2780 results about "Shelf life" patented technology

The invention discloses a fruit and vegetable logistics supply chain management system based on aging analysis, relates to the technical field of fruit and vegetable logistics management, and solves the technical problems that a traditional logistics path selection method is single, multiple factors are not comprehensively considered, an optimal path is difficult to select, and an effective real-time monitoring and adjusting mechanism is not available in the transportation process. According to the invention, when the logistics path is generated, factors such as the traffic flow, the vehicle speed and the slow moving distance of different paths between the logistics starting point and the logistics ending point are comprehensively considered, the path with the minimum logistics value is selected as the standard logistics path by calculating the path value, and the remaining path in the standard logistics path can be monitored in real time in the transportation process; for different types of fruits and vegetables, the fresh-keeping time, namely the fruit and vegetable aging time, is fully considered. In the route selection and transportation process, the fruit and vegetable aging duration is always used as an important reference index, and it is ensured that the selected route and transportation scheme can complete the transportation task within the fruit and vegetable fresh-keeping period.

The invention discloses a fresh commodity after-ripening regulation and control planning method oriented to maturity grading, and relates to the technical field of food science and biologication.The method comprises the steps that physiological parameters of fresh commodities are collected in real time based on a multi-modal sensor, and the physiological parameters comprise the epidermis pigment content, the ethylene release rate, the fruit hardness and the respiration intensity; the collected physiological parameters are input into a multi-objective optimization model based on deep learning, the model fuses a metabolic kinetic equation and an LSTM time sequence prediction algorithm, and a regulation and control parameter combination adaptive to the current mature stage is output; according to the regulation and control parameter combination, the temperature, the relative humidity and the O2 / CO2 concentration gradient of the controlled atmosphere storage equipment are synchronously regulated through a distributed control system, and a plant hormone antagonist is injected through an ultrasonic atomization device; and constructing a supply chain collaborative network based on a block chain technology, binding a grading result with logistics path planning, and adjusting a temperature control strategy and a shelf life countdown parameter of the cold chain transport vehicle in real time through an edge computing node.

The invention provides a multi-mode environment cooperative regulation and control system for poultry egg preservation. The system comprises a sensor network and a server, wherein the sensor network is used for collecting poultry egg data; the server is used for constructing a digital twinborn model according to the poultry egg data; perceptual data output by the digital twin model are input into a quantum neural network model, and a predicted fresh-keeping result and an optimal environment regulation and control parameter combination are obtained; according to the optimal environment regulation and control parameter combination, driving a regulation and control actuator group and feeding back actually executed regulation and control parameter values to the digital twinborn model; comparing the difference between the actual fresh-keeping effect reflected by the digital twinborn model and the predicted fresh-keeping result, and optimizing a mapping strategy from the current poultry egg state to the optimal regulation and control parameter by taking the fresh-keeping period extension rate as a reward function; the change condition of biochemical indexes is monitored through a digital twinborn model, and a monitoring result serves as a feedback signal to be input into the reinforcement learning module for strategy adjustment. The fresh-keeping period can be prolonged, intelligent prediction is achieved, quality traceability is guaranteed, and the energy consumption cost is reduced.

The invention belongs to the technical field of microorganisms, and particularly relates to a method for producing dark isolated endophytic fungus cladosporium chlamydospore through liquid fermentation. The culture medium and culture conditions suitable for growth of the Cladosporium kwangsiensis HX2 are found out through experiments such as single factor and response surface optimization, the yield of the chlamydospore produced by the Cladosporium kwangsiensis is greatly improved through optimization, the production cost of the chlamydospore is effectively reduced, and the shelf life of the fungicide is prolonged; through measurement and calculation, compared with a traditional PDB culture medium, the yield of chlamydospore is increased by 139.8%, the cost is reduced by 47%, and the shelf life is prolonged by about 8 months. The culture medium is simple in preparation, stable in fermentation process and suitable for large-scale production, the prepared chlamydospore preparation is high in stress resistance and long in shelf life, and a new effective thought is provided for industrialization of bottle cladosporium strains in the later period.

The present invention provides antimicrobial nanoparticles or compositions thereof comprising at least one phytochemical or bioactive compound, at least one lipid, at least one surfactant, and at least one vitamin E. In some embodiments, the antimicrobial nanoparticles or compositions thereof further comprise at least one coating agent. In some embodiments, the antimicrobial nanoparticles or compositions thereof are an edible coating. In various aspects, the present invention relates to methods of reducing or inhibiting the activity or level of or preventing the growth of at least one microorganism on a surface of an element. In some aspects, the present invention relates to methods of increasing a shelf-life of food and / or maintaining and improving food nutrients and / or nutrition values. In other aspects, the present invention relates to methods of delivering at least one nutritional or bioactive agent for preventing and treating various disorders and diseases.

The invention relates to a double-layer preservative film for prolonging the shelf life of frozen beef and mutton after unfreezing and a preparation method of the double-layer preservative film. According to the preparation method of the angelica dahurica extract-gliadin nano-particles, the angelica dahurica extract-gliadin nano-particles can be used for preparing a double-layer preservative film, and the preservative film is a natural component and is environmentally friendly and safe. The preservative film is of a double-layer structure, the mechanical performance is enhanced through the double-layer film structure, and meanwhile the preservative film has excellent oxygen and water vapor barrier performance and an antibacterial effect. According to the preservative film disclosed by the invention, slow release of active ingredients is realized by utilizing the Pycnogenin-gliadin nanoparticles, so that the antioxidant and antibacterial effects are remarkably improved, and the quality guarantee period of meat is prolonged. In addition, the preservative film does not need to be in direct contact with food in practical application, potential safety hazards of the food are further reduced, the operation process is simplified, pollution is avoided, a user can conveniently use the preservative film, the preservative film has the advantages of efficient preservation and environmental protection, and the preservative film has good application prospects and value.

The present invention provides a gel candy containing DHA and a preparation method thereof. The gel candy containing DHA of the present invention is made of the following raw materials: 1-10 parts of edible colloid, including one or more of pectin, gelatin, carrageenan, agar, starch, locust bean gum, and xanthan gum; 75-90 parts of sweetener; 5-15 parts of DHA microcapsule powder; 2-10 parts of moisture retainer; 0.5-5 parts of acidity regulator-buffer salt pair, including one or more of citric acid and its sodium salt or potassium salt, DL-malic acid and its sodium salt, lactic acid and its sodium salt. The present invention also provides a preparation method for the above-mentioned gel candy, adding DHA microcapsule powder and acidity regulator-buffer salt pair in the last stage before casting and molding and mixing evenly; it can be cast into a solid or sandwich product, and the moisture content of the obtained gel candy is 8-20%. The gel candy of the present invention has no fishy smell during the shelf life of 18 months, and the product does not return to sand or melt.

The invention provides an automatic camel milk powder preparation method. The method comprises the steps of intelligent raw material pretreatment, multifunctional active ingredient protection, intelligent gradient low-oxygen concentration and intelligent technological parameter optimization model establishment. According to the method, through intelligent process optimization and a multi-stage low-oxygen micro-pressure drying technology, the retention rate of heat-sensitive nutritional ingredients in the camel milk is greatly increased, meanwhile, fat oxidation is effectively inhibited, the flavor of the milk powder is improved, and the shelf life of the milk powder is prolonged. According to the method, dynamic optimization and real-time quality control of process parameters are realized through mathematical modeling and an industrial Internet of Things system, production energy consumption is reduced, and high consistency of batch-to-batch quality is ensured. The milk powder particles are uniform in particle size, the instant solubility and the taste are remarkably improved, and the production efficiency and the economic benefits are greatly improved. The introduction of the block chain traceability system further enhances the traceability of the product, and meets the requirements of consumers for high-quality dairy products.

The invention discloses a non-living aquatic product supply chain quality deterioration visual early warning method, and belongs to the field of non-living aquatic product dynamic monitoring, and the method comprises the following steps: S1, synchronously collecting the physical appearance, quality indication labels and environmental parameters of non-living aquatic products, and constructing a multi-dimensional data set; s2, extracting complementary features, and outputting weighted fusion features; s3, establishing a residual shelf life prediction model, and obtaining a residual shelf life prediction value and a confidence interval; s4, based on the residual shelf life prediction value, constructing a supply chain digital twinborn body, and mapping a physical entity state in real time; and S5, continuously optimizing parameters of the residual shelf life prediction model. By adopting the non-living aquatic product supply chain quality deterioration visual early warning method, multi-modal feature deep interaction, digital twinborn visualization and adaptive iteration are fused, a data acquisition-feature fusion-prediction early warning-model evolution closed loop is constructed, and the limitation of a traditional single-modal and static model is broken through.

The invention relates to the technical field of sales management, and discloses a mineral water sales inventory management method based on deep learning, and the method comprises the steps: 1, collecting a data source affecting the sales volume of mineral water, carrying out the format standardization, time alignment and feature extraction of the data source, and carrying out the feature extraction of the data source; generating a group of multi-dimensional input feature vectors for describing external sales driving factors; and 2, inputting the multi-dimensional input feature vector and historical sales volume data into a deep learning model, training to obtain a mineral water future sales volume predicted value, and carrying out inventory state analysis in combination with current inventory data, shelf life parameters and replenishment cycle parameters. According to the method, the technical scheme of feature fusion of fusing external sales driving factors and multi-source structured behavior data and unified input tensor construction is adopted, and the technical effects of dynamic modeling and real-time response of external factors such as weather, holidays and festivals, regional activities and sales promotion states in sales prediction are achieved.

The invention discloses an unmanned retail cabinet commodity expiration date management method based on a machine learning model, and the method comprises the following steps: S1, data preparation: collecting historical shelf commodity inventory data and related features from a database, and carrying out the data cleaning and feature engineering; s2, using the cleaned data to train a machine learning model; and S3, inputting the current feature information of the goods on the shelf into the model trained in the step S2, performing reasoning to identify high-immediate-risk goods, issuing an immediate checking list according to a reasoning result, executing immediate checking, and storing a checking result into a database for next model training. According to data characteristics such as historical sales volume, historical stock, commodity shelf life and replenishment cycle, the immediate risk probability of goods on a shelf is estimated, and immediate risk monitoring indexes are quantified; according to the on-time risk probability, a shelf commodity list needing to be checked is formulated, shelf commodities with high on-time risks are checked accurately, and the checking efficiency is improved.

The invention discloses a nondestructive testing method and system for the comprehensive quality of harvested bananas, and the method comprises the steps: building a high-precision prediction model through obtaining a hyperspectral image, a spectral feature, an infrared radiation energy distribution image, a visible light image and a dielectric property parameter of the bananas, and carrying out the subsequent nondestructive testing of a target banana through the prediction model. The quality of the collected and cold-stored bananas is monitored in real time, the ripening grade of the banana samples in the shelf life after cold storage and ripening can be accurately evaluated, and the banana samples are classified and sorted.

The present invention discloses a chitosan-modified highly transparent antibacterial polylactic acid film and a preparation method and application thereof. The polylactic acid film comprises the following raw materials by weight: 10 to 16 parts of modified chitosan, 35 to 55 parts of polylactic acid, 5 to 15 parts of casein, 50 to 300 parts of solvent and 30 to 50 parts of gelatin, wherein the solvent comprises hexafluoroisopropanol and acetic acid solution. The antibacterial polylactic acid film provided by the present invention has good toughness, strength and transparency, is suitable for the field of food packaging, can extend the shelf life of food, and can reduce plastic waste pollution.

The invention belongs to the technical field of food preservation, and particularly relates to a field intensity adjusting method based on electrostatic preservation. According to the method, a dynamic field intensity adjusting instruction is generated by obtaining biological impedance data of a to-be-preserved object, the phase difference and the voltage amplitude of the multi-electrode plate array are controlled to form a three-dimensional rotating electric field, and space uniform distribution of field intensity is achieved. The ozone generation module operates independently of an electric field, and the ozone concentration is dynamically adjusted through an ultraviolet light source. A high-frequency short-pulse mode or a low-frequency long-pulse mode is matched according to the type of the object, and the antibacterial and fresh-keeping effects are optimized. Self-adaptive field intensity adjustment is achieved through biological impedance feedback, the three-dimensional rotating electric field and ozone decoupling control are combined, the freshness retaining uniformity and safety are improved, the shelf life is prolonged, and energy consumption is reduced.

The invention relates to the technical field of food preservation, in particular to a vegetable preservation method based on an ultralow-temperature quick-freezing technology. Comprising the following steps: carrying out cleaning and impurity removal treatment on vegetables to be preserved; rapidly cooling the treated vegetables to a temperature ranging from-40 DEG C to-78 DEG C by using an ultra-low temperature technology for not less than 10 minutes; putting the quick-frozen vegetables into a vacuum package, and keeping the freshness of the vegetables in a low-oxygen environment; a natural antioxidant is added in the packaging process, so that the storage life of the vegetables is further prolonged. According to the vegetable fresh-keeping method based on the ultralow-temperature quick-freezing technology, the freezing technology and packaging materials are optimized, so that the storage time of the vegetables is effectively prolonged, and meanwhile, the original color, texture and nutritional ingredients of the vegetables are kept.

The invention relates to the technical field of food packaging materials, in particular to a cerium dioxide nano-enzyme modified antibacterial coating and application of the cerium dioxide nano-enzyme modified antibacterial coating in food packaging. The biomimetic mineralization layer comprises the following components in percentage by weight: 35-45% of a green base material, 8-12% of dopamine modified yttrium-doped cerium dioxide nano-enzyme, 4-6% of a composite antibacterial agent, 3-4% of a natural cross-linking agent, 2-3% of a degradable plasticizer, 1-2% of a biomimetic mineralization layer precursor and the balance of deionized water, the green base material is a blend of a chitosan-polyethylene glycol graft and polylactic acid; the doping amount of Y3 in the nano enzyme is 3-4at%. The antibacterial agent is excellent and lasting in antibacterial effect, has no migration risk of the antibacterial agent, and can guarantee food safety; a green base material and a degradable plasticizer are adopted, so that natural degradation is realized, and environmental pollution is avoided; the mechanical property is good, the aging resistance is realized, and the oxygen barrier property is strong; the food packaging box is suitable for various foods, effectively prolongs the shelf life, and meets the requirement of green packaging.

The invention relates to the technical field of block chain food traceability, and discloses a block chain-based food traceability method and system, and the method comprises the steps: carrying out the timestamp processing of a batch number, a production date, a transportation temperature and storage humidity, and calculating a dynamic guarantee period to generate a traceability record; encrypting the batch number and the dynamic shelf life to generate a tamper-proof hash value; when the temperature and the humidity exceed threshold values, food state records are generated in combination with the Hash values; synchronizing the food state record to a supply chain node and performing consistency verification to obtain a shared data set; generating a credible two-dimensional code containing a batch number, a dynamic shelf life and a circulation record based on the shared data set; the consumer executes verification after scanning the code, extracts the shelf life field and the circulation information abstract, and compares the dynamic shelf life with the current time to generate a user interface; and consumer feedback is extracted, batch matching is verified through a timestamp, and a food traceability report is generated. The food state can be reflected in real time, data tampering is prevented, and traceability credibility is improved.

The invention provides a warehouse management method for emergency materials of a smart station, and the method comprises the steps: obtaining a production date, an expiration date and an initial environment parameter through the analysis of an electronic tag of the emergency materials, and generating a dynamic temperature suitable range based on the nonlinear mapping of the expiration date and an initial temperature value; generating a dynamic humidity suitable range based on a correlation model of the production date and the initial humidity value; the overlap ratio of the remaining days of the shelf life and the temperature suitable range is calculated to serve as a first priority factor, a second dynamic allocation factor is generated in combination with the real-time load rate of the warehouse, and a material allocation matrix is generated through integration of a priority fusion algorithm; according to the method, target warehouse environment parameters are monitored in real time, a multi-stage adjustment strategy is triggered when the target warehouse environment parameters exceed a suitable range, a parameter self-learning engine is started when verification fails, intelligent regulation and optimization of the storage environment are achieved, and the emergency material storage safety and management efficiency are improved. The method can dynamically adapt to the material characteristic change, and optimizes the warehouse environment control precision.

The invention provides preserved fruit preparation integrated equipment and a low-sugar auricularia polytricha preserved fruit processing method. The preserved fruit preparation integrated equipment comprises a closed vacuum sugar permeation tank and a preserved fruit loading basket which is horizontally suspended in the vacuum sugar permeation tank; a detachable sealing cover is arranged above the vacuum sugar permeation tank; the sealing cover is provided with an air outlet pipe and an air inlet pipe which are communicated with the interior of the vacuum sugar permeation tank and can be closed; a sugar inlet pipe and a sugar outlet pipe which are horizontally arranged are also arranged at the lower part of the side wall of the vacuum sugar permeation tank; the preserved fruit preparation integrated equipment realizes effective integration of vacuum sugar permeation, gradient drying and surface treatment processes, is energy-saving and efficient, and avoids the problem of preserved fruit exposure pollution existing in multi-process treatment; the method is applied to the preparation of the preserved auricularia polytricha, and under the cooperation of a low-sugar formula design, the prepared preserved auricularia polytricha is good in appearance, taste and texture and also has a relatively long shelf life, relatively high economic value and a wide market prospect.

The invention provides a preparation method and application of a mineral oral liquid containing fat-soluble vitamins, the fat-soluble vitamins are dissolved in an oil phase, then the oil phase is mixed with a water phase containing an emulsifier, and high-shear and high-pressure homogenization treatment is performed to obtain emulsified fat-soluble vitamins; dispersing the sweetening agent, the suspending aid, the pH regulator and the insoluble mineral substances to obtain a mixed solution; adding the emulsified fat-soluble vitamins and the flavor regulator into the mixed solution, adding water to a constant volume, and uniformly stirring to obtain a material solution; and canning the feed liquid, sealing, and sterilizing at high temperature to obtain the oral liquid. The fat-soluble vitamins in the oral liquid provided by the invention are small in particle size after being subjected to high-shear and high-pressure homogenization treatment, can tolerate high-temperature sterilization, is small in loss rate, good in dispersity and high in stability within the shelf life, and can maintain the actual content of the fat-soluble vitamins in the oral liquid and ensure the nutritional effect of the fat-soluble vitamins.

The invention belongs to the field of food processing, and particularly relates to an ostrich meat preservative and a preservation method. The ostrich meat preservative provided by the invention is prepared by matching and mixing the chitosan, the nisin and the tea polyphenol according to a specific proportion, so that the refrigeration refreshing time of the ostrich meat treated by the preservative can be effectively prolonged, the ostrich meat can maintain a relatively high L * value and a * value within 16 days of storage, the deterioration of meat color is delayed, the water-retaining property is remarkably improved, and the quality of the ostrich meat is improved. The content of thiobarbituric acid reactants and volatile basic nitrogen is obviously reduced, and fat oxidation and protein degradation are inhibited; the total number of bacterial colonies and the number of microorganisms such as coliform bacteria, pseudomonas, mould and saccharomycetes are obviously reduced. The growth and reproduction of putrefying bacteria can be effectively inhibited, and the cold fresh shelf life is prolonged.

The invention relates to the technical field of catering management, in particular to a catering raw material intelligent purchasing and inventory early warning method and system, and the method comprises the steps: obtaining current raw material inventory data, order data and historical sales data; acquiring historical price data of the raw materials; predicting a raw material demand based on the current raw material inventory data, the order data and the historical sales volume data; predicting a raw material price fluctuation trend based on the raw material historical price data; determining an optimal purchasing opportunity and an optimal purchasing quantity according to the predicted raw material demand quantity and the predicted price fluctuation trend; inventory early warning calculation is carried out based on the arrival time, the shelf life, the demand quantity and the storage environment parameters of the raw materials; generating purchase suggestion information and inventory early warning information; and pushing the purchase suggestion information and the inventory early warning information to a management terminal. According to the method, demand prediction and price trend analysis are carried out by adopting an innovative multi-model integration method, so that the prediction accuracy and stability are greatly improved.

The invention relates to the technical field of intelligent food production, in particular to a probiotic plant beverage production method and system.The method comprises the steps that mildewed and damaged areas of penthorum chinense pursh, gastrodia elata and other plant raw materials are recognized and removed, the content of reducing sugar is detected, and a traceability identifier is generated; the preparation method comprises the following steps: compounding lactobacillus plantarum A, lactobacillus plantarum B and lactobacillus paracasei, embedding by adopting a sporopollen-calcium alginate core-shell structure, and adjusting the thickness of a shell layer and the concentration of carboxymethyl pachymaran; correcting Arrhenius equation activation energy Ea through bacterial colony density data so as to calculate the attenuation rate k value in the shelf life; after the fermentation liquor is embedded for the second time, QR code labels are generated for products qualified in primary inspection, and RFID temperature and humidity sensing chips are integrated; and pushing real-time shelf lives of qualified finished products, probiotic flora activity reports and traceability identifiers to consumers. According to the invention, the problems of low efficiency, lag in fermentation regulation, backward traceability technology and isolated intelligent technology of the traditional process are solved.

The invention discloses a preparation method of a slow-release solid preservative, and relates to the field of fruit preservation, and the preservative is prepared from the following raw materials in parts by weight: 5-8 parts of chitosan, 2-4 parts of carrageenan, 1-5 parts of sodium citrate, 2-3 parts of silicon dioxide, 3-4 parts of 1-methylcyclopropene, 2-3 parts of chlorine dioxide, 1-2 parts of water and 3-6 parts of baking soda. The preservation method of the slow-release solid preservative comprises the following steps: loading the solid preservative in a non-woven bag, placing the non-woven bag in a foam box or a packaging bag loaded with fruits, and sealing the foam box or the packaging bag. The baking soda in the preservative releases carbon dioxide, 1-methylcyclopropene and chlorine dioxide, and meanwhile, the physiological metabolism of the fruits and the generation of ethylene are effectively inhibited, and pathogenic bacteria are killed, so that the shelf life of the fruits is prolonged.

The invention discloses a panax quinquefolius probiotic beverage and a preparation method thereof, and relates to the technical field of functional foods. According to the beverage, the combination of the American ginseng extract and specific probiotics is taken as a core, the survival rate of thalli is increased by adopting a microcapsule embedding technology, and the product performance is optimized by adding a stabilizer and a flavor regulator. The formula comprises 5-15% of a panax quinquefolius extract, 3-8% of compound probiotic freeze-dried powder (lactobacillus plantarum, lactobacillus salivarius and bifidobacterium lactis), 10-25% of inulin, 5-15% of whey protein, 10-30% of a microcapsule wall material (sodium alginate / chitosan or a WPI-KGM compound), and auxiliary materials. According to the preparation method, the active ingredients are efficiently reserved through the processes of gradient extraction, microcapsule embedding, low-temperature drying and the like. The product has the functions of resisting fatigue, regulating intestinal flora and enhancing immunity, the survival rate of probiotics in simulated gastric juice reaches 85% or above, and the shelf life stability is improved by 40%.

Described herein, in certain embodiments, is a process for preparing a pet food, the process comprising: receiving a first ingredient from a protein source, a second ingredient from a vegetable source and a third ingredient from a dry and liquid source to add a fermentation component to the pet food; mixing the first ingredient, the second ingredient and the third ingredient; to create a mixture; fermenting the mixture to create a fermented mixture, wherein fermenting the mixture comprises combining the mixture with pediocins to abate growth of harmful bacteria; steaming the fermented mixture; pasteurizing the fermented mixture to create a pasteurized mixture; and processing the pasteurized mixture with a high pressure process to produce the pet food that has a shelf-stability at room temperature of greater than 40 days.

The invention discloses a treatment method for improving the fresh-keeping effect of fresh-cut eggplants, which comprises the following steps: cleaning, pre-cooling and cutting fresh eggplants to obtain fresh-cut eggplants; soaking the fresh-cut eggplants in an anti-browning soaking solution for treatment, and draining off water after the treatment is completed; spraying a film coating liquid on the surface of the drained eggplant; a calcium chloride solution is sprayed on the surfaces of the sprayed eggplants, and the eggplants are air-dried at room temperature until the surfaces do not have obvious moisture; and packaging and storing the treated eggplants. According to the comprehensive fresh-keeping method for the fresh-cut eggplants based on the double-layer coating technology, the first layer is an anti-browning soaking solution, and the problems of browning and texture softening are solved; and the second layer is functional coating spraying liquid and is used for controlling gas exchange and microorganism growth. According to the method, multiple fresh-keeping barrier technologies are effectively integrated, green and natural fresh-keeping components are completely adopted, the shelf life of the fresh-cut eggplants is remarkably prolonged through scientific formula design and a modern food processing technology, and meanwhile good sensory quality and nutritional value are kept.

The invention belongs to the technical field of food preservation, and particularly discloses an aerogel fiber membrane with humidity response and capable of being used for food preservation and a preparation method of the aerogel fiber membrane. The preparation method comprises the following steps: mixing a shell film-forming substance with a first solvent to obtain a shell spinning solution; mixing a core layer gel substance, a biological preservative, a cross-linking agent and a second solvent to obtain a core layer gel spinning solution; and then carrying out coaxial electrostatic spinning on the obtained shell layer spinning solution and core layer gel spinning solution at 40-60% RH to obtain the aerogel fiber membrane which has humidity response and can be used for food preservation. The core layer with the porous aerogel structure is prepared in one step, preparation is simple, industrialization is easy to achieve, and good application prospects are achieved; the aerogel fiber membrane not only can solve the problem of juice seepage in the storage process of fresh food, but also can perform humidity response to the environment and intelligently release an antibacterial agent in a controlled mode, growth and reproduction of dominant putrefying bacteria in the storage process of the fresh food are inhibited, and the preservation period is prolonged.

The invention provides an intelligent antibacterial konjac glucomannan composite film and a preparation method thereof. The intelligent antibacterial konjac glucomannan composite film is prepared by carrying out graft copolymerization on oxidized konjac glucomannan OKGM and amino-functionalized poly (N-isopropylacrylamide) PNIPAM-NH2 and then crosslinking with an antibacterial agent, the tail end of a molecular chain of the amino-functionalized poly (N-isopropylacrylamide) is provided with an amino group. The intelligent antibacterial konjac glucomannan composite film disclosed by the invention has temperature responsiveness, can control the release of an antibacterial agent according to environmental changes, ensures that the antibacterial agent is accurately released as required, and effectively prolongs the food preservation time and the food shelf life. The film is good in biocompatibility, has no obvious toxic reaction on human tissues and cells, and provides possibility for application in the field of biomedicine. Besides, the film has degradability, and the OKGM and the chitosan are natural high polymer materials and can be decomposed into harmless substances by microorganisms in the natural environment, so that the film meets the requirements of environmental protection and is beneficial to reducing environmental pollution.

The invention discloses a fruit juice beverage production monitoring and early warning method and device, and relates to the technical field of food production, and the method comprises the steps: carrying out the correlation division of production nodes on a fruit juice beverage production line, and obtaining a heat and oxidation abnormal correlation node set; configuring a temperature sensor array at each thermal association node to monitor real-time temperature-time data and generate a first early warning signal; and monitoring dissolved oxygen data, a material turbulence state and pipeline pressure at each oxidation associated node, establishing an oxidation intake map sequence, predicting the total oxidation intake and distribution uniformity, and analyzing the influence of oxidation on quality indexes to generate a second early warning signal. The technical problems that in the fruit juice beverage production process, heat imbalance can damage raw material nutrition and affect the sterilization effect, and oxidation can cause color and luster deterioration, taste decline and shelf life shortening are solved, and accurate monitoring, abnormity analysis and early warning of quality related key factors in the fruit juice beverage production process are achieved; and the stable product quality is effectively guaranteed.