CN112715643B - Fruit and vegetable bacteriostatic fresh-keeping device combining pressurized low-cost inert gas with laser microporous film air conditioning and application - Google Patents
Fruit and vegetable bacteriostatic fresh-keeping device combining pressurized low-cost inert gas with laser microporous film air conditioning and application Download PDFInfo
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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
- A23B7/152—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 comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
- B65B31/024—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas specially adapted for wrappers or bags
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B61/00—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B63/00—Auxiliary devices, not otherwise provided for, for operating on articles or materials to be packaged
-
- 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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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
- Packages (AREA)
Abstract
The invention relates to a fruit and vegetable bacteriostatic fresh-keeping device with pressurized low-cost inert gas combined with laser micro-pore film air conditioning, which adopts two comprehensive treatment modes of surface treatment and packaging treatment, namely, pressurized inert gas is applied to the surfaces of fruits and vegetables, and a laser machine is applied to produce micro-pores by a packaging bag, so that the device is applied to storage and fresh keeping of the fruits and vegetables, forms a clathrate hydrate in tissues of the fruits and vegetables, limits the mobility of water in the fruits and vegetables, inhibits the growth of microorganisms, reduces the metabolic loss during storage, maintains good nutritional quality of the fruits and vegetables, and obviously prolongs the fresh-keeping period of the fruits and vegetables; and the design is based on the application of the device, different proportions and pressures of the pressurized inert gas and the size and the number of micropores can be intelligently judged according to different fruit and vegetable materials, and the shelf life can be prolonged to 17-20 days when the device is stored at 4 ℃.
Description
Technical Field
The invention relates to a pressurized low-cost inert gas and laser microporous film controlled atmosphere fruit and vegetable bacteriostatic fresh-keeping device and application, belonging to the technical field of fresh food fresh-keeping storage.
Background
China is a big country for fruit and vegetable production, and the fruit and vegetable yield is the first in the world for a long time. Fresh fruits and vegetables become essential products in life due to rich nutrition, are favored by a plurality of consumers, and occupy a great share of the total consumption amount of food. After being picked, the fruits and vegetables can generate a series of physiological and biochemical reactions in the storage period, and are extremely easy to be damaged by microorganisms, so that the problems of loss of nutritional quality, enzymatic browning, softening of tissue structures, reduction of flavor and the like of the fruits and vegetables are caused, the shelf life of the fruits and vegetables is shortened, and the commodity value of the fruits and vegetables is reduced. The shelf life of the traditional fruit and vegetable fresh-keeping method is prolonged by adopting a low-temperature chemical fresh-keeping agent, but the chemical fresh-keeping agent can remain on the fruit and vegetable, so that the harm to human health and the environmental pollution are caused. Therefore, there is a need to find a fresh-keeping method which is pollution-free, green and safe.
In recent years, the pressurized inert gas preservation technology is widely applied to the fruit and vegetable industry. Pressurized inert gases (such as argon and xenon) are dissolved in water among fruit and vegetable cells at a certain temperature and pressure to form clathrate hydrate (water structurization), so that the mobility of water in the fruit and vegetable is limited, physiological metabolic activity of the fruit and vegetable is inhibited, and quality deterioration and aging are delayed. The high cost may limit the use of xenon gas due to its high price. However, argon is chemically stable and cost-effective and is not harmful to human health. In addition, the micro-pore modified atmosphere packaging utilizes the respiration of fruits and vegetables and the permeability of micropores to gas to regulate gas components such as oxygen, carbon dioxide and the like in the packaging and inhibit the respiration of the fruits and vegetables, thereby achieving the purposes of regulating the physiological metabolism level of the fruits and vegetables and delaying the quality deterioration. The traditional modified atmosphere packaging adopts the mixed gas consisting of 2-3 gases to replace the gas in the packaging to inhibit the respiration of the fruits and vegetables, but the anaerobic respiration of the fruits and vegetables is easily caused in the storage of the fruits and vegetables, so that the generation of peculiar smell substances is caused, the inherent storage resistance of the fruits and vegetables is weakened, and the commodity value of the products is reduced. In recent years, the micro-porous laser processing package is widely used due to the advantages of no contact force acting on materials, high processing efficiency, easy realization of automation and the like, and the micro-porous laser modified atmosphere package can effectively regulate gas components in the package, promote gas exchange, reduce the risk of generating an oxygen-free environment and prolong the shelf life of fruits and vegetables. Therefore, the bacteriostatic and fresh-keeping device adopting pressurized argon inert gas combined with laser microporous film modified atmosphere packaging is applied to storage and fresh keeping of fruits and vegetables.
Zhang 24924et al (2003) disclose "a method for fresh-cut fruits and vegetables preservation by combination of water structuring treatment and air conditioning packaging" (application publication No. CN 1554247A). The method utilizes pressurized mixed inert gases of argon, krypton and xenon to treat fresh-cut fruits and vegetables to form water structurization, and then combines with modified atmosphere packaging to ensure that the nutrition loss of the fresh-cut fruits and vegetables is small, and the shelf life of the fresh-cut fruits and vegetables can be prolonged at normal temperature. Compared with the method, the price of xenon in the pressurizing treatment in the method is higher, and the pressurizing inert gas water structuring time is longer and reaches 12 to 48 hours. The pressurized argon gas adopted by the invention has low cost and short pressurizing time, and effectively prolongs the fresh-keeping period of fruits and vegetables.
Zhang 24924et al (2008) Asparagus treated with a pressurized mixture of xenon and argon (partial pressure 9:2) were compared to the control in modified atmosphere packaging and as a result the shelf life of asparagus was found to be effectively extended. Clathrate hydrates are formed in the tissue structure of the sample after the pressurized xenon and argon mixture treatment, which is positively connected with the preservation of the freshness of asparagus. Compared with the method, the xenon used in the pressurization treatment in the method is expensive, and the pressurized argon adopted in the method is cheap, so that the production cost is reduced, and the method is more suitable for commercial food production.
Zhang 24924et al (2009) discloses a low-cost fresh-keeping method for realizing rapid moisture structuring of fresh-cut fruits and vegetables by using ultrahigh pressure (application publication No. CN 101700055A). According to the method, any two of four nonpolar gases of argon, krypton, nitrogen or carbon dioxide in a ratio of 1:1 are used for treating the fresh-cut fruits and vegetables under the pressure of 300-. Compared with the method, the method adopts high-pressure treatment to soften the tissue structure of the fruits and vegetables, and is not suitable for the fruits and vegetables with soft tissue structures.
Zhang 24924et al (2010) disclose "a method for prolonging shelf life of fresh-cut fruits and vegetables by treatment with mixed inert gas under medium pressure" (application publication No. CN 102077859A). The method adopts pressurized mixed inert gases such as argon, nitrogen and xenon to treat fresh-cut fruits and vegetables to form gas hydrate, reduces metabolic loss and microbial contamination during storage of fruits and vegetables, inhibits browning, maintains nutritional quality, and prolongs shelf life. Compared with the method, the xenon used for the pressurization treatment in the method is expensive, the medium-pressure treatment is not suitable for the fruits and vegetables with soft tissue structures, the pressurized argon used for the method is cheap, the pressure of the pressurized inert gas is small, the mechanical damage to the tissue structures of the fruits and vegetables cannot be caused, the growth of microorganisms is inhibited by combining the laser microporous film air-conditioned fresh-keeping device, and the fresh-keeping period of the fruits and vegetables is effectively prolonged.
Wu Shi cream et al (2012) studied the effect of high pressure argon (150MPa) treatment on the quality of fresh-cut apples at 4 ℃. As a result, it was found that the high pressure argon treatment can form clathrate hydrates in the tissues, which restrict the fluidity of water and enzymatic reactions, thereby better ensuring the quality of fresh-cut apples. Compared with the method, the method has the advantages that the excessive argon pressure adopted by the method can cause negative influence on the outward seepage of the fruit and vegetable juice, so that the tissues of the fresh-cut fruits and vegetables are softened, and the growth of microorganisms is promoted. The invention adopts the pressurized argon gas for treatment, has small pressure, does not cause mechanical damage to the tissue structure of the fruits and vegetables by combining the preservation device of the laser microporous film controlled atmosphere, and can effectively inhibit the growth of microorganisms, thereby achieving the effect of prolonging the preservation period.
However, the preservation of the fruits and vegetables in the prior art has the possibility of further improvement, and the quality guarantee time of the fruits and vegetables can be prolonged from more aspects.
Disclosure of Invention
The invention aims to solve the technical problem of providing a fruit and vegetable bacteriostatic fresh-keeping device combining pressurized low-cost inert gas with laser microporous film air conditioning, and the fruit and vegetable bacteriostatic fresh-keeping device can effectively prolong the storage time of fruits and vegetables by adopting two comprehensive treatment modes of surface treatment and packaging treatment.
In order to solve the technical problems, the invention adopts the following technical scheme: the invention designs a fruit and vegetable bacteriostatic fresh-keeping device with combination of pressurized low-cost inert gas and laser micro-pore film gas regulation, which comprises a pressurized container, a pressurized pump, a laser machine, a vacuum pump and at least two protective gas bottles filled with different inert gases respectively;
the top of the pressurizing container is sealed, the bottom of the pressurizing container is open, a partition board is movably arranged in the pressurizing container at a preset height position above the open bottom, and the partition board is used for hermetically dividing the inside of the pressurizing container into an upper cavity and a lower cavity or communicating the upper cavity with the lower cavity; the open bottom of the pressurized container can be butted in a detachable way and is used for containing the open mouth of a packaging bag for fruits and vegetables;
the gas supply ports of the protective gas bottles are respectively connected with gas guide pipes which are connected with a first switch valve in series and are butted, and the butted positions are sequentially connected with a second switch valve and a pressurizing pump in series through the gas guide pipes, penetrate the sealed top of the pressurizing container and are communicated with an upper cavity in the pressurizing container; an air exhaust hole of the vacuum pump penetrates through the sealed top of the pressurizing container through an air guide pipe connected with a third switch valve in series and is communicated with an upper cavity inside the pressurizing container;
the laser machine is arranged on the side face of the packaging bag, the working end of the laser machine points to the packaging bag, and the laser machine is used for manufacturing micro-pores on the surface of the packaging bag.
As a preferred technical scheme of the invention: the pressure sensor is connected with the first pressure gauge; the first pressure gauge is connected to a branch path of the gas guide tube between the butt joint position of the gas guide tube connected with the gas supply port of each protective gas bottle and the second switch valve, and the pressure sensor is connected to a branch path of the gas guide tube between the pressure pump and the sealed top of the pressure container; the second pressure gauge is connected to a branch of the air duct between the sealed top of the pressurized container and the third switch valve;
the control module is respectively connected with the second switch valve, the first pressure gauge, the pressure sensor, the second pressure gauge, the laser machine and each first switch valve
As a preferred technical scheme of the invention: the gas-discharging device also comprises a fourth switch valve, a fifth switch valve and a gas-discharging receiving bottle; the fourth switch valve is connected to a branch of the gas guide pipe between the position connected with the second pressure gauge and the third switch valve; the position of the fourth switch valve and the upper branch of the gas guide pipe between the third switch valve are connected with the gas guide pipe of the fifth switch valve in series, and the gas guide pipe is in butt joint communication with the inside of the gas discharge receiving bottle; and the control module is respectively connected with the fourth switch valve and the fifth switch valve.
As a preferred technical scheme of the invention: still include gaseous detection device, gaseous detection device inlays to be located the surface of the inside upper chamber of pressurized container, and gaseous detection device's sense terminal arranges the inside upper chamber of pressurized container in, gaseous detection device with control module communication connection, gaseous detection device are used for to the fruit vegetables under the inside upper chamber air circumstance of pressurized container, realize that fruit vegetables breathe consumed O 2 Detection of, and CO production 2 Detection of (3).
As a preferred technical scheme of the invention: the number of the protective gas bottles is two, and the protective gas bottles are respectively a protective gas bottle filled with argon and a protective gas bottle filled with nitrogen.
As a preferred technical scheme of the invention: the packaging bag is a polyethylene film material packaging bag.
Correspondingly, the invention adopts the following technical scheme for solving the technical problems: the invention designs the application of a fruit and vegetable bacteriostatic and fresh-keeping device with the combination of pressurized low-cost inert gas and laser microporous film gas regulation, which is used for realizing bacteriostatic and fresh-keeping application aiming at target fruits and vegetables and comprises the following steps:
step A, placing the target fruits and vegetables in an upper cavity air environment inside a pressurized container, and then entering step B;
b, controlling the partition plate to divide the interior of the pressurized container into an upper cavity and a lower cavity in a sealing manner, controlling the vacuum pump to work, carrying out vacuumizing treatment on the upper cavity in the pressurized container, and then entering the step C;
c, controlling each protective gas bottle to inject inert gas into an upper cavity in the pressurized container, and treating the surface of the target fruit and vegetable;
meanwhile, a laser machine is applied to manufacture micro pores on the surface of the packaging bag at the open bottom of the pressurized container, and then the step D is carried out;
d, controlling a partition plate to communicate an upper cavity and a lower cavity inside the pressurized container, so that the target fruits and vegetables are placed in a packaging bag and are refrigerated and stored in a preset low-temperature environment, and then entering the step E;
and E, collecting the inert gas in the upper cavity inside the pressurized container by the exhaust gas receiving bottle.
As a preferred technical scheme of the invention: in the step A, the target fruits and vegetables are placed in the upper cavity air environment inside the pressure container, and the gas detection device calculates O consumed by respiration of the target fruits and vegetables according to the Michaelis-Menten equation 2 Amount of (2) and production of CO 2 The amount of (c);
in the step C, O consumed by respiration of fruits and vegetables is firstly used as basis 2 And CO produced 2 A first target model with different inert gas ratios and pressure as output according to target fruitBreath O of vegetables 2 Amount of (2) and production of CO 2 According to the amount of the inert gas, different proportions and pressures of the inert gas corresponding to the target fruits and vegetables are obtained, and then the inert gas is controlled to be injected into the upper cavity inside the pressurizing container by each protective gas bottle according to the obtained proportion and pressure, so that the surfaces of the target fruits and vegetables are treated;
at the same time, the first one is based on O consumed by respiration of fruits and vegetables 2 And CO produced 2 For input, the diameter and number of micro-pores on the packaging bag are output as a second target model according to O consumed by the respiration of the target fruit and vegetable 2 Amount of (2) and production of CO 2 And then, applying a laser machine to the surface of the packaging bag at the open bottom of the pressurized container to perform micro-pore manufacturing.
As a preferred technical scheme of the invention: the first target model is based on a three-layer BP neural network and combines O consumed by respiration of fruits and vegetables in each group 2 CO produced 2 A sample composed of a combination of different proportions and pressure applications with corresponding inert gases is obtained by training; the second target model is based on a three-layer BP neural network and combines O consumed by respiration of fruits and vegetables in each group 2 CO produced 2 And the sample is formed by combining the diameter and the number of the micro pores on the corresponding packaging bag.
As a preferred technical scheme of the invention: the first target model and the second target model are obtained by adopting a Levenberg-Marquardt training method respectively.
Compared with the prior art, the fruit and vegetable bacteriostatic and fresh-keeping device adopting the technical scheme has the following technical effects:
the invention designs a fruit and vegetable bacteriostatic fresh-keeping device with the combination of pressurized low-cost inert gas and laser micro-pore film air conditioning, which adopts two comprehensive treatment modes of surface treatment and packaging treatment, namely, pressurized inert gas is applied to the surfaces of fruits and vegetables, and a laser machine is used for acting a packaging bag to manufacture micro-pores, so that the device is applied to storage and fresh keeping of the fruits and vegetables, forms a cage-shaped hydrate in tissues of the fruits and vegetables, limits the mobility of water in the fruits and vegetables, inhibits the growth of microorganisms, reduces the metabolic loss during storage, maintains good nutritional quality of the fruits and vegetables, and obviously prolongs the fresh-keeping period of the fruits and vegetables; and the design is based on the application of the device, different proportions and pressures of the pressurized inert gas and the size and the number of micropores can be intelligently judged according to different fruit and vegetable materials, and the shelf life can be prolonged to 17-20 days when the device is stored at 4 ℃.
Drawings
FIG. 1 is a schematic diagram of the fruit and vegetable bacteriostatic and fresh-keeping device with pressurized low-cost inert gas combined with laser microporous film modified atmosphere designed by the invention. The device comprises a pressurizing container 1, a pressurizing pump 2, a laser machine 3, a vacuum pump 4, a protective gas bottle 5, a first switch valve 6, a second switch valve 7, a third switch valve 8, a first pressure gauge 9, a pressure sensor 10, a second pressure gauge 11, a control module 12, a fourth switch valve 13, a fifth switch valve 14, a discharged gas receiving bottle 15, a gas detection device 16, a partition plate 17 and a packaging bag 18.
Detailed Description
The following description will explain embodiments of the present invention in further detail with reference to the accompanying drawings.
The invention designs a pressurized low-cost inert gas and laser micro-pore film controlled atmosphere fruit and vegetable bacteriostatic fresh-keeping device, which comprises a pressurized container 1, a pressurized pump 2, a laser machine 3, a vacuum pump 4 and at least two protective gas bottles 5 filled with different inert gases respectively, as shown in figure 1.
The top of the pressurizing container 1 is sealed, the bottom of the pressurizing container is open, a partition plate 17 is movably arranged at a preset height position above the open bottom in the pressurizing container 1, and the partition plate 17 is used for hermetically dividing the inside of the pressurizing container 1 into an upper cavity and a lower cavity or communicating the upper cavity with the lower cavity through the partition plate 17; the open bottom of the pressurized container 1 is detachably connected with the open opening of the packing bag 18 for containing fruits and vegetables, and in practical application, the packing bag 18 made of polyethylene film is selected.
The gas supply ports of the protective gas bottles 5 are respectively connected with gas guide pipes which are connected with a first switch valve 6 in series and are butted, and the butted positions are sequentially connected with a second switch valve 7 and a pressurizing pump 2 in series through the gas guide pipes, penetrate the sealed top of the pressurizing container 1 and are communicated with an upper cavity inside the pressurizing container 1; an air suction hole of the vacuum pump 4 penetrates into the sealed top of the pressurizing container 1 through an air guide pipe connected with a third switch valve 8 in series and is communicated with an upper cavity inside the pressurizing container 1, and in practical application, the vacuum pump 4 is used for discharging air in the pressurizing container 1.
The laser machine 3 is arranged on the side surface of the packaging bag 18, the working end of the laser machine 3 points to the packaging bag 18, and the laser machine 3 is used for manufacturing micro-pores on the surface of the packaging bag 18.
Further, the designed fruit and vegetable bacteriostatic and fresh-keeping device further comprises a first pressure gauge 9, a pressure sensor 10, a second pressure gauge 11, a control module 12, a fourth switch valve 13, a fifth switch valve 14, a discharged gas receiving bottle 15 and a gas detection device 16; the first pressure gauge 9 is connected to a branch of the gas guide pipe between the butt joint position of the gas guide pipe connected with the gas supply port of each protective gas bottle 5 and the second switch valve 7, and the pressure sensor 10 is connected to a branch of the gas guide pipe between the pressure pump 2 and the sealed top of the pressure container 1; the second pressure gauge 11 is connected to a branch of the gas guide pipe between the sealed top of the pressurizing container 1 and the third switch valve 8; the fourth switch valve 13 is connected to a branch of the gas-guide tube between the position where the second pressure gauge 11 is connected and the third switch valve 8; and the upper branch of the gas pipe between the position connected with the fourth switch valve 13 and the third switch valve 8 is connected with the gas pipe connected with the fifth switch valve 14 in series and is in butt joint communication with the inside of the gas exhaust receiving bottle 15.
The control module 12 is respectively connected with the second switch valve 7, the first pressure gauge 9, the pressure sensor 10, the second pressure gauge 11, the fourth switch valve 13, the fifth switch valve 14, the laser machine 3 and each first switch valve 6.
In practical application, the number of the protective gas bottles 5 is specifically two, namely the protective gas bottle filled with argon and the protective gas bottle filled with nitrogen, namely the mixed gas of argon and nitrogen is used for treating the surfaces of fruits and vegetables.
Based on the designed fruit and vegetable bacteriostatic and fresh-keeping device combining the pressurized low-cost inert gas with the laser microporous film air conditioning, the invention realizes bacteriostatic and fresh-keeping application aiming at target fruits and vegetables in practical application according to the following steps.
And step A, placing the target fruits and vegetables in an air environment of an upper cavity in the pressurizing container 1, and then entering step B.
And step B, controlling the partition board 17 to divide the interior of the pressurizing container 1 into an upper cavity and a lower cavity in a sealing manner, controlling the vacuum pump 4 to work, performing vacuum-pumping treatment on the upper cavity in the pressurizing container 1, and then entering the step C.
And C, controlling each protective gas bottle 5 to inject inert gas into the upper cavity inside the pressurized container 1, and treating the surface of the target fruit and vegetable.
Meanwhile, the laser machine 3 is applied to perform micro-void formation on the surface of the packaging bag 18 at the open bottom of the pressurized container 1, and then the process goes to step D.
And D, controlling the partition board 17 to communicate the upper cavity and the lower cavity inside the pressurized container 1, so that the target fruits and vegetables are filled into the packaging bag 18, and are refrigerated and stored in a preset low-temperature environment, such as at 4 ℃, and then the step E is carried out.
Step e. the inert gas in the upper cavity inside the pressurized container 1 is collected by the purge gas receiving bottle 15.
Based on the conventional design and application process, the design scheme of the invention can further design an intelligent execution process, wherein in the step A, the target fruits and vegetables are placed in the upper cavity air environment inside the pressure container 1, and the gas detection device 16 calculates O consumed by the respiration of the target fruits and vegetables according to the Michaelis-Menten equation 2 Amount of (2) and production of CO 2 The amount of (c).
Wherein R is the respiration rate, V m To maximum respiratory rate, K m Is the Michaelis constant, K i Is CO 2 Non-competitive inhibition factor, [ O ] 2 ]Is O 2 Concentration, [ CO ] 2 ]Is CO 2 And (4) concentration.
Based on the consumption O of the respiration of the target fruits and vegetables increased in the step A 2 Amount of (2) and production of CO 2 Further to said step C, first based on O consumed by respiration of fruit and vegetables 2 And CO produced 2 A first target model with different proportions and pressures of inert gas as input and output is obtained according to the consumption of O in the respiration of target fruits and vegetables 2 Amount of (2) and production of CO 2 According to the amount of the inert gas, different proportions and pressures of the inert gas corresponding to the target fruits and vegetables are obtained, and then the inert gas is controlled to be injected into the upper cavity inside the pressurizing container 1 by each protective gas bottle 5 according to the obtained proportion and pressure, so that the surfaces of the target fruits and vegetables are treated.
At the same time, the first one is based on O consumed by respiration of fruits and vegetables 2 And CO produced 2 For input, the diameter and number of micro-pores on the packaging bag 18 are output as a second target model according to the consumption of O in the respiration of the target fruit and vegetable 2 And producing CO 2 The diameter and the number of the micro pores on the packaging bag 18 corresponding to the target fruit and vegetable are obtained, and then the micro pores are made on the surface of the packaging bag 18 at the open bottom of the pressurized container 1 by using the laser machine 3.
So when using above-mentioned design fruit vegetables antibacterial fresh-keeping device, when carrying out antibacterial fresh-keeping to target fruit vegetables and using, can the different proportions of inert gas and the pressure corresponding to target fruit vegetables of intelligent accurate adjustment to the micropore diameter and quantity on the wrapping bag 18 corresponding to target fruit vegetables are accurately adjusted to intelligence, are handled to target fruit vegetables surface from this.
In practical application, for the first target model and the second target model, the first target model is based on a three-layer BP neural network and combines each group of O consumed by fruit and vegetable respiration 2 Produced byCO 2 A sample formed by combining the inert gas with different proportions and pressure applications is obtained by training by using a Levenberg-Marquardt method; meanwhile, the second target model is based on a three-layer BP neural network and combines O consumed by respiration of fruits and vegetables in each group 2 CO produced 2 Samples, combined with the use of the diameter and number of micro-holes in the respective packages 18, were obtained by training using the Levenberg-Marquardt method.
In practical application, for training of a first target model and a second target model based on a three-layer BP neural network, a Matlab tool is adopted, and algorithm parameters are set as follows: the number of concealment layers is 10, so training is applied with Levenberg-Marquardt, according to each set of samples. And comparing the output value of the BP neural network with the measured value until the mean square error of the training of the BP neural network meets the requirement, and determining the weight and the threshold of each layer of the BP neural network.
According to the fruit and vegetable bacteriostatic and fresh-keeping device with the combination of the pressurized low-cost inert gas and the laser micro-pore film controlled atmosphere, two comprehensive treatment modes of surface treatment and packaging treatment are adopted, namely the pressurized inert gas is applied to the surfaces of the fruits and vegetables, and the micro-pores are manufactured by applying the laser machine to act on the packaging bag 18, so that the device is applied to storage and fresh keeping of the fruits and vegetables, a clathrate hydrate is formed in the tissues of the fruits and vegetables, the mobility of water in the fruits and vegetables is limited, the growth of microorganisms is inhibited, the metabolic loss during storage is reduced, the good nutritional quality of the fruits and vegetables is maintained, and the fresh-keeping period of the fruits and vegetables is remarkably prolonged; the design is based on the application of the device, different proportions and pressures of the pressurized inert gas and the size and quantity of the micropores can be intelligently judged according to different fruit and vegetable materials, and the shelf life can be prolonged to 17-20 days by storing at 4 ℃.
The fruit and vegetable bacteriostatic fresh-keeping device with the combination of the pressurized low-cost inert gas and the laser micro-pore film modified atmosphere and the application are applied to the practical application, such as the following three embodiments.
The embodiment 1 is designed and applied to cucumbers, the fresh cucumbers without mechanical damage are cleaned, drained and cut into 1cm slices, then the slices are moved into a pressure container, model prediction is carried out according to the respiration rate result of the cucumbers, the output ratio of pressurized inert gas argon and nitrogen is set to be 1:1 and the pressure is 0.8Mpa according to the input parameters of a prediction model, and the sizes and the numbers of micro pores of a laser machine unit are set to be 100 mu m and 4 to carry out film modified atmosphere packaging, so that the predicted value of the model can be more than 95 percent finally. The shelf life of the packaging material can be prolonged to 20 days by refrigerating at 4 ℃ after the packaging material is treated by pressurizing inert gas and combining with a laser micro-pore film modified atmosphere packaging bacteriostatic and fresh-keeping device.
The embodiment 2 is applied to kiwi fruits, fresh kiwi fruits without mechanical damage are cleaned, drained, cut into 1cm slices and then moved to a pressurized container device, model prediction is carried out according to the breathing rate result of the kiwi fruits, the output ratio of pressurized inert gas argon and nitrogen is set to be 1:0.5 and the pressure to be 0.4Mpa according to the input parameters of the prediction model, and thin film modified atmosphere packaging is carried out by setting the sizes and the number of micro pores of laser machine units to be 200 mu m and 2, and finally the predicted value of the model can reach more than 95%. The shelf life of the product can be prolonged to 17 days by refrigerating the product at 4 ℃ after the product is treated by the pressurized inert gas combined with the laser microporous film modified atmosphere packaging bacteriostatic fresh-keeping device.
The embodiments of the present invention have been described in detail with reference to the drawings, but the present invention is not limited to the above embodiments, and various changes can be made within the knowledge of those skilled in the art without departing from the gist of the present invention.
Claims (9)
1. The application of the fruit and vegetable bacteriostatic fresh-keeping device combining the pressurized low-cost inert gas with the laser microporous film air conditioning is characterized in that: the fruit and vegetable bacteriostatic fresh-keeping device comprises a pressure container (1), a pressure pump (2), a laser machine (3), a vacuum pump (4) and at least two protective gas bottles (5) filled with different inert gases respectively; the top of the pressurizing container (1) is sealed, the bottom of the pressurizing container is open, a partition plate (17) is movably arranged at a preset height position above the open bottom in the pressurizing container (1), and the partition plate (17) is used for hermetically dividing the inside of the pressurizing container (1) into an upper cavity and a lower cavity or communicating the upper cavity with the lower cavity through the partition plate (17); the open bottom of the pressurized container (1) can be butted in a separable way and is used for opening a packaging bag for containing fruits and vegetables; the gas supply ports of the protective gas bottles (5) are respectively connected with gas guide pipes which are connected with a first switch valve (6) in series and are butted, and the butted positions are sequentially connected with a second switch valve (7) and a pressure pump (2) in series through the gas guide pipes, penetrate through the sealed top of the pressure container (1) and are communicated with an upper cavity inside the pressure container (1); an air suction hole of the vacuum pump (4) penetrates into the sealed top of the pressurizing container (1) through an air guide pipe connected with a third switch valve (8) in series and is communicated with an upper cavity in the pressurizing container (1); the laser machine (3) is arranged on the side surface of the packaging bag, the working end of the laser machine (3) points to the packaging bag, and the laser machine (3) is used for manufacturing micro-pores on the surface of the packaging bag;
the application of the fruit and vegetable bacteriostatic and fresh-keeping device is used for realizing bacteriostatic and fresh-keeping application for target fruits and vegetables, and comprises the following steps:
step A, placing the target fruits and vegetables in an upper cavity air environment inside a pressurized container (1), and then entering step B;
b, controlling a partition plate (17) to divide the interior of the pressurizing container (1) into an upper cavity and a lower cavity in a sealing manner, controlling a vacuum pump (4) to work, carrying out vacuumizing treatment on the upper cavity in the pressurizing container (1), and then entering the step C;
c, controlling each protective gas bottle (5) to inject inert gas into an upper cavity inside the pressurized container (1) so as to treat the surface of the target fruits and vegetables;
meanwhile, a laser machine (3) is used for manufacturing micro-pores on the surface of the packaging bag at the open bottom of the pressure container (1), and then the step D is carried out;
d, communicating an upper cavity and a lower cavity in the pressurized container (1) through a control partition plate (17), so that the target fruits and vegetables are placed in a packaging bag and refrigerated for storage in a preset low-temperature environment, and then entering the step E;
and E, collecting the inert gas in the upper cavity inside the pressurized container (1) by using the exhaust gas receiving bottle (15).
2. The application of the fruit and vegetable bacteriostatic fresh-keeping device with the combination of the low-cost inert gas and the laser micro-pore film controlled atmosphere as claimed in claim 1 is characterized in that: in the step A, the target fruits and vegetables are placed in the upper cavity air environment inside the pressure container (1) based on the target fruits and vegetables, and the gas detection device (16) calculates O consumed by respiration of the target fruits and vegetables according to the Michaelis-Menten equation 2 Amount of (2) and production of CO 2 The amount of (c);
in the step C, O consumed by respiration of fruits and vegetables is firstly used as basis 2 And CO produced 2 A first target model with different proportions and pressures of inert gas as input and output is obtained according to the consumption of O in the respiration of target fruits and vegetables 2 Amount of (2) and production of CO 2 According to the amount of the inert gas, different proportions and pressures of the inert gas corresponding to the target fruits and vegetables are obtained, and then the inert gas is injected into an upper cavity inside the pressurizing container (1) by controlling each protective gas bottle (5) according to the obtained proportions and pressures, so that the surfaces of the target fruits and vegetables are treated;
at the same time, the first one is based on O consumed by respiration of fruits and vegetables 2 And CO produced 2 For input, the diameter and number of micro-pores on the packaging bag are used as a second target model of output, and O is consumed according to the respiration of the target fruit and vegetable 2 Amount of (2) and production of CO 2 The diameter and the number of the micro pores on the packaging bag corresponding to the target fruit and vegetable are obtained, and then a laser machine (3) is applied to the surface of the packaging bag with the open bottom of the pressurized container (1) to perform micro pore manufacturing.
3. The application of the fruit and vegetable bacteriostatic and fresh-keeping device with the combination of the pressurized low-cost inert gas and the laser micro-pore film modified atmosphere according to claim 2 is characterized in that: the first target model is based on a three-layer BP neural network and combines O consumed by respiration of fruits and vegetables in each group 2 Parturition and birthRaw CO 2 A sample composed of a combination of different proportions and pressure applications with corresponding inert gases is obtained by training; the second target model is based on a three-layer BP neural network and combines O consumed by respiration of fruits and vegetables in each group 2 CO produced 2 And the sample is formed by combining the diameter and the number of the micro pores on the corresponding packaging bag.
4. The application of the pressurized low-cost inert gas combined with the laser micro-porous film controlled atmosphere fruit and vegetable bacteriostatic fresh-keeping device according to claim 3 is characterized in that: the first target model and the second target model are obtained by adopting a Levenberg-Marquardt training method respectively.
5. The application of the fruit and vegetable bacteriostatic fresh-keeping device with the combination of the low-cost inert gas and the laser micro-pore film controlled atmosphere as claimed in claim 1 is characterized in that: the fruit and vegetable bacteriostatic and fresh-keeping device also comprises a first pressure gauge (9), a pressure sensor (10), a second pressure gauge (11) and a control module (12); a first pressure gauge (9) is connected to a branch of the gas guide pipe between the butt joint position of the gas guide pipe connected with the gas supply port of each protective gas bottle (5) and the second switch valve (7), and a pressure sensor (10) is connected to a branch of the gas guide pipe between the pressurizing pump (2) and the sealing top of the pressurizing container (1); the second pressure gauge (11) is connected to a branch of the gas guide pipe between the sealed top of the pressurized container (1) and the third switch valve (8);
the control module (12) is respectively connected with the second switch valve (7), the first pressure gauge (9), the pressure sensor (10), the second pressure gauge (11), the laser machine (3) and each first switch valve (6).
6. The application of the fruit and vegetable bacteriostatic and fresh-keeping device with the combination of the pressurized low-cost inert gas and the laser micro-pore film modified atmosphere according to claim 5 is characterized in that: the fruit and vegetable bacteriostatic fresh-keeping device also comprises a fourth switch valve (13), a fifth switch valve (14) and a gas-removing receiving bottle (15); the fourth switch valve (13) is connected to a branch of the gas-guide tube between the position where the second pressure gauge (11) is connected and the third switch valve (8); the gas guide pipe upper branch between the position connected with the fourth switch valve (13) and the third switch valve (8) is connected with the gas guide pipe connected with the fifth switch valve (14) in series, and is in butt joint communication with the inside of the gas exhaust receiving bottle (15); the control module (12) is respectively connected with a fourth switch valve (13) and a fifth switch valve (14).
7. The application of the fruit and vegetable bacteriostatic fresh-keeping device combining the pressurized low-cost inert gas with the laser micro-pore film modified atmosphere as claimed in claim 6 is characterized in that: fruit vegetables antibacterial fresh-keeping device still includes gaseous detection device (16), and gaseous detection device (16) inlay and locate the surface of the inside upper chamber of pressurized container (1), and the sense terminal of gaseous detection device (16) arranges the inside upper chamber of pressurized container (1) in, gaseous detection device (16) with control module (12) communication connection, gaseous detection device (16) are used for to pressurized container (1) the inside fruit vegetables under the upper chamber air circumstance, realize that fruit vegetables breathe consumed O 2 And generating CO 2 Detection of (3).
8. The application of the fruit and vegetable bacteriostatic and fresh-keeping device with the combination of the pressurized low-cost inert gas and the laser micro-pore film modified atmosphere according to claim 7 is characterized in that: the number of the protective gas bottles (5) is two, and the protective gas bottles are respectively a protective gas bottle filled with argon and a protective gas bottle filled with nitrogen.
9. The application of the fruit and vegetable bacteriostatic fresh-keeping device with the combination of the low-cost inert gas and the laser micro-pore film controlled atmosphere as claimed in claim 7 is characterized in that: the packaging bag is a polyethylene film material packaging bag.
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| CN1554247A (en) * | 2003-12-22 | 2004-12-15 | 江南大学 | Method for united freshness keeping of fruit and vegetable by water content structure processing and gas regulation package |
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