CN108850147A - A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma - Google Patents
A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma Download PDFInfo
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- CN108850147A CN108850147A CN201710318663.1A CN201710318663A CN108850147A CN 108850147 A CN108850147 A CN 108850147A CN 201710318663 A CN201710318663 A CN 201710318663A CN 108850147 A CN108850147 A CN 108850147A
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- electric field
- chitosan
- high voltage
- voltage electric
- vegetables
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- 230000005684 electric field Effects 0.000 title claims abstract description 33
- 229920001661 Chitosan Polymers 0.000 title claims abstract description 25
- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 238000012856 packing Methods 0.000 claims description 5
- 238000003851 corona treatment Methods 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- 230000001954 sterilising effect Effects 0.000 abstract description 16
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 14
- 230000001681 protective effect Effects 0.000 abstract description 2
- 239000003905 agrochemical Substances 0.000 abstract 1
- 240000008067 Cucumis sativus Species 0.000 description 16
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 16
- 230000000844 anti-bacterial effect Effects 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 3
- 229930003268 Vitamin C Natural products 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 235000019154 vitamin C Nutrition 0.000 description 3
- 239000011718 vitamin C Substances 0.000 description 3
- 208000016261 weight loss Diseases 0.000 description 3
- 230000004580 weight loss Effects 0.000 description 3
- 230000005611 electricity Effects 0.000 description 2
- 238000013401 experimental design Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 208000021760 high fever Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002362 mulch Substances 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
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
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma, belongs to food fresh keeping packaging field.Including：By fresh fruit of vegetables be immersed into concentration be 1% chitosan solution in, taking-up drain after be put into crisper sealing packaging, collaboration processing is carried out using high voltage electric field plasma apparatus, electric field strength be 15kV/cm under the conditions of handle.The present invention carries out sterilization storage to fresh fruit of vegetables using chitosan coordinated with plasma, has without secondary pollution, no agrochemical residual, on the basis of environmentally protective, be not only able to maintain the original quality of fruits and vegetables, but also the significant shelf life for extending fruits and vegetables.
Description
One, technical field
The invention belongs to field of food preservation, are related to the sterilization fresh-keeping method of high voltage electric field plasma, especially to new fresh fruit
The food fresh-keeping method of vegetable.Specifically a kind of sterilization fresh-keeping method of chitosan collaboration high voltage electric field plasma.
Two, background technique
China is used as populous nation, big for the consumption supply and demand amount of fresh fruit of vegetables, and microorganism makes to cause fruits and vegetables putrid and deteriorated
Main problem, because Food poisoning cases caused by microorganism are growing day by day, therefore the food-safety problem about fruit-vegetable food is just
It receives more and more attention.Traditional food sterilization method can be divided into physical sterilization and chemical sterilization, and physical sterilization is set by it
Standby reason has many limitations, and such as incidentally high fever, bactericidal effect are poor, equipment power dissipation height etc., and although chemical sterilization has
The problems such as bactericidal effect is good, has a wide range of application, but has residual, safety.High voltage electric field cold sterilization technology is as a kind of novel skill
The advantages such as art has bactericidal effect good, and period safe green low in energy consumption is pollution-free are received more and more attention and are applied.King
Good charming grade has delivered patent and pertinent literature shows that high voltage electric field plasma apparatus can be with MAP controlled atmosphere fresh-keeping packing perfection knot
It closes, generates the plasma source of bactericidal effect in package interior gas, pass through the gas in the method ionizing electric field of partial high pressure
Body and generate different free radicals, to achieve the effect that sterilizing（Equipment is shown in attached drawing 1）.This laboratory is to further increase
The bactericidal potency of the system, using chitosan common in food as a kind of class coating material, coordinated with plasma sterilization, customer service
Side effect brought by the single sterilization of plasma on the basis of maintaining bactericidal effect, makes great efforts dimension using this hurdle technology
Hold the original edible quality of fresh fruit of vegetables.
Three, summary of the invention
The object of the invention：Fresh fruit of vegetables food is sterilized using high voltage electric field plasma, it is poly- to apply putamina in food surface
Sugar overcomes high-voltage electricity to produce the effect for influencing food quality brought by plasma sterilization equipment.
Technical solution：The object of the present invention is achieved like this：
A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma, it is characterised in that：Using fresh fruit of vegetables as raw material,
It is impregnated 30 seconds in the chitosan solution that concentration is 1%, after taking-up drains, is put into crisper and seals packaging, head space body after packaging
Long-pending and crisper volume is 1:3.Crisper is placed in 27 DEG C of environment and stands 2 hours, and package interior loudness humidity is made to reach 80%
More than.Packing box is put into high voltage electric field plasma producing apparatus, is 15kV/cm, the item of electric current 0.6mA in electric field strength
Under part, handle 1 minute.
Beneficial effect：Of the invention is a little：While keeping high voltage electric field plasma apparatus efficient sterilizing, adopt
Fruit-vegetable food is set to maintain its original edible product in fruit and vegetable surfaces protective mulch with the means of chitosan submergence film
Matter.To reach can disinfecting food surface microorganism, Shelf-life, and the original food of food can be kept during shelf life
Use quality.
Four, Detailed description of the invention
To describe the technical solutions in the embodiments of the present invention more clearly, needed in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for ability
For the those of ordinary skill of domain, without creative efforts, it can also be obtained according to these attached drawings other attached
Figure, wherein：
Fig. 1 is mesohigh electric field plasma generating system of the present invention.
Five, specific embodiment
The specific embodiment of the invention is further described below with reference to embodiment.
Example 1：
Using fresh cucumber as raw material, experimental group 1：Cucumber is put into crisper sealing packaging, head space volume and crisper after packaging
Volume is 1:3, it is put into 4 DEG C of environment and stores；Experimental group 2：Cucumber is immersed in the chitosan solution that concentration is 1% and impregnates 30
Second, it after taking-up drains, is put into crisper and seals packaging, head space volume and crisper volume are 1 after packaging:3, it is put into 4 DEG C of rings
It is stored in border；Experimental group 3：Cucumber is put into crisper sealing packaging, head space volume and crisper volume are 1 after packaging:3, it protects
Fresh box is placed in 27 DEG C of environment and stands 2 hours, and package interior loudness humidity is made to reach 80% or more.Packing box is put into high pressure
It is 15kV/cm in electric field strength in electric field plasma producing apparatus, under conditions of electric current 0.6mA, handles 1 minute, be put into 4
It is stored in DEG C environment.Experimental group 4：Cucumber is immersed in the chitosan solution that concentration is 1% and is impregnated 30 seconds, after taking-up drains, is put
Enter and seal packaging in crisper, head space volume and crisper volume are 1 after packaging:3, crisper is placed in 27 DEG C of environment and stands 2
Hour, so that package interior loudness humidity is reached 80% or more.Packing box is put into high voltage electric field plasma producing apparatus,
It is 15kV/cm in electric field strength, under conditions of electric current 0.6mA, handles 1 minute, be put into 4 DEG C of environment and store.It analyzes respectively
Total plate count, weight-loss ratio, respiratory intensity, Vitamin C content, hardness and the fresh-keeping index of cucumber at storage 0,7,14,21 day.In detail
Carefully experimental design is carried out according to table 1.Table 2 is that each experimental group cucumber changes in storage period edible quality.
The result shows that：Food fresh keeping chitosan cooperates with high voltage electric field plasma sterilization to have bactericidal effect well.?
It is found in storage, by 21 days, chitosan cooperateed with high voltage electric field pilot plasma group, that is, experimental group 4 for total plate count storage
4.08 log/CFU are substantially less than non-process group i.e. 1 9.73 log/CFU of experimental group, thus chitosan collaboration high voltage electric field etc. from
Daughter can significantly extend the shelf life of cucumber.Cucumber is in storage, high voltage electric field corona treatment group, that is, experimental group 3
It is affected to the weight-loss ratio of cucumber, and cooperates with i.e. experimental group 4 after chitosan that can significantly reduce the weight-loss ratio of cucumber, reduce
28.6%, this is with high economic value.Vitamin C has antioxidant effect well, and experimental group 3 is as can be seen that high-voltage electricity
Field plasma has extremely strong side effect to cucumber vitamin C, and ascorbic content is higher by than experimental group 3 in experimental group 4
1.49 times, thus experimental group 4 can effectively retain the nutriment in cucumber.Fresh-keeping index is a kind of expression fruits and vegetables edible product
The important parameter of matter, numerical value is lower, and edible quality is higher.From table 2 it can be seen that in entire storage, experimental group 4
Fresh-keeping index to be significantly higher than experimental group 1, experimental group 2 and experimental group 3, this illustrate chitosan cooperate with high voltage electric field plasma
Cold sterilization technology remains the nutriment of cucumber to the greatest extent, makes its edible value while extending cucumber shelf life
Higher level is maintained with economic value.
1 experimental design of table
2 cucumber storage period food quality of table
Note：In same column different letters (x, y, z) indicate the significance of difference (p< 0.05）；With alphabetical (a, b, c, d) different in row
The expression significance of difference (p< 0.05）.
Claims (5)
1. a kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma, it is characterised in that：Fresh fruit of vegetables is submerged
Into chitosan solution, taking-up is put into crisper sealing packaging after draining, and is cooperateed with using high voltage electric field plasma apparatus
Processing.
2. the food fresh keeping technique of chitosan collaboration high voltage electric field plasma according to claim 1, it is characterised in that：
The chitosan solution is that the concentration in the acetic acid solution that volume fraction is 0.5 % is 1 %.
3. the food fresh keeping technique of chitosan collaboration high voltage electric field plasma according to claim 1, it is characterised in that：
Fruits and vegetables are immersed in 30s in 1% chitosan solution, after taking-up drains, are put into crisper sealing packaging, the head space volume of crisper
It is with crisper volume ratio：1:3.
4. the food fresh keeping technique of chitosan collaboration high voltage electric field plasma according to claim 1, it is characterised in that：
Crisper containing fruits and vegetables is placed in 27 DEG C of environment and stands 2 hours, the relative humidity in packing box is made to reach 80% or more.
5. the food fresh keeping technique of chitosan collaboration high voltage electric field plasma according to claim 1, it is characterised in that：
The high voltage electric field corona treatment, control electric field strength are 15kV/cm, electric current 0.6mA, and the processing time is 1 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710318663.1A CN108850147A (en) | 2017-05-08 | 2017-05-08 | A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710318663.1A CN108850147A (en) | 2017-05-08 | 2017-05-08 | A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma |
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| Publication Number | Publication Date |
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| CN108850147A true CN108850147A (en) | 2018-11-23 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710318663.1A Pending CN108850147A (en) | 2017-05-08 | 2017-05-08 | A kind of food fresh-keeping method of chitosan collaboration high voltage electric field plasma |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200061A (en) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | It is a kind of for lichee color protection and fresh-keeping method and apparatus |
| CN111700108A (en) * | 2020-05-13 | 2020-09-25 | 江苏大学 | Blueberry film coating machine with high-voltage electric field sterilization device |
| CN112586555A (en) * | 2020-12-04 | 2021-04-02 | 南京农业大学 | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255904A (en) * | 2013-09-25 | 2015-01-07 | 辽宁省农业科学院食品与加工研究所 | A physical preservative and fresh-keeping method for fruits and vegetables |
| CN105076376A (en) * | 2015-07-29 | 2015-11-25 | 成都市农林科学院 | Strawberry preservation method |
| CN106509056A (en) * | 2016-10-15 | 2017-03-22 | 滁州学院 | Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide |
-
2017
- 2017-05-08 CN CN201710318663.1A patent/CN108850147A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104255904A (en) * | 2013-09-25 | 2015-01-07 | 辽宁省农业科学院食品与加工研究所 | A physical preservative and fresh-keeping method for fruits and vegetables |
| CN105076376A (en) * | 2015-07-29 | 2015-11-25 | 成都市农林科学院 | Strawberry preservation method |
| CN106509056A (en) * | 2016-10-15 | 2017-03-22 | 滁州学院 | Method for improving sterilizing and fresh keeping effects of raw fresh meat through cooperation of cold source plasma and functional polysaccharide |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110200061A (en) * | 2019-06-21 | 2019-09-06 | 华南理工大学 | It is a kind of for lichee color protection and fresh-keeping method and apparatus |
| CN111700108A (en) * | 2020-05-13 | 2020-09-25 | 江苏大学 | Blueberry film coating machine with high-voltage electric field sterilization device |
| CN112586555A (en) * | 2020-12-04 | 2021-04-02 | 南京农业大学 | Cold sterilization and preservation technical method for fresh-cut fruits and vegetables by cooperation of low-temperature plasma activated water and DBD |
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