CN103190472A - Quick pre-cooling process for solanberry vegetables - Google Patents
Quick pre-cooling process for solanberry vegetables Download PDFInfo
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- CN103190472A CN103190472A CN2013101399917A CN201310139991A CN103190472A CN 103190472 A CN103190472 A CN 103190472A CN 2013101399917 A CN2013101399917 A CN 2013101399917A CN 201310139991 A CN201310139991 A CN 201310139991A CN 103190472 A CN103190472 A CN 103190472A
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- precooling
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- solanaceous vegetables
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Abstract
The invention discloses a quick pre-cooling process for solanberry vegetables. The process comprises the following steps of: turning on an air cooler in a pre-cooling chamber, and reducing the temperature of the pre-cooling chamber to the environmental temperature between 6 and 8 DEG C for initial pre-cooling; loading the picked solanberry vegetables to turnover baskets, then sequentially piling the turnover baskets on trays, conveying the turnover baskets to the pre-cooling chamber, and covering the turnover baskets above and in the back of the trays by using straw mat covers after all the trays are placed according to the set sequence; starting an exhaust fan for exhausting hot air to perform pre-cooling, wherein stage-by-stage variable temperature pre-cooling is executed in the pre-cooling process, cold air for pre-cooling enters from pores of the turnover baskets on two sides of a stockpile, and the initial pre-cooling temperature range is 6 to 8 DEG C; and when the average temperature of the solanberry vegetables reaches 18 to 20 DEG C, reducing the pre-cooling temperature to 4 DEG C till the pre-cooling is ended. By adopting the process, the pre-cooling speed is high, the treatment quantity of one-off pre-cooled vegetables is high, and the fresh-keeping period of pre-cooled color pepper in a cold store is long and can reach about 2.5 months.
Description
Technical field
The present invention relates to vegetable storage in a kind of agricultural product (fresh-keeping) method, particularly a kind of fast precooling technology that is adapted to solanaceous vegetables.
Background technology
Because vegetables have higher respiratory rate and evapotranspiration rate, the perishability height, and vegetables can a large amount of field heat and the respiration heats of accumulation after gathering, and carry out the aging and bad change of expedite product thereby more accelerate above physiological phenomenon.Color green pepper is nutritious, be rich in multivitamin and glucide, and contain anti-oxidant composition capsicim, just because of the nutritious characteristic of color green pepper, make its respiration in storage strong, the nutritional labeling decomposition is subjected to infecting of microorganism rapidly and easily.This just needs to adopt certain way and measure that the temperature of the vegetables after gathering will be got off as early as possible, and precooling is exactly effective important means.Precooling treatment namely is at short notice with the technology of product fast cooling, usually must in several minutes to 24 hours, reach must low temperature, the forecooling method that has been adopted by reality at present can be divided into following several: the frozen water precooling, indoor air-cooled, differential pressure precooling, vacuum pre-cooling and trash ice precooling etc.At present, the precooling mode that vegetables are commonly used is for adopting the directly pre-cold-peace vacuum pre-cooling of freezer high wind and differential pressure precooling.But though the precooling of freezer high wind can realize the precooling of vegetables, the precooling of freezer high wind has following shortcoming:
(1) cold air disperses, and the product precooling speed is slow, and generally speaking, precooling needs 20～100 hours;
(2) the freezer precooling needs bigger freezer space;
(3) lost in a large number by the product moisture of precooling;
(4) precooling process is uncontrollable;
(5) cause vegetables in precooling process because vegetables can not reach its reserve temperature for a long time, make vegetables in precooling process, can not reduce its respiration timely and effectively, cause the lasting decomposition of nutritional labeling, the vegetables of final feasible storage and the nutritional labeling of fruit are far below the nutritional labeling of fresh vegetables and fruit.
(6) the vacuum pre-cooling mode is not suitable for the precooling of the especially color green pepper of capsicum.Because during vacuum pre-cooling, if vacuum is not high, the advantage of vacuum pre-cooling is not obvious; If vacuum is higher, can cause the especially phenomenon of very fast cracking behind the vegetable precooling such as color green pepper of capsicum, the wound of drawing up is subjected to infecting of microorganism easily and accelerates the corruption of vegetables.
What (7) present differential pressure precooling adopted is the cooling of one-part form constant temperature, very improper for solanaceous vegetableses such as color green pepper and tomatoes, because, if precooling temperature is higher, precooling speed is less, and pre-cool time is longer, can not remove field heat more in a short time and suppress its respiration heat; If precooling temperature is lower, can cause preservation by low temperature shelf lifes such as color green pepper after the precooling short problem.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, and a kind of fast precooling technology that is adapted to solanaceous vegetables that fast effectively, prolongs shelf-life and the supply phase of vegetables is provided.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of fast precooling technology that is adapted to solanaceous vegetables, is characterized in that its step is as follows:
(1) opens the air-cooler of fore-cooling room, fore-cooling room's temperature is reduced to 6 ~ 8 ℃ of the environment temperatures of initial precooling;
(2) solanaceous vegetables of gathering is contained in the turnover frame, to have enough to meet the need frame then is deposited in order and is transported to the fore-cooling room on the pallet, all pallets according to setting put in proper order finish after, with directly over the pallet and the turnover frame at rear with covering (airfast cloth) covering;
(3) start the air draft blower fan that extracts hot blast, carry out precooling; Precooling process is carried out alternating temperature precooling stage by stage, the cold wind of precooling enters from the hole on the turnover frame of stockpile both sides, initial precooling temperature scope is 6 ~ 8 ℃, when the solanaceous vegetables mean temperature reaches 18 ~ 20 ℃, precooling temperature is reduced to 4 ℃ finishes up to precooling.
In the fast precooling technology that is adapted to solanaceous vegetables of the present invention, optimized technical scheme is: described turnover frame is carton or wooden case, the two ends of carton or wooden case are provided with air vent, the air vent end face faces the cold wind approach axis during precooling, and the air vent of every capable chest all aligns, cold wind directly outside chest logical the hole enter.
Be specially adapted to color green pepper in the fast precooling technology that is adapted to solanaceous vegetables of the present invention.
Technology of the present invention is a kind of quick and effective precooling technology, and this purport has the pressure differential method fast precooling of thermograde stage by stage.Putting into freezer after can solving solanaceous vegetables particularly color green pepper being gathered earlier slowly cools off then at this freezer and carries out fresh-retaining preserving and problem that the nutritional labeling that causes reduces fast, thereby prolong shelf-life and the supply phase of color green pepper, reduce the problem of vegetables rotting rate in the fresh-retaining preserving process.
Compared with prior art, the invention has the beneficial effects as follows: precooling speed is fast, and the treating capacity of precooling vegetables is big, and the long fresh-keeping period of color green pepper in freezer can reach about 2.5 months after the precooling.
The specific embodiment
Below further describe concrete technical scheme of the present invention, so that those skilled in the art understands the present invention further, and do not constitute the restriction to its right.
Embodiment 1, a kind of fast precooling technology that is adapted to solanaceous vegetables, and its step is as follows:
(1) opens the air-cooler of fore-cooling room, fore-cooling room's temperature is reduced to 6 ℃ of the environment temperatures of initial precooling;
(2) solanaceous vegetables of gathering is contained in the turnover frame, will have enough to meet the need frame then and be deposited in order and be transported to the fore-cooling room on the pallet, all pallets according to setting put in proper order finish after, with directly over the pallet with the turnover frame at rear with covering covering;
(3) start the air draft blower fan that extracts hot blast, carry out precooling; Precooling process is carried out alternating temperature precooling stage by stage, and the cold wind of precooling enters from the hole on the turnover frame of stockpile both sides, and initial precooling temperature scope is 6 ℃, when the solanaceous vegetables mean temperature reaches 18 ℃, precooling temperature is reduced to 4 ℃ finishes up to precooling.
Embodiment 2, a kind of fast precooling technology that is adapted to solanaceous vegetables, and its step is as follows:
(1) opens the air-cooler of fore-cooling room, fore-cooling room's temperature is reduced to 8 ℃ of the environment temperatures of initial precooling;
(2) solanaceous vegetables of gathering is contained in the turnover frame, will have enough to meet the need frame then and be deposited in order and be transported to the fore-cooling room on the pallet, all pallets according to setting put in proper order finish after, with directly over the pallet with the turnover frame at rear with covering covering;
(3) start the air draft blower fan that extracts hot blast, carry out precooling; Precooling process is carried out alternating temperature precooling stage by stage, and the cold wind of precooling enters from the hole on the turnover frame of stockpile both sides, and initial precooling temperature scope is 8 ℃, when the solanaceous vegetables mean temperature reaches 20 ℃, precooling temperature is reduced to 4 ℃ finishes up to precooling.
Embodiment 3, a kind of fast precooling technology that is adapted to solanaceous vegetables, and its step is as follows:
(1) opens the air-cooler of fore-cooling room, fore-cooling room's temperature is reduced to 7 ℃ of the environment temperatures of initial precooling;
(2) solanaceous vegetables of gathering is contained in the turnover frame, will have enough to meet the need frame then and be deposited in order and be transported to the fore-cooling room on the pallet, all pallets according to setting put in proper order finish after, with directly over the pallet with the turnover frame at rear with covering covering;
(3) start the air draft blower fan that extracts hot blast, carry out precooling; Precooling process is carried out alternating temperature precooling stage by stage, and the cold wind of precooling enters from the hole on the turnover frame of stockpile both sides, and initial precooling temperature scope is 7 ℃, when the solanaceous vegetables mean temperature reaches 19 ℃, precooling temperature is reduced to 4 ℃ finishes up to precooling.
Embodiment 4, in embodiment 1 or the 2 or 3 described fast precooling technologies that are adapted to solanaceous vegetables: described turnover frame is carton or wooden case, the two ends of carton or wooden case are provided with air vent, the air vent end face faces the cold wind approach axis during precooling, and the air vent of every capable chest all aligns, cold wind directly outside chest logical the hole enter.
Embodiment 5, and in embodiment 1 or 2 or the 3 or 4 described fast precooling technologies that are adapted to solanaceous vegetables: described solanaceous vegetables is color green pepper.
Embodiment 6, the precooling technological experiment of long red pepper.
Long red pepper head fine stern is thick, is cattle horn shape, needs in certain sequence when therefore putting.When green long red pepper is gathered, put neat and the higher principle of Turnround basket capacity utilization is put according to long red pepper, the concrete arrangement mode of long red pepper in Turnround basket is: putting the number of plies is multilayer, it is fixed that the concrete number of plies is come according to the size of the size of color green pepper and Turnround basket size, and the number of plies of putting of the long red pepper of Turnround basket is not urged to the bottom of upper strata Turnround basket that the color green pepper of the superiors is prerequisite in lower floor's Turnround basket.For every layer of long red pepper, its length direction is consistent with the length direction of Turnround basket, if the arrangement mode between ground floor long red pepper two adjacent columns is from beginning to end, its last layer then tail-head links to each other; Vice versa, i.e. the tail of the lower floor that resting the head on of upper strata long red pepper.Can guarantee like this in the whole Turnround basket long red pepper put more stable and also basket in long red pepper useful load maximum.Each Turnround basket fitly is placed on the pallet, Turnround basket disposing way on pallet is namely 3 * 2/ layers of 3 row, 2 row, the Turnround basket stacking number of plies is 7 layers on each pallet, all pallets are lined up 2 row, 6～8 pallets of every row, two adjacent trays front and back close proximity in every row, the distance between the two row pallets is 15cm～20cm, two row pallets are placed on the positive front end of return fan, and top 2 pallets are no more than 0.5m apart from the metope at return fan place.With the waterproof of a block length cover with pallet topmost and the pallet of back two row Turnround baskets and below hide, cover to being formed by wind and water preventing type soft material, the length that the length that covers surpasses two row pallets is stockpile height sum therewith, cover width and be between two row pallet widths and its apart from sum, the pallet size is 1100 * 1100.The precooling temperature that at first arranges 8 ℃ carries out precooling, when long red pepper is pre-chilled to 18 ℃, precooling temperature is reduced to 4 ℃ continues precooling, long red pepper is sufficiently cooled to be after the long red pepper temperature reaches the target storage temperature, turn off air-cooler, take covering on the stockpile off, the color green pepper that precooling is finished moves on to and stores in the fresh-keeping ice house or move on to that air-conditioned cold store is medium-term and long-term stores.
Claims (3)
1. fast precooling technology that is adapted to solanaceous vegetables is characterized in that its step is as follows:
(1) opens the air-cooler of fore-cooling room, fore-cooling room's temperature is reduced to 6 ~ 8 ℃ of the environment temperatures of initial precooling;
(2) solanaceous vegetables of gathering is contained in the turnover frame, will have enough to meet the need frame then and be deposited in order and be transported to the fore-cooling room on the pallet, all pallets according to setting put in proper order finish after, with directly over the pallet with the turnover frame at rear with covering covering;
(3) start the air draft blower fan that extracts hot blast, carry out precooling; Precooling process is carried out alternating temperature precooling stage by stage, the cold wind of precooling enters from the hole on the turnover frame of stockpile both sides, initial precooling temperature scope is 6 ~ 8 ℃, when the solanaceous vegetables mean temperature reaches 18 ~ 20 ℃, precooling temperature is reduced to 4 ℃ finishes up to precooling.
2. the fast precooling technology that is adapted to solanaceous vegetables according to claim 1, it is characterized in that: described turnover frame is carton or wooden case, the two ends of carton or wooden case are provided with air vent, the air vent end face faces the cold wind approach axis during precooling, and the air vent of every capable chest all aligns, cold wind directly outside chest logical the hole enter.
3. the fast precooling technology that is adapted to solanaceous vegetables according to claim 1, it is characterized in that: described solanaceous vegetables is color green pepper.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013101399917A CN103190472A (en) | 2013-04-22 | 2013-04-22 | Quick pre-cooling process for solanberry vegetables |
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| CN2013101399917A CN103190472A (en) | 2013-04-22 | 2013-04-22 | Quick pre-cooling process for solanberry vegetables |
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Cited By (8)
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| CN105211267A (en) * | 2015-09-17 | 2016-01-06 | 北京市农林科学院 | Multistage pre-cooling machine |
| CN105285068A (en) * | 2015-09-17 | 2016-02-03 | 北京市农林科学院 | Immersion type fruit and vegetable pre-cooling machine |
| CN106489626A (en) * | 2016-11-03 | 2017-03-15 | 贵阳学院 | A kind of preservation method of fruit |
| CN109393011A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of cooling rate is slow during improving red bayberry vacuum pre-cooling |
| CN109601609A (en) * | 2019-02-14 | 2019-04-12 | 深圳捷讯产业互联网科技有限公司 | A kind of lichee post-harvest fresh-keeping precooling treatment standardization intelligent equipment |
| CN109645105A (en) * | 2018-12-12 | 2019-04-19 | 山东大学 | It is a kind of to pick, pre-cooling, store integrated basket and its application and the perishable class fruit precooling method of fruitlet diameter |
| CN109964999A (en) * | 2019-04-18 | 2019-07-05 | 李臻 | A kind of fresh-keeping integrated apparatus of the pre- cold air drying of oversleeve type suitable for edge of a field stone fruit postharvest handling machine |
| CN111374172A (en) * | 2018-12-29 | 2020-07-07 | 成都市农林科学院 | Precooling method for picked leaf vegetables |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211267A (en) * | 2015-09-17 | 2016-01-06 | 北京市农林科学院 | Multistage pre-cooling machine |
| CN105285068A (en) * | 2015-09-17 | 2016-02-03 | 北京市农林科学院 | Immersion type fruit and vegetable pre-cooling machine |
| CN105285068B (en) * | 2015-09-17 | 2019-04-30 | 北京市农林科学院 | Immersion pre-cooling machine |
| CN106489626A (en) * | 2016-11-03 | 2017-03-15 | 贵阳学院 | A kind of preservation method of fruit |
| CN109645105A (en) * | 2018-12-12 | 2019-04-19 | 山东大学 | It is a kind of to pick, pre-cooling, store integrated basket and its application and the perishable class fruit precooling method of fruitlet diameter |
| CN109645105B (en) * | 2018-12-12 | 2022-07-05 | 山东大学 | Picking, precooling and storing integrated basket, application thereof and small-fruit-diameter perishable fruit precooling method |
| CN109393011A (en) * | 2018-12-17 | 2019-03-01 | 韶关学院 | A method of cooling rate is slow during improving red bayberry vacuum pre-cooling |
| CN111374172A (en) * | 2018-12-29 | 2020-07-07 | 成都市农林科学院 | Precooling method for picked leaf vegetables |
| CN109601609A (en) * | 2019-02-14 | 2019-04-12 | 深圳捷讯产业互联网科技有限公司 | A kind of lichee post-harvest fresh-keeping precooling treatment standardization intelligent equipment |
| CN109601609B (en) * | 2019-02-14 | 2023-09-15 | 深圳捷讯产业互联网科技有限公司 | Standardized intelligent equipment for preservation and pre-cooling treatment after litchi picking |
| CN109964999A (en) * | 2019-04-18 | 2019-07-05 | 李臻 | A kind of fresh-keeping integrated apparatus of the pre- cold air drying of oversleeve type suitable for edge of a field stone fruit postharvest handling machine |
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Application publication date: 20130710 |