CN105901113A - Fruit hot-water soaking disinfection treatment device and application thereof for treating phytophthora hibernalis - Google Patents
Fruit hot-water soaking disinfection treatment device and application thereof for treating phytophthora hibernalis Download PDFInfo
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- CN105901113A CN105901113A CN201610424744.5A CN201610424744A CN105901113A CN 105901113 A CN105901113 A CN 105901113A CN 201610424744 A CN201610424744 A CN 201610424744A CN 105901113 A CN105901113 A CN 105901113A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 167
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 77
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 70
- 241000736483 Phytophthora hibernalis Species 0.000 title claims abstract description 50
- 238000002791 soaking Methods 0.000 title abstract description 5
- 241000207199 Citrus Species 0.000 claims abstract description 87
- 235000020971 citrus fruits Nutrition 0.000 claims abstract description 87
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000011068 loading method Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 57
- 239000000463 material Substances 0.000 claims description 47
- 239000000725 suspension Substances 0.000 claims description 12
- 230000033001 locomotion Effects 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 9
- 239000000523 sample Substances 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 6
- 239000010808 liquid waste Substances 0.000 claims description 5
- 238000012544 monitoring process Methods 0.000 claims description 5
- 238000000746 purification Methods 0.000 claims description 5
- 238000013461 design Methods 0.000 claims description 4
- 241000531116 Blitum bonus-henricus Species 0.000 claims description 3
- 235000008645 Chenopodium bonus henricus Nutrition 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000000919 ceramic Substances 0.000 claims description 2
- 238000012806 monitoring device Methods 0.000 abstract description 3
- 240000002319 Citrus sinensis Species 0.000 description 45
- 235000005976 Citrus sinensis Nutrition 0.000 description 45
- 239000002253 acid Substances 0.000 description 33
- 239000007787 solid Substances 0.000 description 27
- 238000012360 testing method Methods 0.000 description 24
- 238000001514 detection method Methods 0.000 description 16
- 230000006378 damage Effects 0.000 description 14
- 206010025482 malaise Diseases 0.000 description 14
- 230000000694 effects Effects 0.000 description 10
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 9
- 241000607479 Yersinia pestis Species 0.000 description 9
- 201000010099 disease Diseases 0.000 description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 9
- 241000894006 Bacteria Species 0.000 description 6
- 229920000742 Cotton Polymers 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 6
- 230000000249 desinfective effect Effects 0.000 description 6
- 210000002615 epidermis Anatomy 0.000 description 6
- 230000003203 everyday effect Effects 0.000 description 6
- 239000001963 growth medium Substances 0.000 description 6
- 239000011973 solid acid Substances 0.000 description 6
- 239000008223 sterile water Substances 0.000 description 6
- 239000008399 tap water Substances 0.000 description 6
- 235000020679 tap water Nutrition 0.000 description 6
- 241000233614 Phytophthora Species 0.000 description 4
- 208000015181 infectious disease Diseases 0.000 description 4
- 241001672694 Citrus reticulata Species 0.000 description 3
- 244000174681 Michelia champaca Species 0.000 description 3
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 3
- 230000001580 bacterial effect Effects 0.000 description 3
- 238000004737 colorimetric analysis Methods 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000009863 impact test Methods 0.000 description 3
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- 230000003020 moisturizing effect Effects 0.000 description 3
- 229910052750 molybdenum Inorganic materials 0.000 description 3
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- 238000000926 separation method Methods 0.000 description 3
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- 239000000126 substance Substances 0.000 description 3
- 238000004448 titration Methods 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- BASFCYQUMIYNBI-UHFFFAOYSA-N platinum Chemical group [Pt] BASFCYQUMIYNBI-UHFFFAOYSA-N 0.000 description 2
- PZBPKYOVPCNPJY-UHFFFAOYSA-N 1-[2-(allyloxy)-2-(2,4-dichlorophenyl)ethyl]imidazole Chemical compound ClC1=CC(Cl)=CC=C1C(OCC=C)CN1C=NC=C1 PZBPKYOVPCNPJY-UHFFFAOYSA-N 0.000 description 1
- TWFZGCMQGLPBSX-UHFFFAOYSA-N Carbendazim Natural products C1=CC=C2NC(NC(=O)OC)=NC2=C1 TWFZGCMQGLPBSX-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005795 Imazalil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- JNPZQRQPIHJYNM-UHFFFAOYSA-N carbendazim Chemical compound C1=C[CH]C2=NC(NC(=O)OC)=NC2=C1 JNPZQRQPIHJYNM-UHFFFAOYSA-N 0.000 description 1
- 239000006013 carbendazim Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 229960002125 enilconazole Drugs 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
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- 229910052697 platinum Inorganic materials 0.000 description 1
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- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a fruit hot-water soaking disinfection treatment device and application thereof for treating phytophthora hibernalis. The fruit hot-water soaking disinfection treatment device comprises a sink, a water circulation device, a heating device, a temperature monitoring device, a water level sensor, a conveying device and a control device. The water circulation device comprises a main circulation pipeline. A circulation water inlet of the main circulation pipeline is communicated with the bottom of the sink. A circulation water outlet of the main circulation pipeline is communicated with the top of the sink. The main circulation pipeline is further communicated with a water inlet pipeline and a water outlet pipeline through a valve. The conveying device is composed of a track, a conveying lifting hook, a chain, a loading basket and a motor. According to the configuration of the track over the sink, the track is inclined downwards, then changed to be horizontal, changed to be inclined upwards and finally changed to be horizontal. The fruit hot-water soaking disinfection treatment device is applied to heating citrus under the temperature of 54-56 DEG C for 1-2 min, and the morbidity of phytophthora hibernalis in citrus can be effectively lowered on the condition of ensuring the quality of the citrus.
Description
Technical field
The invention belongs to fruit hot-water soak disinfection technical field, relate in particular to a kind of fruit hot-water soak and remove the evil
Processing means and process phytophthora hibernalis application.
Background technology
Fruit transports after adopting and is easily encroached on by disease pest in storage, and has a strong impact on fruit quality, causes a large amount of economy
Loss.The method that rear pest and disease damage adopted by the most domestic and international control fruit is mainly applied chemistry medicament, such as carbendazim, methyl torr
Cloth Tianjin, imazalil, Bravo etc..But the harm that chemical bactericide brings is very big, and environment is not only made by its chemical residual
Becoming to pollute, the most harmful, life-time service can make pathogen develop immunity to drugs, and harmful organism also can be made to develop immunity to drugs,
Reduce prevention effect.Therefore, find new environmental protection, problem that method that efficient fruit is removed the evil has become researchers to study.
High temperature can cause pest protein solidification, catalyzing enzyme inactivation, physiological dysfunction, moisture to scatter and lipoid
The physiological problems such as the liquefaction of matter, ultimately result in harmful organism dead.Hot-water soak processing method refers to, is immersed in by fruit
In hot water, utilize the high temperature that hot water carries, the method killed by harmful organism.The method is because having conduction efficiency height, ring
Protect the multinomial advantage such as pollution-free and become the optimum selection that replaces Chemical treatment.
Summary of the invention
It is an object of the invention to overcome the deficiencies in the prior art, it is provided that a kind of fruit hot-water soak disinfection device and
In the application processing phytophthora hibernalis.
The present invention is achieved by the following technical solutions:
A kind of fruit hot-water soak disinfection device, including tank, water circle device, heater, temperature monitoring dress
Put, level sensor, transporter and control device；
Described water circle device includes a major cycle pipeline, and the mouth of a river that is recycled into of major cycle pipeline connects with the bottom of tank,
The circulating outlet of major cycle pipeline connects with the top of tank, is provided with circulating pump on major cycle pipeline；Main circulation pipe
Road connects with inlet pipeline and outlet pipeline also by a three-position four-way valve, and inlet pipeline is provided with intake pump, water outlet
Pipeline is connected with purification tank for liquid waste；Circulating pump, intake pump and three-position four-way valve are connected with control device；
Described heater is made up of calandria and the heating controller being connected with calandria, heating controller and control device
Connect, so that temperature-rise period is controlled；
Described device for detecting temperature is made up of temperature-sensing probe and microprocessor, and the quantity of described device for detecting temperature is at least two
Individual, temperature-sensing probe is connected with microprocessor, and microprocessor is connected with controlling device, and microprocessor collecting temperature signal also passes
It is defeated by control device；
Described level sensor is arranged on tank, and level sensor is connected with controlling device, for detecting the water in tank
Position；
Described transporter is made up of track, transmission suspension hook, chain, material carrying basket and motor, transmits suspension hook and is connected with chain,
Chain is laid in orbit, and motor is connected with chain and drives chain orbital motion；Motor is connected with controlling device；Loading
Basket is engraved structure, is connected with suspension hook by link；Guide rail bracket is located in the air, higher than tank, for annular closing structure,
Suspension hook can on guide rail shuttling movement；Orbital configuration directly over tank is: first for downward-sloping, then change level into,
Change into again being inclined upwardly, finally change level into.
In technique scheme, described tank is built up by PVC material, and cuboid is cladded with heat-insulation layer.
In technique scheme, the quantity of described device for detecting temperature is two, its be arranged in tank bottom and
Top；It is arranged in the position of device for detecting temperature at the top of tank than 1cm at the bottom of level sensor.
In technique scheme, described calandria is ceramic heating element, and outer casing stainless steel sheath is laid on bottom of gullet
And sidewall.
In technique scheme, described control device includes PLC.
In technique scheme, described control device is by PLC, and the display that is connected with PLC and input equipment group
Become.
The operation method of described fruit hot-water soak disinfection device: control device control three-position four-way valve and make inlet pipeline
Turning on circulating outlet, and start intake pump, water filling in tank, level sensor detects that water filling is to the restriction water yield
After, sending signal to PLC, PLC closes three-position four-way valve and intake pump, and water filling terminates；Then control device to control to add
Water in tank is heated by thermal, and in the tank that device for detecting temperature will detect, the water temperature of difference reaches in real time
Control device；Control device and control the opening and closing of circulating pump according to difference water temperature value in tank, if the temperature difference >=1 DEG C, then control
Device controls three-position four-way valve makes to be recycled into the mouth of a river and circulating outlet conducting, and ON cycle pump, and the water in tank passes through
Major cycle pipeline circulates in tank, when temperature difference ＜ 1 DEG C then ON cycle pump stops circulation；When all device for detecting temperature are examined
The each point water temperature surveyed all >=setting value time, control device heating-stopping apparatus；Then control device and control the electricity of transporter
Machine runs, and makes transporter bring into operation, and material carrying basket starts track motion, starts the downward-sloping track above tank
Sliding into tank under Duan, glide when arriving minimum point, hot water did not had material carrying basket completely, then material carrying basket in tank along water
Flat orbital segment moves horizontally, and fruit in case is proceeded by hot water treatment, and then material carrying basket arrives and is inclined upwardly on orbital segment
Lifting away from boiled water groove, hot water treatment completes；Material carrying basket is sent to unload district along track afterwards, unloads material carrying basket, enters
Row is got in stocks, and starts to process next time；During hot water treatment, water temperature is monitored by device for detecting temperature in real time, when appointing
The water temperature value that a device for detecting temperature of anticipating detects starts to heat when low 1 DEG C than design temperature, during the temperature difference >=1 DEG C, follows
Ring；After all goods have processed, control device control three-position four-way valve and make to be recycled into the mouth of a river and outlet pipeline conducting, will
Water in tank drains into purification tank for liquid waste.
Apply the method that above-mentioned fruit hot-water soak disinfection device processes the phytophthora hibernalis in Citrus:
Setting material carrying basket and run 1--2min in tank along horizontal rail section, the desired temperature of tank is 54--56 DEG C,
Phytophthora hibernalis in Citrus is carried out hot-water soak disinfection.
Advantages of the present invention and having the beneficial effect that
The fruit hot-water soak disinfection device of the present invention is reasonable in design, automaticity is high, it is possible to realize fruit
Full-automatic heat water soaking disinfection；Apply this fruit hot-water soak disinfection device to the phytophthora hibernalis in Citrus simultaneously
Carry out hot-water soak disinfection, it is possible on the premise of ensureing Quality Parameters in Orange, reduce the sickness rate of phytophthora hibernalis.
Accompanying drawing explanation
Fig. 1 is the structural representation of the present invention.
Detailed description of the invention
Technical scheme is further illustrated below in conjunction with specific embodiment.
See accompanying drawing 1, a kind of fruit hot-water soak disinfection device, including tank, water circle device, heater,
Device for detecting temperature, level sensor, transporter and control device.
Described control device 4 is by PLC, and the display and the input equipment (such as keyboard) that are connected with PLC form.
Described tank 1 is built up by PVC material, and cuboid is cladded with heat-insulation layer.
Described water circle device includes a major cycle pipeline 16, major cycle pipeline 16 be recycled into the mouth of a river 15 and tank
Bottom connection, the circulating outlet 10 of major cycle pipeline 16 connects with the top of tank, arranges on major cycle pipeline 16
There is circulating pump 5；Major cycle pipeline 16 connects with inlet pipeline 7 and outlet pipeline 8 also by a three-position four-way valve 9,
Being provided with intake pump 6 on inlet pipeline 7, outlet pipeline 8 is connected with purification tank for liquid waste；Circulating pump 5, intake pump 6 and
Three-position four-way valve 9 is connected with PLC.
Described heater is made up of calandria and the heating controller 2 being connected with calandria, and described calandria is that pottery is sent out
Hot body, outer casing stainless steel sheath, it is laid on bottom of gullet and sidewall；Heating controller 2 is connected with PLC, with to intensification
Process is controlled.
Described device for detecting temperature 3 is made up of temperature-sensing probe and microprocessor, and temperature-sensing probe is platinum resistance, described temperature
The quantity of monitoring device 3 is two, its bottom being arranged in tank and top；Temperature-sensing probe is connected with microprocessor,
Microprocessor is connected with PLC, and microprocessor collecting temperature signal is also transferred to PLC.
Described level sensor 17 is arranged on tank, and level sensor 17 is connected with PLC, for detecting in tank
Water level, described in be arranged in the position of device for detecting temperature at top of tank than level sensor 17 end 1cm.
Described transporter is made up of track 11, transmission suspension hook 12, chain 13, material carrying basket 14 and motor.Transmit suspension hook
Being connected with chain, chain is laid in orbit, and motor is connected with chain and drives chain orbital motion；Motor is with PLC even
Connecing, PLC controls the opening and closing of motor, rotating speed；Material carrying basket is engraved structure, is connected with suspension hook by link；Guide rail sets up
Aloft, higher than tank, for annular closing structure, suspension hook can on guide rail shuttling movement；Track directly over tank
It is configured as: first for downward-sloping, then change level into, then change into being inclined upwardly, finally change level, this configuration energy into
First driving material carrying basket to move downward, enter tank, then tank is passed through in horizontal movement, finally climbs away tank, at this
In a series of decline-level-ascending motions, fruit completes hot-water soak disinfection.
During use, control device control three-position four-way valve 9 makes inlet pipeline 7 and circulating outlet 10 turn on, and start into
Water pump 6, water filling in tank 1, after level sensor 17 detects that the restriction water yield is arrived in water filling, send signal to PLC,
PLC closes three-position four-way valve 9 and intake pump 6, and water filling terminates；Then control device and control heater in tank
Water heats, and in the tank that device for detecting temperature will detect, the water temperature of difference reaches control device in real time；Control dress
Put the opening and closing controlling circulating pump according to difference water temperature value in tank, the highs and lows temperature difference >=1 DEG C, then control device
Control three-position four-way valve 9 makes to be recycled into the mouth of a river 15 and circulating outlet 10 turns on, and ON cycle pump 5, the water in tank
Circulated in tank by major cycle pipeline 16, when temperature difference ＜ 1 DEG C then ON cycle pump 5 stops circulation；When all temperature
The each point water temperature of monitoring device detection all >=setting value time, control device heating-stopping apparatus；Then control device to control to pass
The motor sending device runs, and makes transporter bring into operation, and material carrying basket 14 starts track motion, starts above tank
Sliding into tank under downward-sloping orbital segment, during the arrival minimum point that glides, hot water did not had material carrying basket, then material carrying basket completely
Moving horizontally along horizontal rail section in tank, fruit in case is proceeded by hot water treatment, then material carrying basket arrives upwards
Inclined plane section is lifted off tank, and hot water treatment completes；Material carrying basket is sent to unload district along track afterwards, unloads loading
Basket, gets in stocks the most again, starts to process next time；During hot water treatment, device for detecting temperature carries out reality to water temperature
Time monitoring, start to heat when the water temperature value that any one device for detecting temperature detects low 1 DEG C than design temperature, temperature is uneven
Time even (the highs and lows temperature difference >=1 DEG C), it be circulated and make water temperature homogeneous；After all goods have processed, control
Device control three-position four-way valve 9 makes to be recycled into the mouth of a river 15 and outlet pipeline 8 turns on, and the water in tank drains into waste water and processes
Pond.
Apply the method that above-mentioned fruit hot-water soak disinfection device processes the phytophthora hibernalis in Citrus:
Example one in real time:
1, the hot-water soak disinfection Citrus sickness rate impact test on infecting phytophthora hibernalis:
Test material:
For examination phytophthora hibernalis strains separation in the U.S.'s Citrus sinensis Osbeck carrying phytophthora hibernalis intercepted and captured, by phytophthora hibernalis bacterial strain at PDA
In culture medium, cultivate stand-by at 15 DEG C.
It is south, Jiangxi Citrus sinensis Osbeck for examination Citrus, selects that outward appearance is neat, size is homogeneous, without pest and disease damage, the Citrus sinensis Osbeck 200 that has no mechanical damage
Individual, first clean with tap water, then use 75% alcohol disinfecting, finally by sterile water wash, dry standby.
Above-mentioned 200 Citrus are arbitrarily selected 100 infection carrying out phytophthora hibernalis: 100 Citrus dissecting knife are at fruit
The equilateral triangle wound that 4 length of sides are 3mm is cut in middle and upper part, and base is connected with fruit, chooses from culture medium with Inoculating needle
Phytophthora hibernalis mycelium, in wound, covers mycelium with peel, and the medical absorbent cotton of wound sterilization covers, and drips
At 15 DEG C after sterilized water moisturizing, store under 90% relative humidities；Take off absorbent cotton after 4d, then carry out after storing 6d
Hot water treatment.
Process of the test:
Set material carrying basket in tank, along horizontal rail section, run 1min (the horizontal rail segment length 5m above tank, load
Thing basket speed is 5m/min), the desired temperature of tank is 55 DEG C, is divided by the Citrus that 100 are vaccinated with phytophthora hibernalis bacterium
Putting into 5 material carrying baskets, the most each material carrying basket takes up 20 Citrus infecting phytophthora hibernalis, then applies the fruit of the present invention
Hot-water soak disinfection device carries out hot-water soak disinfection, after process terminates, is at room temperature dried in the air by 100 fruits
Dry, at 15 DEG C, store under 90% relative humidities, ensure during storage not contact with each other between fruit, observe every day and remember
Record incidence is until Citrus all rot；Simultaneously as comparison, it is vaccinated with phytophthora hibernalis bacterium by 100 but has not entered
The Citrus of row hot-water soak disinfection are also positioned at 15 DEG C, store under 90% relative humidities, ensure fruit during storage
Do not contact with each other between reality, observe every day and record incidence until Citrus all rot.If the winter of matched group Citrus is raw
Phytophthora sickness rate is more than 95%, and the Citrus incidence after heat treatment is far below matched group, then explanation present treatment is effective.
Matched group Citrus start morbidity after 8 days, identified wherein 97 Citrus are fallen ill because infecting phytophthora hibernalis, remain 3
Individual Citrus are not fallen ill, and naturally rot in 33 days；
The fruit hot-water soak disinfection device of the application present invention carries out the Citrus of hot-water soak disinfection and opened at the 9th day
Beginning have Citrus fall ill, identified have 2 Citrus infection phytophthora hibernalis, remaining 98 situation not having phytophthora hibernalis to fall ill,
Naturally rot in 33 days.
To sum up can draw the hot-water soak disinfection Citrus sickness rate impact on infecting phytophthora hibernalis as shown in table 1,
Table 1
Conclusion (of pressure testing):
By above Experimental Comparison, the fruit hot-water soak disinfection device of the present invention is applied to carry out as can be drawn from Table 1
The sickness rate of 55 DEG C of Citrus processing 1min is well below the sickness rate of the Citrus not carrying out hot-water soak disinfection, explanation
Present treatment is effective.
2, the qualitative effects of Citrus is tested by hot-water soak disinfection:
Test material:
It is south, Jiangxi Citrus sinensis Osbeck for examination Citrus, selects that outward appearance is neat, size is homogeneous, without pest and disease damage, the Citrus sinensis Osbeck 40 that has no mechanical damage
Individual, first clean with tap water, then use 75% alcohol disinfecting, finally by sterile water wash, dry standby.
Process of the test:
Set material carrying basket in tank, along horizontal rail section, run 1min (the horizontal rail segment length 5m above tank, load
Thing basket speed is 5m/min), the desired temperature of tank is 55 DEG C, 20 Citrus is put into 1 material carrying basket, then
The fruit hot-water soak disinfection device of the application present invention carries out hot-water soak disinfection, after process terminates, in room temperature
Lower fruit is dried, at 15 DEG C, store under 90% relative humidities, after 1 week, carry out fruit quality detection；Meanwhile,
Remaining 20 Citrus not carrying out hot-water soak disinfection are also positioned at 15 DEG C, under 90% relative humidities
Storage, carries out fruit quality detection after 1 week；
After 1 week, respectively to above 20 Citrus sinensis Osbeck and 20 Citrus chachiensiss Hort. not carrying out hot-water soak disinfection after hot water treatment
Fructus Citri tangerinae, tests as follows:
Pericarp color detects: take equidistant 3 point on Citrus sinensis Osbeck epidermis equator, uses color difference meter to measure, uses L*A*B*
Colour system, (B* value represents in L*A*B* colour system as the test value of single Citrus to select the meansigma methods of B* using 3
Champac axle), final tested volume is the meansigma methods of 20 Citrus sinensis Osbeck；
The hardness of fruit detects: take equidistant 3 point on Citrus sinensis Osbeck epidermis equator, uses Texture instrument to measure the hardness of each point,
Three point hardness meansigma methodss are the hardness number of single Citrus, and final tested volume is the meansigma methods of 20 Citrus sinensis Osbeck；
Fruit titratable acid (Titratable acidity, TA), soluble solid (Soluble solids content, SSC),
The detection of Vc content: 20 Citrus sinensis Osbeck are all removed the peel and squeezes into juice, mixing.Utilize sodium hydroxide solution titration measuring
Titratable acid content；Use refractometer detection soluble solid content；Molybdenum Blue Colorimetric Method is used to measure Vc content.Above
To fruit titratable acid, soluble solid, the detection of Vc content, measuring 10 times respectively, final tested volume is 10 times
Meansigma methods；
The pericarp color of Citrus sinensis Osbeck, hardness, Vc content, titratable acid content, soluble solid content after hot water treatment
With solid acid ratio (Gu the ratio that acid ratio is soluble solid and titratable acid content, the most admittedly acid ratio=soluble solid/can
Titrable acid content) and see table 2 without the Citrus contrast effect of hot water treatment.
Table 2
Conclusion (of pressure testing):
After 55 DEG C of process 1min, the pericarp color value slightly above comparison of Citrus sinensis Osbeck, shows that the Citrus sinensis Osbeck pericarp color after this process becomes
Yellow；Hardness content slightly above comparison, but without notable change；The slightly below comparison of Vc content, but without notable change；Can drip
Fixed acid, soluble solid, compared with the control without significant difference, illustrate that hot water treatment is solid to Citrus sinensis Osbeck titratable acid, solubility
Shape thing content has no significant effect；Gu acid ratio is all more than 8, meet the solid acid ratio of the Citrus sale that China specifies.
Example two in real time:
1, the hot-water soak disinfection Citrus sickness rate impact test on infecting phytophthora hibernalis:
Test material:
For examination phytophthora hibernalis strains separation in the U.S.'s Citrus sinensis Osbeck carrying phytophthora hibernalis intercepted and captured, by phytophthora hibernalis bacterial strain at PDA
In culture medium, cultivate stand-by at 15 DEG C.
It is south, Jiangxi Citrus sinensis Osbeck for examination Citrus, selects that outward appearance is neat, size is homogeneous, without pest and disease damage, the Citrus sinensis Osbeck 200 that has no mechanical damage
Individual, first clean with tap water, then use 75% alcohol disinfecting, finally by sterile water wash, dry standby.
Above-mentioned 200 Citrus are arbitrarily selected 100 infection carrying out phytophthora hibernalis: 100 Citrus dissecting knife are at fruit
The equilateral triangle wound that 4 length of sides are 3mm is cut in middle and upper part, and base is connected with fruit, chooses from culture medium with Inoculating needle
Phytophthora hibernalis mycelium, in wound, covers mycelium with peel, and the medical absorbent cotton of wound sterilization covers, and drips
At 15 DEG C after sterilized water moisturizing, store under 90% relative humidities；Take off absorbent cotton after 4d, then carry out after storing 6d
Hot water treatment.
Process of the test:
Set material carrying basket in tank, along horizontal rail section, run 1min (the horizontal rail segment length 5m above tank, load
Thing basket speed is 5m/min), the desired temperature of tank is 56 DEG C, is divided by the Citrus that 100 are vaccinated with phytophthora hibernalis bacterium
Putting into 5 material carrying baskets, the most each material carrying basket takes up 20 Citrus infecting phytophthora hibernalis, then applies the fruit of the present invention
Hot-water soak disinfection device carries out hot-water soak disinfection, after process terminates, is at room temperature dried in the air by 100 fruits
Dry, at 15 DEG C, store under 90% relative humidities, ensure during storage not contact with each other between fruit, observe every day and remember
Record incidence is until Citrus all rot；Simultaneously as comparison, it is vaccinated with phytophthora hibernalis bacterium by 100 but has not entered
The Citrus of row hot-water soak disinfection are also positioned at 15 DEG C, store under 90% relative humidities, ensure fruit during storage
Do not contact with each other between reality, observe every day and record incidence until Citrus all rot.If the winter of matched group Citrus is raw
Phytophthora sickness rate is more than 95%, and the Citrus after heat treatment are not fallen ill, then explanation processes effectively, can kill Flos Caryophylli epidemic disease completely
Mould.
Matched group Citrus start morbidity after 8 days, identified wherein 97 Citrus are fallen ill because infecting phytophthora hibernalis, remain 3
Individual Citrus are not fallen ill, and naturally rot in 33 days；
Identified, the fruit hot-water soak disinfection device of the application present invention carries out the Citrus of hot-water soak disinfection not to be had
There is morbidity, naturally rotted in 33 days.
To sum up can draw the hot-water soak disinfection Citrus sickness rate impact on infecting phytophthora hibernalis as shown in table 3,
Table 3
Conclusion (of pressure testing):
By above Experimental Comparison, the fruit hot-water soak disinfection device of the present invention is applied to carry out as can be drawn from Table 3
The phytophthora hibernalis sickness rate of 56 DEG C of Citrus processing 1min is 0.
2, the qualitative effects of Citrus is tested by hot-water soak disinfection:
Test material:
It is south, Jiangxi Citrus sinensis Osbeck for examination Citrus, selects that outward appearance is neat, size is homogeneous, without pest and disease damage, the Citrus sinensis Osbeck 40 that has no mechanical damage
Individual, first clean with tap water, then use 75% alcohol disinfecting, finally by sterile water wash, dry standby.
Process of the test:
Set material carrying basket in tank, along horizontal rail section, run 1min (the horizontal rail segment length 5m above tank, load
Thing basket speed is 5m/min), the desired temperature of tank is 56 DEG C, 20 Citrus is put into 1 material carrying basket, then
The fruit hot-water soak disinfection device of the application present invention carries out hot-water soak disinfection, after process terminates, in room temperature
Lower fruit is dried, at 15 DEG C, store under 90% relative humidities, after 1 week, carry out fruit quality detection；Meanwhile,
Remaining 20 Citrus not carrying out hot-water soak disinfection are also positioned at 15 DEG C, store up under 90% relative humidities
Hide, after 1 week, carry out fruit quality detection；
After 1 week, respectively to above 20 Citrus sinensis Osbeck and 20 Citrus chachiensiss Hort. not carrying out hot-water soak disinfection after hot water treatment
Fructus Citri tangerinae, tests as follows:
Pericarp color detects: take equidistant 3 point on Citrus sinensis Osbeck epidermis equator, uses color difference meter to measure, uses L*A*B*
Colour system, (B* value represents in L*A*B* colour system as the test value of single Citrus to select the meansigma methods of B* using 3
Champac axle), final tested volume is the meansigma methods of 20 Citrus sinensis Osbeck；
The hardness of fruit detects: take equidistant 3 point on Citrus sinensis Osbeck epidermis equator, uses Texture instrument to measure the hardness of each point,
Three point hardness meansigma methodss are the hardness number of single Citrus, and final tested volume is the meansigma methods of 20 Citrus sinensis Osbeck；
Fruit titratable acid (Titratable acidity, TA), soluble solid (Soluble solids content, SSC),
The detection of Vc content: 20 Citrus sinensis Osbeck are all removed the peel and squeezes into juice, mixing.Utilize sodium hydroxide solution titration measuring
Titratable acid content；Use refractometer detection soluble solid content；Molybdenum Blue Colorimetric Method is used to measure Vc content.Above
To fruit titratable acid, soluble solid, the detection of Vc content, measuring 10 times respectively, final tested volume is 10 times
Meansigma methods；
The pericarp color of Citrus sinensis Osbeck, hardness, Vc content, titratable acid content, soluble solid content after hot water treatment
With solid acid ratio (Gu the ratio that acid ratio is soluble solid and titratable acid content, the most admittedly acid ratio=soluble solid/can
Titrable acid content) and see table 4 without the Citrus contrast effect of hot water treatment.
Table 4
Conclusion (of pressure testing):
After 56 DEG C of process 1min, the pericarp color value slightly above comparison of Citrus sinensis Osbeck, shows that the Citrus sinensis Osbeck pericarp color after this process becomes
Yellow；Hardness content slightly above comparison, but without notable change；The slightly below comparison of Vc content, but without notable change；Can drip
Fixed acid, soluble solid, compared with the control without significant difference, illustrate that hot water treatment is solid to Citrus sinensis Osbeck titratable acid, solubility
Shape thing content has no significant effect；Gu acid ratio is all more than 8, meet the solid acid ratio of the Citrus sale that China specifies.
Example three in real time:
1, the hot-water soak disinfection Citrus sickness rate impact test on infecting phytophthora hibernalis:
Test material:
For examination phytophthora hibernalis strains separation in the U.S.'s Citrus sinensis Osbeck carrying phytophthora hibernalis intercepted and captured, by phytophthora hibernalis bacterial strain at PDA
In culture medium, cultivate stand-by at 15 DEG C.
It is south, Jiangxi Citrus sinensis Osbeck for examination Citrus, selects that outward appearance is neat, size is homogeneous, without pest and disease damage, the Citrus sinensis Osbeck 200 that has no mechanical damage
Individual, first clean with tap water, then use 75% alcohol disinfecting, finally by sterile water wash, dry standby.
Above-mentioned 200 Citrus are arbitrarily selected 100 infection carrying out phytophthora hibernalis: 100 Citrus dissecting knife are at fruit
The equilateral triangle wound that 4 length of sides are 3mm is cut in middle and upper part, and base is connected with fruit, chooses from culture medium with Inoculating needle
Phytophthora hibernalis mycelium, in wound, covers mycelium with peel, and the medical absorbent cotton of wound sterilization covers, and drips
At 15 DEG C after sterilized water moisturizing, store under 90% relative humidities；Take off absorbent cotton after 4d, then carry out after storing 6d
Hot water treatment.
Process of the test:
Set material carrying basket in tank, along horizontal rail section, run 2min (the horizontal rail segment length 5m above tank, load
Thing basket speed is 2.5m/min), the desired temperature of tank is 54 DEG C, by 100 Citrus being vaccinated with phytophthora hibernalis bacterium
Subpackage enters 5 material carrying baskets, and the most each material carrying basket takes up 20 Citrus infecting phytophthora hibernalis, then applies the water of the present invention
Really hot-water soak disinfection device carries out hot-water soak disinfection, after process terminates, at room temperature by 100 fruits
Drying, at 15 DEG C, store under 90% relative humidities, ensure not contact with each other between fruit during storage, every day observes also
Record incidence is until Citrus all rot；Simultaneously as comparison, be vaccinated with phytophthora hibernalis bacterium by 100 but not
Carry out the Citrus of hot-water soak disinfection to be also positioned at 15 DEG C, store under 90% relative humidities, ensure during storage
Do not contact with each other between fruit, observe every day and record incidence until Citrus all rot.If the winter of matched group Citrus
Raw phytophthora sickness rate is more than 95%, and the Citrus after heat treatment are not fallen ill, then explanation processes effectively, can kill Flos Caryophylli completely
Phytophthora.
Matched group Citrus start morbidity after 8 days, identified wherein 97 Citrus are fallen ill rotten because infecting phytophthora hibernalis, surplus
3 Citrus of Yuing are not fallen ill, and naturally rot in 33 days；
Identified, the fruit hot-water soak disinfection device of the application present invention carries out the Citrus of hot-water soak disinfection not to be had
There is morbidity, naturally rotted in 33 days.
To sum up can draw the hot-water soak disinfection Citrus sickness rate impact on infecting phytophthora hibernalis as shown in table 5,
Table 5
Conclusion (of pressure testing):
By above Experimental Comparison, the fruit hot-water soak disinfection device of the present invention is applied to carry out as can be drawn from Table 5
The phytophthora hibernalis sickness rate of 54 DEG C of Citrus processing 2min is 0.
2, the qualitative effects of Citrus is tested by hot-water soak disinfection:
Test material:
It is south, Jiangxi Citrus sinensis Osbeck for examination Citrus, selects that outward appearance is neat, size is homogeneous, without pest and disease damage, the Citrus sinensis Osbeck 40 that has no mechanical damage
Individual, first clean with tap water, then use 75% alcohol disinfecting, finally by sterile water wash, dry standby.
Process of the test:
Set material carrying basket in tank, along horizontal rail section, run 2min (the horizontal rail segment length 5m above tank, load
Thing basket speed is 2.5m/min), the desired temperature of tank is 54 DEG C, 20 Citrus is put into 1 material carrying basket, so
The fruit hot-water soak disinfection device of the rear application present invention carries out hot-water soak disinfection, after process terminates, in room
Under temperature, fruit is dried, at 15 DEG C, store under 90% relative humidities, after 1 week, carry out fruit quality detection；Meanwhile,
Remaining 20 Citrus not carrying out hot-water soak disinfection are also positioned at 15 DEG C, under 90% relative humidities
Storage, carries out fruit quality detection after 1 week；
After 1 week, respectively to above 20 Citrus sinensis Osbeck and 20 Citrus chachiensiss Hort. not carrying out hot-water soak disinfection after hot water treatment
Fructus Citri tangerinae, tests as follows:
Pericarp color detects: take equidistant 3 point on Citrus sinensis Osbeck epidermis equator, uses color difference meter to measure, uses L*A*B*
Colour system, (B* value represents in L*A*B* colour system as the test value of single Citrus to select the meansigma methods of B* using 3
Champac axle), final tested volume is the meansigma methods of 20 Citrus sinensis Osbeck；
The hardness of fruit detects: take equidistant 3 point on Citrus sinensis Osbeck epidermis equator, uses Texture instrument to measure the hardness of each point,
Three point hardness meansigma methodss are the hardness number of single Citrus, and final tested volume is the meansigma methods of 20 Citrus sinensis Osbeck；
Fruit titratable acid (Titratable acidity, TA), soluble solid (Soluble solids content, SSC),
The detection of Vc content: 20 Citrus sinensis Osbeck are all removed the peel and squeezes into juice, mixing.Utilize sodium hydroxide solution titration measuring
Titratable acid content；Use refractometer detection soluble solid content；Molybdenum Blue Colorimetric Method is used to measure Vc content.Above
To fruit titratable acid, soluble solid, the detection of Vc content, measuring 10 times respectively, final tested volume is 10 times
Meansigma methods；
The pericarp color of Citrus sinensis Osbeck, hardness, Vc content, titratable acid content, soluble solid content after hot water treatment
With solid acid ratio (Gu the ratio that acid ratio is soluble solid and titratable acid content, the most admittedly acid ratio=soluble solid/can
Titrable acid content) and see table 6 without the Citrus contrast effect of hot water treatment.
Table 6
Conclusion (of pressure testing):
After 54 DEG C of process 2min, the pericarp color value slightly above comparison of Citrus sinensis Osbeck, shows that the Citrus sinensis Osbeck pericarp color after this process becomes
Yellow；Hardness content slightly below comparison, but without notable change；The slightly below comparison of Vc content, but without notable change；Can drip
Fixed acid, soluble solid, compared with the control without significant difference, illustrate that hot water treatment is solid to Citrus sinensis Osbeck titratable acid, solubility
Shape thing content has no significant effect；Gu acid ratio is all more than 8, meet the solid acid ratio of the Citrus sale that China specifies.
Above the present invention is done exemplary description, it should explanation, in the case of without departing from the core of the present invention,
Any simple deformation, amendment or other those skilled in the art can not spend the equivalent of creative work all to fall
Enter protection scope of the present invention.
Claims (8)
1. a fruit hot-water soak disinfection device, it is characterised in that: include tank, water circle device, add hot charging
Put, device for detecting temperature, level sensor, transporter and control device；
Described water circle device includes a major cycle pipeline, and the mouth of a river that is recycled into of major cycle pipeline connects with the bottom of tank,
The circulating outlet of major cycle pipeline connects with the top of tank, is provided with circulating pump on major cycle pipeline；Main circulation pipe
Road connects with inlet pipeline and outlet pipeline also by a three-position four-way valve, and inlet pipeline is provided with intake pump, water outlet
Pipeline is connected with purification tank for liquid waste；Circulating pump, intake pump and three-position four-way valve are connected with control device；
Described heater is made up of calandria and the heating controller being connected with calandria, heating controller and control device
Connect, so that temperature-rise period is controlled；
Described device for detecting temperature is made up of temperature-sensing probe and microprocessor, and the quantity of described device for detecting temperature is at least two
Individual, temperature-sensing probe is connected with microprocessor, and microprocessor is connected with controlling device, and microprocessor collecting temperature signal also passes
It is defeated by control device；
Described level sensor is arranged on tank, and level sensor is connected with controlling device, for detecting the water in tank
Position；
Described transporter is made up of track, transmission suspension hook, chain, material carrying basket and motor, transmits suspension hook and is connected with chain,
Chain is laid in orbit, and motor is connected with chain and drives chain orbital motion；Motor is connected with controlling device；Loading
Basket is engraved structure, is connected with suspension hook by link；Guide rail bracket is located in the air, higher than tank, for annular closing structure,
Suspension hook can on guide rail shuttling movement；Orbital configuration directly over tank is: first for downward-sloping, then change level into,
Change into again being inclined upwardly, finally change level into.
Fruit hot-water soak disinfection device the most according to claim 1, it is characterised in that: described tank by
PVC material is built up, cuboid, is cladded with heat-insulation layer.
Fruit hot-water soak disinfection device the most according to claim 1, it is characterised in that: described temperature monitoring
The quantity of device is two, its bottom being arranged in tank and top；It is arranged in the temperature monitoring dress at the top of tank
The position put is than 1cm at the bottom of level sensor.
Fruit hot-water soak disinfection device the most according to claim 1, it is characterised in that: described calandria is
Ceramic heating element, outer casing stainless steel sheath, it is laid on bottom of gullet and sidewall.
Fruit hot-water soak disinfection device the most according to claim 1, it is characterised in that: described control device
Including PLC.
Fruit hot-water soak disinfection device the most according to claim 1, it is characterised in that: described control device
By PLC, and the display and the input equipment that are connected with PLC form.
7. the operation method of the fruit hot-water soak disinfection device as described in one of claim 1-6, it is characterised in that:
Control device control three-position four-way valve and make inlet pipeline and circulating outlet conducting, and start intake pump, water filling in tank,
After level sensor detects that the restriction water yield is arrived in water filling, sending signal to PLC, PLC closes three-position four-way valve and intake pump,
Water filling terminates；Then controlling device control heater to heat the water in tank, device for detecting temperature will detect
Tank in the water temperature of difference reach control device in real time；Control device and control circulation according to difference water temperature value in tank
The opening and closing of pump, if the temperature difference >=1 DEG C, then controls device control three-position four-way valve and makes to be recycled into the mouth of a river and circulating outlet conducting,
And ON cycle pump, the water in tank is circulated, when temperature difference ＜ 1 DEG C then ON cycle pump stops by major cycle pipeline in tank
Only circulation；When each point water temperature that all device for detecting temperature detect all >=setting value time, control device heating-stopping apparatus；
Then controlling device and control the motor operation of transporter, make transporter bring into operation, material carrying basket starts track motion,
Starting to slide under the downward-sloping orbital segment above tank tank, during the arrival minimum point that glides, hot water does not transships completely
Thing basket, then material carrying basket moves horizontally along horizontal rail section in tank, fruit in case is proceeded by hot water treatment, so
Rear material carrying basket arrives the orbital segment that is inclined upwardly and is lifted off tank, and hot water treatment completes；Material carrying basket is sent to along track afterwards
Unloading district, unloads material carrying basket, gets in stocks, starts to process next time；During hot water treatment, temperature monitoring
Water temperature is monitored by device in real time, opens when the water temperature value that any one device for detecting temperature detects low 1 DEG C than design temperature
Beginning heats, and during the temperature difference >=1 DEG C, is circulated；After all goods have processed, control device control three-position four-way valve and make to follow
Ring water inlet and outlet pipeline conducting, drain into purification tank for liquid waste by the water in tank.
8. the phytophthora hibernalis in processing Citrus of the fruit hot-water soak disinfection device as described in one of claim 1-6
Application, it is characterised in that:
Setting material carrying basket and run 1--2min in tank along horizontal rail section, the desired temperature of tank is 54--56 DEG C,
Phytophthora hibernalis in Citrus is carried out hot-water soak disinfection.
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Application publication date: 20160831 |