CN110810496A - Microwave treatment method and device for fruit and vegetable enzyme-inactive fresh-keeping in low-temperature environment - Google Patents
Microwave treatment method and device for fruit and vegetable enzyme-inactive fresh-keeping in low-temperature environment Download PDFInfo
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Abstract
The invention discloses a microwave treatment method and a microwave treatment device for fruit and vegetable enzyme-inactivation fresh-keeping in a low-temperature environment, and belongs to the technical field of food fresh-keeping. According to the method, the microwave generating device for carrying out enzyme inactivation treatment on the fruits and vegetables in the fruit and vegetable refrigeration process is arranged in the fruit and vegetable refrigeration device, so that the activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, the browning of the fruits and vegetables is delayed, and the preservation time effect of the fruits and vegetables is improved; meanwhile, in the process of carrying out enzyme inactivation treatment on the fruits and vegetables by adopting microwaves, the power and/or the duration of a microwave generating device are/is adjusted according to the real-time temperature of the surfaces of the fruits and vegetables so as to ensure that the temperature is within 25 +/-1 ℃ in the enzyme inactivation treatment process; the problem of quality and freshness of fruits and vegetables decline caused by a high-temperature enzyme inactivation process is solved, the enzyme inactivation effect is realized while the quality of the fruits and vegetables is ensured, and the freshness preservation time effect of the fruits and vegetables is prolonged.
Description
Technical Field
The invention relates to a microwave treatment method and a microwave treatment device for the blunt enzyme fresh-keeping of fruits and vegetables in a low-temperature environment, and belongs to the technical field of food fresh-keeping.
Background
For the preservation of fruits and vegetables, a low-temperature preservation method is generally adopted for preservation, but the low-temperature preservation method only inhibits the growth of microorganisms and does not affect enzymes which can cause browning of the fruits and vegetables, so that even if the fruits and vegetables are preserved in a refrigerator, the fruits and vegetables still can cause browning of the fruits and vegetables, and the quality of the fruits and vegetables is reduced.
Polyphenol oxidase is the main reason for enzymatic browning of fruits and vegetables and quality reduction. The traditional heat treatment enzyme inactivation technology comprises high-temperature short-time blanching, steam blanching, pasteurization and the like, the treatment methods are long in time consumption and high in energy consumption, the quality of fruits and vegetables can be greatly reduced, and meanwhile, the freshness of the fruits and vegetables can be greatly influenced.
As a new blunt enzyme technology, the microwave blunt enzyme technology has the advantages of high heating speed, high heating efficiency, low heating equipment cost, small occupied area and no damage to the quality of food, and is a novel environment-friendly food preservation technology. However, for the fruit and vegetable enzyme inactivation treatment, the problem of quality and freshness reduction of fruits and vegetables caused by high treatment temperature still exists by adopting the microwave enzyme inactivation technology, and meanwhile, a corresponding solution is also needed to solve the problem of poor fresh-keeping effect of the refrigerator on fruit and vegetable products caused by browning phenomenon existing in the traditional fresh-keeping mode of only adopting the low-temperature storage of the refrigerator.
Disclosure of Invention
In order to solve the problems existing in the process of fruit and vegetable preservation and storage at present, the invention provides a microwave treatment method and a microwave treatment device for fruit and vegetable enzyme-inactive preservation in a low-temperature environment.
The first purpose of the invention is to provide a method for inactivating enzymes of fruits and vegetables for fresh-keeping, which comprises the following steps:
a microwave generating device is arranged in the fruit and vegetable cold storage device and is used for carrying out enzyme inactivation treatment on the fruit and vegetable in the cold storage process;
in the process of inactive enzyme treatment, adjusting the power and/or duration of a microwave generating device according to the real-time temperature of the surface of the fruit and vegetable to ensure that the temperature is 25 +/-1 ℃ in the process of inactive enzyme treatment; the fruit and vegetable refrigerating device is refrigerating equipment capable of refrigerating fruits and vegetables.
Optionally, the method further includes:
the quality of the fruits and vegetables is obtained, so that in the process of inactive enzyme treatment, the power and/or the duration of a microwave generating device are/is adjusted according to the quality of the fruits and vegetables and the real-time temperature of the surfaces of the fruits and vegetables to ensure that the temperature is 25 +/-1 ℃ in the process of inactive enzyme treatment;
in the process of enzyme inactivation treatment, the duration of the microwave enzyme inactivation is 20-22min under the condition that the quality of the fruits and vegetables is not changed.
Optionally, the method further includes:
and acquiring the real-time temperature of the surfaces of the fruits and the vegetables when the microwave generating device is in a working state.
The second purpose of the invention is to provide a device for the enzyme-inactive fresh-keeping of fruits and vegetables, which comprises the following components: the device comprises refrigeration equipment and blunt enzyme equipment arranged in the refrigeration equipment; the enzyme inactivating device comprises a microwave generating device, an intelligent control device and a temperature measuring device; wherein, intelligent control device is connected with microwave generating device and temperature measuring device respectively to when carrying out dull enzyme treatment to fruit vegetables, intelligent control device can be according to the temperature measurement that temperature measuring device measures the power and/or the duration of adjusting microwave generating device in order to guarantee that dull enzyme treatment in-process fruit vegetables surface temperature is in 25 ℃ +/-1 ℃.
Optionally, the device further comprises a weight measuring device, and the weight measuring device is connected with the intelligent control device; when the fruit and vegetable are subjected to enzyme inactivation treatment, the intelligent control device can adjust the power and/or the duration of the microwave generating device according to the temperature measured by the temperature measuring device and the quality of the fruit and vegetable measured by the weight measuring device so as to ensure that the surface temperature of the fruit and vegetable is 25 +/-1 ℃ in the enzyme inactivation treatment process and the total duration of the microwave enzyme inactivation is 20-22min under the condition that the quality of the fruit and vegetable is not changed.
Optionally, the device further includes a control panel, and the control panel is connected to the intelligent control device, so that a user can set, adjust, and check the intelligent control device through the control panel.
Optionally, the refrigeration equipment is a refrigerator, the microwave generation device is a magnetron, the temperature measurement device is an infrared thermometer, and the intelligent control device is a passive enzyme fresh-keeping system obtained by adding a microwave pulse program to a control system of the refrigerator; the magnetron is arranged in the refrigerating chamber of the refrigerator, the infrared thermometer is arranged at the top in the refrigerating chamber of the refrigerator, and the microwave pulse program sets the starting condition, the stopping condition and the ending condition of the blunt enzyme treatment process.
Optionally, the metal mesh is installed to the refrigerator door of refrigerator, and the refrigerator door kneck uses iron wire, aluminium silk, copper wire or corresponding alloy silk to seal for the recess design, prevents that the microwave from revealing.
Optionally, an infrared sensor is further installed on a refrigerator door of the refrigerator, the infrared sensor is used for detecting whether the refrigerator door is in a closed state, and the infrared sensor is connected with the passive enzyme preservation system, so that the passive enzyme preservation system can acquire the state of the refrigerator door and further determine whether the starting condition of the passive enzyme treatment process is met.
The third purpose of the invention is to provide the method for the fruit and vegetable enzyme-inactivation fresh-keeping and/or the application of the device for the fruit and vegetable enzyme-inactivation fresh-keeping in the field of fruit and vegetable fresh-keeping.
The invention has the beneficial effects that:
the microwave generating device for carrying out enzyme inactivation treatment on the fruits and vegetables in the fruit and vegetable refrigeration process is arranged in the fruit and vegetable refrigeration device, so that the activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, the browning of the fruits and vegetables is delayed, and the preservation time effect of the fruits and vegetables is improved; meanwhile, in the process of carrying out enzyme inactivation treatment on the fruits and vegetables by adopting microwaves, the power and/or the duration of a microwave generating device are/is adjusted according to the real-time temperature of the surfaces of the fruits and vegetables so as to ensure that the temperature is within 25 +/-1 ℃ in the enzyme inactivation treatment process; the problem of quality and freshness reduction of fruits and vegetables caused by a high-temperature enzyme inactivation process is solved, the enzyme inactivation effect is realized while the quality of the fruits and vegetables is ensured, and the freshness preservation time of the fruits and vegetables is prolonged; furthermore, a magnetron, an infrared thermometer and a microwave pulse program are simply added to the existing refrigeration equipment capable of keeping fruits and vegetables fresh, so that the equipment which is usually used for keeping fruits and vegetables fresh has an enzyme inactivation function, in the implementation process of the equipment, the possible microwave leakage problem is considered, and a corresponding solution is provided, so that the technical scheme for keeping fruits and vegetables fresh by inactivating enzymes provided by the invention has the feasibility of implementation, a new idea is provided for the fruit and vegetable fresh-keeping technology, the fresh-keeping time efficiency of large batches of fruit and vegetable products is prolonged, and the economic loss is reduced.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings needed to be used in the description of the embodiments will be briefly introduced below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without creative efforts.
Fig. 1 is a diagram showing a comparison of fresh apples preserved for 1 hour by using the blunt enzyme preservation scheme provided by the present invention and a conventional refrigerator preservation scheme, wherein (a) is a diagram showing an object corresponding to the blunt enzyme preservation scheme provided by the present invention, and (b) is a diagram showing an object corresponding to the conventional refrigerator preservation scheme.
FIG. 2 is a graph showing the effect of a conventional heat-inactivated enzyme and a microwave-inactivated enzyme on the activity of polyphenol oxidase at the same heating rate.
FIG. 3 is a data diagram of apple quality loss obtained by keeping the temperature of fresh apples at 25 deg.C, 30 deg.C, 40 deg.C, respectively, and the microwave enzyme deactivation time at 5min, 10min, 15min, and 20min, respectively, during the microwave enzyme deactivation process.
FIG. 4 is a diagram showing the comparison of fresh apples after being kept fresh for 1 hour at 25 ℃. + -. 1 ℃ and 20 ℃. + -. 1 ℃ respectively, wherein (a) is a diagram showing the comparison of the temperature of the treatment with the inactive enzyme at 25 ℃. + -. 1 ℃ and (b) is a diagram showing the comparison of the temperature of the treatment with the inactive enzyme at 20 ℃. + -. 1 ℃.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
The first embodiment is as follows:
the embodiment provides a microwave treatment method and a microwave treatment device for fruit and vegetable enzyme-inactive preservation in a low-temperature environment, wherein the method comprises the following steps:
a microwave generating device is arranged in the fruit and vegetable cold storage device and is used for carrying out enzyme inactivation treatment on the fruit and vegetable in the cold storage process;
in the process of inactive enzyme treatment, the power and/or the duration of a microwave generating device are/is adjusted according to the real-time temperature of the surfaces of fruits and vegetables so as to ensure that the temperature is 25 +/-1 ℃ in the process of inactive enzyme treatment; the fruit and vegetable refrigerating device is refrigerating equipment capable of refrigerating fruits and vegetables.
In the prior art, refrigeration equipment capable of refrigerating fruits and vegetables includes a refrigeration house, an ice chest, various types of refrigerators frequently used in life of people, and the like, and the problem of investment cost is considered, the application takes the refrigerator as an example for description, and if a large quantity of fruits and vegetables are to be subjected to enzyme-inactive fresh keeping, a microwave generating device with a corresponding specification can be arranged in a large-scale refrigeration device such as the refrigeration house, and the invention does not further describe the above, but a person skilled in the art can correspondingly expand the scale according to the description given in the application.
In order to facilitate the understanding of the preservation method of the inactive enzyme provided by the present invention for those skilled in the art, the following detailed description is made in conjunction with the preservation apparatus of the inactive enzyme provided by the present application:
the refrigerating temperature of a refrigerating chamber of a refrigerator appearing in the market at present is usually 0-10 ℃, and is set to be 4 ℃, and the inactive enzyme fresh-keeping refrigerator provided by the application is characterized in that a microwave generating device is arranged in the refrigerating chamber of the refrigerator so as to carry out inactive enzyme treatment on fruits and vegetables by microwaves in the refrigerating process of the fruits and vegetables; the temperature measuring device is connected with the microwave generating device respectively, and the intelligent control device adjusts the power and/or the duration of the microwave generating device according to the temperature measured by the temperature measuring device so as to ensure that the temperature is within 25 +/-1 ℃ in the process of the enzyme inactivation treatment.
Because the temperature in the process of enzyme inactivation treatment is also related to the weight of the fruits and vegetables, a shelf board in a refrigerating chamber of the refrigerator is provided with a weight measuring function, namely a weight measuring device, and the weight measuring device is also connected with an intelligent control device, so that the intelligent control device can adjust the power and/or the duration of a microwave generating device according to the temperature measured by the temperature measuring device and the quality of the fruits and vegetables measured by the weight measuring device to ensure that the temperature is 25 +/-1 ℃ in the process of enzyme inactivation treatment, and simultaneously, the total duration of the microwave enzyme inactivation is 20-22min under the condition that the quality of the fruits and vegetables is not changed in the process of enzyme inactivation treatment.
It should be noted that the condition that the quality of the fruits and vegetables is not changed is the same batch of fruits and vegetables by default. The total duration of the enzyme inactivation treatment for the same batch of fruits and vegetables needs to reach 20-22 min.
In practical application, the microwave generating device is realized by adopting a magnetron, the temperature measuring device is realized by adopting an infrared thermometer, the weight measuring device can be realized by referring to a household weight scale, and the intelligent control device can be an independent intelligent system and can also be realized by adding a microwave pulse program in a control system of the refrigerator.
When the fruits and vegetables are subjected to enzyme inactivation preservation, when a user places the fruits and vegetables on a shelf board of a refrigerator, the weight of the fruits and vegetables measured by the weight measuring device is fed back to the intelligent control device, meanwhile, the infrared thermometer obtains the surface temperature of the fruits and vegetables in real time, the intelligent control device starts the microwave generating device according to the weight of the fruits and vegetables and the real-time temperature of the surfaces of the fruits and vegetables, namely, the magnetron generates microwaves to perform enzyme inactivation treatment on the fruits and vegetables, in the treatment process, once the surface temperature of the fruits and vegetables measured by the infrared thermometer exceeds 26 ℃, the intelligent control device controls the magnetron to be closed, the temperature of the refrigerating chamber is reduced after the magnetron is closed due to the refrigerating effect of the refrigerator, when the temperature in the refrigerating chamber measured by the infrared thermometer is lower than 24 ℃, the intelligent control device controls the magnetron to be opened to continue to perform enzyme inactivation treatment on the fruits and, and (5) refrigerating in a normal refrigerator.
The microwave pulsing procedure was found to be ① 0.38.38 w/g 3min ② 4 deg.C 2min ③ 0.38.38 w/g10s ④ 4 deg.C 2min, followed by repetition of procedure ③④ until the microwave exposure time reached a predetermined threshold value, according to practical experiments.
The predetermined threshold for the above-mentioned inactive enzyme treatment is set within a range of 20-22min according to the experiment. And recalculating the total time of the blunt enzyme treatment if the quality of the fruits and vegetables changes before the total time of the blunt enzyme treatment reaches a preset threshold value.
It should be noted that there are two cases of increase and decrease when the quality of fruits and vegetables changes, and if the increase indicates that new fruits and vegetables are added, the total time of the inactive enzyme treatment needs to be recalculated naturally, because the newly added fruits and vegetables also need 20-22min of inactive enzyme treatment. When the quality of the fruits and vegetables is reduced, new fruits and vegetables are added in real life, for example, two apples are taken out, and a part of vegetables (the total quality of the vegetables is less than two apples) are put in, in this case, the quality of the fruits and vegetables is reduced, but new fruits and vegetables are also added, so that the total time of the enzyme inactivation treatment is calculated again when the quality of the fruits and vegetables is changed.
Of course, even if the quality of the fruits and vegetables is not changed, there may be a case where new fruits and vegetables are added, for example, two apples are taken out and vegetables with the same quality as the apples are put in, but in this case, the possibility that the quality is not changed strictly is small, and therefore, the possibility is negligible.
The user can set the timing through control panel and open the microwave pulse procedure, and the suggestion sets up the opening time of microwave pulse procedure at night, neither can influence the normal work of refrigerator on daytime like this, also can not lead to the interrupt of microwave pulse procedure because the refrigerator door is always opened on daytime.
The intelligent control system starts the microwave generating device at a specified time according to the received timing signal, calculates a microwave pulse program according to the received quality signal, and timely controls the switch of the microwave generating device to realize microwave segmental enzyme inactivation. Therefore, the whole temperature of the apple is controlled below 26 ℃ in the microwave enzyme inactivation process, so that the original color, flavor and nutrient components of the apple can be retained while the efficient and uniform enzyme inactivation is realized.
The microwave pulse program can be started according to the change signal of the weight of the fruits and vegetables, for example, when the weight measuring device detects that the weight of the fruits and vegetables changes, the microwave pulse program can be started, and certainly, the conditions for further refining and distinguishing the starting can be set by considering energy consumption and other factors; the invention is not limited in this regard.
The specific installation position and installation mode of the magnetron are not limited in the application, for example, the magnetron can be installed on two sides of the lamp tube of the refrigerating chamber.
The infrared thermometer can be arranged at the top in the refrigerating chamber of the refrigerator and is used for accurately detecting the real-time temperature of the surfaces of the fruits and the vegetables.
The shelf in the refrigerating chamber of the refrigerator is made of a material with good microwave permeability and has a weighing function; the material with good microwave permeability comprises quartz, polytetrafluoroethylene, polypropylene and high-temperature-resistant glass.
The harm of microwave leakage is considered, a metal net can be installed at the refrigerator door of the refrigerator, and the refrigerator door interface is designed into a groove and sealed by using iron wires, aluminum wires, copper wires or corresponding alloy wires, so that the microwave leakage is prevented.
The refrigerator door of the refrigerator can be further provided with an infrared sensor, the infrared sensor is used for detecting whether the refrigerator door is in a closed state or not, and the infrared sensor is connected with the blunt enzyme preservation system, so that the blunt enzyme preservation system can acquire the state of the refrigerator door and further determine whether the starting condition of the blunt enzyme treatment process is met or not.
In the embodiment, the microwave frequency is set to 2450 +/-50 MHz, so that a user can set, adjust and check the intelligent control device through the control panel; such as setting and adjusting the on and off of the microwave generating device, the enzyme inactivating time and the like through a control panel; checking the real-time temperature of the fruits and the vegetables, and the like.
In order to prove the advantages of the inactive enzyme fresh-keeping method and the device provided by the application compared with the traditional refrigerator fresh-keeping scheme, the following experiments are given:
the method comprises the steps of uniformly cutting fresh apples without damage and mildew damage into two halves, putting one half of the apples on a shelf in a refrigerating chamber of a refrigerator for keeping fresh by using the blunt enzyme, feeding a quality signal back to an intelligent control system after the quality of the apples is obtained by a weighing system of the shelf, giving a corresponding microwave pulse program according to the signal by the intelligent control system, and cooling the apples to ① 0.38.38 w/g 3min ② 4 ℃ for 2min ③ 0.38.38 w/g10s ④ 4 ℃ for 2min according to an actual experiment, and then repeating the program ③④ until the microwave action time reaches 20 min.
The other half is put into a common refrigerator refrigerating chamber, the two are placed in the refrigerator refrigerating chamber for 1h after the microwave enzyme inactivation procedure is finished, and the obtained comparison graph is shown as a graph in figure 1, wherein (a) is a real graph corresponding to the inactivation enzyme preservation scheme provided by the invention, and (b) is a real graph corresponding to the traditional refrigerator preservation scheme, so that the browning degree of the surface of the apple preserved for 1h by adopting the inactivation enzyme preservation scheme provided by the invention is obviously lower than that of the traditional refrigerator.
In the above description, only the magnetron is taken as the microwave generating device and the infrared thermometer is taken as the temperature measuring device, and in practical application, the microwave generating device and the infrared thermometer can be implemented by using corresponding devices according to a specific implementation process.
In the process of implementing the present invention, the inventors made the following studies on the influence of different heating modes on the activity of polyphenol oxidase at the same heating rate
50ml of a polyphenol oxidase solution of an appropriate concentration was placed in a 250ml beaker, heated in a conventional water bath at 25 ℃ and the temperature profile of the entire heating process was recorded with an electric thermocouple thermometer. A temperature control program is established on a Milestone microwave synthesis platform according to a conventional water bath heating curve, and polyphenol oxidase solutions with the same volume and the same concentration are placed in an MPR-600 reaction kettle and are treated on the microwave synthesis platform. The measurement of the activity of polyphenol oxidase treated by different heating methods at the same heating rate is carried out by using catechol as a substrate and measuring the activity of polyphenol oxidase by spectrophotometry as shown in figure 2.
This proves that:
1. the microwave treatment has inhibitory effect on polyphenol oxidase at 25 deg.C.
2. Under the same heating rate, the microwave has stronger enzyme inactivation effect on polyphenol oxidase than the traditional heating such as water bath.
3. The profile defines a predetermined threshold for the sum of the microwave inactive enzyme treatment times.
Considering the setting of the temperature for the treatment with the inactive enzyme, the following control examples are given:
comparative example 1
Setting the temperature at 25 deg.C, 30 deg.C and 40 deg.C respectively in the enzyme inactivating process, and setting the microwave enzyme inactivating time at 5min, 10min, 15min and 20min respectively. Otherwise, the same as example 1; the quality loss parameters of the apples are measured, the obtained data are shown in figure 4, and it can be seen that when the microwave enzyme inactivation temperature exceeds 25 ℃ and the microwave enzyme inactivation time reaches 20min, the quality loss of the apples exceeds 5%, which indicates that the freshness of the apples is obviously reduced. And when the microwave enzyme inactivating temperature is 25 ℃ and the microwave enzyme inactivating time reaches 22min, the quality loss of the apples exceeds 5%, and the preset threshold value of the total time of the microwave enzyme inactivating treatment is set to be 20-22min according to the experimental data and the application shown in the figure 2.
Comparative example 2
The temperature of the other half of the apples was set to be lower than 20 ℃ during the enzyme inactivation treatment, and the comparison graph of the apples obtained in example 1 is shown in FIG. 4. Wherein (a) is a real object diagram corresponding to the temperature of the blunt enzyme treatment controlled at 25 +/-1 ℃, and (b) is a real object diagram corresponding to the temperature of the blunt enzyme treatment controlled below 20 ℃, so that the browning degree of the surface of the apple with the temperature lower than 20 ℃ in the process of the blunt enzyme treatment is obviously higher than that obtained by the treatment of the blunt enzyme fresh-keeping scheme provided by the invention.
By integrating the embodiment and the comparison example, the application provides the microwave treatment method and the treatment device for the fruit and vegetable enzyme inactivation preservation, and the microwave generation device for enzyme inactivation treatment in the fruit and vegetable refrigeration process is arranged in the fruit and vegetable refrigeration device, so that the activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, the browning of the fruit and vegetable is delayed, and the preservation time effect of the fruit and vegetable is improved; meanwhile, in the process of carrying out enzyme inactivation treatment on the fruits and vegetables by adopting microwaves, the power and/or the duration of a microwave generating device are/is adjusted according to the real-time temperature of the surfaces of the fruits and vegetables so as to ensure that the temperature is within 25 +/-1 ℃ in the enzyme inactivation treatment process; the problem of quality and freshness reduction of fruits and vegetables caused by a high-temperature enzyme inactivation process is solved, the enzyme inactivation effect is realized while the quality of the fruits and vegetables is ensured, and the freshness preservation time of the fruits and vegetables is prolonged; furthermore, a magnetron, an infrared thermometer and a microwave pulse program are simply added to the existing refrigeration equipment capable of keeping fruits and vegetables fresh, so that the equipment which is usually used for keeping fruits and vegetables fresh has an enzyme inactivation function, in the implementation process of the equipment, the possible microwave leakage problem is considered, and a corresponding solution is provided, so that the technical scheme for keeping fruits and vegetables fresh by inactivating enzymes provided by the invention has the feasibility of implementation, a new idea is provided for the fruit and vegetable fresh-keeping technology, the fresh-keeping time efficiency of large batches of fruit and vegetable products is prolonged, and the economic loss is reduced.
Some steps in the embodiments of the present invention may be implemented by software, and the corresponding software program may be stored in a readable storage medium, such as an optical disc or a hard disk.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. A method for inactivating enzyme fresh-keeping of fruits and vegetables, which is characterized by comprising the following steps:
a microwave generating device is arranged in the fruit and vegetable cold storage device and is used for carrying out enzyme inactivation treatment on the fruit and vegetable in the cold storage process;
in the process of inactive enzyme treatment, adjusting the power and/or duration of a microwave generating device according to the real-time temperature of the surface of the fruit and vegetable to ensure that the temperature is 25 +/-1 ℃ in the process of inactive enzyme treatment; the fruit and vegetable refrigerating device is refrigerating equipment capable of refrigerating fruits and vegetables.
2. The method of claim 1, further comprising:
the quality of the fruits and vegetables is obtained, so that in the process of inactive enzyme treatment, the power and/or the duration of a microwave generating device are/is adjusted according to the quality of the fruits and vegetables and the real-time temperature of the surfaces of the fruits and vegetables to ensure that the temperature is 25 +/-1 ℃ in the process of inactive enzyme treatment;
in the process of enzyme inactivation treatment, the duration of the microwave enzyme inactivation is 20-22min under the condition that the quality of the fruits and vegetables is not changed.
3. The method according to claim 1 or 2, characterized in that the method further comprises:
and acquiring the real-time temperature of the surfaces of the fruits and the vegetables when the microwave generating device is in a working state.
4. The device for the enzyme-inactive fresh-keeping of fruits and vegetables is characterized by comprising the following components: the device comprises refrigeration equipment and blunt enzyme equipment arranged in the refrigeration equipment; the enzyme inactivating device comprises a microwave generating device, an intelligent control device and a temperature measuring device; wherein, intelligent control device is connected with microwave generating device and temperature measuring device respectively to when carrying out dull enzyme treatment to fruit vegetables, intelligent control device can be according to the temperature measurement that temperature measuring device measures the power and/or the duration of adjusting microwave generating device in order to guarantee that dull enzyme treatment in-process fruit vegetables surface temperature is in 25 ℃ +/-1 ℃.
5. The device of claim 4, further comprising a weight measuring device, wherein the weight measuring device is connected with the intelligent control device; when the fruit and vegetable are subjected to enzyme inactivation treatment, the intelligent control device can adjust the power and/or the duration of the microwave generating device according to the temperature measured by the temperature measuring device and the quality of the fruit and vegetable measured by the weight measuring device so as to ensure that the surface temperature of the fruit and vegetable is 25 +/-1 ℃ in the enzyme inactivation treatment process and the total duration of the microwave enzyme inactivation is 20-22min under the condition that the quality of the fruit and vegetable is not changed.
6. The device of claim 4, further comprising a control panel, wherein the control panel is connected to the intelligent control device, so that a user can perform setting, adjusting and viewing operations on the intelligent control device through the control panel.
7. The device according to any one of claims 4 to 6, wherein the refrigeration equipment is a refrigerator, the microwave generating device is a magnetron, the temperature measuring device is an infrared thermometer, and the intelligent control device is a blunt enzyme fresh-keeping system obtained by adding a microwave pulse program to a control system of the refrigerator; the magnetron is arranged in the refrigerating chamber of the refrigerator, the infrared thermometer is arranged at the top in the refrigerating chamber of the refrigerator, and the microwave pulse program sets the starting condition, the stopping condition and the ending condition of the blunt enzyme treatment process.
8. The device of claim 7, wherein the refrigerator door is equipped with a metal mesh, and the refrigerator door interface is designed as a groove and sealed with iron wire, aluminum wire, copper wire or corresponding alloy wire to prevent microwave leakage.
9. The device of claim 8, wherein the refrigerator door of the refrigerator is further provided with an infrared sensor, the infrared sensor is used for detecting whether the refrigerator door is in a closed state, and the infrared sensor is connected with the passive enzyme preservation system, so that the passive enzyme preservation system can obtain the state of the refrigerator door and further determine whether the starting condition of the passive enzyme treatment process is met.
10. Use of the method for the blunt enzyme preservation of fruits and vegetables according to claims 1-3 and/or the device for the blunt enzyme preservation of fruits and vegetables according to claims 4-9 in the field of fruit and vegetable preservation.
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