Fruit and vegetable treatment apparatus

Abstract

A fruit and vegetable processing device is disclosed. The device includes: a housing having a rinsing chamber and a soaking chamber; the soaking chamber being used to hold a soaking solution; a rinsing assembly located within the rinsing chamber for rinsing fruits and vegetables entering the rinsing chamber; a conveying assembly located within the housing for conveying the fruits and vegetables to the rinsing chamber and the soaking chamber; and a control assembly connected to the rinsing assembly and the conveying assembly for controlling the rinsing assembly to perform the rinsing operation and controlling the conveying assembly to perform the conveying operation. The control assembly controls the conveying speed of the conveying assembly in the soaking chamber based on a set soaking time, ensuring that the soaking time of the fruits and vegetables in the soaking solution meets the set soaking time. This solution improves the surface treatment effect of automated cleaning equipment on fruits and vegetables.

Description

Technical Field

[0001] This utility model relates to the field of mechanical equipment technology, specifically to a fruit and vegetable processing device. Background Technology

[0002] In the pre-processing of fruit, in order to ensure the safety and quality of the product, it is necessary to clean and disinfect the outer surface of the fruit peel to remove impurities and microorganisms from the surface of the fruit.

[0003] Traditional cleaning methods mainly rely on manual cleaning, which is not only inefficient but also prone to leaving cleaning dead spots, failing to thoroughly remove impurities and microorganisms from the fruit surface.

[0004] To improve cleaning efficiency, automated cleaning equipment is used to treat the surface of fruits. However, existing automated cleaning equipment can usually only perform a simple rinse on the surface of fruits and cannot effectively remove microorganisms from the surface. Utility Model Content

[0005] The problem this invention aims to solve is to improve the surface treatment effect of automated cleaning equipment on fruits and vegetables.

[0006] To address the above problems, this utility model provides a fruit and vegetable processing device, which includes:

[0007] The shell has a rinsing chamber and a soaking chamber; the soaking chamber is used to hold a soaking solution, which is used to soak fruits and vegetables that enter the soaking chamber.

[0008] A rinsing assembly, located within the rinsing chamber, is used to perform a rinsing operation on fruits and vegetables entering the rinsing chamber.

[0009] A transfer component, located within the housing, is used to transfer the fruits and vegetables to the rinsing chamber and the soaking chamber;

[0010] And a control component, connected to the flushing component and the transmission component, for controlling the flushing component to perform flushing operations and controlling the transmission component to perform transmission operations;

[0011] The control component is used to control the transmission speed of the transmission component in the soaking chamber based on a set soaking time, so that the soaking time of the fruits and vegetables in the soaking solution meets the set soaking time.

[0012] In one possible embodiment, the rinsing chamber includes a first rinsing chamber and a second rinsing chamber, wherein the first rinsing chamber is located on the inlet side of the soaking chamber and the second rinsing chamber is located on the outlet side of the soaking chamber.

[0013] In one possible embodiment, the transmission component includes:

[0014] The first transmission component is located inside the first flushing chamber and is used to move untreated fruits and vegetables within the first flushing chamber.

[0015] The second transmission component is located in the soaking chamber and is used to drive the fruits and vegetables output from the first flushing chamber to move in the soaking chamber.

[0016] The third transmission component, located within the second rinsing chamber, is used to drive the fruits and vegetables output from the soaking chamber to move within the second rinsing chamber.

[0017] In one possible embodiment, the second transmission component includes:

[0018] The first step transmission component is used to transfer the fruits and vegetables output from the first flushing chamber to the bottom of the soaking chamber by step movement;

[0019] A planar transmission component is used to drive the fruits and vegetables transported to the bottom of the soaking chamber to move along the plane where the bottom of the soaking chamber is located;

[0020] The second-stage transfer component is used to transfer fruits and vegetables from the bottom of the soaking chamber to the second flushing chamber through a stepped motion.

[0021] In one possible embodiment, a retractable baffle is provided between the first flushing chamber and the soaking chamber.

[0022] In one possible embodiment, the transmission component is an integrated transmission component, and the transmission component is provided with multiple separators for separating adjacent fruits and vegetables.

[0023] In one possible embodiment, the soaking solution is hypochlorous acid water.

[0024] In one possible embodiment, the set soaking time is 15 to 30 seconds.

[0025] In one possible embodiment, the flushing assembly includes:

[0026] A spray structure is used to rinse the surface of the fruits and vegetables;

[0027] And a scrubbing structure for scrubbing the surface of the fruits and vegetables.

[0028] In one possible embodiment, a monitor is also provided in the soaking chamber to monitor the concentration of the soaking solution and send the monitoring results to the control component.

[0029] In one possible embodiment, the soaking chamber is further provided with an inlet pipe and a drain pipe; the inlet pipe is used to replenish the soaking chamber with soaking liquid under the control of the control component; the drain pipe is used to discharge the soaking liquid in the soaking chamber under the control of the control component.

[0030] This utility model embodiment also provides a fruit and vegetable processing product, wherein the fruits and vegetables used in the fruit and vegetable processing product are obtained by processing using any of the above-described fruit and vegetable processing equipment.

[0031] Compared with the prior art, the technical solution of this utility model embodiment has the following advantages:

[0032] By applying the solution of this utility model, the fruit and vegetable processing equipment can be equipped with not only a rinsing component but also a soaking chamber. The rinsing component can perform a rinsing operation on the fruits and vegetables entering the rinsing chamber, while the soaking chamber can perform a soaking operation on the fruits and vegetables, thereby improving the surface treatment effect of the fruits and vegetables. Furthermore, since the control component can control the transmission speed of the transmission component in the soaking chamber based on a set soaking time, the soaking time of the fruits and vegetables in the soaking solution can meet the set soaking time. This allows for more thorough soaking of the fruits and vegetables, further improving the surface treatment effect and ensuring the consistency and stability of the surface treatment effect. Attached Figure Description

[0033] Figure 1 This is a schematic diagram of the structure of a fruit and vegetable processing device according to an embodiment of this utility model;

[0034] Figure 2 This is a schematic diagram of the structure of another fruit and vegetable processing device in this embodiment of the present invention;

[0035] 10-Fruit and vegetable processing equipment; 11-House; 12-Transmission assembly; 13-Shielding plate; 14-Separator; 15-Monitor.

[0036] 111-First flushing chamber, 112-Soaking chamber, 113-Second flushing chamber, 114-First flushing pipe, 115-Brush, 116-Second flushing pipe;

[0037] 121-First transmission component, 122-Second transmission component, 123-Third transmission component, 1221-First stepped transmission component, 1222-Plane transmission component, 1223-Second stepped transmission component, M1-Stepped structural unit, M2-Stepped structural unit;

[0038] 12a - First parallel section, 12b - First sloping section, 12c - Second parallel section, 12d - Second sloping section, 12e - Third parallel section;

[0039] 161-liquid inlet pipe, 162-liquid discharge pipe. Detailed Implementation

[0040] In the existing pre-processing of fruits, it is necessary to clean and disinfect the outer surface of the fruit peel in order to remove impurities and microorganisms from the surface of the fruit.

[0041] For example, removing acidophilic and thermophilic bacteria from the surface of fruit is crucial. These bacteria can grow and reproduce under acidic conditions (such as in fruit juice) and possess a certain degree of heat resistance. One such acidophilic and thermophilic bacterium, *Bacillus cyclohexanediol*, produces guaiacol during its metabolism, a substance that emits a disinfectant-like odor that can be unpleasant. The processing technology of concentrated fruit juice cannot kill these microorganisms, nor can the sterilization conditions of the finished fruit juice.

[0042] Traditional cleaning methods mainly rely on manual cleaning, which is not only inefficient but also prone to leaving cleaning dead spots, failing to thoroughly remove impurities and microorganisms from the fruit surface.

[0043] To improve cleaning efficiency, automated cleaning equipment is used to treat the surface of fruits. However, existing automated cleaning equipment can usually only perform a simple rinse on the surface of fruits and cannot effectively remove microorganisms from the surface.

[0044] To address this problem, this invention provides a fruit and vegetable processing device. This device includes both a rinsing component and a soaking chamber, allowing for both rinsing and soaking of fruits and vegetables, thereby improving the surface treatment effect. Furthermore, the control component, by controlling the transmission speed of the conveying component, ensures that the soaking time matches a set time, maximizing the surface treatment effect.

[0045] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, the specific embodiments of this utility model will be described in detail below with reference to the accompanying drawings.

[0046] This utility model embodiment provides a fruit and vegetable processing device, the fruit and vegetable processing device comprising:

[0047] The shell has a rinsing chamber and a soaking chamber; the soaking chamber is used to hold a soaking solution, which is used to soak fruits and vegetables that enter the soaking chamber.

[0048] A rinsing assembly, located within the rinsing chamber, is used to perform a rinsing operation on fruits and vegetables entering the rinsing chamber.

[0049] A transfer component, located within the housing, is used to transfer the fruits and vegetables to the rinsing chamber and the soaking chamber;

[0050] And a control component, connected to the flushing component and the transmission component, for controlling the flushing component to perform flushing operations and controlling the transmission component to perform transmission operations;

[0051] The control component is used to control the transmission speed of the transmission component in the soaking chamber based on a set soaking time, so that the soaking time of the fruits and vegetables in the soaking solution meets the set soaking time.

[0052] By setting up a soaking chamber, fruits and vegetables can be soaked, while a rinsing component can be used to rinse them, thereby improving the surface treatment effect. Furthermore, under the control of the control components, the soaking time of fruits and vegetables in the soaking solution can meet the set soaking time, thus ensuring a more thorough removal of impurities and microorganisms from the surface of the fruits and vegetables.

[0053] Figure 1 This is a schematic diagram of the structure of the fruit and vegetable processing equipment 10 in one embodiment. (Refer to...) Figure 1 In the fruit and vegetable processing equipment 10, the shell 11 may include: a flushing chamber and a soaking chamber 112.

[0054] The rinsing chamber may include a first rinsing chamber 111 and a second rinsing chamber 113. The first rinsing chamber 111 is located on the inlet side of the soaking chamber 112, and the second rinsing chamber 113 is located on the outlet side of the soaking chamber 112. In this way, untreated fruits and vegetables first enter the first rinsing chamber 111, then enter the soaking chamber 112 from the first rinsing chamber 111, and finally enter the second rinsing chamber 113 from the soaking chamber 112.

[0055] A first rinsing assembly may be disposed within the first rinsing chamber 111. The first rinsing assembly may include a first spray structure and a brushing structure. The first spray structure can be used to rinse the surface of fruits and vegetables. The brushing structure can be used to scrub the surface of the fruits and vegetables.

[0056] Specifically, the first spray structure may include a first rinsing pipe 114. One end of the first rinsing pipe 114 has a valve, which can be connected to a control component and opened or closed under the control of the control component. The other end of the first rinsing pipe 114 is connected to a drain pipe. When the valve of the first rinsing pipe 114 is open, water supplied by the drain pipe can flow out from the first rinsing pipe 114 and spray onto the surface of fruits and vegetables, achieving preliminary rinsing of the surface of fruits and vegetables to remove large particulate impurities and dust.

[0057] The spray pressure of the first flushing pipe 114 can be 0.5–3 bar, the water temperature is room temperature, and the flushing time ranges from 5 to 30 seconds. The control component can adjust the angle between the first flushing pipe 114 and the drain pipe; for example, the angle between the first flushing pipe 114 and the drain pipe can be 30°–60°, thereby improving the flushing effect. The first spray structure can include only one first flushing pipe 114, or it can have two or more first flushing pipes 114.

[0058] In a specific implementation, the brushing structure may include a brush 115 and a brush drive component. The brush drive component can be mounted on the housing 11 and connected to the brush 115 to drive the brush 115 to rotate.

[0059] The brush 115 can be one, two, or more. The control component can adjust the angle between the brush 115 and the surface of the fruit and vegetables; for example, the angle between the brush 115 and the surface of the fruit and vegetables can be controlled to be 30° to 60°. The rotational motion of the brush 115 scrubs the grooves on the surface of the fruit and vegetables, achieving a fine scrubbing of the surface. The rotational speed of the brush 115 can be 150 r / min, and the scrubbing time ranges from 10 s to 60 s, to further remove tiny particles and residual impurities.

[0060] The combination of spraying and brushing structures can more thoroughly remove impurities and microorganisms from the surface of the fruit.

[0061] In a specific implementation, the second rinsing component may consist only of a second spray structure. The spray structure is used to rinse the surface of the fruits and vegetables output from the soaking chamber 112 to remove residual soaking liquid. For example, refer to... Figure 1 The second spray structure may include a second flushing pipe 116. The second flushing pipe 116 can be implemented with reference to the description of the first flushing pipe 114, and will not be repeated here.

[0062] In a specific implementation, the first flushing chamber 111 and the second flushing chamber 113 can have the same depth. The depth of the soaking chamber 112 is greater than the depth of the first flushing chamber 111 and the second flushing chamber 113, thus forming a recess relative to the first flushing chamber 111 and the second flushing chamber 113. The recess of the soaking chamber 112 can hold the soaking solution. The depth of the soaking solution is less than the depth difference between the soaking chamber 11 and the first flushing chamber 111 and the second flushing chamber 113, thereby preventing the soaking solution from overflowing from the soaking chamber 11 and affecting the flushing effect.

[0063] In a specific implementation, the first flushing chamber 111 can be connected to the soaking chamber 112, and the soaking chamber 112 can be connected to the second flushing chamber 113, thereby forming an integrated cavity in which the first flushing chamber 111, the soaking chamber 112, and the second flushing chamber 113 are interconnected.

[0064] In practice, the transmission component can transport fruits and vegetables within the flushing chamber and the soaking chamber.

[0065] In one embodiment, the transmission component can be a multi-segment transmission component, with each segment capable of independent transmission. The speeds of each segment can be the same or different; this is not limited here and can be set according to actual needs.

[0066] Specifically, refer to Figure 1 The transmission component 12 may include: a first transmission component 121, a second transmission component 122, and a third transmission component 123. Wherein:

[0067] The first transmission component 121 is located inside the first flushing cavity 111 and is used to drive untreated fruits and vegetables to move within the first flushing cavity 111.

[0068] The second transmission component 122 is located inside the soaking chamber 112 and is used to drive the fruits and vegetables output from the first flushing chamber 111 to move within the soaking chamber 112.

[0069] The third transmission component 123 is located inside the second rinsing cavity 113 and is used to drive the fruits and vegetables output from the soaking cavity 112 to move within the second rinsing cavity 113.

[0070] In a specific implementation, the first transmission component 121 is located at the bottom of the first rinsing chamber 111. The first transmission component 121 may include a first conveyor belt and a first transmission drive component. Untreated fruits and vegetables are placed on the first conveyor belt and, driven by the first transmission drive component, move along the inlet of the fruit and vegetable processing equipment 10 toward the soaking chamber 112. The transmission speed of the first conveyor belt can be controlled independently by the control component, as long as the rinsing time requirement is met.

[0071] In a specific implementation, the third transmission component 123 is located at the bottom of the second rinsing chamber 113. The third transmission component 123 may include a third conveyor belt and a third transmission drive component. Untreated fruits and vegetables are placed on the third conveyor belt and, driven by the third transmission drive component, move along the outlet of the soaking chamber 112 towards the outlet of the fruit and vegetable processing equipment. The transmission speed of the third conveyor belt can be controlled independently by the control component, as long as the rinsing time requirements are met.

[0072] In a specific implementation, the second transmission component 122 can receive the fruits and vegetables output from the first flushing cavity 111 and can drive the received fruits and vegetables to move towards the second flushing cavity 113 so as to output the received fruits and vegetables into the second flushing cavity 113.

[0073] In specific implementations, the second transmission component 122 can be implemented in various ways.

[0074] In one embodiment, the second transmission component 122 may include: a first stepped transmission component 1221, a planar transmission component 1222, and a second stepped transmission component 1223. Wherein:

[0075] The first stepped transmission component 1221 is used to transfer the fruits and vegetables output from the first flushing chamber 111 to the bottom of the soaking chamber 112 by means of stepped movement.

[0076] The planar transmission component 1222 is used to drive the fruits and vegetables transmitted to the bottom of the soaking chamber 112 to move along the plane where the bottom of the soaking chamber 112 is located;

[0077] The second step transfer component 1223 is used to transfer the fruits and vegetables at the bottom of the soaking chamber 112 to the second flushing chamber 113 by step movement.

[0078] Specifically, refer to Figure 1 The first stepped transmission component 1221 may include one or more stepped structural units. The specific number of stepped structural units can be set according to the depth difference between the soaking chamber 112 and the first flushing chamber 111. The second stepped transmission component 1223 may include one or more stepped structural units. The specific number of stepped structural units can be set according to the depth difference between the soaking chamber 112 and the second flushing chamber 113.

[0079] In practice, the stepped structural unit can move up and down in steps, so that it can be level with or lower than the adjacent conveyor belt or stepped structural unit.

[0080] In a specific implementation, the planar transmission component 1222 may include a third conveyor belt and a third transmission drive component. Untreated fruits and vegetables are placed on the third conveyor belt and, driven by the third transmission drive component, move along the first stepped transmission component 1221 towards the second stepped transmission component 1223. The transmission speed of the third conveyor belt can be individually controlled by a control component based on a set soaking time, as long as the set soaking time requirement is met.

[0081] It should be noted that the length of the planar conveying component 1222 within the soaking chamber 122 can be set according to the required soaking time and the conveying speed of the third conveyor belt. The third conveyor belt can be distributed in a planar spiral manner at the bottom of the soaking chamber 122, or it can be distributed in a straight line at the bottom of the soaking chamber 122. The planar spiral manner can extend the length of the third conveyor belt at the bottom of the soaking chamber 122, thereby increasing the soaking time of fruits and vegetables in the soaking solution.

[0082] Taking the first stepped transmission component 1221 as having only one stepped structural unit M1 and the second stepped transmission component 1223 as having only one stepped structural unit M2 as examples, the control component can control the stepped structural unit M1 to move upward until it is flush with the first conveyor belt, so that the fruits and vegetables output from the first flushing chamber 111 can move to the surface of the stepped structural unit M1 under the action of inertia. After the fruits and vegetables output from the first flushing chamber 111 move to the surface of the stepped structural unit M1, the control component can control the stepped structural unit M1 to move downward, so that the stepped structural unit M1 can be flush with the transmission surface of the planar transmission component 1222, so that the fruits and vegetables can move to the planar transmission component 1222 under the action of inertia.

[0083] Then, the control component can control the stepped structure unit M2 to move downwards until it is flush with the transmission surface of the planar transmission component 1222, so that the fruits and vegetables on the planar transmission component 1222 can move onto the stepped structure unit M2 under the action of inertia. Then, the control component can control the stepped structure unit M2 to move upwards, so that the stepped structure unit M2 can be flush with the third conveyor belt. In this way, the fruits and vegetables on the stepped structure unit M2 can move onto the third conveyor belt under the action of inertia, thus realizing the transmission of fruits and vegetables.

[0084] In specific implementation, refer to Figure 1 To prevent fruits and vegetables at the outlet of the first rinsing chamber 111 from accidentally falling into the soaking chamber 112, a baffle 13 can be installed at the outlet of the first rinsing chamber 111. The baffle 13 is retractable relative to the first conveyor belt. When the baffle 13 is retracted to be flush with the first conveyor belt, the fruits and vegetables on the first conveyor belt can move into the soaking chamber 122. When the baffle 13 is extended and higher than the first conveyor belt, the fruits and vegetables on the first conveyor belt are blocked by the baffle 13 and cannot move into the soaking chamber 122.

[0085] In another embodiment of this utility model, referring to Figure 2 The transmission component 12 can also be an integrated transmission component. In this case, the transmission component 12 can be provided with multiple separators 14, which are used to separate adjacent fruits and vegetables.

[0086] Specifically, the transmission component 12 may include a first parallel segment 12a, a first ramp segment 12b, a second parallel segment 12c, a second ramp segment 12d, and a third parallel segment 12e connected in sequence. The transmission surfaces of the first parallel segment 12a, the first ramp segment 12b, the second parallel segment 12c, the second ramp segment 12d, and the third parallel segment 12e are continuous curved surfaces, and they move at the same speed under the drive of the same driving member.

[0087] Multiple separators 14 can be evenly spaced across the entire conveying surface of the conveying component 1 to fix the position of the fruits and vegetables, thereby allowing the fruits and vegetables on the conveying surface to move stably with the movement of the conveying component 12. At this time, the movement speed of the conveying component 12 is adjusted by the control component based on the set soaking time, so that the soaking time of each batch of fruits and vegetables is the set soaking time.

[0088] In practice, the soaking solution can be made from a variety of solutions, and no limitation is made here.

[0089] Existing technologies include methods that use peracetic acid as a soaking solution. However, peracetic acid is a strong oxidizing agent and has a strong irritant effect on the eyes, nasal cavity, and oral mucosa. Simple rinsing cannot guarantee complete removal, and it can easily cause secondary pollution to fruits and vegetables, affecting their taste and safety.

[0090] In one embodiment of this invention, the soaking solution can be a weakly acidic hypochlorous acid solution. Furthermore, the hypochlorous acid in the hypochlorous acid solution is obtained by electrolyzing a low concentration of sodium chloride with water. The concentration range of the hypochlorous acid solution can be from 100 ppm to 200 ppm.

[0091] Weakly acidic hypochlorous acid is a highly effective disinfectant that can effectively kill microorganisms on the surface of fruits and vegetables. Its weak acidity does not damage the fruits and vegetables themselves, and it can be naturally degraded. Soaking fruits and vegetables in hypochlorous acid further ensures the removal of microorganisms from their surface, improving food safety.

[0092] In one embodiment of this invention, when hypochlorous acid water is used as the soaking solution, the soaking time can be set to 15 to 30 seconds. Within this 15 to 30-second soaking time, more thorough removal of microorganisms from the surface of fruits and vegetables can be ensured, and processing efficiency can be improved.

[0093] The inventors simulated the presence of Bacillus alicyclicis on the surface of fruit peels, and then immersed the fruit in a weakly acidic hypochlorous acid solution at a concentration of 200 ppm for 15 seconds and 30 seconds, respectively. The results of the bactericidal activity of the residual bacteria were then determined, as shown in Table 1. The results of the bactericidal activity of the residual bacteria were then determined, as shown in Table 2, after immersion in a weakly acidic hypochlorous acid solution at a concentration of 100 ppm for 15 seconds. The results of the bactericidal activity of the residual bacteria were then determined, as shown in Table 3.

[0094] The positive control average CFU / sample represents the average level of *Bacillus cyclophosphamide* contamination in each sample. The first logarithmic value represents the logarithmic conversion of the bacterial load in the contaminated sample. The experimental group CFU / sample represents the residual bacterial load in the *Bacillus cyclophosphamide* contamination sample after soaking it in a weakly acidic hypochlorous acid solution of a certain concentration for a certain period of time. The second logarithmic value represents the logarithmic conversion of the residual bacterial load in the experimental group samples. The kill logarithmic value represents the logarithmic value of the sample contamination bacterial load minus the logarithmic value of the experimental sample.

[0095] Table 1

[0096]

[0097] As shown in Table 1, soaking in a weakly acidic hypochlorous acid solution with a concentration of 200 ppm for 15 seconds resulted in a bactericidal effect on Bacillus cyclophosphamide on the fruit peel surface greater than 3 log values ​​(i.e., 10). 3 ).

[0098] Table 2

[0099]

[0100] As can be seen from Table 2, soaking in 100 ppm weakly acidic hypochlorous acid water for 15 seconds resulted in a bactericidal effect of more than 3 log values ​​on the surface of the fruit peel against Bacillus cyclophosphamide.

[0101] Table 3

[0102]

[0103] As can be seen from Table 3, soaking in 100 ppm weakly acidic hypochlorous acid water for 30 seconds resulted in a bactericidal effect of more than 3 log values ​​on the surface of the fruit peel against Bacillus cyclophosphamide.

[0104] Tables 1 to 3 show that using weakly acidic hypochlorous acid water at concentrations of 100 ppm or 200 ppm for 15 seconds or 30 seconds can effectively remove Bacillus cycloalis from the surface of fruits and vegetables.

[0105] In some embodiments, refer to Figure 1The soaking chamber 112 is also equipped with a monitor 15 for monitoring the concentration of the soaking solution and sending the monitoring results to the control component. The monitor 15 can be an effective residual chlorine analyzer, which monitors the concentration of the soaking solution in the soaking chamber 112 and sends the monitoring results to the control component in real time.

[0106] In some embodiments, the soaking chamber 112 may also be provided with an inlet pipe 161 and a drain pipe 162. The inlet pipe 161, under the control of the control component, can replenish the soaking solution into the soaking chamber 112. The drain pipe 162, under the control of the control component, can drain the soaking solution from the soaking chamber 112. Upon receiving the monitoring result from the monitor 15, the control component can control the drain pipe 162 to automatically drain the solution and control the inlet pipe 161 to replenish the solution. The concentration of the soaking solution replenished by the inlet pipe 161 is higher than the concentration of the existing soaking solution in the soaking chamber 112, thereby achieving the effect of automatically adjusting the concentration of the soaking solution, better ensuring the disinfection effect, and improving production efficiency.

[0107] In a specific implementation, the fruit and vegetable processing device 10 may further include an inlet and an outlet. The inlet of the fruit and vegetable processing device 10 is a certain distance from the opening of the first flushing chamber 111, and is connected to the opening of the first flushing chamber 111 via a first pipe. This first pipe has a certain slope relative to the bottom surface of the first flushing chamber 111, thereby allowing fruits and vegetables placed in the inlet to automatically slide towards the first flushing chamber 111 under the influence of gravity. The outlet of the fruit and vegetable processing device 10 is also a certain distance from the outlet of the second flushing chamber 113, and is connected to the outlet of the second flushing chamber 113 via a second pipe. This second pipe has a certain slope relative to the bottom surface of the second flushing chamber 113, thereby allowing fruits and vegetables output from the second flushing chamber 113 to smoothly slide towards the outlet of the fruit and vegetable processing device 10 under the influence of inertia and gravity.

[0108] The fruit and vegetable processing equipment described in this invention, through rinsing and soaking operations, can effectively and significantly improve the cleaning efficiency and quality of fruits, thoroughly removing impurities and microorganisms from the fruit surface, ensuring food safety and quality. Furthermore, the solution of this invention employs automated cleaning, which can greatly reduce labor costs and improve production efficiency. In addition, using hypochlorous acid water as the soaking solution effectively removes microorganisms from the surface of fruits and vegetables without causing secondary pollution, and it is biodegradable. This will greatly promote the development of fruit and vegetable processing equipment and meet the market demand for efficient, safe, and environmentally friendly fruit and vegetable processing equipment.

[0109] This utility model embodiment also provides a fruit and vegetable processing product, wherein the fruits and vegetables used in the fruit and vegetable processing product are obtained by processing using the above-mentioned fruit and vegetable processing equipment.

[0110] It should be noted that the fruits and vegetables in this embodiment of the invention include fruits and vegetables that need to be washed.

[0111] While the present invention has been disclosed above, it is not limited thereto. Any person skilled in the art can make various modifications and alterations without departing from the spirit and scope of the present invention; therefore, the scope of protection of the present invention should be determined by the scope defined in the claims.

Claims

1. A fruit and vegetable processing device, characterized in that, include: The shell has a rinsing chamber and a soaking chamber; the soaking chamber is used to hold a soaking solution, which is used to soak fruits and vegetables that enter the soaking chamber. A rinsing assembly, located within the rinsing chamber, is used to perform a rinsing operation on fruits and vegetables entering the rinsing chamber. A transfer component, located within the housing, is used to transfer the fruits and vegetables to the rinsing chamber and the soaking chamber; And a control component, connected to the flushing component and the transmission component, for controlling the flushing component to perform flushing operations and controlling the transmission component to perform transmission operations; The control component is used to control the transmission speed of the transmission component in the soaking chamber based on a set soaking time, so that the soaking time of the fruits and vegetables in the soaking solution meets the set soaking time.

2. The fruit and vegetable processing equipment as described in claim 1, characterized in that, The rinsing chamber includes a first rinsing chamber and a second rinsing chamber, wherein the first rinsing chamber is located on the inlet side of the soaking chamber and the second rinsing chamber is located on the outlet side of the soaking chamber.

3. The fruit and vegetable processing equipment as described in claim 2, characterized in that, The transmission component includes: The first transmission component is located inside the first flushing chamber and is used to move untreated fruits and vegetables within the first flushing chamber. The second transmission component is located in the soaking chamber and is used to drive the fruits and vegetables output from the first flushing chamber to move in the soaking chamber. The third transmission component, located within the second rinsing chamber, is used to drive the fruits and vegetables output from the soaking chamber to move within the second rinsing chamber.

4. The fruit and vegetable processing equipment as described in claim 3, characterized in that, The second transmission component includes: The first step transmission component is used to transfer the fruits and vegetables output from the first flushing chamber to the bottom of the soaking chamber by step movement; A planar transmission component is used to drive the fruits and vegetables transported to the bottom of the soaking chamber to move along the plane where the bottom of the soaking chamber is located; The second-stage transfer component is used to transfer fruits and vegetables from the bottom of the soaking chamber to the second flushing chamber through a stepped motion.

5. The fruit and vegetable processing equipment as described in claim 3, characterized in that, A retractable baffle is provided between the first flushing chamber and the soaking chamber.

6. The fruit and vegetable processing equipment as described in claim 1, characterized in that, The transmission component is an integrated transmission component, and multiple separators are provided on the transmission component to separate adjacent fruits and vegetables.

7. The fruit and vegetable processing equipment as described in claim 1, characterized in that, The soaking solution is hypochlorous acid water.

8. The fruit and vegetable processing equipment as described in claim 1, characterized in that, The flushing assembly includes: A spray structure is used to rinse the surface of the fruits and vegetables; And a scrubbing structure for scrubbing the surface of the fruits and vegetables.

9. The fruit and vegetable processing equipment as described in claim 1, characterized in that, The soaking chamber is also equipped with a monitor to monitor the concentration of the soaking solution and send the monitoring results to the control component.

10. The fruit and vegetable processing equipment as described in claim 1, characterized in that, The soaking chamber is also equipped with an inlet pipe and an outlet pipe; the inlet pipe is used to replenish the soaking solution into the soaking chamber under the control of the control component; the outlet pipe is used to discharge the soaking solution from the soaking chamber under the control of the control component.

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