Improved waxberry vacuum precooling treating method

A processing method and pre-cooling technology, which is applied in the direction of freezing/refrigerating preservation of fruits/vegetables, food preservation, fruit and vegetable preservation, etc., can solve the problems of hindering the outward diffusion of bayberry water, reducing the efficiency of vacuum pre-cooling, and not fully utilizing it. , to achieve the effect of inhibiting the outward evaporation of water vapor, improving energy efficiency and reducing water loss

Active Publication Date: 2019-03-15
SHAOGUAN COLLEGE
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

[0004] However, related studies have shown that the raised wax-rich cystic structure of the bayberry epidermis has a certain limitation on the application of vacuum pre-cooling technology, because it hinders the outward diffusion of water inside the bayberry, thereby reducing the vacuum pre-cooling effect. cold efficiency
How to improve the slow temperature drop rate of bayberry under vacuum precooling conditions has become an urgent problem to be solved
The patent (CN101642161) mentions the use of vacuum pre-cooling to reduce the temperature of bayberry, but the vacuum degree used is 0.06MPa, and this vacuum degree cannot complete 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

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  • Improved waxberry vacuum precooling treating method

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Experimental program
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Effect test

Embodiment 1

[0035]The auxiliary device group 7 involved in the present invention is used together with the vacuum precooling combination for the precooling of red bayberry. Among them, the vacuum pre-cooler includes a condensing system, a vacuum system, a data collection system, and a data processing and operating system, which are connected in sequence, including a refrigeration unit 4, a condenser 18, a cryogenic liquid circulation pump 5, a heat exchanger 21, and branch pipelines Ⅰ22, electric valve 13, flow meter 15, branch pipe Ⅱ23, electric valve 14, flow meter 16 and hose 14, vacuum box 1, vacuum pump 2, pneumatic valve 3, exhaust valve 6, drain valve 17, weight sensor 8, pressure Sensor 9 and temperature sensor 10, data processor 19 and computer 20; the condensing system is composed of refrigeration unit 4, cryogenic liquid circulation pump 5, branch pipeline cooling capacity ①, branch pipeline cooling capacity ②; branch pipeline cooling capacity ① is composed of condenser 18. The...

Embodiment 2

[0041] (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 darker color, no peculiar smell, a complete sample, a diameter of 45±2mm, no juice, and no damage.

[0042] (2) Auxiliary device group 7 is first cleaned with tap water, then sterilized with 75% low-temperature alcohol, rinsed with tap water at 4±1°C for 2 minutes, and then connected to branch pipeline II23.

[0043] (3) Before vacuum precooling, turn on the refrigeration unit 4, the cryogenic liquid circulation pump 5 and the electric valves 13 and 14, and lower the temperature of the auxiliary device group 7 and the condenser 18 to the set temperature -2 through the heat exchanger 21 ±2°C.

[0044] (4) Maintain the temperature of the main pipe 24 at -2±2°C, and control the pipeline flow rate at 35L / min.

[0045] (5) When the temperature of the auxiliary dev...

Embodiment 3

[0066] Embodiment 3 is the same as embodiment 1 method of operation, and the difference is that the device is different. The device used in embodiment 3 is different from the device in embodiment 1 in that the distance between the hemispherical groove 25 on the hollow cuboid 26 is different. Embodiment 3 The selected ones are spacings of 10mm and 40mm respectively. Other parameters include the diameter of the hemispherical groove 25 and the height of the hollow cuboid 26. The results obtained after precooling are as follows:

[0067] Table 4 Effects of different vacuum precooling methods on parameters in the precooling process of bayberry

[0068]

[0069] Table 4 is the impact of different device-assisted vacuum precooling modes on the red bayberry precooling process, and the results show that the number of embedded hemispherical grooves 25 on the hollow cuboid 26 is too much or too little (not within the scope of this patent claim) all have a negative impact on the red bay...

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Abstract

The invention belongs to the field of waxberry processing, and relates to an improved waxberry vacuum precooling treating method. The improved waxberry vacuum precooling treating method comprises thefollowing steps of before vacuum precooling of waxberries, starting a refrigerating unit (4), a cryogenic fluid circulation pump (5) and electric valves (13,14), and enabling the temperature of an auxiliary device group (7) and a condenser (18) to drop to a set temperature through a heat exchanger (21); then placing the picked waxberries in the auxiliary device group (7), starting a vacuum pump (2), controlling the descending rate of intensity pressure, and according to different temperature sections of the waxberries, adjusting the opening degree of the electric valves (13,14) to control theflow rate of corresponding branch pipeline I (22) and branch pipeline II (23), so that the control of the temperature of the auxiliary device group (7) and the condenser (18) can be realized. Throughthe adoption of the improved waxberry vacuum precooling treating method disclosed by the invention, high cooling rate and low moisture loss of the waxberries can be achieved; the quality guarantee period of the waxberries is also kept long; and in addition, the operation is simple, and the energy consumption is low.

Description

Technical field: [0001] The invention relates to an improved vacuum precooling treatment method for 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 the evaporation of free water in the material by reducing the pressure of the material en...

Claims

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Application Information

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IPC IPC(8): A23B7/04
CPCA23B7/0425
Inventor 廖彩虎
Owner SHAOGUAN COLLEGE
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