The invention discloses a multi-field-crossing fruit and vegetable freeze-
drying preservation method which comprises the following steps: a
drying system is used for removing
moisture of
fruits and vegetables, a
pressure reduction system is used for creating a low-pressure environment, and a freezing
system is used for keeping the
fruits and vegetables in a low-temperature state. In the detection link, the
infrared spectrum technology is used for detecting the internal components, structures and other characteristics of
fruits and vegetables, and the mechanical vision technology is used for obtaining the external characteristics of the fruits and vegetables. A
heat exchanger of the low-energy-consumption heat
recovery system is responsible for heat exchange, and a
heat pump achieves
heat transfer. In the pre-freezing, sublimation
drying and
desorption drying stages of the freeze-drying process, the system stores the collected heat and releases the heat according to the requirements of each stage. The
intelligent control system accurately controls heat according to data such as
temperature and pressure fed back by the sensor, classifies according to
feature data of fruits and vegetables by means of a MobileNet V3 neural
network model, and formulates personalized storage strategies according to different classifications. According to the invention, the
energy consumption is low, the storage fresh-keeping period of fruits and vegetables can be prolonged, and the nutritional ingredients, taste and color can be retained.