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A method of accelerating the precooling rate in the vacuum precooling process of bayberry

A vacuum and pre-cooling technology, which is applied in the fields of freezing/cold storage of fruits/vegetables, food science, fruit and vegetable preservation, etc., can solve the problems of insufficient utilization and inability to complete the temperature drop of bayberry, and achieve reduced water loss and good vacuum Pre-cooling effect, the effect of accelerating the cooling rate

Active Publication Date: 2022-03-15
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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  • A method of accelerating the precooling rate in the vacuum precooling process of bayberry
  • A method of accelerating the precooling rate in the vacuum precooling process of bayberry
  • A method of accelerating the precooling rate in the vacuum precooling process of bayberry

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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 selecte...

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Abstract

The invention belongs to the fresh-keeping method of red bayberry, relates to a method for accelerating the precooling rate in the vacuum precooling process of red bayberry. ), and then transferred to the vacuum pre-cooler for pre-cooling, turn on the refrigeration system of the vacuum pre-cooler, then turn on the vacuum pump and control the pressure drop rate, so that the bayberry is rapidly cooled in a vacuum environment, and the metal ice can be processed after pre-cooling. Recycling, and then quick freezing can be used next time, so as to achieve recycling. The invention can not only make the red bayberry obtain a rapid cooling rate, but also reduce the water loss during the vacuum pre-cooling process, and also increase the shelf life of the red bayberry. Finally, the metal ice after the pre-cooling can be recycled. , which can effectively reduce 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 Patents(China)
IPC IPC(8): A23B7/04
CPCA23B7/0433
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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