CN116114745A - Food preservation method and device by coupling temperature field and high-frequency dynamic electromagnetic field - Google Patents
Food preservation method and device by coupling temperature field and high-frequency dynamic electromagnetic field Download PDFInfo
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Images
Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
- F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
- F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
- F25D11/02—Self-contained movable devices, e.g. domestic refrigerators with cooling compartments at different temperatures
-
- 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
- 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
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
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- General Engineering & Computer Science (AREA)
- Thermal Sciences (AREA)
- Mechanical Engineering (AREA)
- Combustion & Propulsion (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The invention provides a food preservation method and a device for coupling a temperature field and a high-frequency dynamic electromagnetic field, which mainly comprise an enclosed space made of insulating materials, food to be preserved is placed in the enclosed space, an electromagnetic field area is formed in the enclosed space under a low-temperature environment and simultaneously by adopting a high-frequency electric field generator and a coil, and the food to be preserved in the enclosed space is preserved by utilizing the independent temperature field and electromagnetic field to act on the food to be preserved in the enclosed space at the same time. The invention combines the low temperature field and the high frequency electromagnetic field to keep fresh food, uses the low temperature environment to inhibit the growth and propagation of microorganisms and reduce the activity of oxidase, uses the fierce oscillation effect generated by the high frequency electromagnetic field to relax the chemical bonds between ions and proteins, changes the microstructure of oxidase, achieves the purposes of inactivating the oxidase, reducing the occurrence probability of enzyme catalytic reaction and slowing down the oxidation and aging of food, and can be widely used for various foods with broad spectrum and high efficiency.
Description
Technical Field
The invention relates to the technical field of fresh-keeping of fresh products, in particular to a food fresh-keeping method and a device for coupling a temperature field and a high-frequency dynamic electromagnetic field.
Background
The fresh keeping means that the original quality and freshness of some fresh products are kept to the maximum extent in a longer time, and the fresh keeping means is used for keeping the fresh products for a period of time, and the fresh products are still similar to the fresh state and quality.
The prior art is widely applied to low temperature fresh-keeping technology, namely refrigeration fresh-keeping, in particular to a method for reducing the temperature of food and maintaining the temperature at a certain low temperature by utilizing the low temperature technology, thereby inhibiting the putrefaction and the enzyme activity and prolonging the storage period of the food. The low temperature fresh-keeping is generally used for foods which are easy to be degraded, such as meat products, cakes, yoghourt, cheese and the like, and in a low temperature range, when the temperature is higher than the freezing point of the foods, the growth rate of microorganisms in the foods is slowed down, and when the temperature is lower than the freezing point, the microorganisms generally stop growing.
However, after the preservation by refrigeration is carried out for a certain time, the preservation object can shrink and shrink due to losing moisture, the appearance of food can be affected, the taste can be reduced, and certain limitation exists. How to better preserve food is a great difficulty in the preservation of food at present.
Disclosure of Invention
Accordingly, the present invention is directed to a method and apparatus for preserving food coupled with a temperature field and a high frequency dynamic electromagnetic field. The specific technical scheme is as follows:
a food fresh-keeping method by coupling a temperature field and a high-frequency dynamic electromagnetic field comprises the steps of forming a closed space by insulating materials, placing food to be kept fresh in the closed space, forming an electromagnetic field area in the closed space under a low-temperature environment by adopting a high-frequency electric field generator and a coil at the same time, and realizing fresh keeping by utilizing independent temperature fields and electromagnetic fields to act on the food to be kept fresh in the closed space at the same time.
In one embodiment, the low temperature environment is a temperature range of refrigeration or freezing, specifically, the refrigeration temperature range is 0-10 ℃, and the freezing temperature range is-100-5 ℃.
Based on the same inventive concept, the invention also provides a food fresh-keeping device, which is used in the food fresh-keeping method, and comprises the following steps:
a closed container made of an insulating material;
a coil formed by winding a wire from one end portion of the closed container to the other end portion thereof in a rotation direction of the closed container;
the high-frequency electric field generator has its electric field input end connected to one end of the wire and its electric field output end connected to the other end of the wire.
Wherein, the output voltage of the high-frequency electric field generator is 30-220V, and the frequency is 100 KHz-1.4 MHz of pulse or sine wave current.
Wherein, the wire used for forming the coil adopts any one material of silver, copper, iron and aluminum, and when the implementation is carried out, the electromagnetic field effect formed by the coil formed by silver and copper materials is better.
Wherein the section of the wire used for forming the coil is round or rectangular.
Wherein, the periphery of the wire used for forming the coil is provided with an insulating package design.
Wherein the number of coils wound on the closed container is 4-20.
The invention has the technical effects that:
1. is carried out in a low-temperature environment, which can obviously inhibit the growth and propagation of microorganisms and reduce the activity of oxidase;
2. in combination with an electromagnetic field area formed by a high-frequency electric field generator and a coil, if magnetic lines of force are cut when microorganisms move in the high-frequency electromagnetic field, intracellular magnetic flux changes and transient induced current is excited, the speed of change of the direction of the magnetic field is increased, the intensity of the induced current reaches a critical value, cell membranes are destroyed, normal physiological functions of cells are interfered, and even death is caused;
3. the high-frequency electromagnetic field has the advantages that the frequency and the intensity can be changed rapidly in a very short time, a drastic oscillation effect can be generated, chemical bonds between ions and proteins can be relaxed, the microstructure (including but not limited to a second level, a third level and a fourth level) of oxidase is changed, so that the oxidase is deactivated, the occurrence probability of enzyme catalytic reaction is reduced, and oxidation and aging of food are slowed down;
4. the water molecules are polar molecules, the high-frequency electromagnetic field continuously changes the magnetic field direction, and the water molecules can vibrate to prevent ice crystals from nucleating, so that the supercooled state is favorably maintained, the ice crystals with more round and smaller size are formed, the integrity of cell membranes is favorably protected, the freezing and fresh-keeping quality is improved, and the method is particularly suitable for long-term preservation of meat and aquatic seafood.
Drawings
The following describes the embodiments of the present invention in further detail with reference to the drawings.
Fig. 1 is a simplified schematic diagram showing a preservation apparatus used in a food preservation method of coupling a temperature field and a high-frequency dynamic electromagnetic field according to an embodiment of the present invention.
Detailed Description
It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and that this invention is not limited to the details given herein.
To effectively preserve food, the cause of deterioration and decay of the food must be known.
Generally, there are four main reasons:
first is the microbial mount: during the production, processing, transportation and storage processes of food, the food is possibly polluted by ubiquitous microorganisms in the environment. The growth and reproduction of microorganisms can decompose nutrients in food, and finally decompose proteins in food into peptides and organic acids, which cause ammonia odor and sour taste, and at this time, the food also loses original toughness and elasticity and causes abnormal color.
Second, enzyme action: the food often contains lipase, protease, amylase, polyphenol oxidase, peroxidase and the like, and the action of the enzymes accelerates the metabolism of the food, promotes the gradual deterioration of the food, and causes the daily meal to become spoiled and the daily fruit to be rotten, namely the fermentation caused by the decomposition of carbohydrates by the enzymes.
Thirdly, chemical reaction of food: many oils in foods have unsaturated bonds in molecular formulas, the bonds are unstable and are easily oxidized to generate a series of chemical reactions, the oxidized oils have peculiar smell, such as fat meat is changed from white to yellow, and for vegetables and fruits, vitamin C and natural pigments (such as tomato pigments) can be oxidized to reduce the quality of fruits and even deteriorate the quality of fruits.
And fourthly, moisture: dry goods are prone to absorb moisture in the air and become wet, resulting in poor mouthfeel and even mold infection and mildew.
Thus, the food preservation can be started from the points, and in short, the following steps are: destroying the living condition of microorganism, avoiding the food material from being exposed in the air, reducing the activity of enzyme and preventing the food from being oxidized and damped.
The current common preservation method comprises the following steps:
(1) And (3) storing at low temperature: the low-temperature preservation can inhibit the activities of microorganisms and enzymes in food and slow down the deterioration of the food within a certain period, and can be divided into refrigeration and freezing modes, and a refrigerator is usually used.
However, after a certain period of time, the fresh-keeping object is withered and shrunken due to moisture loss, which affects the appearance of the food, and also causes a decrease in taste, which has a certain limitation
(2) Vacuum preservation: namely, the decompression packaging is to pump out the whole air in the packaging container
However, the vacuum preservation method has high requirements on the pressure resistance of container materials, strict requirements on technology, large investment and high cost, and cannot be widely applied to the current large-scale production.
(3) Dehydrating and drying: the method reduces the moisture content of the food by means of sun drying, shade drying, smoking and the like, inhibits the growth of spoilage microorganisms, and ensures that the food can be stored for a long time at normal temperature. The application range is narrow, and the common applications include dried sweet potatoes, dried beans, dried peppers, smoked meat, air-dried sausage and the like.
(4) Chemical preservation: mainly comprises sugaring, salting and vinegar soaking, and has the same narrow application range.
It can be seen that although there are many methods for preserving foods at present, these methods have more or less certain limitations and cannot well meet the wide demands.
Therefore, the invention provides a food fresh-keeping method for coupling a temperature field and a high-frequency dynamic electromagnetic field, aiming at the technical problems in the prior art.
In short, an enclosed space is formed by insulating materials, then food to be preserved is placed in the enclosed space, an electromagnetic field area is formed in the enclosed space by adopting a high-frequency electric field generator and a coil at the same time under a low-temperature environment, and the food to be preserved in the enclosed space is preserved by simultaneously acting on the food to be preserved in the enclosed space by utilizing independent temperature fields and electromagnetic fields.
The coil is wound outside the enclosed space, and is energized by the high-frequency electric field generator, thus forming an electromagnetic field region inside the enclosed space.
The low-temperature environment is selected according to the food to be preserved, namely the temperature range of refrigeration or freezing is generally adopted, the refrigeration temperature range is 0-10 ℃, the freezing temperature range is-100-5 ℃, and the high-frequency electric field generator and the coil can be normally used in the refrigeration or freezing temperature range without influencing the preservation work.
Whether the fresh-keeping essence of the green vegetables, fruits, meats or seafood is as follows: inhibiting the growth and reproduction of microorganisms to reduce a spoilage source; and (II) reducing oxidase activity slows down oxidation and aging caused by enzymatic reactions. The invention combines two physical fresh-keeping modes of low-temperature field and high-frequency electromagnetic field treatment, and achieves the aim of prolonging the fresh-keeping period of food by inhibiting the growth of microorganisms such as putrefying bacteria and the like and inactivating the activity of oxidase without using any chemical substances.
The specific principle is as follows:
(1) the low-temperature environment can obviously inhibit the growth and reproduction of microorganisms and reduce the oxidase activity.
(2) In the high-frequency electromagnetic field, if magnetic lines of force are cut when microorganisms move, intracellular magnetic flux changes and transient induction current is excited, the speed of change of the direction of the magnetic field is increased, the induction current strength reaches a critical value, cell membranes are destroyed, normal physiological functions of cells are interfered, even death is caused, in addition, intracellular charged ions are influenced by Lorentz magnetic force under the transient high-frequency electromagnetic field, the movement track of the intracellular charged ions changes, abnormal intracellular energy transfer is caused, and normal development of cells is influenced.
(3) The high-frequency electromagnetic field has sharp change in frequency and intensity in a very short time, can generate a drastic oscillation effect, can relax chemical bonds between ions and proteins, change the microstructure (including but not limited to secondary, tertiary and quaternary) of oxidase, deactivate the oxidase, reduce the occurrence probability of enzyme catalytic reaction and slow down oxidation and aging of food.
(4) The water molecules are polar molecules, the high-frequency electromagnetic field continuously changes the magnetic field direction, and the water molecules can vibrate to prevent ice crystals from nucleating, so that the supercooled state is favorably maintained, the ice crystals with more round and smaller size are formed, the integrity of cell membranes is favorably protected, the freezing and fresh-keeping quality is improved, and the method is particularly suitable for long-term preservation of meat and aquatic seafood.
In detail, based on the above preservation method and principle of action, an embodiment of the present invention provides a food preservation device, which mainly includes a closed container 10, a high-frequency electric field generator 30, and a coil 20.
The closed container is made of insulating materials, such as a certain storage box made of ceramic or glass, the volume capacity of the storage box can be adjusted by itself, a relatively airtight closed space can be formed, the storage box is provided with an opening design which can be opened and closed, the design is designed for accessing foods to be preserved, the detailed structure of the closed container can be realized according to the conventional technical means for ordinary technicians, the appearance style is not limited, and only the insulating closed container is ensured to meet the storable and sealable requirements.
The coil is mainly formed by conductive wires, and is particularly formed by winding the wires from one end part to the other end part of the closed container along the rotation direction of the closed container, and the wires can be made of silver, copper, iron and aluminum.
The high-frequency electric field generator can output pulse or sine wave current with voltage of 30-220V and frequency of 100 KHz-1.4 MHz, its electric field input end is connected with one end of wire, its electric field output end is connected with another end of wire, the high-frequency electric field generator can be used for electrify the coiled coil so as to form high-frequency electromagnetic field region in the interior of closed container coiled in the coil, and the frequency, intensity and other parameters in the electromagnetic field region are defined by the high-frequency electric field generator.
It is generally concluded that the cross-sectional area, number of turns, of the wire affects the magnetic field strength of the resulting electromagnetic field region; the larger the cross-sectional area of the wire, the more turns the coil is wound around, and the stronger the current through the coil, the stronger the magnetic field the coil forms.
In some applications, the wire of the coil is round or rectangular or other shape in cross section, and the number of turns of the coil wound outside the closed container is 4-20.
In order to avoid the creepage phenomenon of the coil, the periphery of the wire forming the coil is subjected to proper insulation wrapping treatment, and in addition, the insulation wrapping treatment can also strengthen the low temperature resistance of the wire, so that the wire can be normally used in a low temperature environment.
In theory, the coil can be designed inside the closed container, but during the process of transferring the closed container, the coil inside the closed container is easy to contact with food to be kept fresh in the closed container, so the coil is wound outside the closed container to avoid the phenomenon.
It should be understood that the foregoing examples of the present invention are provided merely for clearly illustrating the present invention and are not intended to limit the embodiments of the present invention, and that various other changes and modifications may be made therein by one skilled in the art without departing from the spirit and scope of the present invention as defined by the appended claims.
Claims (8)
1. A food fresh-keeping method by coupling a temperature field and a high-frequency dynamic electromagnetic field is characterized in that an enclosed space is formed by insulating materials, food to be kept fresh is placed in the enclosed space, an electromagnetic field area is formed in the enclosed space under a low-temperature environment and simultaneously by adopting a high-frequency electric field generator and a coil, and the food to be kept fresh in the enclosed space is kept fresh by utilizing the independent temperature field and electromagnetic field to act on the food to be kept fresh in the enclosed space at the same time.
2. The method of claim 1, wherein the low temperature environment is a refrigerated or frozen temperature domain.
3. A food preservation apparatus for a food preservation method of coupling a temperature field and a high frequency dynamic electromagnetic field as claimed in claim 1 or 2, comprising:
a closed container made of an insulating material;
a coil formed by winding a wire from one end portion of the closed container to the other end portion thereof in a rotation direction of the closed container;
the high-frequency electric field generator has its electric field input end connected to one end of the wire and its electric field output end connected to the other end of the wire.
4. A food fresh-keeping apparatus according to claim 3, wherein the high-frequency electric field generator outputs a pulse or sine wave current having a voltage of 30 to 220V and a frequency of 100KHz to 1.4 MHz.
5. The food fresh-keeping apparatus according to claim 3, wherein the wire for forming the coil is made of any one of silver, copper, iron and aluminum.
6. A food fresh-keeping apparatus according to claim 3, wherein the wire used to construct said coil is circular or rectangular in cross-section.
7. A food fresh-keeping apparatus according to claim 3, wherein the outer circumference of the wire used to construct the coil has an insulation wrap design.
8. A food fresh-keeping apparatus according to claim 3, wherein the number of coils wound around the closed container is 4 to 20.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211728355.3A CN116114745A (en) | 2022-12-31 | 2022-12-31 | Food preservation method and device by coupling temperature field and high-frequency dynamic electromagnetic field |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211728355.3A CN116114745A (en) | 2022-12-31 | 2022-12-31 | Food preservation method and device by coupling temperature field and high-frequency dynamic electromagnetic field |
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| Publication Number | Publication Date |
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| CN116114745A true CN116114745A (en) | 2023-05-16 |
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| CN202211728355.3A Pending CN116114745A (en) | 2022-12-31 | 2022-12-31 | Food preservation method and device by coupling temperature field and high-frequency dynamic electromagnetic field |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876594A (en) * | 2016-05-10 | 2016-08-24 | 刘南林 | Food fresh-keeping technical equipment |
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| CN105876594A (en) * | 2016-05-10 | 2016-08-24 | 刘南林 | Food fresh-keeping technical equipment |
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