CN112042732A - Sweet potato storage and preservation method - Google Patents
Sweet potato storage and preservation method Download PDFInfo
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- CN112042732A CN112042732A CN202010862370.1A CN202010862370A CN112042732A CN 112042732 A CN112042732 A CN 112042732A CN 202010862370 A CN202010862370 A CN 202010862370A CN 112042732 A CN112042732 A CN 112042732A
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- 244000017020 Ipomoea batatas Species 0.000 title claims abstract description 224
- 235000002678 Ipomoea batatas Nutrition 0.000 title claims abstract description 224
- 238000000034 method Methods 0.000 title claims abstract description 55
- 238000003860 storage Methods 0.000 title claims abstract description 41
- 238000004321 preservation Methods 0.000 title claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000007605 air drying Methods 0.000 claims abstract description 15
- 238000003306 harvesting Methods 0.000 claims abstract description 8
- 238000009423 ventilation Methods 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 7
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000005273 aeration Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000007791 dehumidification Methods 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
Classifications
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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
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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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Harvested Produce (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Drying Of Solid Materials (AREA)
Abstract
The invention discloses a sweet potato storage and preservation method, which comprises the following steps: step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process; step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned; step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame; and the like. The sweet potato storage and preservation method designed by the invention can design the sweet potato storage rack with the most reasonable storage amount according to the actual topographic dimension of the cellar, automatically monitor the temperature and humidity inside the cellar and the sweet potato stack, automatically start the fan and the dehumidifier to perform aeration cooling and dehumidification, prolong the sweet potato storage time and reduce the mildew rate.
Description
Technical Field
The invention relates to the technical field of sweet potato preservation and storage, in particular to a sweet potato storage and preservation method.
Background
The edible and industrial values of sweet potatoes are high, but at present, the situation that the sweet potatoes stored in a cellar in severe winter generally decay and are damaged by insects due to the heat release of the sweet potatoes through breathing occurs, and through retrieval, Chinese patent with application publication number CN107509801A discloses a sweet potato storage and preservation method, which comprises the following specific steps of (1) material cleaning treatment: cleaning and screening the sweet potatoes; (2) air drying treatment: carrying out air drying on the sweet potatoes; (3) and (3) sterilization treatment: sterilizing the air-dried sweet potatoes; (4) selection and processing of the storage room: selecting a proper sweet potato storage space, sterilizing the storage space, and installing intelligent equipment convenient for controlling the temperature, humidity and air flow of the cellar; (5) b, controlling the gas in the cellar: regulating the gas proportion suitable for storing the sweet potatoes in the cellar to a proper proportion, and then placing the sweet potatoes; the design can make the sweet potato storage time more lasting, prolong the eating time of the fresh sweet potatoes, and can control the concentration proportion of each gas in the storage cellar through an intelligent system, so that the sweet potatoes are in an air proportion easy to store, and a user can conveniently adjust, manage and store the sweet potatoes in time.
However, in the process of storing sweet potatoes in the prior art, the storage environment parameters of the sweet potatoes are inconvenient to monitor automatically, and the storage environment parameters are inconvenient to adjust intelligently, so that the storage time of the sweet potatoes is short, the mildew rate is high, and therefore, the sweet potato storage and preservation method is provided for solving the problems.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a sweet potato storage and preservation method.
The invention provides a sweet potato storage and preservation method, which comprises the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
Preferably, in the steps S1 and S6, sweet potatoes which are mildewed and have surface damage length of more than 1-1.5 cm are removed in the cleaning and stacking process of the sweet potatoes.
Preferably, in the step S1, the sweet potato is dried by natural wind and natural light.
Preferably, in the step S3, the overall size or the size after being disassembled of the sweet potato placing rack is smaller than the size of the entrance and exit of the cellar.
Preferably, in step S5, the temperature sensor, the humidity sensor and the air nozzle are disposed at the center of the sweet potato shelf.
Preferably, in the step S5, each sweet potato placing frame is provided with 2-4 groups of air nozzles, and the distance between every two groups of air nozzles is 25-40 cm.
Preferably, in the step S7, the fan is a T35-11 type axial flow fan, and the dehumidifier is a HD-1506C type fan.
Preferably, in the step S8, the start threshold of the fan is 15 to 18 degrees celsius, the stop threshold of the fan is 5 to 10 degrees celsius, the start threshold of the dehumidifier is 30 to 35 percent of relative humidity, and the stop threshold of the dehumidifier is 15 to 18 percent of relative humidity.
The sweet potato storage and preservation method has the beneficial effects that:
(1) the most suitable sweet potato placing frame is designed according to the actual terrain and size data of the cellar, sweet potatoes are placed into the cellar to the greatest extent under the condition of ensuring that the storage environment parameters of the sweet potatoes are controllable, the space in the cellar is reasonably utilized, and later-stage management and cellar discharge are facilitated;
(2) the air nozzle is arranged on the sweet potato placing frame, the temperature sensor and the humidity sensor are arranged on the cellar and the sweet potato placing frame, the temperature and the humidity in the cellar and the sweet potato pile can be monitored in real time, the operation of the dehumidifier is controlled to be started through the controller when the relative humidity in the cellar and the sweet potato pile is higher than a set value so as to reduce the humidity in the cellar and the sweet potato pile, the fan is controlled to be started through the controller when the temperature in the cellar and the sweet potato pile is higher than the set value, the flow rate of air in the cellar is increased through the fan, air is introduced into the sweet potato pile and circularly flows with the outside air, the temperature and the humidity in the sweet potato pile are effectively reduced, and the sweet potato storage is facilitated;
the sweet potato storage and preservation method designed by the invention can design the sweet potato storage rack with the most reasonable storage amount according to the actual topographic dimension of the cellar, automatically monitor the temperature and humidity inside the cellar and the sweet potato stack, automatically start the fan and the dehumidifier to perform aeration cooling and dehumidification, prolong the sweet potato storage time and reduce the mildew rate.
Detailed Description
The present invention will be further illustrated with reference to the following specific examples.
Example one
A storage and preservation method of sweet potatoes comprises the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
In this embodiment, sweet potatoes which are mildewed and have surface damage length exceeding 1.5 cm are removed in the cleaning and stacking processes of the sweet potatoes in steps S1 and S6, in step S1, the sweet potatoes are dried in the air drying process by using natural wind and natural light, in step S3, the overall size or the size after being disassembled of the sweet potato placing frame is smaller than the size of the entrance and exit of the cellar, and in step S5, the temperature sensor, the humidity sensor and the air nozzle are arranged at the central part of the sweet potato placing frame.
In this embodiment, in step S5, each sweet potato placing rack is provided with 2 groups of air nozzles, the distance between each group of air nozzles is 40 cm, in step S7, a T35-11 type axial flow fan is used as the fan, and a model HD-1506C is used as the dehumidifier, and in step S8, the fan is turned on at 18 ℃ and turned off at 10 ℃, and the dehumidifier is turned on at 35% and turned off at 18% relative humidity.
Example two
A storage and preservation method of sweet potatoes comprises the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
In this embodiment, sweet potatoes which are mildewed and have surface damage length exceeding 1 cm are removed in the cleaning and stacking processes of the sweet potatoes in steps S1 and S6, in step S1, the sweet potatoes are dried in the air drying process by using natural wind and natural light, in step S3, the overall size or the size after being detached of the sweet potato placing frame is smaller than the size of the entrance and exit of the cellar, and in step S5, the temperature sensor, the humidity sensor and the air nozzle are arranged at the central part of the sweet potato placing frame.
In this embodiment, in step S5, each sweet potato placing rack is provided with 2 groups of air nozzles, the distance between each group of air nozzles is 25 cm, in step S7, a T35-11 type axial flow fan is used as the fan, and a model HD-1506C is used as the dehumidifier, and in step S8, the fan is turned on at 15 ℃ and turned off at 5 ℃, and the dehumidifier is turned on at 30% and turned off at 15% relative humidity.
EXAMPLE III
A storage and preservation method of sweet potatoes comprises the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
In this embodiment, sweet potatoes which are mildewed and have surface damage length exceeding 1 cm are removed in the cleaning and stacking processes of the sweet potatoes in steps S1 and S6, in step S1, the sweet potatoes are dried in the air drying process by using natural wind and natural light, in step S3, the overall size or the size after being detached of the sweet potato placing frame is smaller than the size of the entrance and exit of the cellar, and in step S5, the temperature sensor, the humidity sensor and the air nozzle are arranged at the central part of the sweet potato placing frame.
In this embodiment, in step S5, 3 sets of air nozzles are arranged on each sweet potato placing rack, the distance between each set of air nozzles is 30 cm, in step S7, a T35-11 type axial flow fan is used as the fan, and a model HD-1506C is used as the dehumidifier, and in step S8, the fan has an opening threshold of 16 ℃ and a closing threshold of 10 ℃, the dehumidifier has an opening threshold of 35% of relative humidity and a closing threshold of 15% of relative humidity.
Example four
A storage and preservation method of sweet potatoes comprises the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
In this embodiment, sweet potatoes which are mildewed and have surface damage length exceeding 1.5 cm are removed in the cleaning and stacking processes of the sweet potatoes in steps S1 and S6, in step S1, the sweet potatoes are dried in the air drying process by using natural wind and natural light, in step S3, the overall size or the size after being disassembled of the sweet potato placing frame is smaller than the size of the entrance and exit of the cellar, and in step S5, the temperature sensor, the humidity sensor and the air nozzle are arranged at the central part of the sweet potato placing frame.
In this embodiment, in step S5, 3 sets of air nozzles are arranged on each sweet potato placing rack, the distance between each set of air nozzles is 35 cm, in step S7, a T35-11 type axial flow fan is used as the fan, and a model HD-1506C is used as the dehumidifier, and in step S8, the opening threshold of the fan is 15 ℃ and the closing threshold is 5 ℃, the opening threshold of the dehumidifier is 30% of relative humidity, and the closing threshold is 18% of relative humidity.
EXAMPLE five
A storage and preservation method of sweet potatoes comprises the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
In this embodiment, sweet potatoes which are mildewed and have surface damage length exceeding 1 cm are removed in the cleaning and stacking processes of the sweet potatoes in steps S1 and S6, in step S1, the sweet potatoes are dried in the air drying process by using natural wind and natural light, in step S3, the overall size or the size after being detached of the sweet potato placing frame is smaller than the size of the entrance and exit of the cellar, and in step S5, the temperature sensor, the humidity sensor and the air nozzle are arranged at the central part of the sweet potato placing frame.
In this embodiment, in step S5, 4 sets of air nozzles are arranged on each sweet potato placement frame, the distance between each set of air nozzles is 25 cm, in step S7, a T35-11 type axial flow fan is used as the fan, and a model HD-1506C is used as the dehumidifier, and in step S8, the fan has an opening threshold of 18 degrees celsius and a closing threshold of 5 degrees celsius, and the dehumidifier has an opening threshold of 35% relative humidity and a closing threshold of 15% relative humidity.
The sweet potato storage and preservation method provided by the embodiment detects the state of the sweet potatoes on the 25 th day of the sweet potato storage, and the results are as follows:
the results show that the sweet potato storage method designed by the invention can effectively prolong the storage time of the sweet potatoes and reduce the mildew rate of the sweet potatoes, and the implementation of the method is five as the best embodiment.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. The storage and preservation method of the sweet potatoes is characterized by comprising the following steps:
step S1: sweet potato pretreatment: harvesting sweet potatoes, carrying out surface cleaning and air drying treatment, and removing the sweet potatoes which are mildewed and seriously damaged on the surfaces in the cleaning process;
step S2: measuring cellar size data: cleaning sundries in the cellar, measuring the size of the cellar, and arranging a temperature sensor and a humidity sensor on the wall of the cellar for preliminary disinfection treatment after the cellar is cleaned;
step S3: designing a sweet potato placing frame: designing the structure of the sweet potato placing frame according to the measured cellar size in the step S2 to obtain a design drawing of the sweet potato placing frame;
step S4: selecting materials: calculating the structural stress condition of the sweet potato placing frame according to the design drawing of the sweet potato placing frame in the step S3, and selecting a material meeting the stress requirement to manufacture a finished product of the sweet potato placing frame;
step S5: arranging a sweet potato placing frame: placing the sweet potato placing frame into the cellar, arranging a temperature sensor, a humidity sensor and a plurality of groups of air nozzles on the surface of the sweet potato placing frame, and then carrying out secondary disinfection treatment on the cellar;
step S6: sweet potato cellar entry: stacking the sweet potatoes cleaned and air-dried in the step S1 on the surface of a sweet potato placing frame, and removing the sweet potatoes which are mildewed and seriously damaged on the surface in the stacking process;
step S7: arranging a ventilation drying mechanism; arranging a dehumidifier at the corner of the cellar, placing a plurality of ventilation fans in the cellar, and connecting the air nozzle in the step S5 to one of the fans;
step S8: setting the opening and closing threshold values of a fan and a dehumidifier: and arranging a controller outside the cellar, and respectively setting the opening and closing thresholds of the fan and the dehumidifier.
2. The method for storing and keeping sweet potatoes in freshness as claimed in claim 1, wherein in the steps S1 and S6, the sweet potatoes which are mildewed and have surface damage length exceeding 1-1.5 cm are removed during the cleaning and stacking process of the sweet potatoes.
3. The method for storing and keeping sweet potatoes in freshness according to claim 1, wherein in the step S1, the sweet potatoes are dried by natural wind and natural light.
4. The method for storing and keeping sweet potatoes in freshness according to claim 1, wherein in the step S3, the size of the sweet potato shelf is smaller than the size of the entrance and exit of the cellar.
5. The method of claim 1, wherein the temperature sensor, the humidity sensor and the air nozzle are disposed at the center of the sweet potato shelf in step S5.
6. The sweet potato storage and preservation method according to claim 1, wherein in step S5, each sweet potato shelf is provided with 2-4 groups of air nozzles, and the distance between each group of air nozzles is 25-40 cm.
7. The sweet potato storage and preservation method according to claim 1, wherein in the step S7, the fan is a T35-11 type axial flow fan, and the dehumidifier is HD-1506C.
8. The sweet potato storage and preservation method according to claim 1, wherein in step S8, the opening threshold of the fan is 15-18 ℃ and the closing threshold is 5-10 ℃, the opening threshold of the dehumidifier is 30-35% of relative humidity and the closing threshold is 15-18% of relative humidity.
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- 2020-08-25 CN CN202010862370.1A patent/CN112042732A/en active Pending
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