certain height between the bracket and the bottom surface of the fruit and vegetable cleaning device, water can be drained while draining, improving the draining efficiency. After the draining is completed, the cleaning effect of the fruits and vegetables can be directly identified and judged without waiting, improving the cleaning efficiency of the fruit and vegetable cleaning device.

[0015] In an alternative embodiment, the water supply device further includes a water purification device, and the water purification device is used to purify the water quality and then supply water with a consistent conductivity to the cleaning chamber.

[0016] Beneficial effects: By purifying the water quality through the water purification device, the purpose of supplying water with a consistent conductivity to the cleaning chamber is achieved; the consistent conductivity of the cleaning water can ensure that a definite conductivity can be obtained by adjusting parameters such as the intensity and time of the ohmic heating electric field in the subsequent test and operation processes, thereby improving the reproducibility of the test effect and the control accuracy.

[0017] In an alternative embodiment, the fruit and vegetable cleaning device further includes an air drying device, and the air drying device is disposed above the cleaning chamber for drying the residual water on the surface of the fruits and vegetables.

[0018] Beneficial effects: There will still be residual water on the surface of fruits and vegetables after cleaning. The air drying device is used to dry the residual water on the surface of fruits and vegetables, improving the storage quality or the edible quality and user experience of ready-to-eat fruits and vegetables.

[0019] In an alternative embodiment, the fruit and vegetable cleaning device further includes an ultrasonic device disposed in the cleaning chamber for ultrasonically cleaning fruits and vegetables.

[0020] Beneficial effects: By using the ultrasonic device and cleaning through ultrasonic vibration, the cleaning effect and efficiency are improved, the residues of pesticides and the like on the surface of fruits and vegetables are reduced, and the edible safety of fruits and vegetables is improved.

[0021] In an alternative embodiment, the fruit and vegetable cleaning device further includes:

[0022] A control unit, which is respectively connected to the water supply device, the ohmic heating component, the ultrasonic device and the air drying device;

[0023] An image recognition device, connected to the control unit, for identifying the types and specifications of fruits and vegetables, and the cleaning status of the surface of fruits and vegetables;

[0024] Beneficial effects: The types, specifications and surface cleaning status of fruits and vegetables are collected by the image recognition device, serving as the determination basis and judgment basis for the control unit to determine control parameters and judge whether secondary cleaning is required.

[0025] In an alternative embodiment, the fruit and vegetable cleaning device further includes a temperature sensor connected to the control unit for monitoring the air temperature and / or the water temperature in the cleaning chamber.

[0026] Beneficial effects: The temperature sensor monitors the water temperature in the cleaning chamber so as to stop the ohmic heating component after the ambient temperature of the fruits and vegetables reaches the set temperature, preventing over-temperature while providing an electric field and a temperature field.

[0027] In an alternative embodiment, the heating temperature range of the ohmic heating component is 30°C to 50°C.

[0028] Beneficial effects: The storage quality and potential nutritional value of fruits and vegetables can be improved only when they are at a relatively high temperature. The effect is better when the temperature range is 30°C to 50°C. Therefore, the ohmic heating temperature is controlled within the range of 30°C to 50°C to ensure the effective improvement of the quality of fruits and vegetables.

[0029] In an alternative embodiment, the cleaning chamber has a water inlet and a water outlet. The water inlet is connected to an external water supply device for supplying water to the cleaning chamber, and the water outlet is disposed at the lower part of the cleaning chamber for discharging the water in the cleaning chamber.

[0030] Beneficial effects: An inlet and an outlet are provided in the cleaning chamber, and on-off valves are provided at the inlet and the outlet, which can facilitate the automatic control of water inlet and drainage, improve the degree of intelligence, and effectively improve the convenience compared with the manual water supply and drainage method. Description of the drawings

[0031] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the related art, the following will briefly introduce the drawings required for use in the description of the specific embodiments or the related art. Obviously, the drawings in the following description are some embodiments of the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts.

[0032] Figure 1 A perspective view of a fruit and vegetable cleaning device according to an embodiment of the present invention;

[0033] Figure 2 A flowchart of the first control method of the fruit and vegetable cleaning device according to an embodiment of the present invention;

[0034] Figure 3 A flowchart of the second control method of the fruit and vegetable cleaning device according to an embodiment of the present invention;

[0035] Figure 4 A flowchart of the third control method of the fruit and vegetable cleaning device according to an embodiment of the present invention;

[0036] Figure 5 A flowchart of the fourth control method of the fruit and vegetable cleaning device according to an embodiment of the present invention;

[0037] Figure 6 A flowchart of the fifth control method of the fruit and vegetable cleaning device according to an embodiment of the present invention;

[0038] Figure 7 A flowchart of the cleaning model construction process of the fruit and vegetable cleaning device according to an embodiment of the present invention;

[0039] Figure 8 A flowchart of the sixth control method of the fruit and vegetable cleaning device according to an embodiment of the present invention.

[0040] Description of reference numerals:

[0041] 1. Water supply device;

[0042] 2. Cleaning chamber; 21. Water inlet; 22. Water outlet;

[0043] 3. Ohmic heating component; 31. Positive plate; 32. Negative plate;

[0044] 4. Bracket;

[0045] 5. Air-drying device;

[0046] 6. Ultrasonic device;

[0047] 7. Control unit;

[0048] 8. Image recognition device;

[0049] 9. Temperature sensor. Detailed implementation manners

[0050] To make the objectives, technical solutions and advantages of the embodiments of the present utility model clearer, the technical solutions in the embodiments of the present utility model will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present utility model. Apparently, the described embodiments are some but not all of the embodiments of the present utility model. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present utility model without creative efforts shall fall within the protection scope of the present utility model.

[0051] In the description of the present utility model, it should be noted that unless otherwise specified, the meaning of "a plurality of" is two or more; the terms "upper", "lower", "left", "right", "inner", "outer", "front end", "rear end", "head", "tail", etc. indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present 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 construed as a limitation of the present utility model. In addition, the terms "first", "second", "third", etc. are only used for descriptive purposes and cannot be construed as indicating or implying relative importance.

[0052] In the description of the present utility model, it should also be noted that unless otherwise clearly defined and limited, the terms "installed", "connected", "connected" should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be directly connected or indirectly connected through an intermediate medium. For those of ordinary skill in the art, the specific meanings of the above terms in the present utility model can be understood according to specific situations.

[0053] The following combines Figures 1 to 8 , and describes the embodiments of the present utility model.

[0054] According to the embodiments of the present utility model, on the one hand, as Figure 1 shown, a fruit and vegetable cleaning device is provided, including:

[0055] Water supply device 1;

[0056] Cleaning chamber 2, used to provide a space for holding and processing fruits and vegetables;

[0057] Ohmic heating component 3, arranged in the cleaning chamber 2, suitable for heating the fruits and vegetables in the cleaning chamber 2 and making the fruits and vegetables in an ohmic electric field to improve the nutritional value and / or storage quality of the fruits and vegetables.

[0058] The fruit and vegetable cleaning equipment includes an ohmic heating component 3 arranged in the cleaning chamber 2. The ohmic heating component 3 can provide an electric field to the fruits and vegetables and heat the fruits and vegetables. Under the action of a suitable electric field and relatively high temperature, the fruits and vegetables can not only effectively kill the pathogenic bacteria on the surface of the fruits and vegetables, degrade the residues of pesticides and chemical fertilizers, but also improve their storage quality and potential nutritional value. Through the interaction of electricity and heat, the fruits and vegetables are in a relatively high temperature field and electric field, achieving the purpose of improving their nutritional quality and / or storage quality while completing the surface cleaning of the fruits and vegetables. Compared with the fruit and vegetable cleaning equipment with only cleaning function in the related technology, the multifunctionality of the cleaning equipment is realized.

[0059] In some embodiments, the ohmic heating component 3 includes a positive electrode plate 31 and a negative electrode plate 32, and the positive electrode plate 31 and the negative electrode plate 32 are respectively arranged on opposite sides of the cleaning chamber 2.

[0060] The positive electrode plate 31 and the negative electrode plate 32 are respectively arranged on opposite sides of the cleaning chamber 2, with a reasonable structure, which is convenient for the two electrode plates to form an ohmic circuit with the cleaning water carrying the fruits and vegetables in the cleaning chamber 2, so as to provide a suitable temperature field and electric field for the fruits and vegetables and realize the improvement of the storage quality and / or nutritional quality of the fruits and vegetables.

[0061] In some embodiments, the fruit and vegetable cleaning equipment further includes a bracket 4, and the bracket 4 is installed in the cleaning chamber 2 for draining water from the fruits and vegetables.

[0062] After setting the draining bracket 4, it is convenient to drain water from the fruits and vegetables. Moreover, since the bracket 4 has a certain height from the bottom surface of the fruit and vegetable cleaning equipment, water can be drained while draining, improving the draining efficiency. After the drainage is completed, the cleaning effect of the fruits and vegetables can be directly identified and judged without waiting, improving the cleaning efficiency of the fruit and vegetable cleaning equipment.

[0063] In some embodiments, the water supply device 1 further includes a water purification device, and the water purification device is used to purify the water quality and then supply water with a consistent conductivity to the cleaning chamber 2.

[0064] By purifying the water quality with the water purification device, the purpose of supplying water with a consistent conductivity to the cleaning chamber is realized; the consistent conductivity of the cleaning water can ensure that in the subsequent test and operation process, by adjusting parameters such as the ohmic heating electric field strength and time, a definite conductivity can be obtained, thereby improving the reproducibility of the test results and the control accuracy.

[0065] In some embodiments, the fruit and vegetable cleaning device further includes an air drying device 5, which is arranged above the cleaning chamber 2 and is used to blow dry the residual water on the surface of fruits and vegetables.

[0066] After the fruits and vegetables are cleaned, there will still be residual water on their surfaces. Using the air drying device 5 to blow dry the residual water on the surfaces of fruits and vegetables can improve the storage quality or the edible quality and user experience of ready-to-eat fruits and vegetables.

[0067] In some embodiments, the cleaning chamber 2 has a water inlet 21 and a water outlet 22. The water inlet 21 is connected to an external water supply device 1 for supplying water to the cleaning chamber 2, and the water outlet 22 is arranged at the lower part of the cleaning chamber 2 for discharging the water in the cleaning chamber 2.

[0068] By providing the water inlet 21 and the water outlet 22 in the cleaning chamber 2 and arranging switching valves at the water inlet 21 and the water outlet 22, it is possible to conveniently and automatically control the water inlet and drainage, improve the degree of intelligence, and effectively improve the convenience compared with the manual water supply and drainage methods.

[0069] In some embodiments, the fruit and vegetable cleaning device further includes an ultrasonic device 6, which is arranged in the cleaning chamber 2 and is used to perform ultrasonic cleaning on fruits and vegetables.

[0070] By using the ultrasonic device 6 and performing ultrasonic vibration cleaning, the cleaning effect and cleaning efficiency can be improved, the residues such as pesticides on the surfaces of fruits and vegetables can be reduced, and the edible safety of fruits and vegetables can be improved.

[0071] It should be noted that the fruit and vegetable cleaning device includes:

[0072] A control unit 7, which is respectively connected to the water supply device 1, the ohmic heating component 3, the ultrasonic device 6, and the air drying device 5;

[0073] An image recognition device 8, which is connected to the control unit 7 and is used to identify the types and specifications of fruits and vegetables, as well as the cleaning status of the surfaces of fruits and vegetables;

[0074] A temperature sensor 9, which is connected to the control unit 7 and is used to monitor the air temperature and / or the water temperature in the cleaning chamber 2.

[0075] The types, specifications, and surface cleaning status of fruits and vegetables are collected by the image recognition device 8 as the determination basis and judgment basis for the control unit 7 to determine the control parameters and judge whether secondary cleaning is required; while the temperature sensor 9 monitors the water temperature in the cleaning chamber 2 so as to stop the ohmic heating component 3 after the environmental temperature of the fruits and vegetables reaches the set temperature, preventing the occurrence of over-temperature conditions while providing an electric field and a temperature field.

[0076] In some embodiments, the heating temperature range of the ohmic heating component 3 is between 30°C and 50°C.

[0077] The storage quality and potential nutritional value of fruits and vegetables will be improved under relatively high temperature conditions, and the effect is better when the temperature range is 30℃~50℃. Therefore, the temperature is controlled within the range of 30℃~50℃ to ensure that the quality of fruits and vegetables is effectively improved. The ohmic heating temperature can be selected according to the type of fruits and vegetables.

[0078] Studies have shown that when cold-sensitive fruits and vegetables are stored at lower temperatures, low temperature stress will cause oxidative damage, resulting in damage to the active oxygen scavenging system in the fruit and vegetable body, leading to the accumulation of active oxygen, which will cause aging and death of the fruit and vegetable body. Heat treatment is an effective pre-storage pretreatment technology. Moderate heat stress will activate the signal transduction pathway in plant cells, promote the active oxygen scavenging system, and effectively increase the active oxygen scavenging ability of fruits and vegetables during low-temperature storage after harvest.

[0079] Other studies have shown that after heat treatment at 38°C, the hardness of heat-treated apples is higher during cold storage, and their soluble pectin is lower than that of unheat-treated apples, while the insoluble pectin content is higher than that of unheat-treated apples; the soluble protein and heat-stable protein content of apples decrease slowly after heat treatment, and the proportion of heat-stable protein in soluble protein is higher. Heat treatment can better maintain the stability of pulp cell membranes, and MDA accumulation is less. Moreover, after heat treatment, it can effectively inhibit the activity and hyphae growth of Penicillium expansum and Pseudomonas aeruginosa, and significantly inhibit the rot of apples.

[0080] Other studies have shown that heat treatment of citrus fruits in 37°C hot air and 50°C hot water can significantly reduce the decay rate and weight loss rate of citrus fruits during storage, and can inhibit the decline of soluble solids, vitamin C, titratable acid, and total sugar content of citrus fruits. At the same time, heat treatment can also inhibit the respiration intensity of citrus fruits and significantly increase the activity of PPO, POD, and SDO in citrus fruits. Heat treatment has a good effect on maintaining the storage quality of citrus fruits and can effectively extend the storage period of citrus fruits.

[0081] Other studies have shown that zucchini was soaked in 42℃ hot water for 30 minutes, and untreated zucchini at room temperature (20±1)℃ was used as a control. After treatment, it was transferred to a low temperature environment of (4±0.5)℃ and relative humidity (80±5)% for storage. The zucchini was divided into the outer skin, middle flesh and inner core according to different tissues for measurement. The results showed that the middle flesh and inner core had a higher soluble solid content and were effectively maintained, while the inner core maintained a significantly higher relative conductivity among the tissues in the same period, and the outer skin of zucchini was more likely to accumulate hydrogen peroxide (H2O2) and superoxide anion free radicals O2 after 5 days of storage. -, meanwhile, it drives up the contents of non-enzymatic substances such as ascorbic acid (AsA) and reduced glutathione (GSH), and effectively stimulates the activities of catalase (CAT), superoxide dismutase (SOD) and peroxidase (POD) 5 days later, enhancing the soluble protein content. In addition, the study found that this heat treatment can effectively reduce the chilling injury of zucchini fruits, delay fruit senescence, reduce oxidative damage and improve storage quality.

[0082] There is also research proving that after cucumbers are soaked in 40°C hot water for 20 min and placed in a non-low-temperature storage environment for 2 - 4 h, the activities of superoxide dismutase, ascorbate peroxidase, and catalase in cucumber fruits, as well as the contents of ascorbic acid and glutathione, are significantly increased, while the contents of cytotoxic H2O2 and O2 - are significantly inhibited. In addition, cucumber fruits that are placed at room temperature for 2 h after hot water treatment and then enter the low-temperature storage environment show a low chilling injury index during storage. Therefore, after hot water treatment, cucumber fruits should be placed at room temperature for about 2 h to enable the cucumber fruit body to self-regulate and the activity of the antioxidant enzyme system to be improved.

[0083] There is also research proving that after kiwifruits are soaked in 40°C hot water for 20 min, they can also significantly inhibit the germination of pathogen spores and induce the defense mechanism of kiwifruits, improving the fresh-keeping performance. After strawberries are heat-treated at 40°C - 45°C, the accumulation of anthocyanins in fruits during storage is significantly inhibited, the fruit weight loss rate, decay index and respiration rate are reduced, a relatively high SOD activity can be maintained, and the fruit fresh-keeping period is significantly extended.

[0084] A control method for a fruit and vegetable cleaning device of the present utility model includes the following steps:

[0085] Obtain the types and specifications of fruits and vegetables;

[0086] Determine control parameters at least according to the types and specifications of fruits and vegetables;

[0087] Control to start the cleaning step, and the cleaning step includes: controlling to start the water supply device 1 and the ohmic heating component 3 according to the determined control parameters.

[0088] By obtaining the types and specifications of fruits and vegetables to determine the control parameters of the fruit and vegetable cleaning device, and then controlling to start the water supply device 1 and the ohmic heating component 3 for cleaning according to the determined control parameters, on the basis of cleaning fruits and vegetables, the edible quality of fruits and vegetables is intelligently regulated based on the ohmic heating component 3, achieving the effect of efficiently ingesting fruit and vegetable nutrients.

[0089] In some embodiments, such as Figure 3As shown, the control method of the fruit and vegetable cleaning equipment includes the following steps:

[0090] Obtain the eating mode;

[0091] Obtain the type and specification of fruits and vegetables;

[0092] Determine the control parameters according to the type and specification of fruits and vegetables and the eating mode;

[0093] Control to start the cleaning step, and the cleaning step includes: controlling to start the water supply device 1 and the ohmic heating component 3 according to the determined control parameters.

[0094] Before obtaining the type and specification of fruits and vegetables, obtain the eating mode first, accurately determine the control parameters based on the eating mode, and achieve the purpose of optimizing the quality of fruits and vegetables through intelligent control.

[0095] Specifically, the eating mode includes the ready-to-eat type and the type to be eaten after refrigeration.

[0096] For fruits and vegetables, according to customer preferences and the characteristics of fruits and vegetables, the eating mode generally includes the ready-to-eat type and the type to be eaten after refrigeration. The eating mode can be selected before cleaning the fruits and vegetables or automatically matched with the corresponding eating mode after recognizing the type of fruits and vegetables by pattern recognition. According to the demand, choose whether the fruits and vegetables are to be eaten immediately after cleaning or refrigerated after cleaning. If it is the ready-to-eat type, the fruits and vegetables will be cleaned at a relatively high temperature to achieve the effects of sterilization and enriching nutrients; if it is the type to be eaten after refrigeration, at this time, it is more important to use the ohmic electric field of ohmic heating to achieve the effect of sterilization, so as to slow down the loss of nutrients in fruits during storage.

[0097] It should be noted that the cleaning water is cleaning water with consistent conductivity.

[0098] Using cleaning water with consistent conductivity can ensure the matching of control parameters, achieve an ideal cleaning effect and the purpose of effectively improving nutritional value, and ensure the reliability of the fruit and vegetable cleaning equipment.

[0099] In some embodiments, as Figure 4 shown, the control method of the fruit and vegetable cleaning equipment includes the following steps:

[0100] Obtain the eating mode;

[0101] Obtain the type and specification of fruits and vegetables;

[0102] Determine the control parameters according to the type and specification of fruits and vegetables and the eating mode;

[0103] Control to start the cleaning step, and the cleaning step includes: controlling to start the water supply device 1, starting the ohmic heating component 3 and starting the ultrasonic device 6 for cleaning;

[0104] After the cleaning step is completed, control the drainage.

[0105] The ultrasonic device 6 is combined with the ohmic heating component 3. By utilizing the mechanical effect and cavitation effect of ultrasound, the stains on the surface of fruits and vegetables can be thoroughly removed. At the same time, ultrasonic treatment can also kill harmful microorganisms, degrade pesticide residues and improve the quality of fruits and vegetables. The cleaning effect of stubborn residual stains on the surface of fruits and vegetables is more ideal. Combining the ultrasonic device 6 and the ohmic heating component 3 for combined treatment can more efficiently achieve the effect of regulating the quality of fruits and vegetables.

[0106] In some embodiments, as Figure 5 shown, on the basis of the previous embodiment, after draining the water, the following steps are further included:

[0107] Obtain the cleaning status of the surface of the fruits and vegetables;

[0108] Judge whether there are residual stains;

[0109] If so, control to run the cleaning step again;

[0110] Loop the above steps until there are no residual stains on the surface of the fruits and vegetables.

[0111] After the cleaning step is completed, the water in the cleaning chamber 2 is drained to prepare for the next cleaning. Moreover, after draining the water, it is also more convenient to judge the cleaning status through pattern recognition and confirm whether there are stain residues on the surface of the fruits and vegetables. By obtaining the cleaning status of the surface of the fruits and vegetables, it can be intelligently judged whether there are residual stains on the surface of the fruits and vegetables, and then according to the presence of residual stains on the surface, control to run the cleaning step again to re - clean, so as to ensure the thorough cleaning of the fruits and vegetables.

[0112] In some embodiments, as Figure 6 shown, on the basis of the previous embodiment, if there are no residual stains on the surface of the fruits and vegetables, then control to start the air - drying device 5.

[0113] According to the cleaning status that there are no residual stains on the surface of the fruits and vegetables, control to start the air - drying device 5 to perform air - drying treatment on the fruits and vegetables, ensuring that the surface of the fruits and vegetables is clean and there is no excess water residue, so as to improve the user's eating quality and taste, and it is also convenient for storage, avoiding the situation that the storage time is shortened due to the presence of excess water.

[0114] As Figure 8As shown in the figure, after the user purchases fruits and vegetables, they can choose modes such as eating immediately or eating after refrigeration according to the types of fruits and vegetables, the quantity of fruits and vegetables, and the user's dietary preferences. Different modes correspond to different control parameters. By controlling parameters such as the electric field strength, conductivity of the ohmic heating component 3, the operating power of the ultrasonic device 6, and the cleaning time of the fruit and vegetable cleaning equipment, different control effects can be achieved. When the user finishes selecting the eating mode, the image recognition device 8 is used to intelligently identify the types and specifications of fruits and vegetables, and the algorithm model outputs control parameters. The water supply device 1 adds cleaning water with a consistent initial conductivity after purification by the purification device to the cleaning chamber 2. After the water addition is completed, the ohmic heating component 3 and the ultrasonic device 6 are started to perform operations such as sterilization, impurity removal, and freshness enhancement on the fruits and vegetables. After the cleaning is completed, the water is drained from the drain port at the bottom of the cleaning equipment. Based on the image recognition device 8, it is judged whether there are residual stains on the surface of the fruits and vegetables. If there are residual stains, secondary cleaning is performed until there are no stains on the surface of the fruits and vegetables. After the cleaning is completed, the drying device 5 composed of the top fan and the heating plate is used for drying treatment, so as to obtain safe, sterile, and highly nutritious fruits and vegetables, improving the user's dietary health.

[0115] It should be noted that when constructing the pre - cleaning model and optimizing the cleaning parameters, the exploration was carried out on the premise of ensuring the degradation of pesticides and the killing of microorganisms. Therefore, when the image recognition device 8 compares the images before and after cleaning at the end of the final cleaning and identifies its image data to ensure that visible stains have been removed, we default that microorganisms, pesticide residues, and chemical fertilizer residues have also been removed at this time, thereby confirming that it is clean at this time.

[0116] As an embodiment of the present utility model, the control method of the fruit and vegetable cleaning equipment includes the following steps:

[0117] S100. Construct a cleaning model; The role of constructing the cleaning model is to intelligently recommend cleaning control parameters according to the types, specifications, and eating modes of fruits and vegetables pre - selected by the user;

[0118] As Figure 7 shown, constructing the cleaning model specifically includes the following contents:

[0119] S101. Classification: Investigate the user's daily fruit and vegetable eating preferences, and further classify them according to parameters such as shape and size, so as to equip different types of fruits and vegetables with cleaning liquids of appropriate heights. The height configuration principle is to ensure that the fruits and vegetables can be completely immersed in the cleaning liquid.

[0120] S102. Collect data: According to different edible requirements of fruits and vegetables by users, an immediate consumption cleaning model, a storage cleaning model, and an immediate consumption cleaning model after storage are respectively constructed. Among them, for the immediate consumption cleaning model and the immediate consumption cleaning model after storage, by adjusting parameters such as the electric field strength, conductivity, cleaning time, power of the ultrasonic device 6, and the temperature inside the cleaning chamber 2 after the fruits and vegetables are air-dried, with the total number of microorganisms, antioxidant capacity, and the content of special nutrients in fruits and vegetables as decisive factors, the optimal process parameters of fruits and vegetables after being cleaned and air-dried for half an hour are explored. The storage model takes the total number of microorganisms and the chilling injury index as decisive factors, and designs experiments to explore the optimal cleaning treatment parameters of fruits and vegetables within different storage times. For example, on the premise of no chilling injury, the storage times are 1 day, 2 days, and 3 days, corresponding to different storage cleaning control parameters respectively.

[0121] S103. Train and test the model: Input the above data parameters into the model, use neural network algorithms such as logistic regression and random forest to train and improve the model, and test the accuracy of the model through the actual situation.

[0122] S200. Install a camera on the side wall of the fruit and vegetable cleaning equipment as the image recognition device 8 to intelligently identify the types and specifications of fruits and vegetables, and check whether there are stains remaining on the surface of the fruits and vegetables in the later stage of cleaning;

[0123] Step S200 includes the following contents:

[0124] S201. Accurately identify the types of fruits and vegetables: Take image materials, install the image recognition device 8 on the outer side wall of the fruit and vegetable cleaning equipment, take sample image materials of the fruits and vegetables at different placement positions on the inner bracket 4 of the cleaning chamber 2, and compare them with the reference background image of the target area, so as to extract the target objects in the sample images and build models with these images to ensure that the image recognition system can accurately identify different types of fruits and vegetables.

[0125] S202. Judge the cleaning state of the fruits and vegetables: When the cleaning of the fruits and vegetables is completed, take photos of the fruits and vegetables again and compare them with the photos before cleaning to judge whether there are residual stains on the surface of the fruits and vegetables.

[0126] S300. Install the heating plates (positive plate 31 and negative plate 32) of the ohmic heating component 3 and the ultrasonic device 6 in the cleaning chamber 2, whose function is to perform ohmic heating and ultrasonic treatment on the fruits and vegetables, so as to achieve the effect of removing dirt and enhancing the freshness of the fruits and vegetables.

[0127] Step S300 includes the following contents:

[0128] S301. Install heating plates on both sides of the cleaning chamber 2 and set different control modes respectively to ensure that the electric field strength, conductivity and other parameters of ohmic heating can be intelligently adjusted during the cleaning process, so as to achieve the effect of cleaning and enhancing the freshness of the fruits and vegetables.

[0129] It should be noted that for ready-to-eat fruits and vegetables, the ohmic heating electrode plate needs to provide a stable and relatively high temperature field within half an hour after the fruit and vegetable cleaning and air drying are completed, giving the fruit and vegetable itself sufficient time to adapt to the effects brought by ultrasonic and ohmic heating, so as to ensure the maximization of the nutritional value of the fruits and vegetables.

[0130] S302. An ultrasonic device 6 is installed at the bottom of the cleaning chamber 2, and different control modes are respectively set. During the cleaning process, parameters such as the power of the ultrasonic device 6 and the running time of the ultrasonic device 6 can be adjusted, and it is complementary to the ohmic heating component 3 to achieve the effects of sterilization, stain removal, and improvement of the potential nutritional value of fruits and vegetables.

[0131] S400. A water purification device is installed in the left space of the cleaning chamber 2, and its function is to purify tap water to obtain cleaning water with a consistent initial conductivity.

[0132] Step S400 includes the following contents:

[0133] S401. A water purification system is installed in the left space of the fruit and vegetable cleaning equipment to remove various small molecule residual impurities in tap water, so as to ensure the consistency of the initial cleaning liquid conductivity.

[0134] S500. An air drying device 5 is installed at the top of the cleaning chamber 2, and its function is to blow dry the fruits and vegetables after the cleaning is completed, which is more conducive to the refrigeration and consumption of the fruits and vegetables.

[0135] Step S500 includes the following contents:

[0136] S501. An air drying device 5 is installed in the top space of the fruit and vegetable cleaning equipment to air dry the fruits and vegetables after the cleaning is completed, which is convenient for users to further store or consume.

[0137] Taking cherry tomatoes as an example, the control method of the present utility model is described below:

[0138] Example 1:

[0139] The present utility model discloses a cleaning equipment and a control method for making cherry tomatoes ready to eat after intelligent cleaning:

[0140] Slowly pour the purchased cherry tomatoes onto the bracket 4 in the cleaning chamber 2 of the fruit and vegetable cleaning equipment. The user selects the ready-to-eat mode on the control panel, closes the top cover door of the fruit and vegetable cleaning equipment, and clicks the operation button to start cleaning.

[0141] The image recognition device 8 intelligently recognizes information such as the type and size of the fruits and vegetables, and controls the water supply device 1 to quantitatively add filtered cleaning water with uniform conductivity.

[0142] After being recognized by the image recognition device 8, the control unit 7 intelligently discriminates the types of fruits and vegetables. The ready-to-eat cleaning model outputs cleaning control parameters according to the results, thereby starting the ultrasonic device 6 and the ohmic heating component 3 to clean the cherry tomatoes.

[0143] After the cleaning is completed, the internal cleaning water is drained. After the surface of the cherry tomatoes is drained, the image recognition inspects its surface. If there is still stain residue, the secondary cleaning is started. If there is no stain residue, after air drying, the cherry tomatoes can be eaten after being left standing in a constant temperature field for half an hour.

[0144] Embodiment 2:

[0145] The utility model discloses a cleaning device and a control method for intelligently cleaning and refrigerating cherry tomatoes for consumption:

[0146] The purchased cherry tomatoes are slowly poured onto the bracket 4 in the cleaning chamber 2 of the fruit and vegetable cleaning device. The user selects the mode of refrigerating for consumption on the control panel and selects the refrigerating time according to the consumption requirement, closes the top cover door of the cleaning machine, and starts the cleaning with one-key operation.

[0147] The image recognition device 8 intelligently recognizes information such as the types and sizes of fruits and vegetables, thereby outputting control parameters to control the water supply device 1 to quantitatively add the filtered cleaning water with uniform conductivity.

[0148] After being recognized by the image recognition device 8, the control unit 7 intelligently judges the types of fruits and vegetables. The refrigerated cleaning model outputs cleaning control parameters according to the refrigerating time selected by the user, thereby starting the ultrasonic device 6 and the ohmic heating component 3 to clean the cherry tomatoes.

[0149] After the cleaning is completed, the air drying device 5 at the top of the fruit and vegetable cleaning device starts to operate. After the surface of the cherry tomatoes is drained, the image recognition device 8 inspects its surface. If there is still stain residue, the secondary cleaning is started. If there is no stain residue, it is put into the refrigerator for refrigeration treatment.

[0150] After the refrigeration is completed, the user puts the cherry tomatoes into the cleaning machine for secondary cleaning, uses the control parameters output by the ready-to-eat cleaning model to clean the cherry tomatoes, and after cleaning, draining and air drying and other treatments according to the above steps, the cherry tomatoes can be eaten.

[0151] Compared with the prior art, due to the adoption of the ohmic heating and ultrasonic treatment technologies, the method can achieve the effect of enhancing freshness while cleaning and sterilizing the surface of fruits and vegetables, thereby improving the potential nutritional value of fruits and vegetables and improving the dietary nutrition and health of residents.

[0152] Although the embodiments of the utility model are described with reference to the accompanying drawings, those skilled in the art can make various modifications and variations without departing from the spirit and scope of the utility model, and such modifications and variations all fall within the scope defined by the appended claims.

Claims

1. A fruit and vegetable cleaning device, characterized in that: include: Water supply device (1); A washing chamber (2), used to provide a space for holding and processing fruits and vegetables; An ohmic heating component (3) is arranged in the cleaning chamber (2) and is suitable for heating fruits and vegetables in the cleaning chamber (2) and placing the fruits and vegetables in an ohmic electric field, so as to improve the nutritional value and / or storage quality of the fruits and vegetables; The ohmic heating component (3) comprises a positive electrode plate (31) and a negative electrode plate (32), wherein the positive electrode plate (31) and the negative electrode plate (32) are respectively arranged on two opposite sides of the cleaning chamber (2).

2. The fruit and vegetable cleaning device according to claim 1, characterized in that: The fruit and vegetable cleaning device further comprises a bracket (4), wherein the bracket (4) is installed in the cleaning chamber (2) and is used for draining water from the fruits and vegetables.

3. The fruit and vegetable cleaning device according to claim 1, characterized in that: The water supply device (1) also includes a water purification device, which is used to purify water quality and thus provide water with consistent conductivity to the cleaning chamber (2).

4. The fruit and vegetable cleaning device according to claim 3, characterized in that: The fruit and vegetable cleaning device further comprises an air drying device (5), wherein the air drying device (5) is arranged above the cleaning chamber (2) and is used to dry the residual water on the surface of the fruit and vegetables.

5. The fruit and vegetable cleaning device according to claim 4, characterized in that: The fruit and vegetable cleaning device further comprises an ultrasonic device (6), wherein the ultrasonic device (6) is arranged in the cleaning chamber (2) and is used for ultrasonically cleaning the fruits and vegetables.

6. The fruit and vegetable cleaning device according to claim 5, characterized in that: The fruit and vegetable cleaning equipment also includes: A control unit (7), the control unit (7) being respectively connected to the water supply device (1), the ohmic heating component (3), the ultrasonic device (6), and the air drying device (5); The image recognition device (8) is connected to the control unit (7) and is used to recognize the type and specifications of fruits and vegetables, and to recognize the cleanliness status of the surfaces of fruits and vegetables.

7. The fruit and vegetable cleaning device according to claim 6, characterized in that: The fruit and vegetable cleaning device further comprises a temperature sensor (9), which is connected to the control unit (7) and is used to monitor the air temperature in the cleaning chamber (2) and / or the water temperature in the cleaning chamber (2).

8. The fruit and vegetable cleaning device according to any one of claims 1 to 7, characterized in that: The heating temperature range of the ohmic heating component (3) is 30°C to 50°C.

9. The fruit and vegetable cleaning device according to claim 1, characterized in that: The cleaning chamber (2) has a water inlet (21) and a water outlet (22); the water inlet (21) is connected to an external water supply device (1) and is used to supply water to the cleaning chamber (2); the water outlet (22) is arranged at the bottom of the cleaning chamber (2) and is used to discharge water from the cleaning chamber (2).

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