System and method for prolonging storage life of litchis through heat treatment

Abstract

The invention relates to a system and method for prolonging the storage period of litchis through heat treatment and relates to the technical field of litchis treatment.The sodium nitroprusside solution is stored in a water storage tank, when a litchis discharging frame carrying the litchis comes out of a soaking box and rotates to the position below a stopping block, the litchis discharging frame makes contact with the stopping block, and under the stopping of the stopping block, the litchis are discharged out of the soaking box; the litchi discharging frame starts to turn over, at the moment, the litchis are completely poured onto the conveying frame, the litchis roll towards the left side along the conveying frame, when the litchis pass through the spraying pipe, the water pump sprays the sodium nitroprusside solution through the spraying pipe, and compared with common litchis, the litchis sprayed with the sodium nitroprusside solution are bright in color, the aging phenomenon is delayed, and the preservation time is prolonged; when passing through the heater, the fan blows hot air generated by the heater to the litchis to heat the litchis, and at the moment, the set temperature of the heater is 150 DEG C; the heated litchis are red in color and luster and glittering and translucent in pulp, the shells and the pulp are completely separated during shelling, and the adhesion phenomenon is avoided.

Description

technical field [0001] The invention relates to the technical field of litchi processing, in particular to a system and process for prolonging the storage period of litchi through heat treatment. Background technique [0002] Litchi (Litchi chinensis Sonn) is the most abundantly planted in Guangdong and southern Fujian. At the same time, litchi is one of the world-famous Chinese specialties. It belongs to subtropical fruit with bright color, unique flavor and rich nutrition. It is the best fruit in Lingnan. However, lychee is one of the most difficult fruits to keep fresh and store. Browning, qualitative change and decay will occur soon after picking, and the physiological and metabolic activities of lychee after picking are very vigorous, and the most important physiological activity is respiration, which consumes a lot of energy. Water, soluble sugar and organic acid cause the loss of water and nutrients in the fruit, which leads to browning and aging of litchi fruit. The...

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Problems solved by technology

[0003] Heat treatment is one of the methods to keep litchi fresh. Heat treatment can greatly reduce the residual PPO in the peel and improve the fresh-keeping effect of litchi. However, after the traditional litchi is picked, whether it is cleaning, soaking or heating of litchi, various processes or equipment are required. The combined use of lychees can achieve the effect of lychee treatment, but long-term tossing not only has high labor intensity and low work efficiency, but also lychees are prone to bumps, resulting in shorter storage time for some lychees

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