A low-temperature, high-pressure sterilization and preservation device for fruits and vegetables

Abstract

This utility model provides a low-temperature, high-pressure sterilization and preservation device for fruits and vegetables, relating to the field of fruit and vegetable sterilization technology. It includes a constant-temperature equipment rack; a high-pressure sterilizer is fixedly installed at the top center of the constant-temperature equipment rack, with its bottom located inside the rack at the top. A roller component is rotatably connected inside the rack. The input and output racks enable continuous transport of fruits and vegetables. Combined with the rotation of the roller component and the pushing action of the spiral component, the entire sterilization and preservation process can be carried out continuously, improving work efficiency, reducing manual operation, and lowering the risk of secondary contamination. This invention addresses the problem that existing fruit and vegetable sterilization and preservation devices lack integrated equipment, requiring separate processes for transporting, sterilizing, washing, and drying fruits and vegetables. This not only leads to cumbersome operation but also risks secondary contamination during transport, affecting the preservation effect.

Description

Technical Field

[0001] This utility model belongs to the field of fruit and vegetable sterilization technology, and more specifically, it relates to a low-temperature high-pressure sterilization and preservation device for fruits and vegetables. Background Technology

[0002] In the production, transportation, and storage of fruits and vegetables, sterilization and preservation are crucial steps to ensure their quality and extend their shelf life. Traditional sterilization methods for fruits and vegetables mostly rely on high-temperature treatment. While this effectively kills microorganisms, high temperatures can easily destroy heat-sensitive nutrients such as vitamins and enzymes in fruits and vegetables, leading to a decline in taste, soft texture, and loss of freshness and commercial value. As consumers' demands for fruit and vegetable quality increase, low-temperature sterilization technology is gradually gaining attention.

[0003] Based on current understanding of fruit and vegetable sterilization and preservation applications, the following shortcomings exist: The lack of integrated equipment for fruit and vegetable sterilization and preservation means that the transportation, sterilization, cleaning, and drying of fruits and vegetables need to be carried out separately. This is not only cumbersome to operate, but may also cause secondary pollution during transportation, affecting the preservation effect. Utility Model Content

[0004] To address the aforementioned technical problems, this utility model provides a low-temperature, high-pressure sterilization and preservation device for fruits and vegetables. This addresses the issue that existing fruit and vegetable sterilization and preservation devices lack integrated equipment, requiring separate processes for transporting, sterilizing, cleaning, and drying fruits and vegetables. This not only makes operation cumbersome but may also cause secondary contamination during transport, affecting the preservation effect.

[0005] The technical solution adopted in this utility model is as follows: A low-temperature, high-pressure sterilization and preservation device for fruits and vegetables includes a constant-temperature equipment rack. A high-pressure sterilizer is fixedly installed at the top center of the constant-temperature equipment rack. The bottom of the high-pressure sterilizer is located inside the upper part of the constant-temperature equipment rack. A roller component is rotatably connected inside the constant-temperature equipment rack. The roller component has mesh openings on its circumference and a spiral component is provided inside the roller component. The roller component is located below the high-pressure sterilizer. A cleaning nozzle and a fan are provided at the bottom of the high-pressure sterilizer.

[0006] According to one embodiment of the present invention, a support leg is provided on each of the four sides of the bottom of the constant temperature equipment rack, and a discharge valve is provided in the middle of the bottom of the constant temperature equipment rack.

[0007] According to one embodiment of the present invention, the front middle position of the high-pressure sterilizer is fixedly connected to the rear middle position of the motor, and the bottom shaft of the motor is fixedly connected to the top middle position of the gear component.

[0008] According to one embodiment of the present invention, a toothed ring is fixedly installed at the front center position of the roller component, and the front end of the toothed ring meshes with the rear position of the gear component.

[0009] According to one embodiment of the present invention, an extension rod is provided at the upper rear end of the constant temperature equipment rack, and the extension rod at the upper rear end of the constant temperature equipment rack is fixedly connected to the middle position of the front end of the input rack, with the front end of the input rack corresponding to the rear end of the roller component.

[0010] According to one embodiment of the present invention, a positioning rod is provided at the lower front end of the constant temperature equipment rack, and the positioning rod at the lower front end of the constant temperature equipment rack is fixedly connected to the middle position of the rear end of the output rack, and the rear end position of the output rack corresponds to the front end position of the roller component.

[0011] Compared with the prior art, the present invention has the following beneficial effects: 1. The low-temperature high-pressure sterilization method avoids the damage of heat-sensitive nutrients in fruits and vegetables caused by high temperatures. It can better preserve the vitamins, enzymes and other nutrients in fruits and vegetables, maintain the original taste, texture and freshness of fruits and vegetables, and enhance the commercial value of fruits and vegetables. The constant temperature equipment rack provides a stable temperature environment for the entire sterilization process, which helps to ensure the consistency of sterilization effect and avoid adverse effects caused by temperature fluctuations.

[0012] 2. The roller has mesh openings on its circumference and a spiral component inside. When the roller rotates, the spiral component can drive the fruits and vegetables to tumble and move continuously inside the roller, making the fruits and vegetables more evenly heated and pressurized, ensuring that every part is fully sterilized and improving the thoroughness of sterilization.

[0013] 3. The cleaning nozzles at the bottom of the high-pressure sterilizer can clean fruits and vegetables, removing surface impurities and residual microorganisms. The blower can dry the fruits and vegetables after sterilization and cleaning, reducing residual moisture, lowering the possibility of spoilage, and further extending the shelf life.

[0014] 4. The input and output racks enable continuous conveying of fruits and vegetables. Combined with the rotation of the rollers and the pushing of the screw, the entire sterilization and preservation process can be carried out continuously, improving work efficiency, reducing manual operation, and lowering the risk of secondary contamination. The drain valve at the bottom of the constant temperature equipment rack can promptly discharge wastewater generated during cleaning, ensuring the cleanliness of the equipment's interior and helping to maintain the normal operation and sterilization effect of the equipment. Attached Figure Description

[0015] Figure 1 This is a schematic diagram of the left side of the low-temperature, high-pressure sterilization and preservation device for fruits and vegetables according to this utility model.

[0016] Figure 2This is a side view of the low-temperature, high-pressure sterilization and preservation device for fruits and vegetables according to this utility model.

[0017] Figure 3 This is a half-section side view of some parts of the low-temperature high-pressure sterilization and preservation device for fruits and vegetables of this utility model.

[0018] Figure 4 This is a side view structural diagram of the roller component and its accessories of this utility model.

[0019] In the diagram, the correspondence between component names and drawing numbers is as follows: 1. Temperature control equipment rack; 2. High-pressure sterilizer; 3. Discharge valve; 4. Motor; 5. Gear components; 6. Roller components; 7. Gear ring components; 8. Spiral components; 9. Input rack; 10. Output rack. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of this utility model clearer, the technical solutions of the embodiments of this utility model will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this utility model. All other embodiments obtained by those skilled in the art based on the described embodiments of this utility model without creative effort are within the scope of protection of this utility model.

[0021] Unless otherwise defined, the technical or scientific terms used herein shall have the ordinary meaning understood by one of ordinary skill in the art to which this utility model pertains. The use of terms such as "a," "an," or "the" in this utility model patent application specification and claims does not indicate a quantity limitation, but rather indicates the presence of at least one. Terms such as "comprising" or "including" mean that the element or object preceding the word encompasses the element or object listed following the word and its equivalents. Terms such as "connected" or "linked" are not limited to physical or mechanical connections, but may include electrical connections, whether direct or indirect. Terms such as "upper," "lower," "left," and "right" are used only to indicate relative positional relationships; these relative positional relationships may change accordingly when the absolute position of the described object changes.

[0022] The embodiments of this utility model will be described in further detail below with reference to the accompanying drawings and examples.

[0023] Example: As attached Figure 1 To be continued Figure 4 As shown: This utility model provides a low-temperature high-pressure sterilization and preservation device for fruits and vegetables, including a constant temperature equipment rack 1; a high-pressure sterilizer 2 is fixedly installed at the top center of the constant temperature equipment rack 1, the bottom of the high-pressure sterilizer 2 is located at the upper part of the constant temperature equipment rack 1, a roller component 6 is rotatably connected to the inside of the constant temperature equipment rack 1, the circumferential surface of the roller component 6 is provided with a mesh, and a spiral component 8 is provided inside the roller component 6. The roller component 6 is located below the high-pressure sterilizer 2, and a cleaning nozzle and a fan are provided at the bottom of the high-pressure sterilizer 2.

[0024] The constant temperature equipment rack 1 has a support leg on each of its four sides at the bottom, and a discharge valve 3 is located in the middle of the bottom of the constant temperature equipment rack 1.

[0025] The front middle position of the high-pressure sterilizer 2 is fixedly connected to the rear middle position of the motor 4, and the bottom shaft of the motor 4 is fixedly connected to the top middle position of the gear component 5.

[0026] Among them, a toothed ring 7 is fixedly installed at the front center of the roller 6, and the front end of the toothed ring 7 meshes with the rear position of the gear 5.

[0027] An extension rod is provided at the upper rear end of the constant temperature equipment frame 1, and the extension rod at the upper rear end of the constant temperature equipment frame 1 is fixedly connected to the middle position of the front end of the input frame 9, with the front end of the input frame 9 corresponding to the rear end of the roller component 6.

[0028] The constant temperature equipment frame 1 has a positioning rod at the lower front end, and the positioning rod at the lower front end of the constant temperature equipment frame 1 is fixedly connected to the middle rear end of the output frame 10. The rear end of the output frame 10 corresponds to the front end of the roller component 6.

[0029] When using: First, the fruits and vegetables to be sterilized and preserved are fed into the rear end of the roller component 6 through the input rack 9. The motor 4 is started, and the motor 4 drives the gear component 5 to rotate. Since the gear component 5 meshes with the gear ring component 7, the gear ring component 7 will rotate with the rotation of the gear component 5, thereby driving the roller component 6 to rotate inside the constant temperature equipment rack 1. As the drum 6 rotates, the internal spiral 8 pushes the fruits and vegetables from the rear to the front. At the same time, the constant temperature equipment rack 1 maintains a constant internal temperature, and the high-pressure sterilizer 2 starts working, applying low temperature and high pressure to the fruits and vegetables inside the drum 6 for sterilization.

[0030] During the sterilization process, the cleaning nozzle at the bottom of the high-pressure sterilizer 2 can clean the fruits and vegetables as needed, removing dirt and impurities from the surface of the fruits and vegetables. The wastewater generated during cleaning will flow through the mesh on the periphery of the roller 6 to the bottom of the constant temperature equipment rack 1, and then be discharged through the discharge valve 3.

[0031] After the fruits and vegetables have been sterilized and cleaned, the fan at the bottom of the high-pressure sterilizer 2 is activated to dry them and reduce the moisture on their surface.

[0032] Finally, the fruits and vegetables that have undergone sterilization, cleaning and drying are pushed out from the front end of the roller 6 by the spiral component 8 and fall into the output rack 10, which then transports them to the subsequent storage or transportation stage.

[0033] Although this application has been described with reference to the foregoing embodiments, those skilled in the art will understand that various changes can be made without departing from the spirit and scope of this application as defined by the appended claims. While this specification contains details of many specific implementations, these should not be construed as limiting the scope of the claims, but rather as descriptions of features specific to particular embodiments. The scope of this application is defined by the appended claims and their equivalents, and is not limited to the embodiments described above.

Claims

1. A low-temperature, high-pressure sterilization and preservation device for fruits and vegetables, characterized in that: The equipment includes a constant temperature equipment rack (1); a high pressure sterilizer (2) is fixedly installed at the top center of the constant temperature equipment rack (1), the bottom of the high pressure sterilizer (2) is located at the upper part of the constant temperature equipment rack (1), a roller (6) is rotatably connected to the inside of the constant temperature equipment rack (1), the roller (6) has mesh openings on its circumference, and a spiral spiral (8) is provided inside the roller (6), the roller (6) is located below the high pressure sterilizer (2), and a cleaning nozzle and a fan are provided at the bottom of the high pressure sterilizer (2).

2. The low-temperature high-pressure sterilization and preservation device for fruits and vegetables according to claim 1, characterized in that: The constant temperature equipment rack (1) has a support leg on each of its four sides at the bottom, and a discharge valve (3) is provided at the middle of the bottom of the constant temperature equipment rack (1).

3. The low-temperature high-pressure sterilization and preservation device for fruits and vegetables according to claim 1, characterized in that: The front middle position of the high-pressure sterilizer (2) is fixedly connected to the rear middle position of the motor (4), and the bottom shaft of the motor (4) is fixedly connected to the top middle position of the gear component (5).

4. The low-temperature high-pressure sterilization and preservation device for fruits and vegetables according to claim 1, characterized in that: A gear ring (7) is fixedly installed at the front center of the roller (6), and the gear ring (7) meshes with the rear position of the gear (5) above the front end.

5. The low-temperature, high-pressure sterilization and preservation device for fruits and vegetables as described in claim 1, characterized in that: An extension rod is provided at the upper rear end of the constant temperature equipment rack (1), and the extension rod at the upper rear end of the constant temperature equipment rack (1) is fixedly connected to the middle position of the front end of the input rack (9), and the front end of the input rack (9) corresponds to the rear end of the roller component (6).

6. The low-temperature high-pressure sterilization and preservation device for fruits and vegetables according to claim 1, characterized in that: A positioning rod is provided at the lower front end of the constant temperature equipment rack (1), and the positioning rod at the lower front end of the constant temperature equipment rack (1) is fixedly connected to the middle rear end of the output rack (10). The rear end of the output rack (10) corresponds to the front end of the roller component (6).

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