CN107699204A - A kind of agent for storage of coldness for Kiwi berry storage - Google Patents
A kind of agent for storage of coldness for Kiwi berry storage Download PDFInfo
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- CN107699204A CN107699204A CN201710907540.1A CN201710907540A CN107699204A CN 107699204 A CN107699204 A CN 107699204A CN 201710907540 A CN201710907540 A CN 201710907540A CN 107699204 A CN107699204 A CN 107699204A
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- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09K—MATERIALS FOR MISCELLANEOUS APPLICATIONS, NOT PROVIDED FOR ELSEWHERE
- C09K5/00—Heat-transfer, heat-exchange or heat-storage materials, e.g. refrigerants; Materials for the production of heat or cold by chemical reactions other than by combustion
- C09K5/02—Materials undergoing a change of physical state when used
- C09K5/06—Materials undergoing a change of physical state when used the change of state being from liquid to solid or vice versa
- C09K5/066—Cooling mixtures; De-icing compositions
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- 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
- A23B7/04—Freezing; Subsequent thawing; Cooling
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
- Y02E60/14—Thermal energy storage
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Abstract
The invention discloses a kind of agent for storage of coldness for Kiwi berry storage, the agent for storage of coldness composition includes：Copolymer, mannitol, malic acid, xylitol, sodium Diacetate, butanediol, calcium lactate, phase transition temperature conditioning agent.
Description
Technical field
The present invention relates to cold-storage field, more particularly to a kind of agent for storage of coldness for Kiwi berry storage.
Background technology
Kiwi berry is a kind of perennial vine fruit of falling leaves, and belongs to the Actinidia of Actinidiaceae, belongs to half cloudy natural disposition and plants
Thing, strong adaptability, avoid strong sunshine, originate in China Yangtze river basin, be grown on below height above sea level 2000m more, Kiwi berry is called again
It cooks carambola, Chinese gooseberry, Mao Litao.At present, in the whole world it has been found that the tree kind of Kiwi berry 66, wherein there is macaque in China
62 kinds of peach, it can be seen that, China possesses the Germplasm Resources in Genera Actinidia of very abundant.The cultivation history of Kiwi berry originates from
Shaanxi before 1200.Investigated according to relevant information, before 1,000 years《It is elegant》、《The Book of Songs》In just exist on
The record of Kiwi berry；Also be related to describe the verse of Kiwi berry in the Tang Dynasty poet Cen Can poem, i.e., " on Zhongting curb, a frame
Kiwi berry "；The medical literature of Ming Dynasty's Li Shizhen《Compendium of Materia Medica》In also mention Kiwi berry, i.e., " Kiwi berry, its shaped like pears, its
Color such as peach, and Kiwi berry eating, therefore have all names.Kiwi berry, although the history for there was only more than 100 years so far, it is 20
Century wild fruit tree by artificial domesticating cultivation and most have one of the four of remarkable effect big fruit tree species.1904, New Zealand from
China introduces a fine variety Kiwi berry, and first New Zealand's Kiwifruit Culture orchard, subsequent Kiwi berry Planting have been built up in 1930
Training is swift and violent to be expanded；After the 70's of 20th century, Kiwi berry is commercialized cultivation technique and popularized in the whole world, and statistics is understood so far, entirely
World's Kiwifruit Culture area has reached 14.3 ten thousand hm2, and total output is more than 1,750,000 t.At the same time, in China, macaque
Peach has been taken as a kind of cultivation of fruit tree, and is introducing a fine variety channel from two aspects, on the one hand excellent by introducing some from New Zealand
Non-defective unit kind, on the other hand then rely on and greatly develop the fine-variety breeding work of oneself.Learnt according to relevant report, China in 1975
Kiwi berry total output has reached 250 ~ 4,000,000 kilograms；The 90's Mos of 20th century, 49.8 ten thousand mu of Actinidia garden
To having built up.China is the country of origin of Kiwi berry, while is also the first big producer of world's Kiwi berry, and Kiwi berry industry is early
Have become the pillar industry of China subregion rural economic development.
With the raising that people live, to the quality requirements more and more higher of food.The perishable fresh food of the fruits and vegetables such as Kiwi berry
Freshness date it is short, transport and storage process in, it is affected by temperature especially big, it is easy to rot, so be badly in need of development it is cold
Chain is transported to ensure the quality of perishable items.
Bubble chamber on the rocks is existing relatively common cold-storage and fresh-keeping method, and ice cube is different with fruit ratio, refrigerating fresh-keeping effect
Fruit differs greatly, it is necessary to determine the ratio of ice cube and fruit according to the distance of transport distance, bubble chamber size, cost is high, efficiency
Low, effect does not reach the requirement of people, and phase-change material for cold storage is quickly grown in recent years, existing preliminary in Food Cold Chain to answer
With.It is contemplated that hair open it is a series of there is high latent heat of phase change, it is nontoxic, the cheap agent for storage of coldness of cost, study cold-storage emphatically
The fresh-keeping application effect of agent.
The content of the invention
High present invention mainly solves prior art cost, efficiency is low, and effect does not reach the technical problem of the requirement of people, carries
There is high latent heat of phase change for one kind, nontoxic, effective agent for storage of coldness, this is used for the agent for storage of coldness composition bag of Kiwi berry storage
Include：Copolymer, mannitol, malic acid, xylitol, sodium Diacetate, butanediol, calcium lactate, phase transition temperature conditioning agent.
Further, composition as described below is calculated as by weight：12 ~ 16 parts of mannitol, 8 ~ 12 parts of malic acid, xylitol
20 ~ 24 parts, 7 ~ 11 parts of sodium Diacetate, 8 ~ 12 parts of butanediol, 11 ~ 16 parts of calcium lactate.
Further, composition as described below is calculated as by weight：14 parts of mannitol, 10 parts of malic acid, 22 parts of xylitol,
9 parts of sodium Diacetate, 10 parts of butanediol, 13 parts of calcium lactate.
Further, the phase transition temperature conditioning agent is selected from sodium chloride, potassium chloride, calcium sulfate one or more.
Further, the phase transition temperature conditioning agent is sodium chloride.
Further, the phase transition temperature conditioning agent is calculated as 10 ~ 15 parts, preferably 12 parts by weight.
Mannitol, malic acid, xylitol, sodium Diacetate, butanediol the aqueous solution temperature as the increase of concentration is not in
The disconnected trend reduced, its range of temperature is wide, and the characteristic constantly declined as concentration increases meets the present invention well
The adjustable requirement of transformation temperature.Composition of the present invention has that the heat of transformation is larger, thermal conductivity factor is also very big, liquid phase and solid Density are small, phase
Variable volume diminishes, most in features such as neutrality, toxicity very littles, and malic acid of the present invention, xylitol, sodium Diacetate, butanediol
This reserves is very big, cheap, is stored suitable for Kiwi berry.Calcium lactate is added in agent for storage of coldness of the present invention and suppresses phase-change material for cold storage crystalline substance
Grain is grown up, and serves good facilitation to the life-span for extending inorganic phase-changing material, the copolymer polymer molecule passes through
The phase transition temperature conditioning agent regulation for adding different proportion content changes phase transition temperature, and each composition synergy of the present invention improves cold-storage
The cold-storage effect of agent.
Further, the copolymer is allyl phenol amine/acrylic copolymer.
Allyl phenol amine/acrylic copolymer molecular chain length of the present invention, while there are many carboxylate group sulphonate-bases, therefore its
Water absorption rate is the several times of weight itself, and it forms viscous colloidal solution after absorbing water, by the phase transition temperature for adding different proportion content
The conditioning agent change phase transition temperature of itself
Further, the allyl phenol amine/acrylic copolymer, the wherein mol ratio of allyl phenol amine and acrylic acid are 2.
Further, the allyl phenol amine/acrylic copolymer is calculated as 6 ~ 13 parts by weight.
Further, the allyl phenol amine/acrylic copolymer is calculated as 9 parts by weight.
Agent for storage of coldness of the present invention,（1）Nature comparison is stable, and phase transition temperature does not change with concentration, is fluctuated in left and right, and phase
Change latent heat is big, has the fusing point of fixation, thermal conductivity factor is also very big, liquid phase and solid Density are small, phase transformation Volume Changes are small, Duo Shuocheng
It is neutral, green, the feature such as nontoxic, pollution-free, safe to use, Stability Analysis of Structures, nonflammable, non-explosive,（2）Cold-storage of the present invention
Agent reserves are very big, and price is naturally cheap.
Embodiment
Embodiment 1
10 parts of acrylic acid are placed in flask, is neutralized, sequentially added and propylene with the sodium hydroxide solution that mass concentration is 40%
Sour mol ratio is 2 allyl phenol amine, the azodiisobutyronitrile (AIBN) with acrylic acid mol ratio is l, is with acrylic acid mol ratio
2 methylene-bisacrylamides, and dissolved with abundant, after being well mixed, solution is moved into people's polymerisation tube, is passed through nitrogen displacement
Tube sealing after 5 min.Reaction tube is placed in 60 DEG C of constant temperature oscillation water-baths and reacts 24 h, cross-linked polymer dispersion liquid is obtained, with acetone
Solution washs, and after centrifuging removing unreacted monomer, then filtered, drying for several times, obtains allyl phenol amine/acrylic acid copolymer
Thing.
Embodiment 2
12 parts of sodium chloride is first added in clean empty beaker, the stirring of 40 parts of water is added and forms sodium chloride solution, then by sweet dew
14 parts of alcohol, 10 parts of malic acid, 22 parts of xylitol, 9 parts of sodium Diacetate, 10 parts of butanediol, 13 parts of calcium lactate, is added separately to chlorination
In sodium solution, pH value=8 ~ 10 are adjusted with sodium hydroxide, 9 parts of allyl phenol amine/acrylic copolymers are then added, in room temperature
The lower min of first mechanical agitation 30, the then min of ultrasonic vibration 20, by the agent for storage of coldness prepared vibrationless after vibration
Under isoperibol, 7 days are stood, is produced.
Embodiment 3
10 parts of sodium chloride is first added in clean empty beaker, the stirring of 40 parts of water is added and forms sodium chloride solution, then by sweet dew
16 parts of alcohol, 8 parts of malic acid, 24 parts of xylitol, 7 parts of sodium Diacetate, 12 parts of butanediol, 11 parts of calcium lactate, is added separately to chlorination
In sodium solution, pH value=8 ~ 10 are adjusted with sodium hydroxide, 6 parts of allyl phenol amine/acrylic copolymers are then added, in room temperature
The lower min of first mechanical agitation 30, the then min of ultrasonic vibration 20, by the agent for storage of coldness prepared vibrationless after vibration
Under isoperibol, 7 days are stood, is produced.
Embodiment 4
15 parts of sodium chloride is first added in clean empty beaker, the stirring of 40 parts of water is added and forms sodium chloride solution, then by sweet dew
12 parts of alcohol, 12 parts of malic acid, 20 parts of xylitol, 11 parts of sodium Diacetate, 8 parts of butanediol, 16 parts of calcium lactate, is added separately to chlorination
In sodium solution, pH value=8 ~ 10 are adjusted with sodium hydroxide, 13 parts of allyl phenol amine/acrylic copolymers are then added, in room temperature
The lower min of first mechanical agitation 30, the then min of ultrasonic vibration 20, by the agent for storage of coldness prepared vibrationless after vibration
Under isoperibol, 7 days are stood, is produced.
Embodiment 5
12 parts of potassium chloride is first added in clean empty beaker, the stirring of 40 parts of water is added and forms sodium chloride solution, then by sweet dew
14 parts of alcohol, 10 parts of malic acid, 22 parts of xylitol, 9 parts of sodium Diacetate, 10 parts of butanediol, 13 parts of calcium lactate, is added separately to chlorination
In sodium solution, pH value=8 ~ 10 are adjusted with sodium hydroxide, 9 parts of allyl phenol amine/acrylic copolymers are then added, in room temperature
The lower min of first mechanical agitation 30, the then min of ultrasonic vibration 20, by the agent for storage of coldness prepared vibrationless after vibration
Under isoperibol, 7 days are stood, is produced.
Embodiment 6
12 parts of calcium sulfate is first added in clean empty beaker, the stirring of 40 parts of water is added and forms sodium chloride solution, then by sweet dew
14 parts of alcohol, 10 parts of malic acid, 22 parts of xylitol, 9 parts of sodium Diacetate, 10 parts of butanediol, 13 parts of calcium lactate, is added separately to chlorination
In sodium solution, pH value=8 ~ 10 are adjusted with sodium hydroxide, 9 parts of allyl phenol amine/acrylic copolymers are then added, in room temperature
The lower min of first mechanical agitation 30, the then min of ultrasonic vibration 20, by the agent for storage of coldness prepared vibrationless after vibration
Under isoperibol, 7 days are stood, is produced.
Embodiment 7
The agent for storage of coldness that the hereinafter referred to as sample 1 ~ 5 of above-described embodiment 2 ~ 6 makes is applied to, it is uniform in size consistent after harvesting, it is disease-free
The Kiwi berry of insect pest and mechanical damage is fresh-keeping, compared with the Kiwi berry method for preserving on the rocks with bubble chamber（Hereinafter referred to as bubble chamber）, storage
Hide 60 days, it is as follows to survey its freshness result afterwards
| Bubble chamber | Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | |
| Weight-loss ratio（%） | 9.12 | 2.49 | 3.23 | 3.42 | 3.39 | 3.62 |
| Decayed fruit rate（%） | 21 | 8 | 10 | 12 | 11 | 13 |
Embodiments of the invention are the foregoing is only, are not intended to limit the scope of the invention, it is every to be said using the present invention
The equivalent structure or equivalent flow conversion that bright book content is made, or other related technical areas are directly or indirectly used in,
Similarly it is included within the scope of the present invention.
Claims (10)
1. a kind of agent for storage of coldness for Kiwi berry storage, it is characterised in that the agent for storage of coldness composition includes：Copolymer, sweet dew
Alcohol, malic acid, xylitol, sodium Diacetate, butanediol, calcium lactate, phase transition temperature conditioning agent.
2. it is according to claim 1 it is a kind of for Kiwi berry storage agent for storage of coldness, it is characterised in that it is as described below composition into
Part is calculated as by weight：12 ~ 16 parts of mannitol, 8 ~ 12 parts of malic acid, 20 ~ 24 parts of xylitol, 7 ~ 11 parts of sodium Diacetate, butanediol
8 ~ 12 parts, 11 ~ 16 parts of calcium lactate.
3. a kind of agent for storage of coldness for Kiwi berry storage according to claim 2, it is characterised in that the following composition is pressed
Parts by weight are calculated as：14 parts of mannitol, 10 parts of malic acid, 22 parts of xylitol, 9 parts of sodium Diacetate, 10 parts of butanediol, calcium lactate 13
Part.
4. a kind of agent for storage of coldness for Kiwi berry storage according to claim 1, it is characterised in that the phase transition temperature is adjusted
Save agent and be selected from sodium chloride, potassium chloride, calcium sulfate one or more.
5. a kind of agent for storage of coldness for Kiwi berry storage according to claim 4, it is characterised in that the phase transition temperature is adjusted
Section agent is sodium chloride.
6. a kind of agent for storage of coldness for Kiwi berry storage according to claim 5, it is characterised in that the phase transition temperature is adjusted
Section agent sodium chloride is calculated as 10 ~ 15 parts, preferably 12 parts by weight.
7. a kind of agent for storage of coldness for Kiwi berry storage according to claim 1, it is characterised in that the copolymer is third
Alkene phenol amine/acrylic copolymer.
A kind of 8. agent for storage of coldness for Kiwi berry storage according to claim 7, it is characterised in that the allyl phenol amine/
The mol ratio of allyl phenol amine and acrylic acid is 2 in acrylic copolymer.
A kind of 9. agent for storage of coldness for Kiwi berry storage according to claim 7, it is characterised in that the allyl phenol amine/
Acrylic copolymer is calculated as 6 ~ 13 parts by weight.
A kind of 10. agent for storage of coldness for Kiwi berry storage according to claim 9, it is characterised in that the allyl phenol amine/
Acrylic copolymer is calculated as 9 parts by weight.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710907540.1A CN107699204A (en) | 2017-09-29 | 2017-09-29 | A kind of agent for storage of coldness for Kiwi berry storage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710907540.1A CN107699204A (en) | 2017-09-29 | 2017-09-29 | A kind of agent for storage of coldness for Kiwi berry storage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109233747A (en) * | 2018-09-29 | 2019-01-18 | 南京东大冷链科技有限公司 | A kind of cold chain cool storage material |
Citations (4)
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|---|---|---|---|---|
| KR20020004960A (en) * | 1999-04-09 | 2002-01-16 | 고지 미즈타니 | Cold-storage material, cold-storage pack, and cold-reserving box |
| CN101273735A (en) * | 2008-05-07 | 2008-10-01 | 宋光泉 | Solid fruit antistaling agent and method for preparing the same |
| CN103773320A (en) * | 2014-01-17 | 2014-05-07 | 浙江大学 | Preparation method of composite phase-change cool storage agent of organic matter water solution |
| CN103773319A (en) * | 2014-01-09 | 2014-05-07 | 浙江大学 | Method for preparing composite phase change coolant |
-
2017
- 2017-09-29 CN CN201710907540.1A patent/CN107699204A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020004960A (en) * | 1999-04-09 | 2002-01-16 | 고지 미즈타니 | Cold-storage material, cold-storage pack, and cold-reserving box |
| CN101273735A (en) * | 2008-05-07 | 2008-10-01 | 宋光泉 | Solid fruit antistaling agent and method for preparing the same |
| CN103773319A (en) * | 2014-01-09 | 2014-05-07 | 浙江大学 | Method for preparing composite phase change coolant |
| CN103773320A (en) * | 2014-01-17 | 2014-05-07 | 浙江大学 | Preparation method of composite phase-change cool storage agent of organic matter water solution |
Non-Patent Citations (1)
| Title |
|---|
| 戚晓丽: "《复合相变蓄冷剂开发及在果蔬保鲜上的应用研究》", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109233747A (en) * | 2018-09-29 | 2019-01-18 | 南京东大冷链科技有限公司 | A kind of cold chain cool storage material |
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