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Formula, preparation method and application thereof of fruit freshness-retaining wax

A fruit wax and fruit technology, which is applied to the preparation of fruit wax for preservation of fruit, the application of fruit wax for preservation of fruit, and the field of fruit wax for preservation of fruit, can solve the problems of reducing the accumulation of odorous substances, and achieves extended shelf life, low distiller's grains smell, and coating. Effect of membrane consumption reduction

Active Publication Date: 2013-04-17
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of fruit wax for keeping fresh fruit, which overcomes the problems of anaerobic respiration and accumulation of peculiar smell substances such as ethanol and acetaldehyde after fruit wax waxing at home and abroad at present, and invents a kind of fruit wax that can Minimize fruit water loss during long-term fruit storage and transport to market, and CO 2 and O 2 A new type of fruit wax with good osmotic and exchange properties, which can significantly reduce the accumulation of odorous substances, and has an obvious effect of water retention and freshness preservation

Method used

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  • Formula, preparation method and application thereof of fruit freshness-retaining wax
  • Formula, preparation method and application thereof of fruit freshness-retaining wax
  • Formula, preparation method and application thereof of fruit freshness-retaining wax

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-10

[0035]A fruit wax for preserving freshness, which is prepared from the following raw materials: oxidized polyethylene AC629 (Honeywell, USA), candelilla wax (Suzhou Yushiji Biotechnology Co., Ltd.), morpholine (BASF, Germany), Oleic acid (Sinopharm Chemical Reagent Co., Ltd.), myristic acid (Tyco Palm Chemicals (Zhangjiagang) Co., Ltd.), polydimethylsiloxane (Changzhou Dow Chemical Co., Ltd.), glycerol (Sinopharm Chemical Reagent Co., Ltd. company), potassium hydroxide (Sinopharm Chemical Reagent Co., Ltd.), deionized water.

[0036] Unit: mass percentage

[0037]

Embodiment 11

[0039] A preparation method for fruit fresh-keeping fruit wax, it comprises the steps:

[0040] (1), choose fresh-keeping fruit wax raw materials: select and weigh each component described in any group in Examples 1 to 10;

[0041] (2) Adding raw materials: using phase inversion emulsification method, oxidized polyethylene, candelilla wax, oleic acid, myristic acid, morpholine, potassium hydroxide, glycerol, polydimethylsiloxane, a small part The raw material of deionized water (about 1 / 3 oxidized polyethylene and candelilla wax weight) is dropped in the reactor;

[0042] (3) The filler is heated and melted: heat and melt at 110-120°C and stir evenly, the stirring speed is 200-400r / min, and the stirring and emulsifying time is about 20-30min, forming a W / O emulsion;

[0043] (4) Add water: Slowly add deionized water above 90°C during the stirring process, after phase inversion to form an O / W emulsion, add the remaining deionized water above 90°C quickly, and finally cool down...

Embodiment 12

[0047] After artificial dipping and waxing of the present invention, summer oranges were stored at room temperature at 20°C and 70-75%RH for 3 weeks, the weight loss rate was 3.36%, the soluble solids were 10.8%, the titratable acid was 0.57%, and the Vc content was 61.7mg / 100g, ethanol content is 1144.6μl / L, which is significantly lower than 1500μl / L, acetaldehyde content is 16.4μl / L, methanol content is 82.4μl / L, and the imported commercial wax Xianliang 402D is widely used in China. After summer orange, the weight loss rate is 5.97%, the soluble solid content is 11.4%, the titratable acid is 0.62%, Vc58.3mg / 100g, the ethanol content is 1199.7μl / L after one week, the content is as high as 7943μl / L after three weeks, and the acetaldehyde content is 58.7μl / L methanol content was 134.3μl / L. The above results show that after the orange fruit is treated by the present invention, the content of the peculiar smell substances is low, water retention and freshness are preserved, and ...

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Abstract

The invention discloses a formula, a preparation method and application thereof of fruit freshness-retaining wax. According to the invention, the fruit freshness-retaining wax compounding oxidized polyethylene, candelilla wax and the like is prepared by adopting a phase inversion emulsion method, aiming at the characteristics of high air permeability of the oxidized polyethylene and high water-retaining property of the candelilla wax, and selecting high-quality oleic acid, myristic acid, morpholine, glycerol, potassium hydroxide, polydimethylsiloxane and deionized water and selecting the proper emulsion temperature and time of emulsifying wax and the adding speed and speed of the deionized water to form O / W type emulsion. The fruit wax synthesized by the method has extremely excellent film-forming property, has luster, does not whiten, has high air permeability, and retains water and freshness. The excellent performance of the fruit wax completely exceeds that of the conventional imported fruit wax and is more excellent than that of other domestic fruit wax, and the requirements of food on environmental friendliness and safety and mechanized waxing are met.

Description

technical field [0001] The invention belongs to the interdisciplinary field of chemical engineering and biology, and specifically relates to a fruit wax for preserving freshness, a preparation method for fruit wax for preserving fruit, and an application of fruit wax for preserving fruit. The wax liquid for preserving freshness is suitable for citrus, Apples and other fruits. Background technique [0002] Fruit wax generally refers to the coating agent used for fruit treatment. At present, waxing is a necessary part of post-harvest commercial production of fruits, and it is also a basic requirement for fruits to enter the international market. Waxing can enhance fruit surface luster, improve appearance quality, and increase commodity value; block fruit surface pores and lenticels, reduce fruit water loss, reduce weightlessness, and help keep fruit freshness in a certain period of time (Bai et al., Alternatives to shellac coatings provide comparable benefits in terms of glos...

Claims

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Application Information

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IPC IPC(8): A23B7/16
Inventor 程运江张立孙晓华何义仲邓秀新
Owner HUAZHONG AGRI UNIV
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