CN110973233A - Soft flocculent dry cream quick precooling technology for fruits and vegetables - Google Patents
Soft flocculent dry cream quick precooling technology for fruits and vegetables Download PDFInfo
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- CN110973233A CN110973233A CN201911390813.5A CN201911390813A CN110973233A CN 110973233 A CN110973233 A CN 110973233A CN 201911390813 A CN201911390813 A CN 201911390813A CN 110973233 A CN110973233 A CN 110973233A
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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
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
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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
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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Abstract
The invention relates to a method for quickly precooling soft flocculent dry frost on fruits and vegetables, which comprises the following steps of ⑴, first-stage precooling, wherein the surface temperature of the fruits and vegetables in a box body is reduced to half of the initial temperature, ⑵, second-stage precooling, wherein the temperature in the box body is reduced to 1/8 of the temperature of the fruits entering the precooling box body, after the ⑶ realizes the two-stage precooling, nanometer atomizing devices on two sides of the top of a precooling box spray liquid drops with the diameter of 1-100nm, a liquid nitrogen atomizing device in the center of the top of ⑷ carries out liquid nitrogen atomization, the release flow is 1mL/min, the release time is judged according to an intelligent temperature measurement system, the space temperature is quickly cooled to-2 ℃, the soft rime is formed, so that the fruits and vegetables are spontaneously and further cooled, the external cold source effect is not needed, the energy consumption is greatly reduced, the soft rime is formed on the surfaces of the fruits and vegetables, the drying loss of the fruits and the fruits during.
Description
Technical Field
The invention belongs to the field of precooling methods, and particularly relates to a quick precooling technology for soft flocculent fruit and vegetable dry cream.
Background
Precooling can reduce the respiration intensity of picked fruits and vegetables, inhibit the release of enzyme and ethylene, reduce the physiological metabolic rate of fruits and vegetables and reduce physiological diseases. The precooled fruits and vegetables are stored in a refrigeration house or transported by a refrigeration truck, so that the heat load of refrigeration equipment is greatly reduced, the regulation and control of a fresh-keeping environment are facilitated, the energy consumption of storage and transportation is reduced, and the cost is reduced.
In a cold air (air) precooling technology represented by differential pressure precooling, the precooling speed is relatively slow, uneven cooling is easily caused, the energy consumption is relatively high, and the water loss and the drying consumption of fruits and vegetables are relatively large; meanwhile, the application ranges of water cooling and ice cooling and vacuum precooling are relatively narrow, and the problem of high investment cost also exists, and the reasons for this problem include (1) small cold carrying capacity of cold air and long time for precooling to the end point temperature; (2) the cold carrying capacity is small, the time consumption is long, and the energy consumption is relatively high; in the flowing process of air, the water-cooling and ice-cooling and vacuum pre-cooling application ranges are relatively narrow, and the investment cost of ice making equipment, vacuum equipment and the like is high, which inevitably causes the water loss and drying loss of fruits and vegetables (3).
The defects of the prior art are as follows: (1) the pre-cooling technology currently includes a wind (air) cooling technology, a water cooling and ice cooling technology and a vacuum pre-cooling technology. The water cooling adopts a spraying or soaking mode, the ice cooling precooling speed is high, but the application range is narrow, and the requirement on packaging is also met; ice is needed to be made when the ice is cold, and the energy consumption is high. (2) The vacuum precooling has the advantages of high cooling speed, uniform cooling, cleanness, sanitation, convenient operation and no influence from packaging; the defects of high investment, few applicable varieties, partial dehydration to fruits and vegetables, and especially unobvious pre-cooling effect on fruits. (3) Differential pressure precooling is carried out in a space with certain refrigerating capacity, air is exhausted outwards through a side fan, local negative pressure is generated in the space, air circulation is caused to cool fruits and vegetables under the influence of unbalanced pressure, the precooling speed is high, the method is an advanced method in cold air precooling at present, but the problems that the precooling speed is relatively slow, the cooling is uneven, the energy consumption is relatively high, the water loss and the drying consumption of the fruits and vegetables are relatively large and the like are still caused.
Through search, the following patent documents related to the present application are found, and specific disclosures are as follows:
CN201510235665.5 'an energy-saving differential pressure type fruit and vegetable pre-cooling warehouse', the pre-cooling warehouse in the patent comprises a warehouse body, a refrigeration system, a humidifier, a blower, a return fan, a fruit and vegetable box and the like, although the pre-cooling cold loss is small and the pre-cooling capacity is adjustable, the pre-cooling warehouse still belongs to the air cooling category, and short plates with small cold carrying capacity, relatively slow pre-cooling speed, uneven cooling, relatively high energy consumption and the like exist;
CN201410025922.8 precooling apparatus for fruit and vegetable based on fluidized ice and precooling thereof, the cooling medium in the invention is fluidized ice particles, the ice particles are fine and smooth, the surface area is large, the heat conduction efficiency is high, the fluidity and the filling property are good, the precooling mode essentially still belongs to the ice-cooling category, although the cooling efficiency is higher than the conventional ice-cooling mode, the energy is saved, the continuous ice particle preparation and the transportation of the ice particles in the pipeline still need larger energy consumption, and the facility investment cost is high.
CN 201210532409.9A fruit pressure difference precooling method and device, the patent introduces an atomized cold water link on the basis of the traditional pressure difference precooling method, increases the specific heat of cooling air, enhances the precooling effect, shortens the precooling time and improves the fruit quality. The method is essentially the coupling of pressure difference precooling and water ice cooling (atomized ice water), but the time is still longer, and the energy consumption is still higher.
CN201310132486.X vacuum precooling preservation method for color peppers, which is simple and easy to implement, high and uniform in cooling speed, high in cost and narrow in application range.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a method for quickly precooling soft flocculent fruit and vegetable dry cream, which is novel and has a good precooling effect.
The technical scheme for realizing the purpose of the invention is as follows:
a method for quickly precooling soft flocculent fruit and vegetable dry cream is characterized by comprising the following steps: the method comprises the following steps:
⑴ two horizontal and vertical air blowers are arranged in the sealed heat-preservation precooling box body, so that the horizontal and vertical cold air delivery in the sealed heat-preservation precooling box body can be realized;
precooling at a first stage, and reducing the surface temperature of the fruits and vegetables in the box body to half of the initial temperature;
⑵ precooling in the second stage until the temperature of the fruit in the box is 1/8 of the temperature of the precooling box;
⑶ after two-stage precooling, spraying with nanometer atomizing devices on two sides of the top of the precooling box with droplet diameter of 1-100nm, wherein the sprayed and atomized water contains solute comprising 0.5-1.5 parts of antistaling agent, 0.5-1 part of mildew preventive, 0.5 part of sodium chloride and 80-100 parts of water;
⑷ the humidistat monitors and guarantees that the atomizer stops working after the humidity in the space reaches 95% -100%, then the liquid nitrogen atomization device located in the center of the top performs liquid nitrogen atomization, the release flow is 1mL/min, the release time is judged according to the intelligent temperature measurement system, and the space stops when the space is cooled to-2 ℃ quickly.
Moreover, the structure of the sealed heat-preservation precooling box body is as follows: the outer layer of the box body material is a polystyrene foam plate with the thickness of 50mm and the inner layer is a stainless steel plate with the thickness of 1mm, wherein the polystyrene foam plate is arranged between the color steel plates; the temperature measuring range is as follows: -2-40 ℃, supply voltage: 220V, temperature fluctuation amplitude: . + -. 0.1 ℃.
Moreover, the preservative is captan or dichlofluanid.
Moreover, the mildew preventive is sodium o-phenolate.
The invention has the advantages and positive effects that:
1. the invention adopts a three-dimensional air supply intermittent differential pressure rapid surface precooling technology, solves the problems of cold air supply short circuit, low utilization rate and the like in a certain space by adopting the three-dimensional air supply intermittent differential pressure rapid surface precooling technology, and can comprehensively ensure the full contact of the cold air and the surfaces of the fruits and the vegetables due to the three-dimensional effect caused by the horizontal air supply and the vertical air supply, thereby improving the heat exchange efficiency. The intermittent differential pressure precooling can timely replace the air after heat exchange to the outside, the intermittent operation can also achieve the purposes of saving energy consumption and reducing the dry consumption of the fruits and vegetables, and the purpose of quickly cooling the surfaces of the fruits and vegetables is realized through 2-3 rounds of air supply, heat exchange and differential pressure discharge treatment.
2. After the preliminary reduction of fruit vegetables surface temperature is realized, adopt high wet low temperature soft rime (soft flocculent dry frost) precooling technique, build suitable condition, make the high wet steam in the precooling environment directly desublimate in the supercooling environment, fall and form the soft rime of one deck (soft flocculent dry frost) on fruit vegetables surface, the formation of soft rime helps the fruit vegetables to carry out spontaneous further inside cooling, do not need outside cold source effect, greatly reduced energy consumption, and the soft rime is still favorable to improving the condition that the fruit vegetables lost water when traditional precooling on fruit vegetables surface's formation, the fresh-keeping mould inhibitor composition that contains in the soft rime can play fresh-keeping mould proof effect to fruit vegetables.
3. The rapid non-contact nondestructive temperature measurement technology is based on the identification of an internal point heat source of infrared temperature measurement, and can monitor the real situation of precooling inside the fruits and vegetables in a nondestructive and real-time manner. The automatic control of the three-dimensional cold air conveying and the differential pressure air extraction is facilitated; the spraying of the nanometer level fresh-keeping liquid drops and the spraying of liquid nitrogen are timely opened and closed, the intelligent and convenient effects are achieved, and the effects of saving energy consumption and labor cost are achieved.
Drawings
Fig. 1 is a schematic structural diagram of a sealed heat-preservation precooling box body.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
A method for quickly precooling soft flocculent fruit and vegetable dry cream comprises the following steps:
⑴ horizontal and vertical blowers are arranged in the sealed heat-preservation precooling box body to realize the horizontal and vertical cold air delivery in the sealed heat-preservation precooling box body, and an air extractor is arranged at one side of the sealed heat-preservation precooling box body;
the requirements of a sealed heat-preservation precooling box body are as follows: the outer layer of the box body material is a polystyrene foam plate with the thickness of 50mm and the inner layer is a stainless steel plate with the thickness of 1mm, wherein the polystyrene foam plate is arranged between the color steel plates; the temperature measuring range is as follows: -2-40 ℃, supply voltage: 220V, temperature fluctuation amplitude: . + -. 0.1 ℃.
Precooling at a first stage, and reducing the surface temperature of the fruits and vegetables in the box body to half of the initial temperature;
⑵ precooling in the second stage until the temperature of the fruit in the box is 1/8 of the temperature of the precooling box;
⑶ after two-stage precooling, spraying by nanometer atomizing devices on both sides of the top of the precooling box, wherein the diameter of the liquid drop is 1-100nm (the fog belongs to the colloid disperse system, the diameter range of the small water drop in the fog is the same as the diameter of the colloid disperse matter particle, namely, between 1 nm-100 nm), the atomized water contains solute (weight portion), including 0.5-1.5 portions of antistaling agent (captan, bacteriostatic), 0.5-1 portions of mildew preventive (sodium o-phenolate), 0.5 portion of sodium chloride, 80-100 portions of water, the existence of the sodium chloride can reduce the condensation point of the water, and help the sodium chloride to form supercooled fog in the following steps;
⑷ the atomizer stops working when the humidity in the sealed heat-preservation precooling box reaches 95% -100%, then the liquid nitrogen atomization device in the center of the top atomizes liquid nitrogen, the release flow is 1mL/min, and the space temperature stops when the space temperature is cooled to-2 ℃.
The purpose of the released liquid nitrogen atomization is to assist the high-humidity fog containing the preservative to be cooled into supercooled fog to create a desublimated atmosphere and conditions, when the supercooled high-humidity fog is contained in a supercooled space, the supercooled fog is directly desublimated and falls on the surfaces of fruits and vegetables to form soft flocculent dry frost (soft rime), the density is low and is only 0.3g/cm3The easy shake off, the formation of soft rime can not cause the injury to fruit vegetables cell, can help the fruit vegetables to carry out the inside precooling cooling that lasts on the contrary, soft rime absorbs the heat and melts, the fruit vegetables precooling lasts and goes on, intelligence temperature measurement system carries out temperature monitoring, liquid nitrogen atomizing device releases once more when the space temperature rises to-0.5 ℃, be low temperature and the high wet state of supercooling all the time in guaranteeing the space, guarantee that the fruit vegetables surface continuously forms flocculent dry frost, until the whole precooling completely of realizing of fruit vegetables.
The invention adopts three-dimensional air supply intermittent level differential pressure rapid surface precooling
The precooling box body must guarantee air tightness and heat sealability (made of materials with heat insulation), fruits and vegetables are placed in the inner space of the precooling box at intervals (preferably single-layer tiled) after being placed in the air-permeable frame, the top center and the left side measuring center of the box body are connected with fans which can respectively realize horizontal air supply and vertical air supply, and the air supply amount can be artificially controlled according to precooling varieties.
The right side central authorities are connected with air exhaust device, after waiting that the precooling fruit vegetables are placed and are accomplished, seal the precooling case, top and left fan begin to send into cold wind, cold wind sweeps intensity and is different according to the fruit vegetables variety, the stereoeffect that horizontal air supply and perpendicular air supply caused can all-roundly guarantee the abundant contact on cold air and fruit vegetables surface, do not keep the dead angle, improve heat exchange efficiency, when fruit vegetables surface temperature drops to first temperature half, surface temperature realizes that fan automatic stop after first half cold period promptly, later right side air exhaust device moves fast, stop after taking out the heat transfer gas in the space to the outside fast. And the top fan and the left fan carry out secondary cooling to finish the second half-cooling period and exhaust. Until the third half-cool period (1/8 where the temperature drops to the initial temperature). The aim to be achieved at the stage is to quickly pre-cool (not all) surfaces of fruits and vegetables, because only the surfaces are pre-cooled, and intermittent pre-cooling is adopted, the time consumption is short, the energy consumption is low, and the influence of water loss and drying loss of the fruits and vegetables caused by cold air refrigeration in a short time is very small.
The method comprises the following steps: the outer layer of the box body material is a polystyrene foam plate with the thickness of 50mm and the inner layer is a stainless steel plate with the thickness of 1mm, wherein the polystyrene foam plate is arranged between the color steel plates; the temperature measuring range is as follows: -2-40 ℃, supply voltage: 220V, temperature fluctuation amplitude: . + -. 0.1 ℃.
2 high-humidity low-temperature soft rime (soft flocculent dry cream) continuous precooling
After the first step is realized, the nanometer atomization devices on the two sides of the top of the precooling box spray, and the diameter of liquid drops ranges from 1nm to 100nm (the fog belongs to a colloid dispersion system, and the diameter range of small water drops in the fog is the same as the diameter of colloid dispersoid particles, namely, the diameter ranges from 1nm to 100 nm). The atomized water contains solutes including: 0.5-1.5 parts of preservative, 0.5-1 part of mildew preventive and 0.5 part of sodium chloride, wherein the sodium chloride can reduce the condensation point of water and help the water to form supercooled mist in the later step. The humidistat monitors and guarantees that the atomizer stops working after the humidity in the space reaches 95% -100%, then the liquid nitrogen atomization device located in the center of the top performs liquid nitrogen atomization, the release flow is 1mL/min, the release time is judged according to an intelligent temperature measurement system, the space temperature stops when being rapidly cooled to minus 2 ℃, the released liquid nitrogen atomization aims at cooling high-humidity fresh-keeping agent-containing mist into supercooled mist, the desublimated atmosphere and condition are created, when the supercooled high-humidity mist is contained in the supercooled space, the supercooled mist is directly desublimated, the supercooled mist falls on the surface of fruits and vegetables to form soft and flocculent dry frost (soft rime), the density is small, and only the soft and flocculent dry frost is formedHas a density of 0.3g/cm3The easy shake off, the formation of soft rime can not cause the injury to fruit vegetables cell, can help the fruit vegetables to carry out the inside precooling cooling that lasts on the contrary, soft rime absorbs the heat and melts, the fruit vegetables precooling lasts and goes on, intelligence temperature measurement system carries out temperature monitoring, liquid nitrogen atomizing device releases once more when the space temperature rises to-0.5 ℃, be low temperature and the high wet state of supercooling all the time in guaranteeing the space, guarantee that the fruit vegetables surface continuously forms flocculent dry frost, until the whole precooling completely of realizing of fruit vegetables. In the process, an external cold source is not used, only a small amount of liquid nitrogen is consumed to maintain a low-temperature, supercooled and high-humidity state, the mode of forming, melting and re-forming the flocculent dry frost on the surfaces of the fruits and vegetables is relied on, the fruits and the vegetables are automatically and continuously precooled, and the specific surface of the nano-scale supercooled atomized liquid drops is large, the cold capacity is large, the cold carrying capacity is large, the refrigeration effect is greatly superior to that of cold air (cold air) refrigeration, and the purposes of rapid cooling, low energy consumption and cost reduction are achieved. The supercooled atomized liquid drops containing the preservative can also achieve the purpose of preservation and corrosion prevention of fruits and vegetables, and in the process, because of a high-humidity environment, the fruits and vegetables are basically free of water loss and drying loss.
Experimental data section
Compared with the traditional differential pressure precooling, the precooling time of the fruits and the vegetables is shortened by more than 50 percent from more than 6 hours; the energy consumption is reduced by more than 70%, the rapid precooling is realized, the water loss dry loss is less than 1%, and compared with the water-cooling ice-cooling and vacuum precooling technologies, the investment cost is reduced by more than 65%, and the application range is very wide.
The method disclosed by the invention is relatively low in investment cost, can effectively solve the problems of relatively low precooling speed, nonuniform cooling, relatively high energy consumption, relatively large water loss and drying consumption of fruits and vegetables and the like in the traditional differential pressure precooling technology, has a better precooling effect, and is wide in application range.
The three-dimensional air supply intermittent level differential pressure rapid surface precooling technology comprises the following steps: the full contact of cold air and fruit vegetables surface is all-round guaranteed through the stereoeffect that horizontal air supply and perpendicular air supply caused, improves heat exchange efficiency. Then, intermittent differential pressure precooling is carried out to timely displace the air after heat exchange to the outside, and 2-3 rounds (2-3 half-cold periods) of air supply-heat exchange-differential pressure discharge treatment are carried out, so that the surface of the fruit and vegetable is rapidly cooled, the treatment time is short, and the energy consumption is low;
precooling technology for soft rime (soft flocculent dry frost) under high humidity and low temperature: by applying the soft rime forming principle, under the conditions of high humidity, low temperature and very small air flow, frost-like soft rime formed by desublimation of water vapor generated during evaporation of supercooled high-humidity droplets is loose in structure and falls onto the surface of fruits and vegetables without causing damage to fruit and vegetable cells, the fruits and vegetables subjected to preliminary surface precooling are continuously and spontaneously pre-cooled by means of cold carrying capacity far greater than cold air, and a mode of flocculent dry frost formation-ablation-dry frost reformation is adopted until the whole fruits and vegetables reach a precooling end point.
Claims (4)
1. A method for quickly precooling soft flocculent fruit and vegetable dry cream is characterized by comprising the following steps: the method comprises the following steps:
⑴ two horizontal and vertical air blowers are arranged in the sealed heat-preservation precooling box body, so that the horizontal and vertical cold air delivery in the sealed heat-preservation precooling box body can be realized;
precooling at a first stage, and reducing the surface temperature of the fruits and vegetables in the box body to half of the initial temperature;
⑵ precooling in the second stage until the temperature of the fruit in the box is 1/8 of the temperature of the precooling box;
⑶ after two-stage precooling, spraying with nanometer atomizing devices on two sides of the top of the precooling box with droplet diameter of 1-100nm, wherein the sprayed and atomized water contains solute comprising 0.5-1.5 parts of antistaling agent, 0.5-1 part of mildew preventive, 0.5 part of sodium chloride and 80-100 parts of water;
⑷ the atomizer stops working when the humidity in the sealed heat-preservation precooling box reaches 95% -100%, then the liquid nitrogen atomization device in the center of the top atomizes liquid nitrogen, the release flow is 1mL/min, and the space temperature stops when the space temperature is cooled to-2 ℃.
2. The method for quickly precooling soft flocculent fruit and vegetable dry cream according to claim 1, characterized in that: the structure of the sealed heat-preservation precooling box body is as follows: the outer layer of the box body material is a polystyrene foam plate with the thickness of 50mm and the inner layer is a stainless steel plate with the thickness of 1mm, wherein the polystyrene foam plate is arranged between the color steel plates; the temperature measuring range is as follows: -2-40 ℃, supply voltage: 220V, temperature fluctuation amplitude: . + -. 0.1 ℃.
3. The method for quickly precooling soft flocculent fruit and vegetable dry cream according to claim 1, characterized in that: the preservative is captan or dichlofluanid.
4. The method for quickly precooling soft flocculent fruit and vegetable dry cream according to claim 1, characterized in that: the mildew preventive is sodium o-phenolate.
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| CN116530589A (en) * | 2023-04-25 | 2023-08-04 | 湄潭县越崎茶业有限公司 | Fresh tea leaf preservation method |
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