56 results about "Preservation Technique" patented technology

Improved privacy preservation techniques are disclosed for use in accordance with data mining. By way of example, a technique for preserving privacy of data records for use in a data mining application comprises the following steps/operations. Different privacy levels are assigned to the data records. Condensed groups are constructed from the data records based on the privacy levels, wherein summary statistics are maintained for each condensed group. Pseudo-data is generated from the summary statistics, wherein the pseudo-data is available for use in the data mining application. Principles of the invention are capable of handling both static and dynamic data sets

Techniques for performing a task while preserving the privacy or confidentiality of information used as input for the task. In one embodiment the task is broken down into smaller tasks (called subtasks or microtasks), which are then outsourced. The input information for each microtask is based upon and is generally a subset of the input information received for the task. The determination of microtasks for the task is performed in such a manner that constraints associated with the task are satisfied. For example, microtasks may be determined for the task based upon risk (e.g., the risk associated with the privacy or confidentiality of the input information being compromised as a result of the outsourcing), quality constraints (e.g., desired quality of the work product resulting from performance of the task), cost constraints, and other constraints associated with the job.

The invention relates to a preservative technique for fresh kiwifruit, which comprises technique processes of cold storage disinfection, precooling, bagging, air regulate case vacuum pumping, air distribution, preservation and unhouse packaging. The technique of the invention carries out laboratory study test on the storage of the fresh kiwifruit, the test shows that the kiwifruit can be preserved for more than 200 days with average fruit firmness more than or equal to 3.0kg/cm<2>, fruit firmness rate more than or equal to 90 percent, commercial fruits rate more than or equal to 95 percent, Vc keeping-rate more than or equal to 80 percent and freshness index more than or equal to 0.90. Pilot scale study was carried out in an air conditioned storehouse in Zhouzhi County Shanxi Province in 2006 by the technique of the invention to store 50 tons of Hayward kiwifruit for 215 days with commercial fruits rate of 96 percent. The invention has the advantages of simple operation, long preservation period, good preservation effect, no environmental pollution, obvious economic benefit, etc., which can be widely applied.

The invention discloses a compound preservative for fresh-cut fruits and vegetables and a use method thereof and belongs to the technical field of processing of fruits and vegetables. The use method comprises the following steps: soaking fresh-cut fruits and vegetables for a short time using a compound soaking solution composed of ascorbic acid, cinnamon essential oil, beta-cyclodextrin and chitosan; and after air drying, performing spraying with compound gel of konjac glucomannan and carrageenan. The fresh-cut fruits and vegetables are treated by a secondary compound preservation technique, anatural slow-release bactericide, and a water retention agent and double protecting films are formed on the surfaces of the fruits and vegetables, thereby effectively protecting the surfaces of the fresh-cut fruits and vegetables and solving the problems of deterioration, dehydration, oxidation and the like in the preservation process of the fresh-cut fruits and vegetables.

The invention discloses a food preservation processor and relates to the technical field of food preservation. The invention particularly relates to a slight energy consumption preservation technique device for processing plant food, such as fruits, vegetables and grains, by utilizing an electric field. Based on the principle that the food, such as fruits, vegetables and grains, has the function of preservation after being subject to the action of the electric field (which has 'Asakawa effect' and 'sequelae' thereof), the invention provides the food preservation processor which mainly comprises a high voltage generator (1) and control units (2) thereof, wherein the high voltage generator (1) and the control units (2) are connected to a food preservation container (4) through connection wires (3); the high voltage output by the high voltage generator (1) can be continuously adjusted; the output end and the zero line end of the high voltage generator (1) are respectively connected with two parallel pole plates (5) of the container (4); and one of the pole plate must be a grounded preserver. Compared with other preservation technology, the invention has the advantages of simple structure, slight energy consumption, no pesticide residue, no secondary environmental pollution, and low cost due to the adoption of general electric components on the market, thereby being a preservation device with favorable cost performance.

A method for preservation of a microorganism capable of microbial production of a polyunsaturated fatty acid or a compound comprising a polyunsaturated fatty acid as a constituent fatty acid, which method comprises: (a) forming spores in a spore-forming medium at pH 4-7 containing a nutrient source comprising an inorganic salt and a saccharide; (b) suspending the spores obtained in (a) in sterilized water, or sterilized water containing a surfactant and/or an inorganic salt to prepare a spore suspension, and adding a cryoprotectant at 5-15% to prepare a cryopreserving spore suspension; and (c) preserving the cryopreserving spore suspension obtained in (b) at between −100° C. and −20° C.

The present invention discloses a preservative for dendrobium candidum. The preservative comprises the following components in percentage by mass: 1-2% of a propolis extract, 2-4% of sodium dehydroacetate, 0.5-1.5% of tea polyphenol and the balance being water. The present invention discloses a preservation method for dendrobium candidum, comprising the following steps: preparation of the propolis extract; preparation of the preservative; pre-treatment of dendrobium candidum fresh strips; preservation treatment; package; radiation treatment; and storage of the treated dendrobium candidum fresh strips at a temperature of 0-4 DEG C. The raw materials of the preservative adopted by the present invention are environmentally friendly, have no harm to human health, and have a good preservation effect. According to the preservation method disclosed by the present invention, radiation and a refrigerated preservation technique are adopted, so that the features of good preservation effect, safety and non-toxicity are achieved, and the problem of short preservation time of the dendrobium candidum fresh strips is solved. Shelf life of the dendrobium candidum fresh strips treated by the preservation method of the present invention is greatly prolonged, the dendrobium candidum fresh strips can be stored for more than half a year without deterioration, and the fresh strips after long-term preservation are full and low in weight loss rate.

The present invention discloses a precast light insulation composite wall panel comprising light substrate (1), (2), a heat preservation separation panel (3) is arranged between the light substrate (1), (2), a hole (4) vertical to the panel is arranged on the heat preservation separation panel (3), the center of the strengthening rib (5) passes through the hole (4), and the two end surfaces are separately arranged on the light substrate (1), (2). The structure design of precast and having strengthening rib can improve the bonding force between the substrate and the heat preservation panel, such that the thickness of the substrate can be 110-150mm, the conductive ratio of production is small (to be 0.674w/m.k by detection), which can be used on heat preservation of outer wall, and the problem of secondary operation to carry out 'heat preservation technique of outer wall', which can save manpower, material resources and time.

The invention discloses an ultralow-temperature preservation technique of calluses of divaricate saposhnikovia root. A technical divaricate saposhnikovia root in-vitro ultralow-temperature preservation system is established with calluses obtained by inducing divaricate saposhnikovia root seeds as materials, and therefore, the high-quality germplasm resources of the divaricate saposhnikovia root can be effectively protected. According to the technique, the ultralow-temperature preservation of the calluses of the divaricate saposhnikovia root is realized by virtue of the processes of callus induction, pre-culture, loading, dehydration, freezing, washing, re-culture, regeneration and the like; the technique can be taken as a method for preserving the germplasm resources stably for a long time; besides, the economic cost of preservation can be reduced, the valuable and rare germplasm resources can be effectively preserved and great help can be provided for scientific study.

The invention discloses a biological preservation technique for natural latex. The biological preservation technique comprises culture of symbiotic bacterium groups for preservation, mixing of a bacterium solution and latex and preservation under light and is characterized in that the symbiotic bacterium groups for preservation are self-supporting symbiotic bacterium groups, the microbiota for preserving the natural latex can better realize internal self-supporting of nutrition required for breeding and do not need to obtain required nutrients from the fresh latex, the fresh latex contains a large amount of water which accounts for 55%-75% the total mass of the latex, the large amount of water can effectively provide a living environment and a metabolite conversion environment for survival of beneficial microorganisms, protein in the fresh latex cannot be easily decomposed and enables the fresh latex to solidify quickly, so that other unnecessary bacteria can be dispelled through breeding of the beneficial microorganisms in the latex, the pH value of the latex is effectively adjusted, a hydrated shell is protected, and high-quality latex capable of being stored for a long time can be obtained.

The invention discloses a method for controlling anthracnose of normal temperature preserved mangoes by using ethephon. The method comprises the following steps: soaking mango fruits which are harvested within 48 hours into a 4-40mg/L ethephon solution for 3-7 minutes, taking out, drying the mangoes at the room temperature, packaging by using polyethylene plastic film bags of which the thickness is 0.02-0.04mm, and preserving at 20-25 DEG C. By adopting the method disclosed by the invention, disease resistance of the mangoes is firstly induced by low-concentration ethylene generated from decomposition of the ethephon before maturation acceleration of the mangoes, so that the anthracnose can be effectively prevented. The method is simple to operate, low in cost, high in application efficiency and easy to popularize, application of chemical fungicides in preservation of the mangoes can be replaced, and thus the food quality security is improved; the mangoes can be preserved without a refrigeration house or low-temperature transportation, so that the energy is saved, the environment is protected, and the method is a low-carbon preservation technique. When the mangoes are treated by using the method disclosed by the invention, very good economic benefits and social benefits can be created.

The invention discloses a pork preserving method with irradiation, and the method comprises the following steps: rapidly freezing fresh pork at -20 to -10 DEG C for 1-2 hours, then cooling the pork at -2 to 6 DEG C for 5-10 hours, and cutting the pork into chilled meat blocks of 100-500 grams; treating the chilled meat with antioxidants at -2 to 6 DEG C, wherein the antioxidants comprise tea polyphenols; carrying out controlled atmosphere packaging on the chilled meat after antioxidation treatment, wherein in the controlled atmosphere shielding gas used for controlled atmosphere packaging, the gas ratio of oxygen to carbon dioxide to nitrogen gas equals to 70:20:10, or the gas ratio of oxygen to carbon dioxide equals to 75:25; and carrying out irradiation on the chilled meat after controlled atmosphere packaging. The pork preserving method with irradiation combines a controlled atmosphere technique with an irradiation preservation technique, has good sterilizing effect and broad-spectrum sterilization, and can effectively avoid bacterial breeding, prolong the preservation time of meat and keep the meat fresh red, and the irradiation is cold treatment which hardly generates heat effect.

The invention discloses a heat preservation technique of a shed film for a sunlight greenhouse. At present, all shed films for a sunlight greenhouse/shed do not have a heat preservation function; therefore, in order to keep a temperature in the shed, a heat-preservation quilt for the shed is needed for coverage for heat preservation at night; however, in winter in the north of China, even though the heat-preservation quilt is used for the coverage, the sunlight greenhouse/shed cannot be still used; as the weather is cold in winter in the north of China, even though sunlight exists by day, a temperature difference between the interior and the exterior of the shed is also quite big; as the shed film does not have the heat preservation function, heat coming in through irradiation dissipates immediately; no heat can be preserved at night. According to the heat preservation technique of the shed film for the sunlight greenhouse, a plastic air-bubble bubbly shed film is produced by utilizing the heat preservation performance of air; the plastic air-bubble bubbly shed film can realize light-transmission and heat-preservation; not only is the heat-preservation quilt for the shed discarded, but also the plastic air-bubble bubbly shed film can be used similarly even in winter in the north of China; methods for mounting and using the plastic air-bubble bubbly shed film are nearly completely the same with methods for mounting and using the existing shed films.

The invention discloses a method for Livistona seed preservation and grow seedling, sterilizing, embryo separating and dewatering for seeds firstly, then putting the embryo into the germ-free and low-temperature freezing storage tube and putting the tube to liquid nitrogen biological container for fast cooling. Getting the freezing storage tube from the liquid nitrogen when young sprout is needed, and putting the tube into warm water of 30-35 Deg C to make temperature recover to room temperature. Finally, culturing the embryo in the culture plate, and getting mature sprout after 2-3 months. The invention is characterized by the long-term preservation of Livistona seed, simple operation, low cost, almost 100% of the seed survival rate, greater than 95% of the sprout-producing rate, and good application prospect, and at the same the method can also promote the perfection of other seed preservation technique.

The invention relates to a preservation method for fruits and vegetables, in particular to a biological preservation method for fruits and vegetables. The biological preservation method includes the steps: (1) harvesting, classifying and screening the fruits and the vegetables; (2) treating microorganism source volatile components; (3) treating plant source volatile essential oil; (4) treating animal source lysozyme; (5) packaging and warehousing. The preservation method takes perishable fresh agricultural products such as strawberries, potatoes, kiwi fruits and garlic as objects and takes storage problems such as gray mold, dry rot and sprouting as prevention and control targets, biological preservation technique level is achieved by the aid of a product anticorrosion preservation way and a technical anticorrosion preservation way, and edible safety of the fresh agricultural products is improved.

The invention provides a sludge drying system with high thermal driving force. According to the sludge drying system, on the basis of fluidized drying, sludge is radiated by microwaves, so that water molecules in the sludge are prompted to rub and collide with each other so as to heat without the restriction of heat conduction, internal and external heating is uniform, and the water molecules in the sludge are prompted to diffuse outwards under the action of the thermal driving force; granulation and fluidization of the sludge are realized by adopting a sludge spraying and dry backmixing granulation technique, so that a granule structure of which an inner core is basically dry and an outer surface layer is wrapped with the sludge is formed, and complete drying of the sludge is facilitated; the surface layer of the sludge granule is prevented from being quickly dried by adopting a water vapor backflow surface humidity preservation technique, so that more adverse effects are not generated on thermal diffusion of the internal water molecules.

The invention provides a spinach preservation method, including the following steps: flushing spinach with distilled water or filtered tap water, removing particulate impurities, and draining at normal temperature until zero water drops; soaking in purple grape peel pigment solution having a concentration of 50-200 mg/L for 1-3 h, taking out, draining until zero water droops, covering with plastic wrap, and storing at 4 DEG C. After the preservation technique is utilized to treat spinach, detection shows that there is no rise in the content of nitrites during five days of storage and the content of nitrites on the fifth day is less than 5 mg/kg; water loss rate and Vc content of the spinach decrease slowly, the activity of antioxidant systematic enzymes SOD, POD and CAT increases, and the content of membrane lipid peroxidation product MDA (methane dicarboxylic aldehyde) decreases; the method enables effectively improved quality of spinach during storage and inhibited production of nitrites, and a new way of preservation and health consumption for spinach is provided.

The invention relates to a method for preparing schisandra chinensis peel dreg jam. The method is characterized by comprising the following steps: pre-treating 700-800g of fresh schisandra chinensis fruit, performing enzymolysis juicing, drying schisandra chinensis peel dregs at low temperature, performing superfine grinding, adding ginseng roots, crataegus pinnatifida pulp, Chinese yam and Chinese chestnut, compounding, performing superfine grinding, boiling in vacuum, implementing a low-sugar preservation technique such as moisture activity reduction, packaging, and sterilizing, thereby obtaining a finished product. As extract liquids and pulp of ginseng, crataegus pinnatifida, Chinese yam and Chinese chestnut are mixed, the nutrition value of the schisandra chinensis jam is increased, and relatively good jam morphology is maintained, the preservation technique of low-sugar composite jam is further studied, due to the adoption of a food engineering high and new technology, that is, a superfine grinding technology, the state and the rubbing property of the schisandra chinensis jam can be effectively improved, and due to the adoption of techniques such as vacuum concentration and moisture activity reduction, the nutrient components in jam can be improved, and the shelf life can be effectively prolonged.

The invention relates to the technical field of storage and preservation of agricultural products, in particular to a vegetable preservative and a preparation method thereof. It consists of the following components by weight: 10-18 parts of potassium permanganate, 10-30 parts of sodium metabisulfite, 15-25 parts of grape leaves, 6-10 parts of grape seeds, 4-8 parts of sorbitol, and 25-50 parts of lignin , 6-9 parts of propolis, 4-8 parts of sucrose fatty acid lipid, and 1-5 parts of ascorbic acid. The vegetable antistaling agent of the present invention does not add any chemical synthetic substances in the preparation process, is green and pollution-free, can keep the freshness of the vegetables for a longer period, does not reduce the flavor and nutrients of the vegetables, and prolongs the storage time of the vegetables.

The invention discloses a process for preserving fresh water chestnut pulp by refrigeration, which comprises the steps of: 1) purchase and treatment of raw materials: the fresh water chestnut pulp is purchased from peasants or the market during the production season of the fresh water chestnut meat, the purchased fresh water chestnut meat is hulled and then cleaned by water and then filtered or dried with air; 2) sodium chloride solution treatment: the fresh water chestnut pulp which is filtered for removing the water or dried with air is put in a container, and then the sodium chloride solution with a weight percentage concentration ranging from 5 percent to 6 percent is added in the container; the sodium chloride solution is added in the container until the fresh water chestnut pulp is completely immersed by the sodium chloride solution; 3) quick freezing: after being filled up with the sodium chloride solution, the container is immediately put in a household freezer for preserving by refrigeration; 4) thaw: the fresh water chestnut pulp after being rapidly frozen is thawed when being taken and used. The process of the invention can maintain the freshness of the fresh water chestnut pulp for a longer time.

The invention discloses a process for preserving fresh broad beans by refrigeration, which comprises the steps as following: 1) the purchase and treatment of raw materials: fresh broad beans are purchased from peasants or the market during the production season of the fresh broad beans, the purchased fresh broad beans are hulled and then are put in a container; 2) green removing: sodium chloride solution with the weight percentage concentration ranging from 5 percent to 6 percent is boiled, and then the fresh broad beans are put into the boiled sodium chloride solution for green removing with avoiding the fresh broad beans from being well-done; after being carried out the green removing, the broad beans are cooled; 3) refrigeration: the cooled broad beans are loaded in a preservation bag, and then the preservation bag is put in a household freezer for preserving by refrigeration. The process of the invention can keep the freshness of the fresh broad beans for a longer time.

The invention discloses a fruit and vegetable color protection and preservation method. The fruit and vegetable color protection and preservation method comprises the steps that picked fruits or vegetables are precooled, and the temperature is reduced to 1 to 5 DEG C; the precooled fruits or vegetables are selected and graded; the temperature of a cold storage is regulated to 0 to 3 DEG C, the graded fruits or vegetables are placed in the cold storage through closed air bulking, the humidity of the cold storage is kept at 90 to 95%, and the ozone concentration is kept at 0.5 to 5 mg/L. According to the fruit and vegetable color protection and preservation method, a preservation technique combining high humidity with ozone at low temperature is adopted, so that the color freshness of the stored fruits or vegetables can be obviously increased, the color of the stored fruits or vegetables is bright, and the freshness is obviously increased.

The invention provides a biological preservation method for root type fruits and vegetables, which pertains to the technical field of biological preservation. The method is that biological preservation solution is sprayed on the fruits and vegetables regularly and the temperature and relative humidity of the storage environment are controlled between -2 to 3 DEG C and 80 to 98 percent respectively; wherein, the biological preservation solution is composed of 0.01 to 17 portions of boron, 0.01 to 1.2 portions of selenium, 0.01 to 17 portions of molybdenum, 0.01 to 1.6 portions of manganese, 1 to 100 portions of nitrogen, 1 to 100 portions of phosphorus, 1 to 100 portions of potassium, 1 to 100 portions of calcium, 1 to 90 portions of zinc, 0.1 to 58 portions of nitric oxide, 0.25 to 20 portions of neutral detergent and 1000 to 2800 portions of water. Compared with the existing preservation technique, the biological preservation method for root type fruits and vegetables of the invention prolongs the preservation time by 3 to 5 times on the basis of 2 months of radish preservation and by 3 to 6 times on the basis of 10 days of tuber mustard preservation, which guarantees little change of the original favor and multiple nutritional components as well as active components of the fruits and vegetables after preservation and guarantees zero pesticide residue.