CN111227165A - Method for improving tomato cleaning effect by combining multi-mode ultrasonic waves with intensive pulse light - Google Patents
Method for improving tomato cleaning effect by combining multi-mode ultrasonic waves with intensive pulse light Download PDFInfo
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- CN111227165A CN111227165A CN202010101307.6A CN202010101307A CN111227165A CN 111227165 A CN111227165 A CN 111227165A CN 202010101307 A CN202010101307 A CN 202010101307A CN 111227165 A CN111227165 A CN 111227165A
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 91
- 238000004140 cleaning Methods 0.000 title claims abstract description 80
- 238000000034 method Methods 0.000 title claims abstract description 32
- 230000000694 effects Effects 0.000 title claims abstract description 23
- 240000003768 Solanum lycopersicum Species 0.000 title abstract description 83
- 230000008569 process Effects 0.000 claims abstract description 15
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 12
- 201000010099 disease Diseases 0.000 claims abstract description 11
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 11
- 241000238631 Hexapoda Species 0.000 claims abstract description 10
- 241000607479 Yersinia pestis Species 0.000 claims abstract description 10
- 230000009471 action Effects 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 230000005855 radiation Effects 0.000 claims description 5
- 241000227653 Lycopersicon Species 0.000 claims 8
- 244000005700 microbiome Species 0.000 abstract description 7
- 241000196324 Embryophyta Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000005708 Sodium hypochlorite Substances 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 239000000645 desinfectant Substances 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004506 ultrasonic cleaning Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N hydrogen peroxide Substances OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 230000002147 killing effect Effects 0.000 description 2
- 239000000447 pesticide residue Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010011409 Cross infection Diseases 0.000 description 1
- 206010029803 Nosocomial infection Diseases 0.000 description 1
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000005587 bubbling Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002289 effect on microbe Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000010977 unit operation Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention discloses a method for improving a tomato cleaning effect by combining multi-mode ultrasonic waves and intensive pulse light, and belongs to the technical field of agricultural product processing. The method comprises the steps of firstly, selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with plant diseases, insect pests and mechanical damage; secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein the multi-mode low-frequency ultrasonic action is assisted in the cleaning process; then carrying out intensive pulse light treatment on the cleaned tomatoes; finally, the treated tomatoes are packaged, transported and sold. The method of the invention adopts the combined action of the multi-mode low-frequency ultrasonic and the intensive pulse light on the tomatoes, effectively reduces the number of harmful microorganisms of the tomatoes, improves the cleaning effect of the tomatoes, and simultaneously retains the quality of the tomatoes, thereby improving the edible safety and the commercial value of the tomatoes and having wide industrial application prospect.
Description
Technical Field
The invention relates to a method for improving tomato cleaning effect by combining multimode ultrasonic waves and intensive pulse light, and belongs to the technical field of agricultural product processing.
Background
As is known, tomatoes contain rich nutrients and are one of the essential vegetables in daily life. However, tomatoes are not storage-resistant, and are easy to attack diseases and even rot under the condition of normal temperature; and a plurality of microorganisms are attached to the surfaces of tomatoes collected from fields, and if a single rot phenomenon occurs in the storage process, cross infection is very easy to occur, so that a large number of tomatoes are rotted, the market supply of the tomatoes is influenced, and the economic benefits of common people are seriously damaged. In addition, along with the improvement of the living standard of people, the public pay more and more attention to the nutrition of food and the safety problem of food, so how to effectively store the picked tomatoes has important practical significance for adjusting the supply and demand relationship of the market and maintaining the economic benefits of growers.
In the production process of tomatoes, the washing step is of central importance. The domestic and foreign research reports that the vegetable cleaning and bacteriostasis technology is mainly characterized in that a disinfectant, such as ozone water, sodium hypochlorite and ClO, is added in the cleaning process of the vegetable2Hydrogen peroxide, electrolyzed water and electrostatic water; wherein, sodium hypochlorite is widely applied to the process of cleaning fruits and vegetables. However, after the cleaning is finished, the disinfectants can remain on the surfaces of the fruits and vegetables to a greater or lesser extent, and the disinfectants are harmful to human bodies to a certain extent.
Ultrasonic waves are sound waves with frequency above 20kHz, and as a non-thermal processing technology, the cavitation effect, the thermal effect and the mechanical effect of the ultrasonic waves are beneficial to improving the microbial safety of food and prolonging the shelf life. In addition, the ultrasonic wave has the greatest advantages of safety, no toxicity and no pollution to the environment, and is very suitable for being applied to the processing process of food. Therefore, the ultrasonic wave and the cleaning unit operation of the fruits and the vegetables are combined, so that not only can the removal of impurities such as silt and the like attached to the surfaces of the fruits and the vegetables be promoted, but also microorganisms can be killed to a certain extent, the removal rate of pesticide residues is improved, and the method has a wide application prospect. However, research reports at home and abroad show that ultrasonic disinfection and sterilization have certain limitations, and especially at low temperature, the ultrasonic disinfection and sterilization have incompleteness on killing microorganisms in food. For fruits and vegetables, if sterilization treatment is not carried out, pathogenic bacteria can be attached to the surface of the product, and the risk of mass propagation is caused.
In view of this, the present invention overcomes the above-mentioned deficiencies from two aspects. On one hand, the killing effect of the microbes in the tomato cleaning process is enhanced by adopting the multi-mode low-frequency ultrasonic wave, and compared with the traditional ultrasonic wave, the multi-mode low-frequency ultrasonic wave realizes multi-frequency combination, so that the cleaning effect of the tomatoes is improved to the maximum extent; on the other hand, after the cleaning is finished, the tomatoes are treated again by using the intensive pulse light to kill the microorganisms remained on the surfaces of the tomatoes. Therefore, the control on harmful microorganisms of the tomatoes is realized, and a basis is provided for the industrial application of improving the tomato cleaning effect by combining the multimode low-frequency ultrasonic and the intensive pulse light.
Disclosure of Invention
In the tomato processing process, in order to better kill microorganisms and improve the cleaning effect, the invention adopts a method of combining multimode low-frequency ultrasonic wave and a pulse high-light technology to treat tomatoes.
The technical scheme of the invention is a method for improving tomato cleaning effect by combining multimode ultrasonic waves and intensive pulse light, which is carried out according to the following steps:
(1) selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage;
(2) cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein the cleaning process adopts multi-mode low-frequency ultrasonic wave for auxiliary cleaning;
(3) carrying out intensive pulse light treatment on the cleaned tomatoes;
(4) packaging, transporting and selling the treated tomatoes.
The multimode low-frequency ultrasonic condition in the step (2) is as follows: the ultrasonic frequency is 20, 40 and 60kHz, the ultrasonic working mode is single-frequency, double-frequency or triple-frequency action, the power density of the ultrasonic is 10-300W/L, and the pulse value is as follows: the working time is 5-30 s/the intermittent time is 5-30 s.
The cleaning temperature in the step (2) is 30 +/-2 ℃, the cleaning time is 5-20 min, and the water-material ratio (1-10) is 1.
The pulse strong light condition in the step (3) is as follows: the pulse distance is 5-20 cm, and the radiation intensity is 0.3-1.0J/cm2Pulse frequency is 1-5 pulses/s, pulse energy is 50-500J, and pulse time is 10-200 s.
The invention has the beneficial effects that: the multimode ultrasonic wave combined pulse highlight technology has an effective control effect on microorganisms in the tomatoes, and has no obvious influence on the quality of the tomatoes. The technology effectively eliminates the peculiar smell caused by the traditional sodium hypochlorite cleaning and bacterium control method, and simultaneously can reduce the pesticide residue of the tomatoes.
Detailed Description
For a better understanding of the present invention, the contents and the purpose of the present invention will be further clarified below by referring to comparative examples and examples in order to better generalize the present invention.
Comparative example 1: effect of Water cleaning tomato
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank at the temperature of 30 +/-2 ℃ for 20min at the water-material ratio of 6: 1. And packaging, transporting and selling the cleaned tomatoes.
Analysis showed that the total number of tomato colonies before washing was 4.59lg CFU/g, the total number of tomato colonies after washing with bubbling water was 4.36lg CFU/g, and the total number of colonies was reduced by 0.23lg CFU/g compared to before washing. (the total number of tomato colonies was determined according to GB 4789.2-2016.)
Comparative example 2: tomato cleaning effect by single-frequency ultrasonic
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein single-frequency ultrasonic action is assisted in the cleaning process, the ultrasonic frequency is 20kHz, the power density is 120W/L, the pulse working mode is 15s/5s, the cleaning temperature is 30 +/-2 ℃, the cleaning time is 20min, and the water-material ratio is 6: 1. And packaging, transporting and selling the cleaned tomatoes.
Analysis shows that the total number of tomato colonies before cleaning is 4.59lg CFU/g, and the total number of tomato colonies after single-frequency ultrasonic cleaning is 4.13lg CFU/g; the total number of colonies was reduced by 0.46lg CFU/g compared to that before washing.
Comparative example 3: double-frequency ultrasonic tomato cleaning effect
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein the cleaning process is assisted by double-frequency ultrasonic action, the ultrasonic frequency is 20-40kHz (wherein the combined mode can also realize 20-60kHz and 40-60kHz), the power density is 120W/L, the pulse working mode is 15s/5s, the cleaning temperature is 30 +/-2 ℃, the cleaning time is 20min, and the water-material ratio is 6: 1. And packaging, transporting and selling the cleaned tomatoes.
Analysis shows that the total number of tomato colonies before cleaning is 4.59lg CFU/g, and the total number of tomato colonies after double-frequency ultrasonic cleaning is 3.74lg CFU/g; the total number of colonies was reduced by 0.85lg CFU/g compared to that before washing.
Comparative example 4: tomato cleaning effect by three-frequency ultrasonic
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein the cleaning process is assisted by the action of three-frequency ultrasonic waves, the ultrasonic frequency is 20-40-60kHz, the power density is 120W/L, the pulse working mode is 15s/5s, the cleaning temperature is 30 +/-2 ℃, the cleaning time is 20min, and the water-material ratio is 6: 1. And packaging, transporting and selling the cleaned tomatoes.
Analysis shows that the total number of tomato colonies before cleaning is 4.59lg CFU/g, and the total number of tomato colonies after three-frequency ultrasonic cleaning is 2.98lg CFU/g; the total number of colonies was reduced by 1.61lg CFU/g compared to that before washing.
Example 1: method for improving tomato cleaning effect by using single-frequency ultrasonic combined with intense pulsed light
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein single-frequency ultrasonic action is assisted in the cleaning process, the ultrasonic frequency is 20kHz, the power density is 120W/L, the pulse working mode is 15s/5s, the cleaning temperature is 30 +/-2 ℃, the cleaning time is 20min, and the water-material ratio is 6: 1. And then, carrying out intensive pulse light treatment on the cleaned tomatoes, wherein the intensive pulse light distance is 17cm, the radiation frequency is 1pulse/s, the pulse energy is 100J, and the pulse time is 64 s. Finally, the cleaned tomatoes are packaged, transported and sold.
Analysis shows that the total number of the tomato colonies before cleaning is 4.59lg CFU/g, and the total number of the tomato colonies after single-frequency ultrasonic combined pulse high light treatment is 1.68lg CFU/g.
The magnitude of the decrease in the total number of colonies of example 1 was increased by 58.39%, 53.38%, 44.88% and 28.32% compared to comparative examples 1, 2, 3 and 4, respectively.
Example 2: method for improving tomato cleaning effect by using double-frequency ultrasonic combined with intense pulse light
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein the cleaning process is assisted by double-frequency ultrasonic action, the ultrasonic frequency is 20-40kHz, the power density is 120W/L, the pulse working mode is 15s/5s, the cleaning temperature is 30 +/-2 ℃, the cleaning time is 20min, and the water-material ratio is 6: 1. And then, carrying out intensive pulse light treatment on the cleaned tomatoes, wherein the intensive pulse light distance is 17cm, the radiation frequency is 1pulse/s, the pulse energy is 100J, and the pulse time is 64 s. Finally, the cleaned tomatoes are packaged, transported and sold.
Analysis shows that the total number of the tomato colonies before cleaning is 4.59lg CFU/g, and the total number of the tomato colonies after the double-frequency ultrasonic combined pulse high-light treatment is 1.42lg CFU/g.
The magnitude of the decrease in the total number of colonies in example 2 was increased by 64.05%, 59.04%, 50.54% and 33.98%, respectively, compared to comparative examples 1, 2, 3 and 4.
Example 3: method for improving tomato cleaning effect by using triple-frequency ultrasonic combined with intensive pulse light
Selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage. Secondly, cleaning the cleaned tomatoes in a bubble type cleaning tank, wherein the cleaning process is assisted by the action of three-frequency ultrasonic waves, the ultrasonic frequency is 20-40-60kHz, the power density is 120W/L, the pulse working mode is 15s/5s, the cleaning temperature is 30 +/-2 ℃, the cleaning time is 20min, and the water-material ratio is 6: 1. And then, carrying out intensive pulse light treatment on the cleaned tomatoes, wherein the intensive pulse light distance is 17cm, the radiation frequency is 1pulse/s, the pulse energy is 100J, and the pulse time is 64 s. Finally, the cleaned tomatoes are packaged, transported and sold.
Analysis shows that the total number of the tomato colonies before cleaning is 4.59lg CFU/g, and the total number of the tomato colonies after the tomato colonies are subjected to three-frequency ultrasonic combined pulse high light treatment is 1.13lg CFU/g.
The magnitude of the decrease in the total number of colonies in example 3 was increased by 70.37%, 65.36%, 56.86% and 40.30% compared to comparative examples 1, 2, 3 and 4, respectively.
Claims (4)
1. A method for improving tomato cleaning effect by combining multimode ultrasonic waves and intensive pulse light is characterized by comprising the following steps:
(1) selecting fresh tomatoes with smooth surfaces and consistent maturity, and removing bad fruits with diseases, insect pests and mechanical damage.
(2) And (4) putting the cleaned tomatoes into a bubble type cleaning tank for cleaning, wherein the cleaning process is assisted by multi-mode low-frequency ultrasonic waves.
(3) And (4) performing intensive pulse light treatment on the cleaned tomatoes.
(4) Packaging, transporting and selling the treated tomatoes.
2. The method for improving tomato cleaning effect by combining multimode ultrasonic waves and intense pulsed light according to claim 1, wherein the multimode low-frequency ultrasonic conditions in the step (2) are as follows: the ultrasonic frequency is 20, 40 and 60kHz, the ultrasonic working mode is single-frequency, double-frequency or triple-frequency action, the power density of the ultrasonic is 10-300W/L, and the pulse value is as follows: the working time is 5-30 s/the intermittent time is 5-30 s.
3. The method for improving the tomato cleaning effect by combining the multimode ultrasonic wave and the intensive pulse light is characterized in that the cleaning temperature in the step (2) is 30 +/-2 ℃, the cleaning time is 5-20 min, and the water-material ratio is (1-10): 1.
4. The method for improving the tomato cleaning effect by combining the multimode ultrasonic wave and the pulsed strong light according to claim 1, wherein the pulsed strong light conditions in the step (3) are as follows: the pulse distance is 5-20 cm, and the radiation intensity is 0.3-1.0J/cm2Pulse frequency is 1-5 pulses/s, pulse energy is 50-500J, and pulse time is 10-200 s.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113028726A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
| CN113028699A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
-
2020
- 2020-02-19 CN CN202010101307.6A patent/CN111227165A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| EVANS ADINGBA ALENYOREGE1,ET AL.: "Effect of multi-frequency multi-mode ultrasound washing treatments on physicochemical, antioxidant potential and microbial quality of tomato", 《JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION》 * |
| INGRID AGUILÓ-AGUAYO，ET AL.: "Pulsed light effects on surface decontamination, physical qualities andnutritional composition of tomato fruit", 《POSTHARVEST BIOLOGY AND TECHNOLOGY》 * |
| MARIANA FERRARIO，ET AL.: "Study of the inactivation of spoilage microorganisms in apple juice by pulsed light and ultrasound", 《FOOD MICROBIOLOGY》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113028726A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
| CN113028699A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
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Application publication date: 20200605 |