KR20160130674A - Apparatus for inhibiting browning of fruits and vegetables - Google Patents

Apparatus for inhibiting browning of fruits and vegetables Download PDF

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Publication number
KR20160130674A
KR20160130674A KR1020150062789A KR20150062789A KR20160130674A KR 20160130674 A KR20160130674 A KR 20160130674A KR 1020150062789 A KR1020150062789 A KR 1020150062789A KR 20150062789 A KR20150062789 A KR 20150062789A KR 20160130674 A KR20160130674 A KR 20160130674A
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South Korea
Prior art keywords
fruit
vegetable
unit
browning
vegetables
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KR1020150062789A
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Korean (ko)
Inventor
최종민
이대룡
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농업회사법인 (주)썬드림
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Priority to KR1020150062789A priority Critical patent/KR20160130674A/en
Publication of KR20160130674A publication Critical patent/KR20160130674A/en

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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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • 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
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
    • A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
    • A23N7/00—Peeling vegetables or fruit

Abstract

The present invention relates to an apparatus for inhibiting browning of fruit and vegetables, and its object is to prevent the propagation of bacteria even during the removal of the skin through a series of processes of fruit or vegetable which rapidly browse after peeling, Or to reduce the browning, decay rate and weight reduction of vegetables to a maximum extent so that the shelf life can be prolonged. This purpose is achieved by cleaning the soil or foreign matter on the surface of the collected fruits or vegetables with water And removing the bark of the fruit or vegetable while removing the bark of the fruit or vegetable while rotating the corresponding portion of the washing unit corresponding to the supplied zenwon according to the input of the washed fruit or vegetable with the water, Removing the peel-off which is provided so as to be peelable while suppressing the propagation on the surface And the surface of the peel-away part is coated with a deformation suppressing mixture on the surface of the peel-off removing part, the peeled fruit or vegetable being put inward and immersed for several seconds, thereby reducing browning, decay and weight after a lapse of time And a packaging unit provided at one side of the mixed solution coating unit and packed in a vacuum state in which fruits or vegetables having a surface coated with a deformation suppressing mixed solution are packed in a vacuum state .

Figure P1020150062789

Description

[0001] Apparatus for inhibiting browning of fruits and vegetables [

The present invention relates to an apparatus for inhibiting browning of fruit and vegetables, and more particularly, to an apparatus and a method for controlling the browning of fruit and vegetables by controlling the browning time of a fruit or vegetable with rapid progress of browning after peeling, The present invention relates to a device for suppressing browning of fruit and vegetables, which can extend the shelf life by suppressing browning, decay rate and weight reduction of fruits or vegetables as much as possible.

Browning reactions are generally known as complex reactions in which the intrinsic color of a food is discolored or discolored during the processing or storage of food and gradually changes from brown to dark brown.

This discoloration damages most appearance and flavor and not only detracts from the palatability of the consumer, but also greatly affects the nutritional value, so it directly or indirectly affects the value of the product. .

Browning is divided into enzymatic browning and non - enzymatic browning, but the browning reaction occurs mainly in the fresh fruit and the latter in the electron and the processed product.

Enzymatic browning occurs when cells are damaged by physiological disturbances due to extrinsic factors or severe temperature changes that occur when cutting, crushing, or peeling fruits and vegetables.

In this enzymatic browning, polyphenol oxidase is the main enzyme involved in browning of fruit, and it acts on various phenols or polyphenols including chlorogenic acid.

As a result, they are converted into quinone, which polymerizes or reacts with an amino compound, and the reaction product is polymerized to produce a brown coloring substance and to brown.

In order to prevent browning due to these enzymatic reactions, methods for inactivating the oxidases of phenols contained in fruits include addition of oxidase digestion, salt, acid, ascorbic acid, cysteine, sulfite, etc. in addition to heat treatment such as dipping have.

On the other hand, heat treatment such as baking and peeling, which is most effective in preventing browning, adversely affects the texture, aroma, and taste of the fruit, and therefore the heating conditions must be sufficiently considered.

In addition, ascorbic acid is widely used as a browning preventive agent and a sulfur oxidizing agent, but since ascorbic acid itself causes browning by oxidizing enzyme, it is necessary to consider addition amount and coexisting substance.

Non-enzymatic browning is the main reaction of the amino-carbonyl reaction (Mailler reaction) that takes place during the processing of the fruit.

This reaction is caused by the reaction of amino compounds such as amino acids, peptides, proteins, and amines with reducing sugars such as aldose and ketose, reducing end of oligosaccharides and polysaccharides, and carbonyl-related substances, resulting in a nitrogenous browning substance called melanoidin.

Factors affecting browning include carbonyl compounds, pH, moisture, temperature, oxygen, and metals.

In order to prevent non-enzymatic browning, oxygen removal, low temperature maintenance, addition of sulfite salt and the like are effective.

In recent years, the consumption of fresh-cut fruits and vegetables, which can meet consumers' desire for freshness and convenience at the same time, is rapidly increasing.

Fresh-cut fruit and vegetables products have advantages of convenience and economical efficiency by washing and cutting fruits and vegetables and then distributing and selling them in the form and size to meet the needs of users and consumers.

However, the quality of the product such as color and texture may be deteriorated and the shelf life of the product may be shortened.

In view of this, an apparatus for producing an electrolytic water for inhibiting browning for prolonging the preservation and storage period of a product has been disclosed in Patent Application No. 10-2013-0071938.

In general, the conventional electrolytic water producing apparatus for suppressing browning includes: a main body in which an inflow portion into which water is introduced; 2n first anodes disposed in the main body; n first electrodes disposed in the main body apart from the first anodes; A diaphragm defining a cathode chamber in which the first anode is located and a cathode chamber in which the first anode is located across the first anode and the first cathode; And an acidic water discharging portion for discharging acidic water generated in the anode chamber; power supply means for supplying power to the first anode and the first cathode; An organic acid supply means for supplying an organic acid to the acidic water and a non-diaphragm electrolytic cell in which acidic water discharged through the acidic water discharge portion flows into the second anode and the second cathode to be electrolyzed, A molybdenum material, or a molybdenum-plated material.

However, the conventional electrolytic water producing apparatus for general browning suppression as described above is an apparatus for generating electrolytic water for browning suppression as described above, and is not only complicated but also has a problem in that, in the case of fruits or vegetables, The bacteria tend to propagate to some extent and the browning can not be achieved to a certain extent.

Patent Application No. 10-2013-0071938, filing date June 21, 2013 The name of the invention; Electrolyzed water producing device for browning suppression

Accordingly, it is an object of the present invention to overcome the above-mentioned problems, and it is an object of the present invention to provide a method and apparatus for preventing the growth of bacteria even during the removal of the skin through a series of processes in which fruits or vegetables rapidly browse after peeling, It is an object of the present invention to provide an apparatus for suppressing browning of fruit and vegetables, which can extend the shelf life by suppressing browning, corruption rate and weight reduction of fruits or vegetables as much as possible.

Other objects of the present invention will become apparent as the description proceeds.

According to an aspect of the present invention, there is provided an apparatus for suppressing browning of fruit and vegetables, comprising: a washing unit provided for washing soil or foreign matter on the surface of collected fruits or vegetables using water; Removing the bark of a fruit or vegetable while rotating the installed and washed fruit or vegetable in response to the supply of Zenwon as supplied with the water while suppressing the growth of bacteria on the surface during the removal of the bark of the fruit or vegetable A peeling agent provided on one side of the peeling agent to peel off the peeled fruit or vegetable, and the surface of the peeling agent is coated with a deformation suppressing mixture on the surface of the peeling agent, A mixture liquid coating part provided so as to suppress decay and weight reduction, And a packing unit installed on one side of the container for packing the fruits or vegetables coated on the surface with the strain suppressing mixture liquid in a vacuum state.

In addition, a surface filtrate removing part provided between the above-mentioned mixed solution coating part and the packing part to uniformly coat the surface of the mixed solution for suppressing deformation during drying of the fruit or vegetable coated with the deformation suppressing mixed solution .

As described above, according to the apparatus for suppressing browning of fruit and vegetable according to the present invention, it is possible to inhibit the growth of bacteria on the surface even during the removal of the skin through a series of processes of fruit or vegetable which rapidly browse after peeling, It is possible to extend the shelf life by suppressing the browning, the decay rate and the weight reduction of fruits or vegetables as much as possible.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing an apparatus for a browning suppression method of fruit vegetables according to the present invention. FIG.

Hereinafter, an embodiment of an apparatus for suppressing browning of fruits and vegetables according to the present invention will be described in detail.

First, it should be noted that, in the drawings, the same components or parts have the same reference numerals as much as possible. In describing the present invention, a detailed description of known functions and configurations incorporated herein will be omitted so as not to obscure the gist of the invention.

1, an apparatus 100 for controlling browning of fruits and vegetables according to the present invention includes a cleaning unit 110 (cleaning means) for cleaning soil or foreign matter on the surface of collected fruits or vegetables using water, And a cleaning unit 110 installed at one side of the cleaning unit 110 to remove the bark of the fruit or vegetable while rotating the corresponding cleaned fruit or vegetable in response to the supply of the zen A peeling aid 120 provided on one side of the peeling aid 120 to remove peeled fruits or vegetables from the surface of the peeling aid 120, Which is provided so as to suppress browning, decay and weight reduction after a lapse of time by coating a surface of the substrate And a packing unit 140 installed at one side of the mixed solution coating unit 130 and packed in a vacuum state in which fruits or vegetables having a surface coated with a mixture for inhibiting deformation are packed in a vacuum state.

In order to uniformly coat the surface of the mixed solution for preventing deformation during drying of the fruit or vegetable which is provided between the mixed solution coating unit 130 and the packing unit 140 and coated with the deformation suppressing mixed solution, And a surface filtrate removing unit 150 for removing the surface filtrate.

Hereinafter, an apparatus for suppressing browning of fruits and vegetables according to the present invention will be described with reference to the accompanying drawings.

First, as shown in FIG. 1, the cleaning unit 110 of the apparatus for suppressing browning of fruits and vegetables according to the present invention comprises a surface of a potato having reduced browning, decay, and weight corresponding to a lapse of time after peeling, So that it is possible to remove the soil and the foreign substance.

That is, the cleaning unit 110 is provided with a conveying conveyor (not shown) to be able to clean the potatoes during conveyance, and a conveyor (not shown) provided on the conveying conveyor for spraying high- And a washing water dividing portion (not shown) provided so as to be able to remove soil and foreign matter.

The cleaning unit may include a conveying conveyor and a cleaning separator. However, the present invention is not limited to this, and may include a storage unit capable of storing wash water and a driving unit capable of rotating the storage unit, The potato may be cleaned by rotating the storage container after the pot is inserted, and the cleaning part may be configured to clean the collected potato.

The peeling aid 120 is installed on one side of the washing part 110 to automatically remove the peel of the potato by receiving the washed potato inside and rotating it corresponding to driving of the motor, So as to be able to be peeled while inhibiting propagation of bacteria on the surface during removal.

1, the skin removing unit 120 is installed on one side of the washing unit 110 to be able to store water, and the upper part of the skin removing unit 120 is provided with a cover (not shown) A drain pipe (not shown) provided with an on-off valve is connected to one side of the bottom surface, an outer pipe 121 having a water supply pipe (not shown) piped to one side of the drain pipe, A plurality of holes 122a are formed in the outer circumferential surface of the outer tube 121 so as to allow water to flow in and out of the outer tube 121 while the inner circumferential surface is rotated by a driving motor 123, And a peeling drum 122 having a plurality of peeling protrusions 122b protruded from the peeling drum 122 so as to remove the peeling of the potatoes charged by the peeling drum 122. The inner circumferential surface of the peeling drum 122 is made of a potato Surface of To inhibit the bacteria are provided is coated with a ceramic so as to suppress the change in the potato surface and then to go over time.

As shown in FIG. 1, the mixed solution coating unit 130 is installed on one side of the peeling aid 120, and the surface of the peeling aid 120 is coated with a deformation suppressing mixed solution after the peeled fruit or vegetable is put inward and immersed for several seconds So as to suppress browning, decay and weight reduction after a lapse of time.

That is, the mixed liquid coating unit 130 is installed at one side of the peeling aid 120, and a drainage port (not shown) having an opening / closing valve is formed on the bottom surface, and a cover part (not shown) And one end of which is connected to a bottom surface of one side of a drain port of the coating storage tank 131 so as to supply a predetermined amount of water corresponding to the control of the control unit, A supply amount of deformation restricting solution is supplied from the liquid storage tank 133 to the coating storage tank 131 side in correspondence with the control of the control unit by being connected to the one side of the coating storage tank 131 via the supply hose A liquid crystal quantity supply unit 134 provided on the bottom surface of the coating reservoir 131 to generate heat corresponding to the control of the control unit and supply the liquid from the liquid quantity supply unit 132 and the liquid crystal quantity supply unit 133 Water and transformation The heating coil unit 135 is installed at a lower portion of the inner surface of the coating tank 131 to sense the temperature of the mixed liquid heated by the heating coil unit 135, And a detection sensor 136 which is provided to be able to transmit data.

The deformation suppressing solution stored in the coating reservoir 131 is composed of 100 ml of water and 0.4 ml to 0.85 ml of the deformation suppressing solution. The deformation suppressing solution is composed of carboxy 0.1 to 0.4 ml of carboxymethylcellulose (CMC), 0.05 to 0.15 ml of sodium benzoate serving as a preservative, 0.05 to 0.15 ml of citric acid to inhibit the survival of bacteria, fungi and bacteria Ml of lecithin and 0.05 to 0.15 ml of lecithin as a homogenizer.

At this time, the temperature of the deformation suppressing mixed solution stored in the coating storage tank 131 is 45 ° C. to 65 ° C., and the immersion for sensing is immersed for 40 seconds to 80 seconds to coat the surface with the deformation suppressing mixed solution.

On the other hand, when the temperature of the deformation suppressing mixed solution stored in the coating storage tank 131 is 65 ° C or higher, the surface of the peeled potato becomes ripe to deteriorate the merchantability. If it is immersed for more than 80 seconds, It takes a long time to remove the surface filtrate. Therefore, it is preferable to immerse the peeled potato for the above-mentioned temperature and time.

In order to suppress the browning of the potato using the apparatus for suppressing browning of fruits and vegetables according to the present invention as described above, the potatoes collected by the first step are placed on the conveying conveyor, The soil or foreign matter adhering to the surface is removed by the washing water sprayed through the washing water dividing portion provided on the conveying conveyor.

The cleaned potato is put into the peeling drum 122 of the peeling and removing unit 120 through the washing unit 110 as described above, and is then driven.

The potato put on by the driving of the peeling aid 120 has a peeling protrusion 122b protruding on the inner circumferential surface and a peeling drum 122 coated with ceramics is rotated to bump the peeling protrusion 122b, .

When the skin of the potato is completely peeled off through the peeling remover 120, the potato is taken out from the peeling drum 122. To 100 ml of water is added 0.1 ml of carboxymethylcellulose (CMC), sodium benzoate , 0.1 ml of citric acid and 0.1 ml of lecithin was added to the storage tank 131 for coating of the stored mixed solution coating part 130 while maintaining the temperature of 55 ° C, Immerse for 60 seconds.

After immersing the potatoes immersed in the coating solution storage tank 131 of the mixed solution coating unit 130 for 60 seconds as described above, the potatoes are taken out from the coating solution storage tank 131 of the mixed solution coating unit 130, And is dried for 2 hours through the filtrate removing unit 150.

When the potatoes are dried as described above, they are vacuum-packed using the packing unit 140, so that browning, decay and weight of the peeled potatoes can be suppressed from being reduced, and storage can be performed for a long time.

The foregoing description is merely illustrative of the technical idea of the present invention and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

100; A browning suppression device 110 for fruits and vegetables; The cleaning unit
120; Peeling agent 130; The mixed liquid coating portion
140; A packing section 150; Surface filtrate removal

Claims (5)

An apparatus for suppressing browning of fruit and vegetables,
A cleaning unit 110 provided for cleaning soil or foreign matter on the surface of collected fruits or vegetables using water;
The cleaning unit 110 is installed at one side of the washing unit 110 to remove the bark of the fruit or vegetable while rotating the washing unit 110 corresponding to the supply of the washed fruit or vegetable with the water, A peeler removing part 120 provided so as to be peelable while suppressing propagation on the surface;
The surface of the peeling aid 120 is coated with a deformation suppressing mixture on the surface of the peeling aid 120 as the peeled fruit or vegetable is put inward and immersed for a few seconds, thereby reducing browning, decay and weight after a lapse of time A mixture liquid coating unit 130 provided to suppress the mixing liquid;
A packaging unit 140 installed at one side of the mixed solution coating unit 130 and packed in a vacuum state with fruit or vegetable having a surface coated with a mixture for suppressing deformation,
The browning suppression device of the fruit and vegetable of the present invention is characterized by comprising
The method according to claim 1,
A surface filtration solution provided between the mixed solution coating unit 130 and the packing unit 140 to uniformly coat the surface of the mixed solution for suppressing deformation during drying of the fruit or vegetable coated on the surface thereof, (150). ≪ RTI ID = 0.0 > 15. < / RTI >
The method according to claim 1,
The peeling and removing unit 120 is installed on one side of the washing unit 110 so as to be able to store water, and the upper part is provided with a lid for opening and closing the lid so that fruit or vegetables can be introduced. A plurality of holes 122a are formed in the outer surface of the outer tube 121 to allow water to flow in and out of the outer tube 121, A plurality of peeling protrusions 122b protruding from the inner circumferential surface of the inner circumferential surface of the outer circumferential surface of the outer circumferential surface of the outer circumferential surface of the outer circumferential surface of the outer circumferential surface of the inner circumferential surface, The inner circumferential surface of the peeling drum 122 suppresses bacterial growth on the surface of the fruit or vegetable during peeling so that the surface of the fruit or vegetable after the lapse of time Wherein the coating is coated with a ceramic so as to suppress the change of the browning.
3. The method according to claim 1 or 2,
The mixing liquid coating unit 130 is provided at one side of the peeling remover 120 and has a drain port having an on-off valve on the bottom surface thereof. The upper part of the mixing liquid coating unit 130 is provided with a lid for opening and closing, A water amount supply unit 132 connected at one end to a bottom surface of one side of the drain port of the coating storage tank 131 to supply a predetermined amount of water corresponding to the control of the control unit, A liquid crystal amount supply unit 134 connected to the one side of the liquid storage tank 133 via a supply hose to supply a predetermined amount of deformation restricting solution from the liquid storage tank 133 to the coating storage tank 131 in accordance with the control of the control unit, The mixed solution containing the water supplied from the water quantitative supply portion 132 and the liquid quantity supply portion 133 and the deformation suppressing solution is supplied to the heating chamber 130 through the bottom of the coating reservoir 131, A sensing coil 135 installed at a lower portion of the inner surface of the storage tank 131 for sensing the temperature of the mixed liquid heated by the heating coil part 135, (136). ≪ RTI ID = 0.0 > 8. < / RTI >
5. The method of claim 4,
The deformation suppressing solution stored in the coating reservoir 131 is prepared by mixing 100 ml of water with 0.4 ml to 0.85 ml of the deformation suppressing solution. The deformation preventing solution is prepared by mixing carboxymethyl cellulose ( 0.1 to 0.4 ml of carboxymethylcellulose (CMC), 0.05 to 0.15 ml of sodium benzoate serving as a preservative, 0.05 to 0.15 ml of citric acid for inhibiting the survival of bacteria, fungi and bacteria, The temperature of the deformation suppressing mixed solution stored in the coating storage tank 131 is 45 ° C to 65 ° C and the dipping of the sensing is performed for 40 seconds to 80 seconds to form the surface Is coated with a strain-inhibiting mixture solution.
KR1020150062789A 2015-05-04 2015-05-04 Apparatus for inhibiting browning of fruits and vegetables KR20160130674A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113091367A (en) * 2021-04-16 2021-07-09 苏州欣韵升服饰有限公司 Refrigerator cabinet capable of monitoring freshness of vegetables and fruits
CN113397181A (en) * 2021-03-26 2021-09-17 广西壮族自治区农业科学院 Cassava washing and peeling machine
US11442584B2 (en) 2017-11-08 2022-09-13 Samsung Display Co., Ltd. Window for display device, method for fabricating the same and display device including the same

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20130071938A (en) 2011-12-21 2013-07-01 주식회사 연일엔지니어링 Warkway heating sheet for ship deck

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20130071938A (en) 2011-12-21 2013-07-01 주식회사 연일엔지니어링 Warkway heating sheet for ship deck

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
발명의 명칭; 갈변 억제용 전해수 생성장치

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11442584B2 (en) 2017-11-08 2022-09-13 Samsung Display Co., Ltd. Window for display device, method for fabricating the same and display device including the same
CN113397181A (en) * 2021-03-26 2021-09-17 广西壮族自治区农业科学院 Cassava washing and peeling machine
CN113091367A (en) * 2021-04-16 2021-07-09 苏州欣韵升服饰有限公司 Refrigerator cabinet capable of monitoring freshness of vegetables and fruits

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