CN111317090A - Fruit and vegetable cleaning and disinfecting method and fruit and vegetable cleaning and disinfecting production system using same - Google Patents
Fruit and vegetable cleaning and disinfecting method and fruit and vegetable cleaning and disinfecting production system using same Download PDFInfo
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- CN111317090A CN111317090A CN202010146839.1A CN202010146839A CN111317090A CN 111317090 A CN111317090 A CN 111317090A CN 202010146839 A CN202010146839 A CN 202010146839A CN 111317090 A CN111317090 A CN 111317090A
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 145
- 238000004140 cleaning Methods 0.000 title claims abstract description 105
- 238000000034 method Methods 0.000 title claims abstract description 28
- 230000000249 desinfective effect Effects 0.000 title claims abstract description 27
- 238000004519 manufacturing process Methods 0.000 title claims description 15
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 23
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 23
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 150000002632 lipids Chemical class 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims abstract description 8
- 230000001590 oxidative effect Effects 0.000 claims abstract description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 44
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 22
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 22
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 238000012545 processing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 18
- 239000000575 pesticide Substances 0.000 abstract description 16
- 230000009286 beneficial effect Effects 0.000 abstract description 8
- 238000003860 storage Methods 0.000 abstract description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract description 2
- 238000003908 quality control method Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 45
- 239000000447 pesticide residue Substances 0.000 description 17
- 239000000126 substance Substances 0.000 description 12
- 244000005700 microbiome Species 0.000 description 7
- 238000002791 soaking Methods 0.000 description 7
- 238000005406 washing Methods 0.000 description 7
- 230000001954 sterilising effect Effects 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000003071 parasitic effect Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000002699 waste material Substances 0.000 description 3
- 239000010963 304 stainless steel Substances 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 229910000589 SAE 304 stainless steel Inorganic materials 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 238000012271 agricultural production Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 231100000252 nontoxic Toxicity 0.000 description 2
- 230000003000 nontoxic effect Effects 0.000 description 2
- 244000045947 parasite Species 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- 206010057362 Underdose Diseases 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 231100000570 acute poisoning Toxicity 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000012752 auxiliary agent Substances 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000012459 cleaning agent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000012847 fine chemical Substances 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 238000007429 general method Methods 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 239000002917 insecticide Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000005648 plant growth regulator Substances 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
Images
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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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The method discloses a fruit and vegetable cleaning and disinfecting method, which comprises the following steps: A. carrying out first cleaning treatment on fruits and vegetables by using a first cleaning solution with strong oxidizing power; B. and carrying out second cleaning treatment on the fruits and vegetables subjected to the first cleaning treatment by using a second cleaning solution capable of dissolving the lipid particles on the surfaces of the fruits and vegetables, and thus removing part of the first cleaning solution remained in the fruits and vegetables. The beneficial effects are that: by multiple disinfection of ozone, chlorine dioxide and sodium bicarbonate, pesticides remained on the surfaces of fruits and vegetables are thoroughly removed, the freshness of the fruits and vegetables is better, and the loss of the fruits and vegetables in the transportation and storage processes is greatly reduced; the fruit and vegetable are treated in a grading and unified manner, the steps are simple, the requirement on equipment is not high, and the fruit and vegetable disinfection is favorably carried out on a large scale, so that the cost is controlled, the cost performance is improved, and the water resource is favorably saved; different fruits and vegetables are disinfected by the disinfection solution with different concentrations, so that fine treatment and quality control are facilitated.
Description
Technical Field
The invention relates to the field of agricultural production, in particular to a fruit and vegetable cleaning and disinfecting method and a fruit and vegetable cleaning and disinfecting production system using the same.
Background
Agricultural production plays a very important role in people's lives, and among them, food crops are also the key points of people's attention. Grain crops are most frequently eaten by people with fruits and vegetables, and in the planting and production process of fruits and vegetables, in order to avoid the eating of pests and ensure the quality of the fruits and vegetables, pesticide spraying is the most common method. The important difficult problem of food safety is that pesticide residue and harmful microorganism exceed the standard in the life of fruits and vegetables. If pesticide residues, harmful microorganisms and parasitic ova on the surfaces of fruits and vegetables cannot be removed to the maximum extent before eating, acute poisoning or accumulation damage can be caused to human bodies, and serious social burden can be brought. In the prior art, the general method is only cleaning with clear water, and some people use chemical substances, such as sodium chloride, sodium hypochlorite, acetic acid, edible baking soda and the like. However, only one chemical substance is usually used, and a single chemical substance can only remove part of pesticide residues, cannot completely kill harmful microorganisms and parasitic ova, and may also leave new substances which are not beneficial to human bodies on the surfaces of fruits and vegetables. In addition, small-scale pesticide residue removal disinfection cannot be accurately monitored and quantified, fine chemical substance feeding cannot be achieved, incomplete disinfection and pesticide residue removal or waste or residue on the surfaces of fruits and vegetables due to excessive feeding are easily caused, and harm is brought to the bodies of eaters.
Disclosure of Invention
The invention aims to provide a fruit and vegetable cleaning and disinfecting method and a fruit and vegetable cleaning and disinfecting production system using the same, and solves the problems of incomplete removal of pesticide residues, harmful microorganisms and parasitic ova on the surfaces of fruits and vegetables and high removal cost.
In order to achieve the purpose, the invention adopts the following technical scheme:
the fruit and vegetable cleaning and disinfecting method comprises the following steps:
A. and carrying out first cleaning treatment on the fruits and vegetables by using a first cleaning solution with strong oxidizing power.
B. And carrying out second cleaning treatment on the fruits and vegetables subjected to the first cleaning treatment by using a second cleaning solution capable of dissolving the lipid particles on the surfaces of the fruits and vegetables, and thus removing part of the first cleaning solution remained in the fruits and vegetables.
The principle of the technical scheme is as follows: firstly, removing pesticides such as insecticides, bactericides and plant growth regulators and substances such as harmful microorganisms, parasite larvae and ova on the surfaces of fruits and vegetables by utilizing the strong oxidizing capability of the first cleaning solution; and cleaning the fruits and vegetables by using a second cleaning solution. In order to ensure that the pesticide is firmly adsorbed on the surface of a plant after being sprayed and cannot be lost along with water, most of the pesticide is firstly dissolved in a fat-soluble solvent, and then is sprayed on fruits and vegetables after being changed into emulsion and missible oil by adding some auxiliary agents into water. By utilizing the principle of saponification reaction, the second cleaning solution can effectively emulsify and dissolve the pesticide lipid particles on the surfaces of the fruits and vegetables and in the folds, so that the pesticide lipid particles are separated from the surfaces of the fruits and vegetables and dissolved in water. Moreover, some pesticides are acidic and can react with sodium bicarbonate to form a non-toxic salt which is soluble in water. Therefore, the second cleaning solution can further remove pesticide residues on the surfaces of the fruits and the vegetables. The second cleaning solution is alkalescent, can destroy the biological activity of some harmful microorganisms and parasitic ova, and has the function of further disinfection. In addition, the second cleaning solution can react with the residue after the cleaning of the first cleaning solution to generate non-toxic salt dissolved in water, so that the fruits and vegetables are safer after cleaning.
Specifically, before the first cleaning treatment, the surfaces of the fruits and the vegetables are subjected to primary cleaning treatment by using an ozone solution. The strong oxidizing property of ozone can destroy part of chemical bonds in organic pesticides, so that the organic pesticides lose toxicity, and simultaneously kill bacteria and viruses on the surfaces of fruits and vegetables, thereby achieving the purposes of cleaning, decontaminating, preliminarily removing pesticide residues and sterilizing. In addition, the ozone cleaning can prolong the storage period of fruits and vegetables, and the final decomposition product is oxygen, so that the fruit and vegetable cleaning agent is pollution-free and has no secondary residue.
Specifically, before the preliminary cleaning treatment, each kind of fruit and vegetable is firstly classified into different grades according to color and size, and then the preliminary cleaning treatment is uniformly carried out on the same kind of fruit and vegetable in the same grade. The same grade of the same fruit and vegetable is processed in a unified way, which is beneficial to quality monitoring of the fruit and vegetable and is beneficial to mass production while ensuring the quality of the fruit and vegetable.
Specifically, the draining treatment is carried out on the fruits and vegetables subjected to the primary cleaning treatment and the first cleaning treatment. The purpose of draining is to minimize the carry-over of substances remaining on the surface of the fruits and vegetables during the previous step of sterilization into the solution for the next step of sterilization and to prevent dilution of the solution for the next step of sterilization.
Specifically, the first cleaning solution comprises a chlorine dioxide solution; the concentration of the chlorine dioxide solution ranges from 45ppm to 150 ppm. The application of chlorine dioxide is that besides the characteristic of the chlorine dioxide as a strong oxidant, the chlorine dioxide has stronger adsorption and penetration capacity on cell walls, and releases atomic oxygen to oxidize sulfydryl-containing enzymes in cells to play a role in sterilization and disinfection. Moreover, the effect of removing pesticide residues is more prominent. Many pesticide residues on the market are suitable for being removed by using chlorine dioxide solution. However, the concentration requirements of each fruit and vegetable for the chlorine dioxide solution are different, and basically, the concentration ranges from 45ppm to 150 ppm. Before disinfection, the chlorine dioxide solution with corresponding concentration is required to be prepared according to the variety of the fruits and vegetables to be cleaned, and then the chlorine dioxide solution with corresponding volume is prepared according to the number of the fruits and vegetables to be cleaned, so that the effect of removing pesticide residues in the disinfection of the fruits and vegetables can be ensured to the maximum extent, the quality of finished fruits and vegetables is remarkably improved, the dosage of chemical substances can be controlled, the waste caused by insufficient disinfection or excessive dosage of the chemical substances due to insufficient dosage of the chemical substances is avoided, and the purpose of fine treatment of the fruits and vegetables is achieved.
Specifically, the second cleaning solution comprises a sodium bicarbonate solution; the concentration of the sodium bicarbonate solution ranges from 8g/L to 12 g/L. The sodium bicarbonate solution has stronger capability of dissolving the pesticide lipid particles on the surfaces of the fruits and the vegetables. Many pesticide lipid particles are stored in folds on the surfaces of certain fruits and vegetables and are difficult to clean by a common cleaning method, and the sodium bicarbonate solution can emulsify the pesticide lipid particles and react with acidic pesticides to generate water-soluble harmless substances. Moreover, sodium bicarbonate can react with chlorine dioxide remaining on the surface of the fruit and vegetable to form a water-soluble salt. Many pesticide residues are suitable for removing by using sodium bicarbonate solution, but the concentration requirement of sodium bicarbonate is different for each fruit and vegetable, and the concentration range is basically between 8g/L and 12 g/L. Before disinfection, sodium bicarbonate solution with corresponding concentration is prepared according to the variety of the fruits and vegetables to be cleaned, and then sodium bicarbonate solution with corresponding volume is prepared according to the number of the fruits and vegetables to be cleaned. The effect that pesticide residue was removed in the disinfection that can furthest guarantee fruit vegetables is showing and is improving the quality of finished product fruit vegetables, is favorable to controlling the quantity of sodium bicarbonate again, avoids appearing the quantity not enough and leads to the disinfection inadequately or the quantity is too much causes the waste, reaches the purpose of carrying out the fine-tuning to fruit vegetables.
Specifically, after the second cleaning treatment, the fruits and vegetables are subjected to normal-temperature cleaning treatment and low-temperature cleaning treatment by using clear water; the processing temperature of the normal-temperature cleaning processing is 20-30 ℃; the treatment temperature of the low-temperature cleaning treatment is 8-10 ℃. The low-temperature soaking and cleaning can improve the freshness of the fruits and vegetables and keep the taste of the disinfected fruits and vegetables.
The invention also discloses a production system applying the fruit and vegetable cleaning and disinfecting method. The production system is provided with a fruit and vegetable cleaning machine capable of releasing ozone, a first water tank containing chlorine dioxide solution and a second water tank containing sodium bicarbonate solution; a transmission belt and a draining rack are arranged between the fruit and vegetable cleaning machine and the first water tank and between the first water tank and the second water tank. The fruit and vegetable cleaning machine can ionize oxygen in air to generate ozone, the air containing the ozone is discharged into water from the bottom of the water tank, fruits and vegetables roll in the water tank under the action of bubbles, dirt on the surfaces of the fruits and vegetables can be cleaned, and the fruits and vegetables can be preliminarily disinfected under the action of the ozone to remove pesticide residues. Then, the first cleaning process and the second cleaning process are performed in the first water tank and the second water tank, respectively. The fruit and vegetable cleaning and sterilizing production system is also provided with a sterile dust-free food workshop, a sub-packaging line, a vacuumizing nitrogen-filling sealed packaging device and the like are arranged in the sterile dust-free food workshop, and the fruit and vegetable cleaning and sterilizing production system can be used for directly vacuumizing nitrogen-filling packaging after peeling and slitting the fruit and vegetable. The production system also comprises the links of cold storage, whole-process cold chain distribution and the like. The fruit and vegetable cleaning and disinfecting production system performs operations from grading cleaning and disinfecting to packaging, storing and transporting on fruits and vegetables, and guarantees freshness and taste of the fruits and vegetables.
The invention has the beneficial effects that:
1. by multiple disinfection of ozone, chlorine dioxide and sodium bicarbonate, pesticides, microorganisms and parasites remained on the surfaces of fruits and vegetables are removed more thoroughly, so that the quality of the fruits and vegetables is greatly improved, and the requirements of people on high-quality life are met;
2. the disinfected fruits and vegetables are more resistant to storage and transportation, and the loss in the transportation and storage process is greatly reduced;
3. the fruits and vegetables are subjected to unified grading and fine treatment, so that quality control is facilitated;
4. the cleaning and disinfection of the fruits and vegetables are carried out in a large batch and in a centralized way, which is beneficial to saving water resources;
5. the invention is beneficial to the centralized and unified treatment of rotten fruits and inferior fruits and is very beneficial to environmental protection;
6. large-scale intensive production can effectively improve the social labor productivity.
Drawings
FIG. 1 is a table showing the standard of soaking different kinds of fruits and vegetables in chlorine dioxide solution according to the embodiment of the present invention;
FIG. 2 is a table showing the standard of soaking different types of fruits and vegetables in a sodium bicarbonate solution according to the embodiment of the present invention;
FIG. 3 is a table showing the standard for cleaning different types of fruits and vegetables in the fruit and vegetable cleaning machine according to the embodiment of the present invention;
FIG. 4 is a flow chart of a fruit and vegetable cleaning and disinfecting method in an embodiment of the invention.
Detailed Description
The invention is further illustrated with reference to the accompanying figures 1-4 and examples.
A fruit and vegetable cleaning and disinfecting method and a fruit and vegetable cleaning and disinfecting production system using the same are disclosed, which specifically comprise the following steps:
1. purchasing mature fruits and vegetables, detecting pesticides, and warehousing qualified fruits and vegetables;
2. screening qualified fruits and vegetables which are put in storage, and classifying the same fruits and vegetables into a plurality of grades according to color and size;
3. the fruits and vegetables of the same class and grade are conveyed into a fruit and vegetable cleaning machine filled with enough water through a conveying belt, and the fruit and vegetable cleaning machine ionizes oxygen in the air to generate ozone. The air bubbles containing ozone are released from the bottom, so that the fruits and vegetables are rolled and cleaned in the water of the fruit and vegetable cleaning machine, and the link can not only remove dirt attached to the surfaces of the fruits and vegetables, but also can carry out primary cleaning on the fruits and vegetables under the action of the ozone to remove pesticide residues.
4. After the fruits and vegetables are cleaned in the fruit and vegetable cleaning machine, spraying the fruits and vegetables, and further flushing residual substances on the surfaces of the fruits and vegetables;
5. draining the sprayed fruits and vegetables on a draining rack for the first time for 8-10 minutes;
6. determining the concentration of a required chlorine dioxide solution according to the variety of fruits and vegetables to be cleaned, and then preparing a chlorine dioxide solution with a corresponding volume and the concentration in a first water tank according to the quantity of the fruits and vegetables to be cleaned, wherein the first water tank is made of 304 stainless steel;
7. conveying the fruits and vegetables subjected to first draining to a first water tank through a conveying belt, and soaking and cleaning the fruits and vegetables by using a chlorine dioxide solution under a proper temperature condition;
8. carrying out secondary draining on the fruits and vegetables soaked and cleaned by the chlorine dioxide solution for 8-10 minutes;
9. determining the concentration of a required sodium bicarbonate solution according to the variety of the fruits and vegetables to be cleaned, and then preparing a corresponding volume of the sodium bicarbonate solution with the concentration in a second water tank according to the quantity of the fruits and vegetables to be cleaned, wherein the second water tank is made of 304 stainless steel;
10. conveying the fruits and vegetables drained for the second time to a second water tank through a conveying belt, and soaking and cleaning the fruits and vegetables by using a sodium bicarbonate solution under a proper temperature condition;
11. after being soaked and cleaned by sodium bicarbonate solution, the fruits and vegetables are drained and conveyed into a first water tank, soaked and cleaned for three times at normal temperature, conveyed into a second water tank, and soaked and cleaned once by clean water at low temperature of 8-10 ℃;
12. after the fruits and vegetables soaked and cleaned at low temperature are fished out and drained for 20 minutes, the fruits and vegetables are peeled, cut and the like, and then are packed in boxes, vacuumized and nitrogen-filled or air-conditioned packages;
13. randomly extracting samples from the packaged product to detect germs and pesticide residues, refrigerating the finished product at the temperature of 1-4 ℃, taking out the product from the warehouse and labeling the product after the product is qualified by spot check for 3-10 hours, and carrying out cold chain transportation.
In this embodiment, in the step 3, the fruit and vegetable washing machine is used for washing fruits and vegetables, as shown in fig. 3, the standards for washing each kind of fruit and vegetable in the fruit and vegetable washing machine are different, for example, the fruit and vegetable in the fruit and vegetable washing machine is easy to damage, and the fruit and vegetable in the fruit and vegetable washing machine needs to be washed for 6-18 minutes at normal temperature at a low air inlet speed.
In step 6, the soaking standards of different types of fruits and vegetables in the chlorine dioxide solution are different. For example, the stem vegetable can be soaked and cleaned for 5-10 minutes under the conditions that the temperature of the chlorine dioxide solution is 25-35 ℃ and the concentration of the chlorine dioxide solution is 60-120 ppm, so that the ideal cleaning effect can be achieved. If these conditions are not satisfied, there is a possibility that the washing with the pesticide residue is incomplete or the freshness of the fruits and vegetables is deteriorated.
In the same way, the soaking standards of different types of fruits and vegetables in the sodium bicarbonate solution are different. For example, mushroom can be soaked and cleaned for 6-10 minutes at normal temperature under the condition that the concentration of sodium bicarbonate solution is 9-11 g/L, and the ideal cleaning effect can be achieved.
In addition, the peeling, cutting and packaging procedures in the embodiment are always operated in a 16-18 ℃ sterile and dust-free environment, and the processing is carried out in the environment, so that the freshness of fruits and vegetables is kept.
The description is only a preferred embodiment of the invention, and all technical equivalents which come within the spirit and scope of the invention are intended to be protected.
Claims (10)
1. The fruit and vegetable cleaning and disinfecting method is characterized by comprising the following steps:
A. and carrying out first cleaning treatment on the fruits and vegetables by using a first cleaning solution with strong oxidizing power.
B. And carrying out second cleaning treatment on the fruits and vegetables subjected to the first cleaning treatment by using a second cleaning solution capable of dissolving the lipid particles on the surfaces of the fruits and vegetables, and thus removing part of the first cleaning solution remained in the fruits and vegetables.
2. The fruit and vegetable cleaning and disinfecting method according to claim 1, characterized in that: and before the first cleaning treatment, carrying out primary cleaning treatment on the surfaces of the fruits and the vegetables by using an ozone solution.
3. The fruit and vegetable cleaning and disinfecting method according to claim 2, characterized in that: before the preliminary cleaning treatment, each kind of fruit and vegetable is firstly classified into different grades according to color and size, and then the preliminary cleaning treatment is uniformly carried out on the same kind of fruit and vegetable in the same grade.
4. The fruit and vegetable cleaning and disinfecting method according to claim 3, characterized in that: and draining the fruits and vegetables subjected to the primary cleaning treatment and the first cleaning treatment.
5. The fruit and vegetable cleaning and disinfecting method according to claim 1, characterized in that: the first cleaning solution comprises chlorine dioxide solution.
6. The fruit and vegetable cleaning and disinfecting method according to claim 5, characterized in that: the concentration of the chlorine dioxide solution ranges from 45ppm to 150 ppm.
7. The fruit and vegetable cleaning and disinfecting method according to claim 1, characterized in that: the second cleaning solution comprises sodium bicarbonate solution.
8. The fruit and vegetable cleaning and disinfecting method according to claim 7, characterized in that: the concentration of the sodium bicarbonate solution ranges from 8g/L to 12 g/L.
9. The fruit and vegetable cleaning and disinfecting method according to claim 1, characterized in that: after the second cleaning treatment, the fruits and vegetables are subjected to normal-temperature cleaning treatment and low-temperature cleaning treatment by using clear water; the processing temperature of the normal-temperature cleaning processing is 20-30 ℃; the treatment temperature of the low-temperature cleaning treatment is 8-10 ℃.
10. Fruit vegetables cleaning and disinfecting production system, its characterized in that: the method for cleaning and disinfecting the fruits and vegetables according to any one of claims 1 to 9.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010146839.1A CN111317090A (en) | 2020-03-05 | 2020-03-05 | Fruit and vegetable cleaning and disinfecting method and fruit and vegetable cleaning and disinfecting production system using same |
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| CN202010146839.1A CN111317090A (en) | 2020-03-05 | 2020-03-05 | Fruit and vegetable cleaning and disinfecting method and fruit and vegetable cleaning and disinfecting production system using same |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335817A (en) * | 2020-09-30 | 2021-02-09 | 多特姆节能环保科技(大连)有限公司 | Intelligent disinfection method, device, equipment and storage medium |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW201524376A (en) * | 2013-12-27 | 2015-07-01 | Po-Hsien Chen | A pesticide malfunctioning and fruits/vegetable fresh-keeping agent |
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|---|---|---|---|---|
| TW201524376A (en) * | 2013-12-27 | 2015-07-01 | Po-Hsien Chen | A pesticide malfunctioning and fruits/vegetable fresh-keeping agent |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335817A (en) * | 2020-09-30 | 2021-02-09 | 多特姆节能环保科技(大连)有限公司 | Intelligent disinfection method, device, equipment and storage medium |
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Application publication date: 20200623 |