Device for determining pomegranate freezing point and operating method of device

Abstract

The invention relates to a device for determining the pomegranate freezing point. The device comprises a freezing chamber, a copper-constantan thermal couple, a 0-degree constant-temperature device, a multi-channel microvolt-level data collecting and processing device, a computer and a concave groove, wherein the copper-constantan thermal couple is provided with a measuring head; the concave groove is put into the freezing chamber; the measuring head penetrates through the bottom of the concave groove; the rear end of the measuring head is wrapped by a tubular column which is movably arranged on the bottom of the concave groove via a connecting element and enables the measuring head to be smoothly inserted into pomegranate fruit. According to the invention, the arrangement of the concave groove is beneficial to the fixing of the pomegranate fruit, so that the measurement result is relatively precise; the arrangement of the tubular column is beneficial to the insertion of the measuring head into the pomegranate fruit; the measuring head is very small, is extremely low in thermal inertia, is flexible in response, and damages the original state of a tested tissue minimally, so that the measuring head measures temperature accurately, and has the advantage of simplicity, convenience, rapidness and accuracy.

Description

technical field [0001] The invention relates to a device for measuring the freezing point of pomegranate and a working method thereof, belonging to the technical field of fruit and vegetable preservation. Background technique [0002] Pomegranate juice is sweet and rich in many nutrients, and has high nutritional and health value. Pomegranate juice contains vitamin C, protein, 17 kinds of essential amino acids and rich mineral elements, especially high content of phosphorus, calcium and iron; secondary metabolites such as bioflavonoids in pomegranate peel have various Biological activity, with anti-oxidation and other functions. Pomegranates are divided into two categories: sour pomegranates and sweet pomegranates according to the flavor of the seeds. [0003] However, pomegranates are prone to physiological diseases during storage, the most common being pericarp browning, the internal causes of browning are the presence of browning substrates and the enhancement of PPO ac...

AI Technical Summary

Problems solved by technology

In recent years, people have used anti-browning agents such as citric acid to have a certain inhibitory effect on the browning of pomegranates. However, due to food safety considerations, fruits treated by natural methods are more popular, so the method of controlling temperature has gradually attracted attention. For the setting of fruit storage temperature, the freezing point temperature is a relatively important indicator, but pomegranate is different from other fruits, its peel, grain, carpel, etc. constitute the complex structure of pomegranate, and the freezing point of each part may be different. Therefore, the determination of its freezing point is relatively complicated, and there are few reports at home and abroad.

[0004] There are following defects in the existing device of measuring pomegranate freezing point and the method for measuring pomegranate freezing point: (1) the measuring head that measures pomegranate temperature is softer than the hard pericarp of pomegranate fruit, therefore, measuring head is difficult for inserting pomegranate fruit through pericarp; (2) ) When measuring the freezing point of pomegranate, the pomegranate is inconvenient to fix, and it is prone to displacement, which affects the accuracy of the measurement results; (3) Pomegranate is different from other fruits, its peel, grain, carpel, etc. constitute the complex structure of pomegranate, and the freezing point of each part May vary, existing techniques are not sensitive, accurate, and comprehensive for determining the freezing point of pomegranates

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