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Electrochemical process and system for the preservation of perishable food

An electrochemical and food technology, applied in the field of preservation of perishable food, can solve the problem of melanin being unable to catalyze chemical reactions, etc.

Pending Publication Date: 2017-02-15
A 索利斯 赫雷拉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, melanin is one of the most stable compounds known to man, and for a long time, it appeared that melanin was unable to catalyze any chemical reactions

Method used

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  • Electrochemical process and system for the preservation of perishable food

Examples

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Comparison scheme
Effect test

Embodiment 1

[0080] Embodiment 1: preserve apple by electrochemical method of the present invention

[0081] Both apples are halved through their cores. Two halves of an apple were encased in a transparent plastic film along with five cubes (water electrolysis elements) with the cut side of the apple facing up. The cubes, made of melanin-mixed silica, were placed randomly around the apple halves. The average size of each melanin / silica cube was 1 cm x 1 cm x 1 cm. Cubes were made by mixing water, silica powder, and melanin in a container of the same size and allowing the water / silica / melanin mixture to harden within the container. Another apple halves were wrapped together in clear plastic film without any melanin / silica cubes, as a control. Plastic wrapped apples were stored at room temperature (25°C) and exposed to natural (visible) light for about 5 weeks. The water moisture used for this process is the natural moisture produced by the apples, from the moisture within the microenvi...

Embodiment 2

[0083] Embodiment 2: preserve banana by electrochemical method of the present invention

[0084] Two bananas, both with intact skins, are individually wrapped in clear plastic film. A banana was wrapped in a plastic film with five cubes of melanin-mixed silica (water electrolysis element) placed randomly around the banana. The average size of each melanin / silica cube was 1 cm x 1 cm x 1 cm. Melanin / silica cubes were made by mixing water, silica powder, and melanin in a container of the same size and allowing the water / silica / melanin mixture to harden in the container. Another banana wrapped in clear plastic film without any melanin / silica cubes served as a control. Plastic-wrapped bananas were stored at room temperature (25°C) and exposed to visible light for about 2 weeks. The water moisture used for this process is the natural moisture produced by the bananas, from the moisture within the microenvironment of the plastic-wrapped bananas. No other water electrolytic mate...

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Abstract

Electrochemical processes and systems for preserving perishable food are described. The process and system allow for the preservation of perishable food in the presence of water moisture, melanin, or a precursor, derivative, analog, or variant of melanin, and electromagnetic energy, such as visible or invisible light energy. There exists a need in the art for improved methods and processes for preserving perishable foods that overcome certain disadvantages associated with known methods for preserving perishable food, such as addition of preservatives, refrigeration / freezing, drying / dehydration of food, and storage under vacuum. The invention satisfies this need by providing a process and system for preserving perishable food in the presence of water moisture, electromagnetic energy, and melanin, melanin precursors, melanin derivatives, melanin analogs, or melanin variants.

Description

technical field [0001] The present invention relates to methods and systems for preserving perishable food products. Background technique [0002] Food spoilage is the process by which food spoils to the point that it is no longer edible or unsuitable for human consumption. Foods that can go bad are called perishables, and common examples of perishables include fruits and vegetables. Many different factors can cause food spoilage, or affect the rate of food spoilage, such as oxidation, enzymatic degradation, temperature, humidity, and microorganisms (eg, bacteria, mold, yeast). Accordingly, methods of preventing, reducing or delaying food spoilage attempt to counteract one or more of these factors. Such methods include adding preservatives, refrigeration / freezing, food drying / dehydration, and storage under vacuum (eg, canning). Because exposure to oxygen and sunlight are two major sources of food oxidation, food is also often stored in the dark to reduce sunlight exposure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/26A23L3/3445C25B1/04F24F3/16
CPCC25B1/04A23L3/28A23L3/325A23L3/3544Y02E60/36A23L3/26A23L3/3409A23V2002/00
Inventor A·索利斯 赫雷拉
Owner A 索利斯 赫雷拉
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