103 results about "Food preservation" patented technology

The application discloses a pH-responsive degradable composite bacteriostatic film derived from waste bone powder extract and a preparation method thereof. The main components of the film are collagen and hydroxyapatite extracted from waste bone powder, citric acid monohydrate-betaine and lactic acid-betaine eutectic solvent, and in addition, purple corn anthocyanin is used as a pH response agent, and citric acid monohydrate-betaine eutectic solvent is used as a crosslinking agent and a bacteriostatic agent. In the preparation process, collagen and hydroxyapatite are mixed with an aqueous solution of eutectic solvent and heated, and after the system is reduced to room temperature, the anthocyanin aqueous solution is added, mixed, and ultrasonic defoaming is performed, then the film forming liquid is poured into a clean mold, vacuum dried, and cooled to remove the film. The pH-responsive degradable composite film prepared based on the above method has good properties, not only has the characteristics that the overall color changes with the microenvironment pH, but also has good mechanical strength, bacteriostasis and degradability, and has wide application potential in many fields such as food preservation.

This invention discloses a method for preparing a chitosan antibacterial film. First, berberine aqueous solution and tannic acid aqueous solution are prepared separately. Then, the berberine aqueous solution is added dropwise to the tannic acid aqueous solution to form a mixed solution. The mixed solution is stirred and heated to obtain a suspension. The suspension is freeze-dried to obtain berberine-tannic acid nanoparticles. Next, a chitosan acetic acid aqueous solution is mixed with the berberine-tannic acid nanoparticles, and a film is formed to obtain a chitosan antibacterial film loaded with berberine-tannic acid nanoparticles. The prepared chitosan antibacterial film has low water content and swelling degree, strong ultraviolet shielding ability, high transparency, and strong inhibitory activity against Staphylococcus aureus and Salmonella typhimurium, which can better meet the needs of food preservation.

This invention relates to the field of food preservation technology and discloses a liquid preservative for preserving fresh walnut kernels. The preservative comprises a natural preservative, a solubilizing and stabilizing agent, and a solvent. This liquid preservative uses natural phloretin as the preservative component, combined with Tween 80 as a solubilizing and stabilizing agent and ethanol as a solvent. This effectively solves the problems of poor water and oil solubility and inadequate stability of phloretin, allowing it to be stably dispersed in the preservative system and fully exert its antioxidant and antimicrobial effects. Furthermore, the preparation method is simple and easy to implement, and the production process is safe and controllable. It is convenient to use; the preservation of fresh walnut kernels can be achieved through dilution and soaking. The diluted solution can be reused, reducing usage costs. Simultaneously, it can inhibit bacterial growth during the storage of fresh walnut kernels, delay oxidative deterioration, maintain their good appearance and quality, extend shelf life, and meet the market demand for high-quality fresh walnut kernels.

This invention discloses a tea tree oil-thyme oil-chitosan composite film, its preparation method, and its application, belonging to the field of food preservation film technology. The preparation method of the tea tree oil-thyme oil-chitosan composite film includes the following steps: dissolving polyvinyl alcohol in water to obtain a polyvinyl alcohol solution; adding glacial acetic acid, chitosan, plasticizer, and emulsifier to the polyvinyl alcohol and mixing evenly; then adding tea tree oil and thyme oil, homogenizing and mixing, and degassing to obtain a film-forming liquid; and drying the film-forming liquid to form a film to obtain the tea tree oil-thyme oil-chitosan composite film. The tea tree oil-thyme oil-chitosan composite film prepared by this invention has excellent antibacterial effects and improves the preservation time of sweet cherries.

The application provides a food preservation method using plant exosome loaded with natural antibacterial substances, relates to the field of food preservation and biological materials, and comprises the following steps: loading natural antibacterial substances and the plant exosome under preset loading conditions to obtain a plant exosome loaded with natural antibacterial substances; and applying the plant exosome loaded with natural antibacterial substances to the food preservation method, wherein the natural antibacterial substances are loaded into the plant exosome, the obtained composite is dispersed in a dispersion medium for food surface treatment to obtain a preservation preparation, and the preservation preparation is applied to the surface of food to be preserved to form a preservation layer, so that the natural antibacterial substances are stably loaded, uniformly distributed and continuously delivered on the surface of the food, the problems of volatilization, inactivation and short action time of the natural antibacterial substances during use are reduced, the food preservation effect is more stable, and the shelf life is prolonged.

This utility model relates to a rotary double-compartment preservation bottle, including a feeding compartment; a separating membrane, sealed at the opening of the feeding compartment; an upper compartment sleeve, a shell structure, which is rotated and sealed onto the feeding compartment to form the upper compartment, with the separating membrane located between the upper and lower compartments. The side wall of the upper compartment sleeve is provided with a deformable part, which moves to the center of the upper compartment under the action of external force, reducing the volume of the upper compartment, and resetting after the external force is removed; a guide member, located in the upper compartment and fixedly connected to the lower compartment; and a puncturing member, movably installed on the guide member, which has a puncture part facing the separating membrane. The upper compartment sleeve is drivenly connected to the puncturing member. When the upper compartment sleeve rotates in a first direction, under the guidance and limitation of the guide member, the upper compartment sleeve drives the puncturing member to move towards the separating membrane. After the puncturing part punctures the separating membrane, the upper compartment and the lower compartment are connected, avoiding leakage of the material during the connection of the two compartments and requiring less force. When pouring out the material, it is easy to control the amount of material discharged.

This invention discloses a method for screening sulfur-free biomarkers in fresh bamboo shoots and a detection method based on VB1 and its metabolites, belonging to the field of food preservation technology. The method selects sulfur (S), thiol, adenosine, VB1, and its metabolite 4-methyl-5-(beta-hydroxyethyl)thiazole as sulfur-free biomarkers for fresh bamboo shoots. The detection of sulfur-fumigated foods based on VB1 and its metabolites includes: 1. Determination of VB1 content; the VB1 content in sulfur-fumigated bamboo shoots is lower than that in fresh bamboo shoots; 2. Determination of 4-methyl-5-(beta-hydroxyethyl)thiazole content; sulfur-fumigated bamboo shoots contain 4-methyl-5-(beta-hydroxyethyl)thiazole. Through the above methods, this invention can identify whether bamboo shoots have been sulfur-fumigated by determining the content of VB1 and 4-methyl-5-(beta-hydroxyethyl)thiazole in bamboo shoots.

A process for preparing bioactive and biodegradable films based on gelatin enriched with date syrup. These films are not only biodegradable due to their composition of bio-based materials, but also bioactive because of the addition of date by-products (date syrup). This process produces an edible film with a plasticizing texture, offering increased resistance to stretching and mechanical shocks. In addition, the film has optimal opacity for better food preservation and displays significant antioxidant activity, thus contributing to the protection of packaged products against oxidation.

This invention discloses a pre-prepared food preservation device and method. The device includes a housing, a multi-dimensional sensing module and a control module disposed within the housing, as well as an interaction module, a communication module, and a central control module. The multi-dimensional sensing module and the control module are connected to the central control module via the communication module, used to detect parameters of the pre-prepared food inside the housing and to regulate the temperature. The interaction module communicates with the central control module for parameter setting and information display. The central control module performs logical analysis based on the real-time parameters collected by the multi-dimensional sensing module, determines the preservation status, and generates a preservation strategy. The preservation status is pushed to the interaction module, and the preservation strategy controls the control module to adjust the temperature, humidity, and ventilation rate inside the housing. This invention uses the multi-dimensional sensing module to monitor temperature, humidity, and various characteristic gases in real time, and the central control module performs multi-dimensional spoilage risk quantification calculations, dynamically synthesizing a freshness index, thereby executing targeted preservation strategies.

This invention proposes a PBAT / starch-wood vinegar composite film, its preparation method, and its application, belonging to the field of food preservation materials technology. This invention successfully prepared PBAT / starch films with different RWV doping levels using a one-pot melt blending method. This method helps avoid the loss and oxidation of phenolic substances during film processing. During preparation, RWV is initially distributed in the starch phase. With the addition of RWV, the gas barrier properties of the film are enhanced, and it exhibits good release performance in various food simulants. Furthermore, the film of this invention also exhibits excellent antioxidant and antibacterial properties, as well as excellent fruit preservation capabilities. Therefore, the RWV-doped PBAT / starch-RWV composite film of this invention is a food packaging material with good antioxidant and antibacterial properties, meeting the preservation needs of most types of food.

The application discloses a refrigerator and a humidification control method. The method comprises the following steps: after refrigeration is completed, the humidity of the refrigeration chamber collected by a humidity sensor is obtained, and the available volume in the refrigeration chamber at the current time is obtained; if the humidity in the refrigeration chamber is less than a first preset humidity threshold, the target cycle number is determined according to the available volume in the refrigeration chamber, wherein the available volume in the refrigeration chamber is positively correlated with the target cycle number; the humidification module is controlled to periodically run until the cumulative cycle number reaches the target cycle number or the humidity in the refrigeration chamber rises to be greater than a second preset humidity threshold. The application sets the available volume to be positively correlated with the target humidification cycle number, so that the humidification control strategy can be self-adapted to the actual loading state of the refrigeration chamber, the problems of insufficient humidification or excessive humidification leading to condensation caused by the available volume are solved, and the food preservation effect level is improved.

This invention discloses a method for preparing and applying a chitosan-nanofibrillar-based smart indicator membrane loaded with anthocyanins and alizarin. The method includes the following steps: mixing beet powder with hydrochloric acid, washing with water until neutral, and drying; adding sodium hydroxide solution, mixing and reacting, washing with water until neutral, and drying; adding sodium chlorite solution, mixing, adjusting the pH to 3-3.5, reacting, and washing with water until neutral to obtain beet fiber; adding water, homogenizing under ultra-high pressure to obtain a beet nano-suspension; adding the beet nano-suspension to a chitosan-acetic acid solution and stirring, then adding glycerol; adding pigments, mixing, and obtaining a membrane solution; ultrasonically degassing, and drying to form a membrane. This membrane, as a food preservation indicator membrane, possesses both the characteristics and functions of food preservation and indicating food freshness; using beet nanofibers as a supplementary material improves the mechanical properties of the chitosan membrane; the addition of alizarin and anthocyanin mixed pigments enriches the color changes of the indicator membrane and improves its stability.

This invention relates to the field of cooking equipment technology and discloses a fully automatic robotic cooking platform, comprising: a base; a food storage unit including a storage rack with multiple sets of conveyor channels containing multiple food preservation boxes; a bowl feeding unit including a lifting platform and a lifting drive mechanism, with multiple bowls placed on the lifting platform; a noodle cooking unit including a noodle cooking main body containing multiple sets of noodle cooking baskets; a soup heating unit including a soup heating main body containing a soup ladle; and a collaborative robot with a multi-functional gripping mechanical claw at its end effector. This fully automatic robotic cooking platform has the advantages of high integration, strong versatility, high standardization, and strong continuous working capability, effectively improving the efficiency and quality of food preparation in the catering industry.

The present invention pertains to biodegradable materials and their applications in the medical and industrial sectors, particularly for disposable devices made from bioplastics. These devices are designed for use in medical diagnostics, surgical procedures such as Post-operative catheters, drains, catheters, disposable gloves, caps, overshoes, surgical table covers, disposable pipette tips, injection materials, and industrial operations such as condoms, vaginal speculums, specimen containers, measuring cups, urinals, and medical bands and as industrial purpose with garbage bags, disposable straws, refrigerator bags, stretch film, food preservation bags, clothing bags, shopping bags, hamburger sandwich bags, vegetable preservative bags, providing a biodegradable alternative to conventional petrochemical-based plastics. Furthermore, the invention offers methods for the environmentally responsible disposal of these devices via sterilization, shredding, and industrial composting. These bioplastics are formulated with plasticizers and additives to improve mechanical strength, flexibility, and thermal stability. The invention addresses both the production of high-performance bioplastic devices, such as syringes, sharps containers, suction canisters, and packaging materials, and methods for environmentally responsible disposal through sterilization, shredding, and industrial composting. The bioplastics used in this invention degrade within 12 months under composting conditions.

The application discloses a preparation method of electrochemically modified sweet potato residue pectin, and products and applications of the electrochemically modified sweet potato residue pectin. The sweet potato residue pectin is modified by using an electrochemical method, and the process is simple, green and efficient, and an anode modified pectin with high antibacterial activity and a cathode modified pectin with excellent wide-pH gel performance can be simultaneously prepared. Application researches show that the cathode modified pectin is combined with cinnamaldehyde to form stable milk gels, and the evaporation of water and the volatility of cinnamaldehyde can effectively delay strawberry spoilage; the anode modified pectin coating can significantly prolong the shelf life of refrigerated beef by 2 days, inhibit the growth of microorganisms and maintain the meat color and quality. The application provides a new idea for green modification of the sweet potato residue pectin and expands the application potential of the sweet potato residue pectin in food preservation and functional materials.

This invention discloses a preparation process for paper boxes used for food preservation and the resulting food preservation paper box, belonging to the field of packaging product technology. This invention constructs a dynamic covalent bond gradient interface and forms a strong anchoring-weak cohesive gradient structure by regulating the binding energy between fibers and functional layers, achieving a low fiber damage rate after multiple paper box cycles. A functional adaptation layer is simultaneously applied at the outlet of the paper machine's drying section, utilizing the water layer adsorbed on the fiber surface to achieve synergistic anchoring of interpenetrating network physical entanglement and chemical grafting. The core paper is micro-injected using hot press rollers, with molten chitosan-PEG graft material encapsulating softened PLA particles at 130°C, rapidly forming a mechanical interlocking structure within 2 seconds. Multi-scale synergistic slow release is achieved through spatial separation of modular slow-release tablets and electrostatically flocked citric acid. When humidity is triggered, water acts as a proton conductor at the interface, avoiding pre-reaction. Diatomaceous earth channels adsorb some NaClO2, forming a secondary release reservoir and extending the peak release time.

This invention discloses a hydrophobic antibacterial food preservation film and its preparation method. The film uses a single polyethylene substrate layer with functional coatings on both sides. From the inside out, the coating consists of an adhesion-promoting layer and a hydrophobic antibacterial layer. The adhesion-promoting layer is covalently bonded to the substrate, and the hydrophobic antibacterial layer is cross-linked with it to form a three-dimensional network. Internally, hydrophobic components such as hydrophobic fumed silica, methyltrimethoxysilane, and stearic acid, as well as silanized chitosan quaternary ammonium salt contact antibacterial components, are covalently bonded. The substrate is composed of a compound of metallocene linear low-density polyethylene, low-density polyethylene, and linear low-density polyethylene. After single-layer blow molding, pre-corona discharge, and plasma activation, a primer and topcoat are simultaneously applied to both sides, followed by UV curing, stepped hot air curing, and aging. This method solves the problems of additive migration, easy coating peeling, and conflicting antibacterial and hydrophobic functions in traditional food preservation films. It also possesses long-lasting hydrophobic and anti-condensation effects with high-efficiency antibacterial properties, exhibiting excellent mechanical and optical properties.

This invention relates to Bacillus vesiculosus antimicrobial peptides and their application in food preservation, belonging to the field of biotechnology. The amino acid sequence of the antimicrobial peptide is shown in SEQ ID NO: 1. The antimicrobial peptide provided by this invention is a novel antimicrobial peptide in structure, enriching the antimicrobial peptide database; this antimicrobial peptide can effectively inhibit the normal growth of Fusarium oxysporum, has a broad antimicrobial spectrum, and has potential development and application prospects; this antimicrobial peptide can effectively extend the refrigerated shelf life of dragon fruit, and has good application prospects in fruit preservation.

This invention provides a food preservation composite film, its preparation method, and its application in fruit and vegetable preservation, belonging to the field of food preservation technology. It is prepared from raw materials comprising the following mass ratio: chitosan: rosin acid: paraffin wax: beeswax = (100~200): (1~1.5): (1~1.5): (1~1.5); the resulting food preservation composite film has high moisture resistance and high air permeability, and its WVTR can be reduced to 167.64 g / (m³). 2 (day), with air permeability comparable to PE film. The preservation composite film of the present invention can effectively maintain the quality of citrus, reduce post-harvest losses of citrus, and improve the preservation effect of citrus. It is of great significance for expanding the application market of chitosan-based preservation coating film and further replacing PE preservation bags in the post-harvest production of citrus and other fruits and vegetables.

1. Name of the product in this design: Food preservation film packaging box (910PE). 2. Purpose of this design: For use as an outer packaging box for cling film. 3. The key design features of this product are the combination of shape and pattern. 4. The image or photograph that best illustrates the design's key points: a 3D model.

This utility model discloses a film-coating device for a food preservation container, comprising: a machine body; a station switching component, disposed on the top of the machine body and capable of switching the position of the container; a film-coating component, disposed on the top of the machine body and on the back of the station switching component; two sets of adjusting components, respectively disposed on both sides of the top of the machine body; and two sets of roller assemblies, respectively disposed on both sides of the machine body. Each adjusting component includes an adjusting roller capable of moving up and down and contacting the bottom surface of the food preservation film. When the food preservation film is pressed down to cover the container, the adjusting roller can move downward. This utility model, through the function of the adjusting components, can prevent the food preservation film from being torn.

This invention discloses a method for preparing a highly antioxidant, color-changing, intelligent active food preservation film containing bilberry anthocyanins, belonging to the field of food preservation technology. An ACNs-CHC / CMC-WPI nanocomposite is constructed through the encapsulation of chitosan hydrochloride (CHC), carboxymethyl chitosan (CMC), and whey protein isolate (WPI). Using corn starch, chitosan, and 30 wt% glycerol as a base material, the anthocyanin-loaded nanocomposite is introduced as a functional component and formed on the surface of an acrylic sheet via solution casting. This food preservation film exhibits excellent mechanical properties and effectively inhibits spoilage and the proliferation of pathogenic bacteria in high-protein aquatic foods (such as white shrimp), reduces the formation rate of biogenic amines, and significantly slows down the deterioration process of food quality. Furthermore, the surface color of the film changes with the pH value of the target meat, providing a visual monitoring method for food freshness and can also be used for rapid detection of food freshness.

This invention relates to the field of phase change energy storage materials technology, specifically to a high-energy-storage composite phase change material for low-temperature applications and its preparation method. Addressing the problems of high supercooling, slow crystallization rate, and poor heat transfer performance in existing low-temperature phase change materials, this invention uses a glycylglycine aqueous system as the high-energy-storage matrix, introduces organic sugar alcohols as phase change temperature regulators, and constructs heterogeneous nucleation sites by adding inorganic nanoparticles. These nanoparticles significantly reduce the nucleation energy barrier of the system, effectively suppressing supercooling and improving the internal heat transfer efficiency of the material. The material obtained by this invention crystallizes rapidly and releases heat efficiently, making it widely applicable in cold chain logistics and food preservation.

The application discloses a preparation method of a Pickering emulsion loaded with epsilon-polylysine with good stability, and comprises the following steps: (1) preparing nano-chitin fibers; (2) preparing a Pickering emulsion; and (3) loading epsilon-polylysine. The carboxyl content of the chitin fibers is improved by using a TEMPO-NaBr-NaClO catalytic oxidation system to perform oxidation modification on the chitin fibers, and the efficient stabilization of the Pickering emulsion is realized by accurately controlling the carboxyl content. The epsilon-polylysine solution is added into the Pickering emulsion, the epsilon-polylysine is uniformly dispersed in the emulsion, the Pickering emulsion loaded with epsilon-polylysine is formed, the loading and slow-release functions of the epsilon-polylysine are realized, and an efficient and environment-friendly solution is provided for the development of food preservation, drug delivery and antibacterial materials.

This invention relates to the field of food preservation equipment technology, and in particular to a partitioned functional food preservation box, comprising a lid body, with a partition wall arranged inside the lid body, dividing the area inside the lid body into a moisture-absorbing zone and an antibacterial zone. The moisture-absorbing zone is equipped with a moisture-absorbing unit and a humidity-responsive switch mechanism. The moisture-absorbing unit is used to remove moisture from the area. The humidity-responsive switch mechanism includes a moisture-absorbing and breathable bottom plate, a sliding baffle, and a humidity-sensitive drive strip. When the humidity inside the lid body changes, the humidity-sensitive drive strip deforms, causing the sliding baffle to shift, switching between an aligned state and a misaligned state for the first vent of the moisture-absorbing and breathable bottom plate and the second vent of the sliding baffle. Through the built-in humidity-responsive switch mechanism, the deformation characteristics of the humidity-sensitive drive strip under different humidity levels are utilized to automatically control the connection and disconnection between the moisture-absorbing unit and the inside of the box body.

This invention discloses a biodegradable nanocomposite preservation film with antibacterial and gas-regulating effects, belonging to the field of food preservation technology. The nanocomposite preservation film is prepared by the following method: water, glycerol, cellulose nanofiber dispersion, sodium carboxymethyl cellulose solution, and calcium chloride solution are added sequentially to okra mucilage and stirred until homogeneous; then, chitosan porous microspheres loaded with curcumin are added and stirred until homogeneous; the mixture is degassed and cast into a mold, then dried in an oven to form a peelable nanocomposite preservation film. This invention uses okra mucilage and chitosan porous microspheres as substrates, and curcumin as the active ingredient, to construct a biodegradable nanocomposite preservation film with antibacterial and gas-regulating effects. This preservation film not only spontaneously constructs a low-oxygen, moderately carbon dioxide microenvironment inside the packaging through asymmetric gas selective permeability, but also achieves long-term sustained release of the antibacterial molecule curcumin, resulting in excellent preservation effects.

This utility model discloses a granular food preservation device, which includes a preservation chamber, a conveying unit, and a door unit. The conveying unit is sealed and installed at the bottom of the preservation chamber, and the inlet of the conveying unit is connected to the bottom channel of the preservation chamber. The door unit includes a flexible sealing frame, a door drive unit, and a door assembly. The sealing frame has a frame channel and is sealed and installed on the conveying unit. The frame channel of the sealing frame is connected to the outlet of the conveying unit. The door drive unit is installed on the conveying unit. The floating door opens the frame channel of the sealing frame. After the door drive unit drives the door assembly to flip upward, the floating door applies pressure to the sealing frame by covering the frame channel of the sealing frame, thereby closing the frame channel of the sealing frame.

This invention relates to the field of food processing technology, specifically to a milk tea preparation process, and more specifically, to an innovative process for creating a fresh-locking, nutritious raspberry milk tea. It centers on raspberry-probiotic co-fermentation, integrating ultra-high pressure HPP sterilization and low-temperature freezing cell-wall breaking technology to achieve a differentiated blend of health, flavor, and texture. This technology is applicable to the functional beverage processing field and is suitable for the industrial production of specialty milk teas with high requirements for nutrient retention, flavor, and texture. It addresses the technical pain points of traditional raspberry milk tea, such as nutrient loss, flavor volatilization, sterilization damage to quality, and homogenized taste. Through the synergistic effect of multiple processes, it effectively locks in the natural nutrients of raspberries, preserves probiotic activity, and balances unique flavor with a delicate texture. This technology belongs to the intersection of functional beverage processing and food preservation technology.

This invention relates to the field of food preservation film technology, and discloses a biodegradable food preservation film and its preparation method. The preservation film includes a film substrate and a stearic acid coating on only one side. The film substrate is made of polyvinyl alcohol, micronized soybean dietary fiber, chitosan, sodium alginate, and a plasticizer. The sodium alginate is cross-linked with calcium ions and forms an interpenetrating network with chitosan. The uncoated side is a hydrophilic surface. The preparation method includes preparing a polyelectrolyte complex, mixing and casting, calcium cross-linking, and single-sided stearic acid coating. The resulting preservation film has high tensile strength, good water vapor barrier properties, and is self-adhesive on the inner side, and can be completely degraded in the natural environment. The introduction of soybean dietary fiber into the film substrate reduces costs and improves stiffness. This film exhibits asymmetric wetting and hydrophobic moisture barrier properties on the outer side. After 60 days of burial in soil, its degradation rate reaches over 82%, and its mechanical properties are comparable to PE film. It can replace traditional preservation films, solving the problems of existing biodegradable films being water-intolerant, difficult to degrade, or costly.

The present application provides an anti-ultraviolet polydimethylsiloxane food packaging coating and a preparation method thereof, which realizes the dual synergy of anti-ultraviolet and food preservation function through molecular modification, and introduces degradable materials to enhance environmental protection. The coating embeds anti-ultraviolet groups and preservation groups into the polydimethylsiloxane main chain through chemical bonds, avoiding the migration of traditional additives. A one-step in-situ polymerization process is used to ensure uniform distribution of functional groups, solving the problems of uneven function and migration. The coating provides ultraviolet protection, antibacterial, ethylene absorption, water retention, and prolongs the shelf life of food. The coating also uses degradable materials to reduce environmental pollution. It is suitable for outdoor circulation and transparent packaging scenarios, providing an efficient, safe and environmentally friendly packaging solution.