Bamboo Shoot Cut-Surface Coating for Cryogenic Fresh Preservation
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing preservation methods for fresh bamboo shoots fail to maintain the quality and nutritional value due to high wound respiration intensity, moisture loss, and microbial infection at cut sections, leading to soft texture and reduced taste.
Innovation Solution
A liquid nitrogen quick-freezing preservation method involving coating with a specific solution, intermittent ultrasonic treatment, immersion in a preservative solution, and storage at low temperatures, followed by thawing in an alcoholic solution to inhibit wound respiration and microbial growth.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional preservation methods (chemical preservatives, controlled atmosphere storage, low-temperature cold storage) are used, then microbial infection is inhibited and supply period is extended, but wound respiration intensity remains high causing nutrient loss and quality deterioration
Solution Approach 1:
The patent applies preliminary action by coating the cut sections with sealing material immediately after harvesting, before the bamboo shoots are stored or transported. This preliminary sealing prevents wound respiration and nutrient loss from occurring in the first place, rather than attempting to preserve nutrients after they have been lost through conventional methods alone.
Solution Approach 2:
The patent applies local quality by treating only the cut sections of the bamboo shoots with sealing material, rather than treating the entire bamboo shoot. This localized treatment addresses the specific problem area (where wound respiration occurs) without unnecessarily processing the entire product, thereby reducing overall nutrient loss while maintaining preservation effectiveness.
2Productivity
If bamboo shoots are harvested and transported long distances, then market demand is met, but moisture loss increases and eating quality deteriorates
Solution Approach 1:
The patent applies flexible shells and thin films by using a sealing material coating on the cut sections of the bamboo shoots. This thin film seal prevents moisture loss during transport while allowing the bamboo shoots to be moved long distances to meet market demand. The sealing creates a protective barrier that maintains moisture content without requiring complex packaging or storage conditions.
3Reliability
If chemical preservatives are used to extend supply period, then preservation effectiveness is improved, but product safety and eating quality are compromised
Solution Approach 1:
The patent applies taking out (extraction) by removing chemical preservatives from the preservation process entirely. Instead of using chemical agents to extend the supply period, the invention extracts the harmful chemical component and replaces it with a physical sealing method that achieves preservation without chemical residues, thereby improving product safety while maintaining preservation effectiveness.
4Reliability
If bamboo shoots are stored at low-temperature cold storage, then microbial growth is inhibited, but thawed bamboo shoots become soft and taste deteriorates
Solution Approach 1:
The patent applies preliminary action by sealing the cut sections before cold storage, which prevents the formation of ice crystals and cellular damage that would occur during freezing and thawing. This preliminary sealing protects the tissue structure, so when the bamboo shoots are later thawed, they maintain their original texture and taste rather than becoming soft and deteriorated.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Maintains the quality and nutritional value of bamboo shoots by reducing metabolic consumption, moisture loss, and microbial reproduction at cut sections, while improving thawing speed and texture.
Implementation Method 1
adding liquid nitrogen (controlling the temperature at −40° C. to −150° C.)
Implementation Method 2
Liquid nitrogen quick-freezing preservation method for fresh bamboo shoots
Implementation Method 3
intermittent ultrasonic treatment at 0-4° C.
Data Source
AI summary
A liquid nitrogen quick-freezing preservation method for fresh bamboo shoots. The method includes performing a coating treatment on cuts of fresh bamboo shoots, which reduces the moisture loss through the cuts, slows down the degree of lignification of the bamboo shoots, mitigates color changes at the cuts, inhibits excessively fast reproduction of microorganisms at the cuts and prevents invasion of microorganisms from the cuts, so that a decrease in nutritional value is reduced, the deterioration of the appearance quality of the bamboo shoots is mitigated, and the nutritional value and commodity value of the bamboo shoots are maintained. The method further includes an intermittent ultrasonic treatment on the fresh bamboo shoots, so that coating substances form films on the surfaces of the cuts more easily, preventing the fresh bamboo shoots from being eroded by microorganisms and preventing nutrient substances from being decomposed and utilized by the microorganisms.