CN113016865A - Food material fresh-keeping method based on electric field - Google Patents
Food material fresh-keeping method based on electric field Download PDFInfo
- Publication number
- CN113016865A CN113016865A CN202110431993.8A CN202110431993A CN113016865A CN 113016865 A CN113016865 A CN 113016865A CN 202110431993 A CN202110431993 A CN 202110431993A CN 113016865 A CN113016865 A CN 113016865A
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- electric field
- alternating current
- food material
- field
- electrokinetic
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- 235000013305 food Nutrition 0.000 title claims abstract description 70
- 230000005684 electric field Effects 0.000 title claims abstract description 66
- 239000000463 material Substances 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 26
- 230000000694 effects Effects 0.000 claims abstract description 13
- 239000002184 metal Substances 0.000 claims description 29
- 238000004321 preservation Methods 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000019688 fish Nutrition 0.000 claims description 6
- 239000011810 insulating material Substances 0.000 claims description 6
- 235000015170 shellfish Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 239000004020 conductor Substances 0.000 claims description 3
- 230000014759 maintenance of location Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000003111 delayed effect Effects 0.000 abstract description 3
- 230000002035 prolonged effect Effects 0.000 abstract description 3
- 230000009467 reduction Effects 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 10
- 235000014443 Pyrus communis Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/32—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with electric currents without heating effect
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a food material fresh-keeping method based on an electric field, which comprises the following steps of (1) selecting food materials needing fresh keeping; (2) establishing a dynamic electric field; (3) adjusting parameters of the electric field according to the food material; (4) and (4) putting the food materials into the electric field for fresh keeping. The invention provides a food material fresh-keeping method based on an electric field, which can effectively keep the activity of cells in food materials through the electric field, so that the food materials can be kept in a fresh state, the storage time of the food materials is effectively prolonged, and the period of the quality reduction of the food materials is greatly delayed.
Description
Technical Field
The invention belongs to the field of food material preservation, and particularly relates to a food material preservation method based on an electric field.
Background
With the development of economy and the improvement of the substance level of people, the requirements of people on food materials are higher and higher. Food materials are picked, slaughtered and captured, and then if the food materials are stored for a long time, the freshness of the food materials is greatly reduced, so that the quality of products is influenced, and finally the food material selling price is reduced to influence the income of sellers. How to better perform fresh-keeping treatment on food materials is the key point of research in various countries nowadays.
Disclosure of Invention
The invention aims to overcome the problems and provide a food material fresh-keeping method based on an electric field, which can effectively inhibit the activity of cells in food materials through the electric field, so that the food materials can be kept in a fresh state, the storage time of the food materials is effectively prolonged, and the period of the quality reduction of the food materials is greatly delayed.
The purpose of the invention is realized by the following technical scheme:
a food material fresh-keeping method based on an electric field comprises the following steps:
(1) selecting food materials needing to be preserved;
(2) establishing a dynamic electric field;
(3) adjusting parameters of the electric field according to the food material;
(4) and (4) putting the food materials into the electric field for fresh keeping.
The food material in the step (1) is selected from vegetables, fruits, meat, fishes, shellfishes and deep-processed foods.
And (3) establishing the electric field in the step (2), if the closed space is constructed by conductive materials, laying an insulating layer on the inner side wall of the closed space, and if the closed space is constructed by insulating materials, directly establishing the electric field.
The dynamic electric field in the step (2) is established mainly by electrifying alternating current to the horizontally arranged conductive metal plate so as to form a three-dimensional dynamic electric field on the upper side and the lower side of the conductive metal plate; if the electric field is only formed on one side of the conductive metal plate, an insulating material layer is arranged on one side of the conductive metal plate where the electric field is not required to be formed; the input end and the output end of the alternating current are respectively connected with the left end and the right end of the conductive metal plate.
The parameters of the electrokinetic field in the step (3) comprise the voltage of alternating current conducted on the conductive metal plate and the frequency determination of the alternating current conducted on the conductive metal plate; the voltage range of the alternating current is 1000-6000V, and the frequency range of the alternating current is 50-100 Hz.
The parameters of the electric field need to be adjusted according to actual food material types, and the method specifically comprises the following steps:
when the electrokinetic field is used for storing vegetables, the voltage range of the alternating current is 1000-1300V, and the frequency is 50-60 Hz;
when the electrokinetic field is used for storing fruits, the voltage range of the alternating current is 1500-1800V, and the frequency is 55-65 Hz;
when the electrokinetic field is used for storing meat, the voltage range of the alternating current is 2000-2300V, and the frequency is 70-80 Hz;
when the electric field is used for storing fishes, the voltage range of the alternating current is 1400-1700V, and the frequency is 60-75 Hz;
when the electrokinetic field is used for storing the shellfish, the voltage range of the alternating current is 1800-2200V, and the frequency is 75-90 Hz;
when the electrokinetic field is used for storing deep-processed food, the voltage range of the alternating current is 3000-6000V, and the frequency is 80-100 Hz.
The current of the alternating current conducted on the conductive metal plate is less than 10 mA.
The current of the alternating current conducted on the conductive metal plate is less than 6 mA.
And (4) if the electric field is arranged in a closed space with good sealing performance, the preservation effect of the food materials can be better ensured.
The electrokinetic field in the step (4) is formed by alternating current which is constantly changed on the conductive metal plate, so that the potential of the electrokinetic field is constantly changed along with the difference of the current direction; when the food material is in the electrokinetic field, electrons in the cells are inhibited by the electric potential, so that the cell retention activity of the food material is inhibited.
Compared with the prior art, the invention has the following advantages and beneficial effects:
according to the invention, the activity of cells in the food materials can be effectively inhibited through the electric field, so that the food materials can be kept in a fresh state, the storage time of the food materials is effectively prolonged, and the period of quality reduction of the food materials is greatly delayed.
Detailed Description
The present invention will be described in further detail with reference to examples, but the embodiments of the present invention are not limited thereto.
Examples
A food material fresh-keeping method based on an electric field comprises the following steps:
(1) selecting food materials needing to be preserved;
the food material includes vegetables, fruits, meats, fishes, shellfishes and deep-processed foods.
(2) Establishing a dynamic electric field;
the dynamic electric field is established in a closed space, if the closed space is constructed by conductive materials, an insulating layer needs to be laid on the inner side wall of the closed space, and if the closed space is constructed by insulating materials, the dynamic electric field is directly established.
The establishment mode of the electric field is mainly that alternating current is conducted to a horizontally arranged conductive metal plate, so that three-dimensional electric fields are formed on the upper side and the lower side of the conductive metal plate; if the electric field is only formed on one side of the conductive metal plate, an insulating material layer is arranged on one side of the conductive metal plate where the electric field is not required to be formed; the input end and the output end of the alternating current are respectively connected with the left end and the right end of the conductive metal plate.
(3) Adjusting parameters of the electric field according to the food material;
the parameters of the electric field comprise the voltage of alternating current conducted on the conductive metal plate and the frequency determination of the alternating current conducted on the conductive metal plate; the voltage range of the alternating current is 1000-6000V, and the frequency range of the alternating current is 50-100 Hz.
(4) And (4) putting the food materials into the electric field for fresh keeping.
If the electric field is arranged in the closed space with good sealing performance, the fresh-keeping effect of the food materials can be better ensured.
The electric field is formed by alternating current which is constantly changed on the conductive metal plate, so that the potential of the electric field is constantly changed along with the difference of the current direction; when the food material is in the electrokinetic field, electrons in the cells are inhibited by the electric potential, so that the cell retention activity of the food material is inhibited.
The current of the alternating current conducted on the conductive metal plate is less than 10 mA.
The current of the alternating current is less than 10mA, so that the alternating current can be better ensured not to be harmful to a human body when being conducted by the human body under the unexpected condition, and the safety of the human body is better protected. The optimum alternating current selection range should be less than 6 mA.
The parameters of the electric field need to be adjusted according to actual food material types, and the method specifically comprises the following steps:
when the electrokinetic field is used for storing vegetables, the voltage range of the alternating current is 1000-1300V, and the frequency is 50-60 Hz;
when the electrokinetic field is used for storing fruits, the voltage range of the alternating current is 1500-1800V, and the frequency is 55-65 Hz;
when the electrokinetic field is used for storing meat, the voltage range of the alternating current is 2000-2300V, and the frequency is 70-80 Hz;
when the electric field is used for storing fishes, the voltage range of the alternating current is 1400-1700V, and the frequency is 60-75 Hz;
when the electrokinetic field is used for storing the shellfish, the voltage range of the alternating current is 1800-2200V, and the frequency is 75-90 Hz;
when the electrokinetic field is used for storing deep-processed food, the voltage range of the alternating current is 3000-6000V, and the frequency is 80-100 Hz.
Comparative example 1
Two closed plastic boxes, two closed cartons and two refrigerators were prepared, and four electric fields were set up to set the voltage parameters to 1600V and the frequency to 60 Hz. An electric field is respectively arranged in a closed plastic box, a closed paper box and a refrigerating chamber of the refrigerator in a normal temperature environment.
Selecting a fresh pear, cutting the pear into a plurality of blocks with the same shape and size, and randomly taking eight pear blocks.
Marking the normal-temperature environment provided with the electrokinetic field as an experimental environment 1;
marking a closed plastic box provided with an electric field as an experimental environment 2;
marking a closed carton provided with an electric field as an experimental environment 3;
marking a refrigerating chamber of a refrigerator provided with an electric field as an experimental environment 4;
marking the normal temperature environment as a comparison environment 1;
the closed plastic box is marked as comparative environment 2;
the enclosed carton is labeled as comparative environment 3;
the refrigerator compartment is marked as comparative environment 4.
The random pear subblocks are respectively put into the experimental environment 1, the experimental environment 2, the experimental environment 3, the experimental environment 4, the contrast environment 1, the contrast environment 2, the contrast environment 3 and the contrast environment 4 for observing, and the deterioration time of the random pear subblocks is respectively recorded and arranged into a table 1:
TABLE 1
In the contrast experiment process, all set up camera and cold light source so that observe in the walk-in of confined plastic box, confined carton and refrigerator, avoid opening and shutting the airtight space that leads to and external gas exchange. In the comparative test process, the external environment is windless, the day and night temperature change range is 12-24 ℃, and the refrigerator cold storage chamber temperature is 3 ℃.
As can be seen from the table 1, the pear blocks can be better preserved in the environment with the electric field, so that the pear blocks can be stored for a longer time. The preservation effect in the closed space is better than that of the storage in the normal temperature environment, and the preservation effect under the refrigeration condition is better than that of the storage in the closed space.
Comparative example 2
Two closed plastic boxes, two closed cartons and two refrigerators were prepared, and four electric fields were set up to set the voltage parameter to 2100V and the frequency to 75 Hz. An electric field is respectively arranged in a closed plastic box, a closed paper box and a refrigerating chamber of the refrigerator in a normal temperature environment.
A fresh pig lean meat is selected and cut into a plurality of pieces with the same shape and size, and eight meat pieces are randomly selected.
Marking the normal-temperature environment provided with the electrokinetic field as an experimental environment 1;
marking a closed plastic box provided with an electric field as an experimental environment 2;
marking a closed carton provided with an electric field as an experimental environment 3;
marking a refrigerating chamber of a refrigerator provided with an electric field as an experimental environment 4;
marking the normal temperature environment as a comparison environment 1;
the closed plastic box is marked as comparative environment 2;
the enclosed carton is labeled as comparative environment 3;
the refrigerator compartment is marked as comparative environment 4.
The random meat blocks are respectively put into the experimental environment 1, the experimental environment 2, the experimental environment 3, the experimental environment 4, the contrast environment 1, the contrast environment 2, the contrast environment 3 and the contrast environment 4 for observing, and the deterioration time of the random meat blocks is respectively recorded and arranged into a table 2:
TABLE 2
In the contrast experiment process, all set up camera and cold light source so that observe in the walk-in of confined plastic box, confined carton and refrigerator, avoid opening and shutting the airtight space that leads to and external gas exchange. In the comparative test process, the external environment is windless, the day and night temperature change range is 12-24 ℃, and the refrigerator cold storage chamber temperature is 3 ℃.
As can be seen from Table 2, the meat cubes can be better preserved by the environment with the electric field, so that the meat cubes can be stored for a longer time. The preservation effect in the closed space is better than that of the storage in the normal temperature environment, and the preservation effect under the refrigeration condition is better than that of the storage in the closed space.
As described above, the present invention can be preferably realized.
Claims (10)
1. A food material fresh-keeping method based on an electric field is characterized in that: the method comprises the following steps:
(1) selecting food materials needing to be preserved;
(2) establishing a dynamic electric field;
(3) adjusting parameters of the electric field according to the food material;
(4) and (4) putting the food materials into the electric field for fresh keeping.
2. The food material fresh-keeping method based on the electrokinetic field as claimed in claim 1, wherein: the food material in the step (1) is selected from vegetables, fruits, meat, fishes, shellfishes and deep-processed foods.
3. The food material preservation method based on the electrokinetic field as claimed in claim 2, wherein: and (3) establishing the electric field in the step (2), if the closed space is constructed by conductive materials, laying an insulating layer on the inner side wall of the closed space, and if the closed space is constructed by insulating materials, directly establishing the electric field.
4. The food material preservation method based on the electrokinetic field as claimed in claim 3, wherein: the dynamic electric field in the step (2) is established mainly by electrifying alternating current to the horizontally arranged conductive metal plate so as to form a three-dimensional dynamic electric field on the upper side and the lower side of the conductive metal plate; if the electric field is only formed on one side of the conductive metal plate, an insulating material layer is arranged on one side of the conductive metal plate where the electric field is not required to be formed; the input end and the output end of the alternating current are respectively connected with the left end and the right end of the conductive metal plate.
5. The food material preservation method based on the electrokinetic field as claimed in claim 4, wherein: the parameters of the electrokinetic field in the step (3) comprise the voltage of alternating current conducted on the conductive metal plate and the frequency determination of the alternating current conducted on the conductive metal plate; the voltage range of the alternating current is 1000-6000V, and the frequency range of the alternating current is 50-100 Hz.
6. The food material fresh-keeping method based on the electrokinetic field as claimed in claim 5, wherein: the parameters of the electric field need to be adjusted according to actual food material types, and the method specifically comprises the following steps:
when the electrokinetic field is used for storing vegetables, the voltage range of the alternating current is 1000-1300V, and the frequency is 50-60 Hz;
when the electrokinetic field is used for storing fruits, the voltage range of the alternating current is 1500-1800V, and the frequency is 55-65 Hz;
when the electrokinetic field is used for storing meat, the voltage range of the alternating current is 2000-2300V, and the frequency is 70-80 Hz;
when the electric field is used for storing fishes, the voltage range of the alternating current is 1400-1700V, and the frequency is 60-75 Hz;
when the electrokinetic field is used for storing the shellfish, the voltage range of the alternating current is 1800-2200V, and the frequency is 75-90 Hz;
when the electrokinetic field is used for storing deep-processed food, the voltage range of the alternating current is 3000-6000V, and the frequency is 80-100 Hz.
7. The food material preservation method based on the electrokinetic field as claimed in claim 6, wherein: the current of the alternating current conducted on the conductive metal plate is less than 10 mA.
8. The food material fresh-keeping method based on the electrokinetic field as claimed in claim 7, wherein: the current of the alternating current conducted on the conductive metal plate is less than 6 mA.
9. The method for preserving food materials based on the electrokinetic field as claimed in claim 8, wherein: and (4) if the electric field is arranged in a closed space with good sealing performance, the preservation effect of the food materials can be better ensured.
10. The method for preserving food materials based on the electrokinetic field as claimed in claim 9, wherein: the electrokinetic field in the step (4) is formed by alternating current which is constantly changed on the conductive metal plate, so that the potential of the electrokinetic field is constantly changed along with the difference of the current direction; when the food material is in the electrokinetic field, electrons in the cells are inhibited by the electric potential, so that the cell retention activity of the food material is inhibited.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110431993.8A CN113016865A (en) | 2021-04-21 | 2021-04-21 | Food material fresh-keeping method based on electric field |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110431993.8A CN113016865A (en) | 2021-04-21 | 2021-04-21 | Food material fresh-keeping method based on electric field |
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| Publication Number | Publication Date |
|---|---|
| CN113016865A true CN113016865A (en) | 2021-06-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202110431993.8A Pending CN113016865A (en) | 2021-04-21 | 2021-04-21 | Food material fresh-keeping method based on electric field |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113247470A (en) * | 2021-06-28 | 2021-08-13 | 徐敏刚 | Fresh-keeping container of dynamic electric field |
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| JPH1156319A (en) * | 1997-08-22 | 1999-03-02 | Technos:Kk | Preservation of food material |
| US20100199861A1 (en) * | 2007-02-06 | 2010-08-12 | Mayatec Co., Ltd. | Treating Apparatus |
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| WO2014098009A1 (en) * | 2012-12-18 | 2014-06-26 | Matsui Kazuhide | Electric field application method |
| CN204896270U (en) * | 2015-08-07 | 2015-12-23 | 上海爱艾稀土科技开发有限公司 | Cold -stored fresh -keeping equipment |
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| CN110292064A (en) * | 2019-06-05 | 2019-10-01 | 安徽康佳同创电器有限公司 | A kind of variable electric field generating device and refrigerator |
| CN110720579A (en) * | 2018-07-16 | 2020-01-24 | 晶彩无限环境科技(苏州)有限公司 | Food fresh-keeping system |
-
2021
- 2021-04-21 CN CN202110431993.8A patent/CN113016865A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1156319A (en) * | 1997-08-22 | 1999-03-02 | Technos:Kk | Preservation of food material |
| US20100199861A1 (en) * | 2007-02-06 | 2010-08-12 | Mayatec Co., Ltd. | Treating Apparatus |
| WO2014041590A1 (en) * | 2012-09-11 | 2014-03-20 | ダイワ・インターナショナル株式会社 | Refrigerator and refrigeration method |
| WO2014098009A1 (en) * | 2012-12-18 | 2014-06-26 | Matsui Kazuhide | Electric field application method |
| CN204896270U (en) * | 2015-08-07 | 2015-12-23 | 上海爱艾稀土科技开发有限公司 | Cold -stored fresh -keeping equipment |
| CN107751709A (en) * | 2016-08-15 | 2018-03-06 | 壮都通信股份有限公司 | The high voltage electric field freshness preserving equipment and its preservation method of a kind of frequency-adjustable |
| JP2019097498A (en) * | 2017-12-04 | 2019-06-24 | 渡邊 貴美恵 | Electric field forming device, cold storage vessel, and construction method of electric field forming device |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113247470A (en) * | 2021-06-28 | 2021-08-13 | 徐敏刚 | Fresh-keeping container of dynamic electric field |
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