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Method for accelerating pre-cooling rate of bayberries during vacuum pre-cooling process

A vacuum and pre-cooling technology, applied in the preservation of fruits/vegetables by freezing/refrigeration, food preservation, fresh-keeping of fruits and vegetables, etc., can solve the problems of underutilization and inability to complete the temperature drop of bayberry, reduce water loss, restrain water The effect of vapor evaporation and good vacuum pre-cooling effect

Active Publication Date: 2019-03-01
SHAOGUAN COLLEGE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The patent (CN101642161) mentions the use of vacuum precooling to speed up the temperature of bayberry, but the vacuum degree used is 0.06MPa, and this vacuum degree cannot meet the requirement that the temperature of bayberry temperature drop to 4°C, so it is not a real traditional method. Vacuum precooling technology
Therefore, it is estimated that the inventor of the patent first cooled the temperature of the bayberry to 2°C through other cooling methods and then transferred it to the vacuum pre-cooling, using the vacuum environment to achieve the fresh-keeping effect of the bayberry, and did not make full use of the vacuum pre-cooling and pre-cooling. The advantages

Method used

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  • Method for accelerating pre-cooling rate of bayberries during vacuum pre-cooling process
  • Method for accelerating pre-cooling rate of bayberries during vacuum pre-cooling process
  • Method for accelerating pre-cooling rate of bayberries during vacuum pre-cooling process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) The freshly picked Dongkui bayberry should be sent to the laboratory immediately, and the time should not exceed 2 hours. Through the pretreatment of the harvested red bayberry, select the red bayberry with a deep luster, no peculiar smell, a complete sample, a diameter of about 45mm (the average diameter of a larger bayberry), no juice, and no damage. The red bayberry that selects for use is 2kg.

[0033] (2) The reconstituted metal ice is first washed with tap water, and then placed in a cold storage at -18±2°C for processing, and taken out after 2 hours (the central temperature value is -2±2°C), and then put into the mass fraction Soak in 75% low-temperature alcohol for 30s to sterilize. Wherein, the ratio of the composition of the brine in the metal ice in this embodiment is 15% of 95% alcohol, 83% of water and 2% of sodium alginate. The size of metal ice is 50mm. At the same time, the operating conditions of the "metal ice assisted vacuum precooling" in Exam...

Embodiment 2

[0050] Example 2 is similar to Example 1, but the difference is the size of the metal ice side length. In order to form a comparison and determine the optimal size, we selected metal ice with a side length of 60mm and 65mm for comparison. The results are shown in Table 4 Shown: With the increase of the side length of metal ice, the precooling time and water loss rate of bayberry both increase. The above-mentioned results show that the side length of the selected specific metal ice in the patent scope can effectively reduce the water loss rate, precooling time and appearance quality change of red bayberry.

[0051] Table 4 Effects of different metal ice edge lengths on water loss and precooling time of bayberry

[0052]

Embodiment 3

[0054] The operation method of embodiment 3 is the same as that of embodiment 1, the difference is the brine in the metal ice, in order to form a comparison, we have selected various proportions of brine for comparison, such as I, II, and IV in Table 5 and V, while the present embodiment used 15% 95% alcohol, 83% water and 2% sodium alginate (III). The results are shown in Table 4: Different refrigerants will also lead to differences between the results. From the data results in Table 5, it can be speculated that too high or too low sodium alginate and alcohol content will lead to changes in the parameters of the red bayberry pre-cooling process , the proportion range (Ⅲ) of this example can obtain the lowest moisture loss rate and precooling time compared with other proportions. The above five precooling methods had little difference in the change of the corruption rate and appearance quality of bayberry. Simultaneously, the above-mentioned results also show that the specifi...

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Abstract

The present invention belongs to a preservation method of bayberries and relates to a method for accelerating a pre-cooling rate of bayberries during a vacuum pre-cooling process. The method is as follows: bayberries are evenly placed in quick-frozen and recombined metal ice empty lattices (shown in figure 1), then the materials are transferred together to a vacuum pre-cooling machine for pre-cooling, a refrigeration system of the vacuum pre-cooling machine is turned on, then a vacuum pump is turned on and a pressure dropping rate is controlled, so that the bayberries are rapidly cooled in a vacuum environment, after the pre-cooling, the metal ice can be recycled, and then after quick-freezing, the metal ice can be used next time to achieve recycling use. The method can enable the bayberries to obtain a rapid cooling rate, at the same time can also reduce water loss during the vacuum pre-cooling process, and also increases the shelf life of the bayberries. Finally, after the pre-cooling is finished, the metal ice can also be recycled for use, thereby effectively reducing operating costs.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a method for accelerating the precooling rate in the vacuum precooling process of red bayberry. Background technique [0002] Although the bayberry fruit is separated from the mother body after harvesting, it still has vitality and can continue various physiological processes during the growth period. Due to the lack of water, respiration is strengthened, and a large amount of ethylene is formed, resulting in accelerated fruit ripening and aging. Studies have shown that bayberry belongs to the fruit without respiratory peak, but it belongs to the fruit with high respiratory intensity. Within a certain temperature range, the lower the temperature, the lower the respiration, which can delay the postharvest senescence of the fruit. Undoubtedly, reducing the temperature of red bayberry rapidly is the key to ensuring its quality. [0003] Vacuum precooling is mainly to cause th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/04
CPCA23B7/0433
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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