20 results about "Perishable food" patented technology

A refrigerated lunch box device is provided. The device is comprised of a dual-compartment body configured to separate perishable and non-perishable food items, wherein one compartment includes an active cooling system in the form of a refrigeration unit. The refrigeration unit comprises a thermoelectric cooling assembly powered by a battery. The battery may be rechargeable via the charging port and in one embodiment may be a removable battery pack. A user interface control allows adjustment of internal temperatures. The device further includes a non-refrigerated compartment equipped that may be comprised of a modular insert system for customizable food organization.

The invention belongs to the field of intelligent degradable food packaging materials, and particularly relates to a pH response type intelligent degradable packaging film and a preparation method and application thereof. According to the invention, PBAT / PLA blended resin is used as a degradable matrix, a natural pH sensitive indicator alizarin is used as an intelligent response unit, no auxiliary component is added, and the high-performance pH response type intelligent degradable packaging film is prepared by controlling an alizarin solvent pre-dispersion-gradient mixing process and melt blending parameters. According to the invention, through collaborative proportion optimization of PBAT and PLA, the balance of flexibility and rigidity of the membrane is ensured, a uniformly dispersed microenvironment is provided for alizarin, and the core problem of agglomeration of alizarin in a hydrophobic matrix is solved. The packaging film can visually monitor the corruption degree of perishable food such as fresh chicken breast and aquatic products in real time through color change, the preparation process is simple, the cost is controllable, the safety is high, and a brand new technical path is provided for greenization and intelligentization of food packaging.

The invention discloses full-automatic soup equipment, and relates to the technical field of food processing.The full-automatic soup equipment comprises a workbench, a first stock bin, a second stock bin, a third stock bin and a fourth stock bin which are fixedly connected with an output shaft of a second motor are rotationally installed on a connecting frame, the first stock bin is used for containing easily-blocked food materials, and the fourth stock bin is used for containing the easily-blocked food materials; the second stock bin is used for containing perishable food materials, the third stock bin is used for containing liquid seasoning and drinking water, and the fourth stock bin is used for containing fixed seasoning. Liquid seasonings and drinking water which are prone to blockage and deterioration and fixed seasonings are placed in the first stock bin, the second stock bin, the third stock bin and the fourth stock bin correspondingly, different food materials and the seasonings can be placed correspondingly, different discharging modes can be adopted according to the characteristics of the food materials, the storage time of the food materials can be guaranteed, and the food materials can be conveniently stored. The accuracy of the proportion of the food materials and the seasonings can be ensured, and the practicability is high.

The utility model discloses a vacuum fresh-keeping type refrigerator which comprises a refrigerator body, a fresh-keeping area, a vacuum area and a freezing area are arranged in the refrigerator body, and a first refrigerator door, a second refrigerator door and a third refrigerator door which are used for sealing the fresh-keeping area, the vacuum area and the freezing area respectively are installed on the refrigerator body. A micro vacuum pump is installed on the inner side of the second box door, the input end of the micro vacuum pump is fixedly connected with a rotating connector through a hose, and a closing plate is hinged to the front face of the vacuum area. The electromagnetic iron ring is electrified to be adsorbed with the annular metal sheet, so that the vacuum area is well sealed by the closing plate, then the miniature vacuum pump is started to suck the interior of the vacuum area to form 0.7-0.8 pa simulated vacuum in the vacuum area, a low-temperature and low-oxygen environment is formed, the fresh-keeping time of food is effectively prolonged, and the fresh-keeping effect of the food is improved. Therefore, the device has the advantages that perishable food can be stored in a vacuum mode, low-temperature preservation is matched, preservation is more durable, and the effect is better.

A system and method for measuring analytes or other factors in food. The present invention relates to invasive transcutaneous measurement and minimally-invasive or non-invasive transdermal measurement of analytes related to spoilage and contamination in a consumable host, primarily fish, seafood and meat as well as other perishable foods. The invention also measures and monitors other factors including temperature, humidity, pH, moisture and location.

The invention discloses a chitosan microsphere-polyethylene glycol diamine composite aldehyde-sensitive intelligent indicating film and a method, and belongs to the technical field of active intelligent packaging. According to the indicating membrane, alcohol-soluble polyvinylpyrrolidone and ethyl cellulose are used as a composite matrix to construct a total ethanol phase membrane forming system, and polyethylene glycol diamine modified chitosan microspheres loaded with an indicator are introduced, so that the problem of dispersion of hydrophilic microspheres in a hydrophobic organic phase is solved. The indicating film is high in drying efficiency, good in component compatibility and high in transparency. The microspheres are uniformly dispersed in a continuous phase, so that the response sensitivity and mechanical strength to volatile aldehyde gas are greatly improved, and the freshness of perishable food can be quickly and nondestructively detected. The maturing and rotting states of fruits and vegetables can be visually reflected through color changes, and the material is high in thermal stability, high in water vapor barrier property, degradable, low in cost and suitable for intelligent packaging and fresh food circulation monitoring.

Provided are a preparation method for an antibacterial gel film based on fish scale gelatin compounded with probiotics, and the use thereof. Fish scale gelatin is compounded with probiotics to prepare a gel film with excellent properties. Meanwhile, prolamin, trehalose and an amino acid are supplemented to facilitate the formation of a unique spatial structure in the fish scale gelatin, with uniform pores and a compact structure, thereby further enhancing the physicochemical properties thereof. The prepared gel film exhibits a good antibacterial effect and can be used for the storage and preservation of perishable foods. Therefore, the present invention not only achieves the utilization of fish scale waste, but also solves the problems of spoilage and deterioration caused by the microbial contamination of the prepared product, thereby achieving a significant technical effect.

The application discloses a preservative film liquid, a preservative film and a preparation method and application thereof in berry preservation, and relates to the technical field of food preservation. The preservative film liquid comprises a self-assembled nanoparticle with a melatonin core and a PEG-40 hydrogenated castor oil shell and a chitosan dispersion liquid, wherein the mass ratio of the PEG-40 hydrogenated castor oil to the melatonin is 0.25:1.2-1.6. The application also provides a preparation method of the preservative film liquid, a preservative film prepared by the preservative film liquid and application thereof in berry preservation. The application loads the melatonin in the chitosan film and overcomes the negative influence of the melatonin on the performance of the chitosan film material, so that the preservative film has good mechanical performance, barrier performance and continuous preservation function, and has important significance for the preservation of perishable foods such as berries.

The invention belongs to the field of degradable food packaging materials, and particularly relates to a mechanically-enhanced, antibacterial and antioxidant degradable packaging film as well as a preparation method and application thereof. The preparation method specifically comprises the following steps: firstly, constructing porous CaCO3 loaded tea polyphenol functional particles, namely TPs-CaCO3 composite functional particles, and then carrying out melt blending and extrusion blow molding on the TPs-CaCO3 composite functional particles and PBAT / PLA blended resin to prepare the degradable packaging film. Through the synergistic effect of rigidity enhancement of porous CaCO3 and antibacterial and antioxidant functions of TPs, the tensile strength, elongation at break and barrier property of the PBAT / PLA film are remarkably improved, and meanwhile, the film is endowed with long-acting antibacterial and excellent DPPH free radical scavenging capacity. The packaging film can be completely biodegraded, can effectively delay spoilage of perishable food and prolong the shelf life, is simple in preparation process, controllable in cost and suitable for industrial production, solves the dual problems that a traditional food packaging material pollutes the environment and an existing degradable film is single in function, and has important economic, social and ecological benefits.

This invention relates to the field of food preservation technology, specifically to a starch-chlorogenic acid-xanthan gum composite preservative coating liquid, its preparation method, and its application. The starch-chlorogenic acid-xanthan gum composite preservative coating liquid comprises the following components by mass percentage: high amylose; chlorogenic acid; xanthan gum; glycerol; and the balance being water. The beneficial effects of this invention are: the coating liquid of this invention specifically uses lotus seed starch with high amylose content as a matrix, chlorogenic acid as a functional active molecule, and xanthan gum as a freeze-thaw stabilizer, and is prepared through a multi-stage pressure-progressive high-pressure homogenization technology, effectively overcoming technical difficulties such as the easy aging and retrogradation of high amylose, the easy deactivation of polyphenolic active substances during processing, and the poor freeze-thaw stability of the composite system. It is particularly suitable for the preservation of perishable foods such as seafood, and can effectively extend shelf life.

The utility model relates to a vehicle refrigerator technical field especially relates to an inside structure optimization's vehicle refrigerator, it includes refrigerator main part, the port of refrigerator main part swing is provided with the open and close door, the inside bottom surface one side of refrigerator main part is provided with refrigerating system assembly, the inside of refrigerator main part is provided with inner container bottom support, the inner container bottom support is provided with baffle in, the inner container bottom support top is provided with a pair of clamping groove. The utility model breaks through the limitation of traditional vehicle refrigerator internal space by combining right box inflation evaporator and inner container bottom support part, and more arrangement space is striven for right box refrigerating device, can install larger size or more excellent performance refrigerating device, greatly promotes the refrigeration capacity of right box, for the user who has the demand of partition refrigeration, can make the right side storage area realize more efficient refrigeration, better satisfy the strict requirement of perishable food to low temperature environment, prolong the shelf life of food, improve the practicality of vehicle refrigerator.

The application discloses carbon nanodots for resisting multi-drug resistant bacterial biofilm and a preparation method and application thereof. The carbon nanodots are prepared as follows: taking dopamine hydrochloride and diethylene triamine as raw materials, dissolving in deionized water, transferring the reaction solution to a reaction kettle, reacting at 80-200 DEG C for 1-24h, and subjecting the reaction product to dialysis and freeze-drying to obtain the carbon nanodots. The prepared carbon nanodots are used for resisting multi-drug resistant bacteria, methicillin-resistant Staphylococcus aureus (MRSA) biofilm. The results show that the carbon nanodots have excellent performance of inhibiting the formation of MRSA biofilm and eliminating mature MRSA biofilm. In addition, the carbon nanodots can be applied to the preservation of perishable foods such as strawberries. The preparation method is simple and easy to operate, has low cost and good reproducibility, provides entities and technical guidance for the prevention and treatment of biofilm related infections and food safety protection, and provides a basis for the preparation and application of multifunctional antimicrobial materials.

The invention discloses a perishable food distribution system and method fused with a neural combination optimization model. The perishable food distribution system comprises a data simulation preprocessing unit, a virtual customer division unit, a maximum group grouping unit, a neural combination path planning unit, a complete path merging unit and a large neighborhood search optimization unit. The method comprises the following steps: firstly, through data preprocessing and virtual customer splitting, converting a multi-article demand customer into a single-demand virtual customer; taking temperature compatibility as a constraint, and grouping by using a maximum clique algorithm; an initial path is planned for each group through a pre-trained neural combination optimization model, and optimization is carried out through a large neighborhood search algorithm of an improved operator after splicing. According to the method, efficient search of neural combinatorial optimization and accurate optimization capacity of large neighborhood search are fused, delivery with temperature compliance, optimal path and lowest cost of perishable food is realized, multi-scene requirements are met, and delivery efficiency and quality are improved.

To provide a method for maintaining the freshness of a perishable food, capable of maintaining the freshness of the perishable food, having high safety and capable of reducing the resistance of consumers.SOLUTION: A method for maintaining freshness of a perishable food includes coating the perishable food with a seaweed-containing composition containing seaweed, wherein the seaweed-containing composition contains insoluble dietary fibers derived from seaweed.SELECTED DRAWING: None

The invention relates to the technical field of food cold-chain logistics, and particularly discloses an early warning system and method based on cold-chain transportation quality degradation trend analysis, and the method comprises the steps: S1, obtaining multi-dimensional time sequence environment data of a target cold-chain transportation unit in a transportation process in real time; s2, according to preset matrix physical property parameters and physical structure stability parameters of specific perishable food, analyzing the multi-dimensional time sequence environmental data through a preset calculation rule, and respectively obtaining a real-time basic degradation factor reflecting the biochemical quality change of the food and a real-time mechanical degradation factor reflecting the physical structure damage risk of the food; multi-dimensional environment data is collected in real time and converted into real-time factors which respectively reflect biochemical and physical degradation according to food characteristics, then the real-time factors are fused into a comprehensive index, finally, mathematical extrapolation is conducted on the future trend of the index, prospective comparison is conducted on the future trend of the index and a dynamic threshold value, and conversion from static monitoring to dynamic prediction is achieved.

The invention relates to an application of allicin in food preservation, belongs to the technical field of food preservation, and discloses a pH response type microcapsule for applying allicin to food preservation, and the microcapsule has a core-shell structure; wherein the inner core comprises allicin; the shell layer is a pH-sensitive polymer shell layer and is configured to be stable when the pH value is lower than 6.0, and the shell layer starts to dissolve and release allicin of the inner core when the pH value is higher than 6.0; a key and measurable chemical signal-surface pH value increase in the decay process of perishable food is used as a triggering condition, limited preservatives are intensively used for inhibiting the most serious decay period, the preservation efficiency is maximized, the situation that excessive allicin covers and interferes with the food flavor in the initial preservation period is avoided, the allicin is only released when necessary, and the food flavor is not influenced. And the sensory acceptance is better.

The invention belongs to the technical field of functional nanofiber materials, and particularly discloses a gelatin / corn protein loaded eugenol nanofiber membrane and a preparation process and application thereof.According to the nanofiber membrane, gelatin and corn protein serve as a composite carrier, eugenol serves as an active ingredient, and the gelatin and the corn protein form a hydrophilic-hydrophobic complementary double-network structure; eugenol is stably loaded in the mixture. The preparation process comprises the following steps: dissolving gelatin in an acetic acid aqueous solution to prepare a gelatin solution, adding corn protein, stirring to form a gelatin / corn protein composite solution, dropwise adding eugenol, stirring to prepare a spinning solution, and carrying out electrostatic spinning to prepare the nanofiber membrane. The eugenol-containing active packaging film realizes efficient encapsulation and long-acting slow release of eugenol, has stable antibacterial and fresh-keeping functions, is biodegradable, green and environment-friendly, is suitable for active packaging of various perishable foods such as meat, fruits and vegetables, can effectively prolong the shelf life of the foods, and has a good industrial application prospect.

The present application relates to the technical field of food packaging materials, in particular to a bimetallic nano-enzyme antibacterial master batch, a preparation method thereof, an antibacterial film and application thereof. Dimethyl imidazole, basic zinc carbonate, copper salt and epsilon-polylysine are used as raw materials for extrusion to obtain a bimetallic nano-enzyme antibacterial master batch, which is then mixed with resin for blown film to prepare an antibacterial film. The antibacterial film utilizes the characteristics of the low-coordination Cu(I) sites in the bimetallic nano-enzyme Cu-ZIF-8, i.e. ROS generation in the dark and structure collapse to release epsilon-polylysine and Cu and Zn ions in a slightly acidic environment, to achieve efficient antibacterial effect in the dark and long-term antibacterial effect for high-risk perishable food, solve the problems of poor antibacterial effect in the dark and insufficient pH adaptation of existing packaging materials, and the process is controllable and easy to industrialize.

The present application generally relates to devices and methods for transporting, delivering, and storing items, and it more specifically relates to insulated carriers for use in transporting, delivering, and storing temperature-controlled items such as perishable food and beverage items. The containers are collapsible and insulated to allow for the efficient storage and transport of the containers while empty.

The present invention relates to a data communications network and method of operating same to enhance consumer engagement with food vendors, including by receiving details and establishing an account for individual consumers, and establishing an account for food vendors to enable each vendor to offer perishable food products including meat, seafood and / or dairy products. A search of one or more online data sources is carried out to locate data pertaining to the vendors and said data is extracted and processed. Additional data is received from the vendors regarding the perishable food products they offer for sale including at least pricing and stock information, and each consumer is enabled to use their device to request or automatically receive an output in respect of perishable food products that are locally available and that satisfy relevant constraints. The output is presented to the consumer and enables the consumer to purchase perishable food products.