Intelligent cleaning, sterilizing and browning preventing device for fresh-cut fruits and vegetables

Abstract

The invention discloses an intelligent cleaning, sterilizing and anti-browning device for fresh-cut fruits and vegetables. The anti-browning device comprises a box body, an electrolysis unit, an ultrasonic unit and an ultrasonic generator; the electrolysis unit, the ultrasonic unit and the ultrasonic generator are all arranged in the box body, the electrolysis unit is connected with a water source and the ultrasonic unit, and the ultrasonic unit is also connected with an ultrasonic generator; the electrolysis unit can produce subacid electrolyzed water required by cleaning and sterilization and provide the subacid electrolyzed water for the ultrasonic unit, the ultrasonic unit can perform ultrasonic cleaning on fresh-cut fruits and vegetables, and the ultrasonic generator can generate ultrasonic waves and provide the ultrasonic waves for the ultrasonic unit. The device provided by the invention solves the problems of poor cleaning, sterilizing and anti-browning effects of fresh-cut fruits and vegetables, complicated operation, unstable effective concentration and loud ultrasonic noise; cleaning, sterilization and browning prevention of the fresh-cut fruits and vegetables can be integrally achieved, the storage and preservation technical process of the fresh-cut fruits and vegetables is simplified, and the shelf life of the fresh-cut fruits and vegetables is prolonged.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping and storage of fruits and vegetables, in particular to an intelligent cleaning, sterilization and anti-browning device for fresh-cut fruits and vegetables. Background technique [0002] At present, there are problems in the preservation and storage of fresh-cut fruits and vegetables in the prior art, such as poor cleaning effect of fresh-cut fruits and vegetables, low anti-corrosion and sterilization functions, single anti-browning technology, backward storage and fresh-keeping technology and lack of intelligent cleaning equipment. [0003] The main causes of the above problems are: [0004] (1) Since fresh-cut fruits and vegetables destroy the integrity of individual fruits and vegetables, the pulp is directly exposed to the complex atmospheric environment, resulting in the cutting parts being easily browned and contaminated by microorganisms, thereby reducing the shelf life of fruits and v...

AI Technical Summary

Problems solved by technology

[0004] (1) Since fresh-cut fruits and vegetables destroy the integrity of individual fruits and vegetables, the pulp is directly exposed to the complex atmospheric environment, resulting in the cutting parts being easily browned and contaminated by microorganisms, thereby reducing the shelf life of fruits and vegetables;

[0005] (2) Due to the lack of cleaning equipment, the cleaning effect of fresh-cut fruits and vegetables is not good, and the microbial contamination is high, which makes fresh-cut fruits and vegetables extremely perishable;

[0006] (3) The existing anti-browning method for fresh-cut fruits and vegetables is single, mainly soaking in clear water or salt water, and lacks sterilization and anti-browning devices;

[0007] (4) The existing cleaning, sterilization and anti-browning treatment process of fresh-cut fruits and vegetables is cumbersome, the effect is not good, and the degree of intelligence is low, and there is no simple and easy-to-operate equipment for intelligent cleaning, sterilization and anti-browning of fresh-cut fruits and vegetables

[0013] Disadvantages: ① Eugenol treatment after harvest can effectively inhibit the yellowing and browning of fresh-cut water chestnuts, but it cannot improve the anti-browning and storage quality of the fruit itself; ② Eugenol treatment is equivalent to forming a film layer on the surface of fruits and vegetables, which is difficult to control The thickness and uniformity of the film layer; ③The eugenol layer on the surface of fresh-cut fruits and vegetables needs to be cleaned in the later eating process, which will cause changes in the original flavor of fruits and vegetables

[0017] Disadvantages: ① The electrolyzed water produced by the electrolysis device without a diaphragm structure has a low concentration of available chlorine and is slightly acidic electrolyzed water; ② Lack of detectors and displays for detecting the concentration of available chlorine

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