CN110973233B - Quick precooling technology for soft flocculent fruit and vegetable dry cream - Google Patents
Quick precooling technology for soft flocculent fruit and vegetable dry cream Download PDFInfo
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- CN110973233B CN110973233B CN201911390813.5A CN201911390813A CN110973233B CN 110973233 B CN110973233 B CN 110973233B CN 201911390813 A CN201911390813 A CN 201911390813A CN 110973233 B CN110973233 B CN 110973233B
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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 fruit and vegetable dry cream, which comprises the following steps: the method comprises the steps of precooling in a first stage, and reducing the surface temperature of fruits and vegetables in a box body to half of the initial temperature; secondly, precooling is carried out, and the temperature in the box body is reduced to 1/8 of the temperature of the fruit entering the precooling box body; after two-stage precooling is realized, spraying is carried out by the nanometer atomizing devices on the two sides of the top of the precooling box, and the diameter of liquid drops is 1-100 nm; and fourthly, carrying out liquid nitrogen atomization by a liquid nitrogen atomization device located in the center of the top, releasing the flow of the liquid nitrogen atomization device to be 1mL/min, judging the release time according to an intelligent temperature measurement system, and stopping when the space temperature is rapidly cooled to-2 ℃. The soft rime is formed to help the fruits and vegetables to carry out spontaneous further internal cooling, the effect of an external cold source is not needed, the energy consumption is greatly reduced, the formation of the soft rime on the surfaces of the fruits and vegetables is also favorable for improving the water loss and dry loss condition of the fruits and vegetables in the traditional precooling process, and the fresh-keeping mildew preventive component contained in the soft rime can play a fresh-keeping mildew-proof effect on the fruits and vegetables.
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 requirements on packaging are 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 low, the cooling is uneven, the energy consumption is relatively high, the water loss and the drying consumption of the fruits and the vegetables are relatively high and the like are 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 refrigerating system, a humidifier, a blower, a return fan, a fruit and vegetable box and the like, although 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 and precooling for fruit and vegetable based on fluidized ice, 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 high and the energy is saved compared with the conventional ice cooling mode, the continuous ice particle making 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. Essentially belongs to the coupling of pressure difference precooling and water-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 good in 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:
the horizontal and vertical air blowers are arranged in the sealed heat-preservation pre-cooling box body, and horizontal and vertical cold air feeding in the sealed heat-preservation pre-cooling box body can be realized;
precooling at a first stage, and reducing the surface temperature of fruits and vegetables in a box body to half of the initial temperature;
secondly, precooling is carried out, and the temperature in the box body is reduced to 1/8 of the temperature of the fruit entering the precooling box body;
after two-stage precooling is realized, spraying is carried out by the nanometer atomizing devices on the two sides of the top of the precooling box, and the diameter of liquid drops is 1-100 nm; the water to which the spray is atomized contains solutes comprising: 0.5-1.5 parts of preservative, 0.5-1 part of mildew preventive, 0.5 part of sodium chloride and 80-100 parts of water;
and fourthly, the humidistat monitors to ensure that the humidity in the space reaches 95% -100%, the atomizer stops working, then the liquid nitrogen atomization device located in the center of the top conducts liquid nitrogen atomization, the release flow is 1mL/min, the release time is judged according to the intelligent temperature measurement system, and the space is stopped 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 ortho-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-differential pressure discharge treatment.
2. After realizing that fruit vegetables surface temperature tentatively reduces, adopt high wet low temperature soft rime (soft flocculent dry frost) precooling technique, build suitable condition, make the direct desublimation of high wet steam in the precooling environment in the supercooled environment, fall and form the soft rime of one deck (soft flocculent dry frost) on fruit vegetables surface, the formation help fruit vegetables of soft rime carry out spontaneous further inside cooling, do not need outside cold source effect, greatly reduced energy consumption, and the formation of soft rime on fruit vegetables surface still is favorable to improving the condition that the fruit vegetables lost water when traditional precooling and run dry, 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 fresh-keeping liquid drop of nanometer and the spraying of liquid nitrogen are opened and close in good time in help, and intelligence is convenient, plays the effect of practicing thrift energy consumption and human cost.
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:
the air exhaust device is arranged on one side of the sealed pre-cooling heat preservation box;
sealing the heat-preservation precooling box body: 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 sandwich layer of the color steel plate is arranged between the polystyrene foam plate and the stainless steel plate; 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 fruits and vegetables in a box body to half of the initial temperature;
secondly, precooling is carried out, and the temperature in the box body is reduced to 1/8 of the temperature of the fruit entering the precooling box body;
thirdly, after two-stage precooling is realized, spraying is carried out by the nanometer atomizing devices on the two sides of the top of the precooling box, and the diameter of liquid drops is 1-100nm (the fog belongs to a colloid disperse system, and the diameter range of small water drops in the fog is the same as the diameter of colloid disperse matter particles, namely 1-100 nm). The atomized water contains solute (weight portion) which comprises: 0.5-1.5 parts of preservative (captan and dichlofluanid), 0.5-1 parts of mildew preventive (sodium o-phenolate), 0.5 part of sodium chloride and 80-100 parts of water. The presence of sodium chloride can lower the condensation point of water, helping it to form a supercooled mist in a later step;
after the humidity in the sealed heat-preservation precooling box body reaches 95% -100%, the atomizer stops working, then the liquid nitrogen atomization device located in the center of the top conducts liquid nitrogen atomization, the release flow is 1mL/min, and the space temperature stops when the space temperature is rapidly cooled to-2 ℃.
The purpose of the atomization of the released liquid nitrogen is to assist the high humidityThe fog with the antistaling agent is cooled into supercooled fog to create a desublimated atmosphere and condition, when the supercooled fog is contained in the supercooled space, the supercooled fog is directly desublimated and falls on the surface of the fruits and vegetables to form soft and flocculent dry frost (soft rime), the density is low and is only 0.3g/cm 3 The 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 endotherm 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 arranged behind the air permeable frame and are placed in the inner space of the precooling box at intervals (preferably single-layer tiled), 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 manually 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 finished, seal the precooling case, top and left fan begin to send into cold wind, cold wind sweeps intensity and differs according to the fruit vegetables variety difference, 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, the heat exchange efficiency is improved, when fruit vegetables surface temperature falls to initial temperature half, surface temperature realizes that fan is automatic after first half cold period stops, later right side air exhaust device moves fast, take out the heat transfer gas in the space to outside back stop 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 dropped to the original temperature). The aim to be realized at the stage is to quickly realize precooling on the surface (not all) of the fruits and vegetables, because the precooling is realized only on the surface and the intermittent precooling 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 ensures that the atomizer stops working after the humidity in the space reaches 95-100 percent, then the liquid nitrogen atomizing device positioned in the center of the top atomizes liquid nitrogen, the release flow is 1mL/min, the release time is judged according to the intelligent temperature measuring system, the space temperature stops when being rapidly cooled to-2 ℃, the released liquid nitrogen atomization aims at assisting the high-humidity mist containing the preservative to be cooled into supercooled mist, the desuperheating atmosphere and conditions are created, and when the supercooled high-humidity mist is contained in the supercooled space, the supercooled mist is directly desuperheated and falls on the surface of fruits and vegetables to form soft dry frost (soft rime), the density is low and is only 0.3g/cm 3 The 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 endotherm 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, no external cold source is used, only a small amount of liquid nitrogen is consumed to maintain the low-temperature, super-cooling and high-humidity state, the continuous pre-cooling is spontaneously carried out on the fruits and the vegetables by the mode of flocculent dry frost formation-ablation-dry frost reformation on the surfaces of the fruits and the vegetables, and the specific surface of nano-scale super-cooling atomized liquid drops is largeThe refrigerating capacity is large, the refrigerating effect is greatly superior to that of cold air (cold air) refrigeration, and the purposes of quick 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 basically have no water loss and dry 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%, 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, uneven cooling, relatively high energy consumption, relatively large water loss and drying loss 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 water vapor desublimation generated during evaporation of supercooled high-humidity fog drops has a loose structure, falls on the surface of fruits and vegetables, cannot cause damage to fruit and vegetable cells, continuously and spontaneously carries cold energy far greater than cold air to further precool the preliminarily surface-precooled fruits and vegetables, and forms a mode of melting and dry frost reformation through flocculent dry frost 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:
the horizontal and vertical air blowers are arranged in the sealed heat-preservation pre-cooling box body, and horizontal and vertical cold air feeding in the sealed heat-preservation pre-cooling box body can be realized;
precooling at a first stage, and reducing the surface temperature of fruits and vegetables in a box body to half of the initial temperature;
secondly, precooling is carried out, and the temperature of fruits and vegetables in the box body is reduced to 1/8 of the temperature of the fruits and vegetables entering the precooling box body;
after two-stage precooling is realized, spraying is carried out by the nanometer atomizing devices on the two sides of the top of the precooling box, and the diameter of liquid drops is 1-100 nm; the water to which the spray is atomized contains solutes comprising: 0.5-1.5 parts of preservative, 0.5-1 part of mildew preventive, 0.5 part of sodium chloride and 80-100 parts of water;
after the humidity in the sealed heat-preservation precooling box body reaches 95% -100%, the atomizer stops working, then the liquid nitrogen atomization device located in the center of the top conducts liquid nitrogen atomization, the release flow is 1mL/min, and the space temperature stops when the space temperature is rapidly cooled to-2 ℃.
2. The method for quickly precooling the soft flocculent fruit-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 the soft flocculent fruit-vegetable dry cream according to claim 1, characterized in that:
the preservative is captan or dichlofluanid.
4. The method for quickly precooling the soft flocculent fruit-vegetable dry cream according to claim 1, characterized in that: the mildew preventive is sodium o-phenolate.
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