Plasma activated water fruit and vegetable fresh-keeping cabinet

Abstract

According to the plasma activated water fruit and vegetable fresh-keeping cabinet, a cabinet body of the plasma activated water fruit and vegetable fresh-keeping cabinet comprises a fresh-keeping cavity formed in the cabinet body and a mounting cavity isolated from the fresh-keeping cavity, at least one grid storage rack is arranged in the fresh-keeping cavity, and a plasma activated water device is arranged in the mounting cavity and generates plasma activated water; the ultrasonic atomization and humidification device is arranged in the mounting cavity and connected with the plasma activated water device to atomize the plasma activated water into atomized gas, and the atomization and humidification channel is arranged in the cabinet body and communicated with the ultrasonic atomization and humidification device to guide the atomized gas; the ultrasonic atomization outlet is formed in the atomization and humidification channel and communicates with the fresh-keeping cavity so as to guide atomized gas into the fresh-keeping cavity.

Description

Technical Field

[0001] The utility model relates to the technical field of fruit and vegetable fresh-keeping cabinets, in particular to a plasma-activated fruit and vegetable fresh-keeping cabinet. Background Technique

[0002] Fresh fruits and vegetables are rich in various vitamins, trace elements such as calcium and iron, and dietary fiber, and have high nutritional value and strong market demand. During storage, fruits and vegetables are easily contaminated by bacteria, causing spoilage and posing a threat to consumers' health. Fruit and vegetable fresh-keeping technology is crucial for ensuring food safety. It mainly destroys the reproduction carriers of germs by physical or chemical methods, reduces the number of germs, and achieves the goals of ensuring the edible safety of fruits and vegetables, maintaining the integrity of fruit and vegetable nutrients, and extending the quality shelf life of fruits and vegetables.

[0003] In the existing fresh-keeping technologies, physical sterilization, chemical sterilization, and biological sterilization are the three main sterilization and fresh-keeping means. Physical sterilization refers to using means such as heat, high-pressure air fields, high-voltage electric fields, microwaves, radiation irradiation, and ozone to sterilize. However, these methods have problems such as damaging the quality of fruits and vegetables (heat, high-voltage electric fields, ozone), inducing browning of fruits and vegetables (high-pressure air fields), high costs (high-voltage electric fields, microwaves), not conforming to the definition of green food (radiation irradiation), and secondary pollution (ozone). The chemical sterilization method uses chemical drugs to treat bacteria, and its defects are irritation, corrosiveness, and instability, and it also contains toxicity. The residual chemical substances are likely to have an adverse impact on consumers' health. Biological sterilization refers to using animals, plants, microorganisms, and their metabolites to kill bacteria or remove pathogenic microorganisms in the external environment. Compared with physical and chemical sterilization methods, this method is more environmentally friendly, but its application is limited due to the high requirements for the living environment of bacteria to be killed.

[0004] Chinese Patent CN202021406912.6 irradiates fruits and vegetables in the form of a sterilization lamp to kill some bacteria. Although this patent can play a certain role in sterilization and fresh-keeping, the ability of the sterilization lamp to kill bacteria is limited, and the light is easily blocked, so it cannot ensure the full killing of bacteria on fruits and vegetables.

[0005] The information disclosed in the background art part is only used to enhance the understanding of the background of the utility model, and therefore may include information that does not constitute the prior art known to those of ordinary skill in the art. Summary of the Utility Model

[0006] Aiming at the deficiencies or defects existing in the above-mentioned prior art, a plasma-activated fruit and vegetable fresh-keeping cabinet is provided, which can kill bacteria on fruits and vegetables non-toxic, safe, efficiently and at low cost, and extend the shelf life of fruits and vegetables.

[0007] The purpose of the utility model is achieved through the following technical solutions.

[0008] A plasma activated fruit and vegetable fresh-keeping cabinet comprises:

[0009] The cabinet comprises a fresh-keeping cavity provided in the cabinet and an installation cavity isolated from the fresh-keeping cavity.

[0010] At least one grid shelf is arranged in the fresh-keeping cavity,

[0011] a plasma activated water device, which is arranged in the installation cavity and generates plasma activated water,

[0012] an ultrasonic atomizing humidifying device, which is arranged in the installation cavity and connected to the plasma activated water device to atomize the plasma activated water into atomized gas,

[0013] an atomizing humidification channel, which is arranged in the cabinet, and the atomizing humidification channel is connected to the ultrasonic atomizing humidification device to guide the atomizing gas,

[0014] An ultrasonic atomization outlet is arranged in the atomization humidification channel and is connected to the fresh-keeping cavity to guide the atomized gas into the fresh-keeping cavity.

[0015] In the plasma activated fruit and vegetable fresh-keeping cabinet, the cabinet body is a vertical cabinet structure.

[0016] In the plasma activated fruit and vegetable fresh-keeping cabinet, the installation cavity is located below the fresh-keeping cavity.

[0017] In the plasma activated fruit and vegetable fresh-keeping cabinet, the ultrasonic atomization outlet is located at the top of the fresh-keeping cavity.

[0018] In the plasma activated fruit and vegetable fresh-keeping cabinet, an inclined ultrasonic atomization outlet is formed at the junction of the atomization humidification channel and the fresh-keeping cavity.

[0019] In the plasma activated fruit and vegetable fresh-keeping cabinet, the fresh-keeping cavity is evenly divided by a plurality of transverse grid-shaped storage racks.

[0020] In the plasma activated fruit and vegetable fresh-keeping cabinet, the atomization humidification channel includes a first horizontal section connected to the ultrasonic atomization humidification device, a vertical section connected to the first horizontal section, and a second horizontal section connected to the vertical section.

[0021] In the plasma activated fruit and vegetable fresh-keeping cabinet, the second horizontal section is longer than the first horizontal section.

[0022] In the plasma activated fruit and vegetable fresh-keeping cabinet, a guide port for guiding out atomized gas is provided at the bottom of the fresh-keeping cavity, and the guide port is connected to the atomization humidification channel to form a circulation loop.

[0023] In the described plasma-activated fruit and vegetable freshness preservation cabinet, the cabinet body has a height of 2000 mm, a length of 1200 mm, and a width of 600 mm.

[0024] Compared with the prior art, the beneficial effects brought by the present utility model are as follows:

[0025] The present utility model relies on plasma-activated water to achieve the sterilization and freshness preservation of fresh fruits and vegetables, without generating chemical residues, causing no pollution to the environment, and being non-toxic and harmless to consumers; plasma-activated water has low requirements for environmental conditions and no special requirements for the operating environment, so it is easy to implement and has low costs; during operation, it does not generate excessive heat and mechanical effects, so it will not damage the quality, taste, and nutritional components of fruits and vegetables; it relies on an ultrasonic atomization device to atomize the plasma-activated water and release the atomized plasma-activated water into the freshness preservation cavity from top to bottom, so that it is evenly distributed in the freshness preservation cavity, ensuring full contact between the plasma-activated water and the surface of the fruits and vegetables, effectively avoiding the occurrence of sterilization dead corners, and thus achieving a high sterilization rate. On the premise of ensuring the freshness, edibility, and nutritional components of fruits and vegetables are not damaged, it can kill bacteria on fruits and vegetables in a non-toxic, safe, and low-cost manner, so as to achieve the purpose of extending the shelf life of fruits and vegetables. Since low-temperature plasma-activated water (PAW) contains active components such as ROS (reactive oxygen species) and RNS (reactive nitrogen species), it can effectively inactivate microorganisms in food without damaging the food quality, and can fully exert the sterilization and freshness preservation advantages of plasma-activated water to extend the shelf life of fruits and vegetables.

[0026] The above description is only an overview of the technical solution of the present utility model. In order to make the technical means of the present utility model clearer and to the extent that those skilled in the art can implement it according to the content of the specification, and in order to make the above and other purposes, features, and advantages of the present utility model more obvious and understandable, the following takes the specific implementation manner of the present utility model as an example for illustration. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] By reading the detailed description of the preferred specific implementation manner below, various other advantages and benefits of the present utility model will become clear to those of ordinary skill in the art. The drawings in the specification are only for the purpose of showing the preferred implementation manner and are not considered as a limitation to the present utility model. Obviously, the drawings described below are only some embodiments of the present utility model. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative efforts. Moreover, throughout the drawings, the same reference numerals are used to represent the same components.

[0028] In the drawings:

[0029] Figure 1 is a front view structural schematic diagram of a plasma-activated fruit and vegetable freshness preservation cabinet according to an embodiment of the present utility model;

[0030] Figure 2 The side sectional view of the plasma-activated fruit and vegetable freshness preservation cabinet according to an embodiment of the present utility model.

[0031] The present utility model will be further explained below in conjunction with the drawings and embodiments. Specific embodiments

[0032] Specific embodiments of the present utility model will be described in more detail below with reference to the drawings. Although specific embodiments of the present utility model are shown in the drawings, it should be understood that the present utility model can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to enable a more thorough understanding of the present utility model and to fully convey the scope of the present utility model to those skilled in the art.

[0033] It should be noted that certain terms are used in the specification and claims to refer to specific components. Those skilled in the art should understand that technicians may use different terms to refer to the same component. The specification and claims do not use the difference in terms as a way to distinguish components, but use the difference in the functions of components as a criterion for distinction. As used throughout the specification and claims, the terms "comprising" or "including" are open-ended terms and should be interpreted as "including but not limited to". The subsequent description in the specification is the preferred embodiment for implementing the present utility model, but the description is for the purpose of the general principles of the specification and is not intended to limit the scope of the present utility model. The scope of protection of the present utility model shall be determined by the terms defined in the appended claims.

[0034] For the convenience of understanding the embodiments of the present utility model, the following will further explain with several specific embodiments as examples in conjunction with the drawings, and each drawing does not constitute a limitation to the embodiments of the present utility model.

[0035] For better understanding, as Figures 1 to 2 shown, a plasma-activated fruit and vegetable freshness preservation cabinet includes

[0036] a cabinet body, which includes a freshness preservation cavity 2 provided in the cabinet body and an installation cavity isolated from the freshness preservation cavity 2

[0037] at least one grid storage rack 3, which is provided in the freshness preservation cavity 2

[0038] a plasma-activated water device, which is provided in the installation cavity and generates plasma-activated water

[0039] an ultrasonic atomization humidification device 4, which is provided in the installation cavity and is connected to the plasma-activated water device to atomize the plasma-activated water into atomized gas

[0040] The atomizing humidification channel 5 is arranged in the cabinet, and the atomizing humidification channel 5 is connected to the ultrasonic atomizing humidification device 4 to guide the atomizing gas.

[0041] The ultrasonic atomization outlet 1 is disposed in the atomization humidification channel 5 and communicates with the fresh-keeping cavity 2 to guide the atomized gas into the fresh-keeping cavity 2 .

[0042] In a preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the cabinet body is a vertical cabinet structure.

[0043] In a preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the installation cavity is located below the fresh-keeping cavity 2 .

[0044] In a preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the ultrasonic atomization outlet 1 is located at the top of the fresh-keeping cavity 2 .

[0045] In the preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, an inclined ultrasonic atomization outlet 1 is formed at the junction of the atomization humidification channel 5 and the fresh-keeping cavity 2 .

[0046] In the preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the fresh-keeping cavity 2 is evenly divided by a plurality of transverse grid-like shelves.

[0047] In a preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the atomization humidification channel 5 includes a first horizontal section connected to the ultrasonic atomization humidification device 4, a vertical section connected to the first horizontal section, and a second horizontal section connected to the vertical section.

[0048] In a preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the second horizontal section is longer than the first horizontal section.

[0049] In the preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, a guide port for guiding out the atomized gas is provided at the bottom of the fresh-keeping cavity 2, and the guide port is connected to the atomization humidification channel 5 to form a circulation loop.

[0050] In a preferred embodiment of the plasma activated fruit and vegetable fresh-keeping cabinet, the cabinet body is 2000 mm high, 1200 mm long and 600 mm wide.

[0051] In one embodiment, the plasma-activated fruit and vegetable freshness preservation cabinet includes a vertical freshness preservation cabinet, a plasma-activated water device, and an ultrasonic atomization humidification device 4; the middle body of the vertical freshness preservation cabinet is a hollow freshness preservation cavity 2, and the freshness preservation cavity 2 is separated by a number of horizontal grid-shaped storage racks; the plasma-activated water device and the ultrasonic atomization humidification device 4 are integrally located at the lower part of the freshness preservation cavity 2 of the vertical freshness preservation cabinet and are isolated from the freshness preservation cavity 2; the atomization humidification channel 5 is located inside the housing of the vertical freshness preservation cabinet and communicates with the plasma-activated water device and the ultrasonic atomization humidification device 4 located below the freshness preservation cavity 2 and the ultrasonic atomization outlet 1 located above the freshness preservation cavity 2; the ultrasonic atomization outlet 1 communicates with the freshness preservation cavity 2. The freshness preservation cabinet atomizes the plasma-activated water through the ultrasonic atomization humidification device 4, and the atomized plasma-activated water enters the freshness preservation cavity 2 through the ultrasonic atomization outlet 1 above the freshness preservation cavity 2 and spreads to the entire cavity from top to bottom; fresh fruits and vegetables are placed on the storage racks in the freshness preservation cavity 2 and are wrapped by the atomized plasma-activated water; the plasma-activated water kills the bacteria on the fruits and vegetables through its bactericidal effect, thereby realizing the moisturizing and sterilization of the fruits and vegetables. At the same time, the plasma-activated water can inhibit the ripening of the fruits and vegetables and ultimately extend the shelf life of the fruits and vegetables.

[0052] In one embodiment, the plasma fruit and vegetable freshness preservation cabinet includes a cabinet body, a plasma-activated water device, and an ultrasonic atomization humidification device 4; a number of grid storage racks 3 are installed inside the freshness preservation cavity 2; the plasma-activated water device and the ultrasonic atomization humidification device 4 are located below the freshness preservation cavity 2 of the cabinet body; an atomization humidification channel 5 is opened inside the cabinet body, which communicates with the plasma-activated water device, the ultrasonic atomization humidification device 4, and the ultrasonic atomization outlet 1 located above the freshness preservation cavity 2. When the plasma fruit and vegetable freshness preservation cabinet is operating, the ultrasonic atomization humidification device atomizes the plasma-activated water provided by the plasma-activated water device, and the atomized plasma-activated water reaches the ultrasonic atomization outlet 1 through the built-in atomization humidification channel 5 in the cabinet body. The atomized plasma-activated water passing through the ultrasonic atomization outlet 1 diffuses from top to bottom in the entire freshness preservation cavity 2. The fruits and vegetables to be preserved are placed on the grid storage racks 3, and the grid structure of the storage racks allows the atomized plasma-activated water to pass through them. The atomized plasma-activated water evenly distributed in the freshness preservation cavity 2 can fully adhere to the surface of the fruits and vegetables, and kills the bacteria on the surface of the fruits and vegetables through its bactericidal ability, extending the shelf life of the fruits and vegetables.

[0053] The basic principles of the present application are described above in conjunction with specific embodiments. However, it should be noted that the advantages, advantages, effects, etc. mentioned in the present application are only examples and not limitations, and it cannot be considered that these advantages, advantages, effects, etc. are essential for each embodiment of the present application. In addition, the above-disclosed specific details are only for the purposes of illustration and easy understanding, rather than limitations, and the above details do not limit the present application to necessarily adopt the above specific details to implement.

[0054] The foregoing description has been presented for purposes of illustration and description. Furthermore, this description is not intended to limit embodiments of the present application to the form disclosed herein. Although several example aspects and embodiments have been discussed above, those skilled in the art will recognize some of their variations, modifications, alterations, additions, and subcombinations.

Claims

1. A plasma-activated fresh-keeping cabinet for fruits and vegetables, characterized in that, It includes a cabinet body, which includes a fresh-keeping cavity provided in the cabinet body and an installation cavity isolated from the fresh-keeping cavity at least one grid storage rack, which is provided in the fresh-keeping cavity a plasma-activated water device, which is provided in the installation cavity and generates plasma-activated water an ultrasonic atomization humidification device, which is provided in the installation cavity and is connected to the plasma-activated water device to atomize the plasma-activated water into atomized gas an atomization humidification channel, which is provided in the cabinet body, and the atomization humidification channel communicates with the ultrasonic atomization humidification device to guide the atomized gas an ultrasonic atomization outlet, which is provided in the atomization humidification channel and communicates with the fresh-keeping cavity to export the atomized gas into the fresh-keeping cavity 2. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 1, wherein The cabinet body is of a vertical cabinet structure.

3. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 1, wherein The installation cavity is located below the fresh-keeping cavity.

4. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 1, characterized in that, The ultrasonic atomization outlet is located at the top of the fresh-keeping cavity.

5. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 1, wherein An inclined ultrasonic atomization outlet is formed at the junction of the atomization humidification channel and the fresh-keeping cavity.

6. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 1, characterized in that, The fresh-keeping cavity is evenly separated by a number of horizontal grid-shaped storage racks.

7. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 1, characterized in that, The atomization humidification channel includes a first horizontal section communicating with the ultrasonic atomization humidification device, a vertical section connecting the first horizontal section, and a second horizontal section connecting the vertical section.

8. The plasma-activated fruit and vegetable fresh-keeping cabinet according to claim 7, characterized in that, The second horizontal section is longer than the first horizontal section.

9. The plasma-activated fruit and vegetable freshness preservation cabinet according to claim 1, wherein A discharge port for discharging the atomized gas is provided at the bottom of the fresh-keeping cavity, and the discharge port is connected to the atomization humidification channel to form a circulation loop.

10. The plasma-activated fruit and vegetable freshness preservation cabinet according to claim 1, characterized in that, The cabinet body is 2000 mm high, 1200 mm long and 600 mm wide.

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