Shipborne highly activated water treated marine product freezing and ice crystalnon-destructive sensing method and device

Abstract

The present invention relates to a shipborne highly activated water treated marine product freezing andice crystalnon-destructive sensing method and device. Highly activated water is prepared by plasma treatment and plasma tail gas treatment in a certain atmosphere on seawater. The prepared highly activated water has strong sterilization ability, does not contain nitrite, and is used for timely cooling and micro-organism-reducing treatment of marine products after being pre-cooled by a shipborne refrigeration system, thereby effectively extending a fresh-keeping period of the marine products.Ultra-high frequency electromagnetic field-assisted freezing and ice crystal pulsed ultrasonic monitoring are conducted on the cooled marine products, sizes of the ice crystals are significantly reduced, juice loss is reduced, thermal effects of electromagnetic fields are also effectively controlled, and quality of the frozen products is improved. Shipborne efficient and coordinated applications of ''highly activated water cooling and micro-organism-reducing, ultra-high frequency electromagnetic field-assisted freezing and ice crystal ultrasonic non-destructive sensing'' are realized, and themethod effectively improves shelf life and quality of the marine products, is also low in device requirements, green and environmentally friendly, and has great application prospects.

Description

[0001] (1) Technical field [0002] The invention relates to the field of frozen food, in particular to a method and device for non-destructive sensing of seafood freezing and ice crystals treated with highly activated water onboard. [0003] (2) Background technology [0004] my country is rich in seafood resources, and there are many types of raw materials for seafood food, which are widely distributed. Seafood is rich in protein, vitamins, essential amino acids, EPA, DHA and other essential nutrients for the human body, and has the characteristics of low fat, high protein, balanced nutrition, and delicious taste, and is widely favored by consumers. It has become an important source of animal protein intake for people, and is an indispensable and important part of a reasonable dietary structure. However, because seafood contains a variety of endogenous enzymes and attached to a variety of microorganisms, it has the disadvantages of easy corruption of raw materials, short sto...

AI Technical Summary

Problems solved by technology

[0007] (1) Although freezing can effectively inhibit the activity of microorganisms, if the temperature of frozen seafood fluctuates or thaws, the activity of microorganisms will be restored, which may cause spoilage of seafood;

[0008] (2) The ice crystals formed by the traditional freezing method are large in size and uneven in distribution, which has a certain degree of damage to the cell membrane and tissue structure, resulting in increased juice loss after thawing and a decline in food quality

However, the microwave frequency it uses is 2.45GHz, and the microwave action distance is limited, so it is difficult to apply to large-scale freezing on board, and it fails to realize real-time intelligent monitoring of the freezing process, and it is difficult to avoid the negative impact of microwave thermal effect on the freezing process

[0010] Therefore, although the above method can effectively extend the fresh-keeping period of food, or reduce the size of ice crystals formed by frozen food, and improve the quality of frozen food, it is difficult to apply to timely and large-scale preservation of marine products on board

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