KR20180114432A - Low temperature storage of fruits and vegetable using waste heat application - Google Patents

Abstract

The present invention relates to a low-temperature storage and a storage method for fruit and vegetable using waste heat and, more specifically, to a low-temperature storage and a storage method for fruit and vegetable wherein the storage method is varied by using an adsorption-type refrigerator. The low-temperature storage for fruit and vegetable comprises: fruit-specific storage units which store each kind of fruit, releasing after-ripening hormone including ethylene, in each space; a vegetable storage unit which includes a propolis solution added to vegetable and fruit processed by a washing or cleansing process; and a coolant path through which a coolant, cooled by a heat exchange reaction with an absorbent joined to a heat exchanger, passes to the fruit-specific storage unit and the vegetable storage unit. Each fruit-specific storage unit has the inside, made of non-woven fabric for each kid of fruit, and the outside with a pad made of paper and comprising a functional material comprising 70-90 wt% of activated carbon, 2-3 wt% of iron oxide, and 7-28 wt% of zeolite. Kinds of fruit stored in the fruit-specific storage units are maintained at 1-5°C by the coolant cooled by the heat exchanger.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a low-temperature storage and storage method of fruits and vegetables using waste heat utilization technology,

The present invention relates to a low-temperature storage and storage method of fruit and vegetable using a heat utilization technique including a heat exchanger for an absorption refrigerator, and a storage method using an adsorption refrigerator as one of utilization techniques for industrial waste heat To low temperature storage and storage methods for different vegetables and fruits.

The present invention relates to a low temperature storage and storage method using waste heat.

In recent years, absorption refrigerators have attracted attention from the standpoint of non-refrigerating and waste heat as well as absorption type refrigerators. The principle of refrigeration is similar to absorption, except that there is an adsorption tower instead of an absorber. In the absorption type, absorption liquid circulates like a refrigerant. However, in the adsorption type, the adsorbent is fixed and only refrigerant circulates.

The adsorption refrigerator consists of an adsorber, a condenser, an evaporator, and an adsorbent (refrigerant) vessel. The basic cycle is divided into an adsorption cycle and a desorption cycle. Zeolite-water, activated carbon-methanol and silica gel-water are typical examples of the adsorbent-refrigerant which is mainly used, and it is advantageous in that there is no fear of solution crystallization as in the absorption type because vibration noise is small and freon gas is not used, , Periodic adsorption / desorption occurs in the adsorption tower, and there is a risk of leakage due to thermal expansion contraction. Due to the large volume of the adsorption tower, the volume of the entire equipment is large, and miniaturization of the equipment due to the development of high efficiency small adsorption / desorption is required .

With changes such as nuclear family, increased employment of the female population, increased income levels, aging population, and busy patterns of life, consumers are more likely to prefer safer, better quality and more affordable foods.

This change in lifestyle has changed the consumer purchasing tendency, and accordingly packaging technology for distribution, storage and exhibition of food has been developed and grown. Recently, consumers are increasingly interested in the environment, As well as the safety of packaging for storage and distribution as well as the production and management of food and agricultural products as well as the rationality of the packaging.

In particular, foods having a high moisture content such as fruits and vegetables are not only difficult to maintain freshness in storage and distribution, but also may result in lowered product value due to overcrowding or rancidity, and furthermore, .

Therefore, even if the preservation period of the freshness is extended for only about 2 to 3 days, the profit of the supplier in the distribution can be greatly increased.

Recently, various packaging methods have been proposed to maintain the freshness of fruits. For example, functional corrugated paper is produced by increasing the strength and water resistance of raw paper, and mixing and coating materials for adsorbing ethylene gas with an adhesive.

However, such a functional corrugated cardboard is liable to lose its functionality due to an adhesive due to the use of an adhesive when coating a functional material, and it is difficult to control the degree of functionality depending on the packaging object and the manufacturing cost of the corrugated cardboard is excessively increased.

Similar problems can be applied to the storage of vegetables.

Leaf vegetable is a generic term for vegetables for leaf use such as cabbage, lettuce, and spinach, and is also called leaf-stem vegetables. In addition, fruit vegetable (fruit vegetable) is a term that refers to the whole of the vegetables that make the fruit food, also called the fruit vegetables. These leafy vegetables or fruit vegetables are cheaper than other vegetables because they are less soft and chewable, so they are widely used for reproduction, but the marketability is rapidly deteriorated due to rapid deterioration of products such as decay or decay. Particularly, fresh leaf vegetables or fruit vegetables that are made to be easily ingested by consumers in a fresh state can not be stored as raw materials, but are corroded because they are commercialized after being subjected to pre-treatment (washing process, finishing process) There is a problem.

Therefore, there are four major requirements for long - term storage of leaf vegetables or fruit vegetables. Firstly, proper respiratory depression is suppressed. Second, water evaporation is suppressed. Thirdly, microorganisms inhibit decay. Research on methods for improving the storage stability of leaf vegetables or fruit vegetables by eliminating these storage requirements has been actively conducted. Examples of such related technologies include Korean Patent Application No. 1975-0000587 (method for maintaining agricultural products), Korean Patent Application No. 1988-0005504 (method for storing fruits and vegetables), and Korean Patent Application No. 10-2005-0010468 The method of maintaining a leading edge of the wire).

However, since the above conventional techniques require the use of a specific packaging material, there is a concern that an expensive cost may be added, and a separate packaging processing operation is added, thereby complicating the manufacturing process.

DISCLOSURE OF THE INVENTION The present invention was made to solve the above-mentioned problems. The present adsorption type refrigerator has two adsorption towers for continuously producing cold heat, each adsorption tower performs an adsorption process and a desorption process alternately Therefore, the adsorption process is a process of adsorbing the vapor generated from the evaporator to the adsorbent. As a result, the heat generated during the adsorption decreases the adsorption performance, and therefore, there is a problem that the heat must be effectively removed. DISCLOSURE OF THE INVENTION The present invention has been made to solve the above problems, and it is an object of the present invention to solve the problem that when the steam is adsorbed and desorbed by the adsorbent in the adsorption tower among the plate heat exchangers, the flow path is small and steam spreads throughout the tubular heat exchanger, The present invention provides a refrigerator having an adsorption tower of a plate-type heat exchanger capable of stably exchanging heat between cooling water outside the heat exchanger and the cooling water outside the heat exchanger, thereby improving the thermal efficiency of the cooling water (hot water).

It is another object of the present invention to provide a packaging auxiliary agent for fruits which can maintain freshness for a long period of time while preventing overcooking of the fruit during distribution.

Also, it is an object of the present invention to provide a composition for maintaining a side line or a fruit and vegetable line leading to easily extend the shelf life of leaf vegetables or fruit and vegetables and to maintain a leading method of leaf vegetables or fruit vegetables using the same.

In order to accomplish the above object, a low-temperature storage tank for fruits and vegetables using the waste heat utilizing technology according to an embodiment of the present invention includes a fruit storage unit for storing fruits for each fruit discharging a crude hormone containing ethylene, A vegetable storage part containing a propolis solution added to leaf vegetables or fruit vegetables obtained through a washing process or a washing process; And a cooling water passage through which the cooling water cooled by the heat exchanging action between the fruit-specific storage part and the vegetable storage part is exchanged with the adsorbent attached to the heat exchanger, wherein the fruit contained in the fruit- Tomato, or melon, each of the fruit-specific storage parts is made of a nonwoven fabric on the inner surface of each fruit, and the outer surface is made of 70-90 wt% activated carbon, 2-3 wt% iron oxide, and 7-28 Wherein the fruit stored in the fruit-specific storage portion is cooled through cooling water cooled through a heat exchanger, and the propolis solution stored in the vegetable storage portion contains a functional material containing zeolite, As an additive capable of functioning as a moisture evaporation inhibitor, propolis solution contains 10-25 wt. %, And the propolis solution is contained in an amount of 0.01-0.1 wt% based on the total weight of the leaf vegetables or fruit vegetables, the vegetables contained in the vegetable storage part are cooled through the cooling water supplied through the heat exchanger, The adsorbent comprising at least one of silica gel, zeolite or MOF (Metal Organic Frame).

In one embodiment of the present invention, the front and rear sides of both sides of the insert may be connected to the rear of both side surfaces of the first space portion of the main body and both side surfaces of the second space portion.

A method of low temperature storage of fruits and vegetables using a waste heat application technique including a heat exchanger for an adsorption refrigerator according to an embodiment of the present invention, the method comprising: (a) fractionating fruits including apple, kiwi, plum, tomato or melon (B) a step (s20) of preparing a pad made of a nonwoven fabric and an outer surface made of paper (s20); and (c) (S30) of inserting a functional material containing 70 to 90% by weight of activated charcoal, 2 to 3% by weight of iron oxide and 7 to 28% by weight of zeolite and putting the fruits into respective fractionated fractions (s30) (E) a step (s50) of washing or shredding leafy vegetables or fruit vegetables (f50); (f) a step (d50) of washing the leaf vegetables or fruit vegetables Into the freshness-maintaining composition (s60); (g) dewatering the leaves or the fruits and vegetables, and storing the leaves in the vegetable storage unit (s70); (h) a cooling water passage capable of performing a heat exchange function between the fruit-specific storage portion and the vegetable storage portion, so that each fruit-specific storage portion and the vegetable storage portion maintain a temperature of 1-10 ° C (S80).

According to an embodiment of the present invention having the above-described structure, it is possible to reduce the amount of ethylene gas, which is generated by respiration and transpiration of fruit during storage, distribution, exhibition and sale of fruits, Oxygen, water, etc. can be effectively removed through the functional material, thereby preventing overcooking and decay of the fruit, thereby maintaining the freshness of the fruit for a longer time and improving the purchase value of the product due to the deodorizing action.

In addition, according to the composition for leaf vegetables and fruit vegetables, the shelf life of leaf vegetables or fruit vegetables is prolonged, so even if the leaf vegetables or fruit vegetables are commercialized in the state of being washed or shredded, the consumers can easily obtain fresh leaf vegetables or fruit vegetables in the long term .

The low temperature reservoir of fruit and vegetable using the waste heat utilizing technique having the heat exchanger for the adsorption type refrigerator for keeping the temperature of the fruit storage part and the vegetable storage part at a constant low temperature is composed of an upper plate and a lower plate, The heat exchange between the cooling water (hot water) and the refrigerant outside the heat exchanger can be stably performed in the process of passing the cooling water (hot water) through the heat exchanger.

Also, according to the low-temperature storage of fruit and vegetable using the waste heat utilization technique, since the adsorbent is coated on a large area of the outer surface of the body and the insert integrally formed therewith, the suction and desorption of the refrigerant can be smoothly performed. The suction and desorption efficiency of the refrigerant is improved.

FIG. 1 is a cross-sectional view showing a packaging aid for fruits in a low-temperature storage medium of fruits and vegetables according to an embodiment of the present invention.
2 is a longitudinal sectional view showing an appearance of a heat exchanger for an adsorption refrigerator according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the accompanying drawings. The present invention may, however, be embodied in many different forms and should not be construed as being limited to the embodiments set forth herein. In order to clearly illustrate the present invention, parts not related to the description are omitted, and similar parts are denoted by like reference characters throughout the specification.

Throughout the specification, when a part is referred to as being "connected" to another part, it is not necessarily the case that it is "directly connected", but also includes the case where it is "indirectly connected" do. Also, when an element is referred to as "comprising ", it means that it can include other elements, not excluding other elements unless specifically stated otherwise.

Hereinafter, a low temperature reservoir of fruits and vegetables using waste heat application technology including a heat exchanger for an adsorption refrigerator according to a preferred embodiment of the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a cross-sectional view showing a packaging aid for fruits in a low-temperature storage medium of fruits and vegetables according to an embodiment of the present invention.

Referring to FIG. 1, the packaging aid 1 for fruit may be formed by a nonwoven fabric 10 on the inner surface, and a functional material 30 inserted into a pad made of paper 20 on the outer surface. The pad may be a sealed envelope containing the functional material 30 therein.

The material of the pad may be a nonwoven fabric 10 and a paper 20. However, in the case of fruit, there may be a difference in storage temperature for each fruit, so it may be separately contained in apple, kiwi, plum, tomato or melon. In addition, since it is preferable to store the fruits at a temperature of 1-5 ° C., it is possible to arrange the insulator between the reservoirs containing the respective fruits and the cooling water supplied from the adsorption type refrigerator to the outer surfaces containing the fruits have.

If the pad is made of only the nonwoven fabric 10, due to the characteristics of the nonwoven fabric 10 in which many fibers are entangled, friction occurs during the flow of the fibers, and the fibers are broken, 30) may come out of the pad, and the functional material may directly contact the fruit, adversely affecting it, and the inside of the packaging container may become dirty.

When only paper is used as the material of the pad, the paper is vulnerable to water due to its characteristics, so that it tends to be easily torn and damaged by rain.

When the nonwoven fabric 10 and the paper are used as the material of the pad as described above, since the permeability is excellent, the functional ingredient sealed in the pad can be smoothly diffused, and the nonwoven fabric 10 can be spread on the inner side of the paper 20 And the paper 20 is positioned outside the nonwoven fabric 10 to prevent the nonwoven fabric 10 from coming to an end and the nonwoven fabric 10 and the paper 20 are separated from each other, So that the strength of the pad can be maintained. Here, the functional substance (30) absorbs oxygen and moisture generated by the metabolism of fruits, removes ethylene and active oxygen, which are aged hormones generated from fruits, to prevent overmatching, and suppresses odor generation through the adsorption effect of ammonia .

In the present invention, the functional material (30) is preferably composed of activated carbon, zeolite, and iron oxide. The functional material may include 70-90 wt% of activated carbon, 2-3 wt% of iron oxide, and 7-28 wt% of zeolite.

The leafy vegetables to which the present invention is applied may be any one of lettuce, Chinese cabbage, lettuce, spinach, broccoli, beeswax, and sesame leaves, and the fruit vegetables may be any one of branches and cucumbers.

As a composition for maintaining the above-described leading vegetables or fruit vegetables, a propolis solution may be contained as an active ingredient. In detail, propolis refers to a substance made by mixing beeswax with saliva secreted by a bee collecting resin from a plant. It is a mixture of vegetable resin, wax, essential oil, pollen, flavonoids and other organic substances Minerals and the like. The main functions of such propolis include various physiological activities such as antibacterial, antiinflammatory, analgesic, anesthetic, immunological, antioxidative, antiviral, and anti-cancer activities, It is known that it is caused by flavonoids which are derived phenolic compounds.

More specifically, in order to produce ready-to-eat leafy vegetables or fruit vegetables immediately after purchase, consumers are required to wash them to remove impurities such as leafy vegetables or fruit-vegetables harvested before packaging. In case of leafy vegetables, . However, when the above-described leaf vegetables or fruit vegetables are simply put into a product after being packed, the remaining water may cause decay or the surface exposed to the air due to the three pieces may cause a problem of browning in long-term storage have. In order to prevent such a phenomenon, it may be possible to mix a propolis solution with water to prepare a solution composition for maintaining freshness.

The propolis solution may contain propolis at a concentration of 10-25% by weight relative to the propolis solution. When the amount of propolis is less than 10% by weight, the amount of propolis contained in the solution is too small to exhibit freshness-retaining effect. When the amount of propolis is more than 25% by weight, Residues of propolis may reduce the texture of consumers.

In addition, it may be preferable that the propolis solution contains 0.01 to 0.1% by weight based on the total weight of the leaf vegetables or fruit vegetables. When the propolis solution is less than 0.01% by weight based on the total composition, the content of the propolis solution relative to the composition for maintaining freshness is too small to cause browning in leaf vegetables or fruit vegetables, or drying due to long- Maintenance may not be possible. If it exceeds 0.1% by weight, the propolis solution contained in the freshness-retaining solution may be too much, causing browning by the propolis solution, resulting in browning of leaf vegetables or fruit vegetables. The freshness-retaining composition is immersed in such leaf vegetables or fruit-vegetables to penetrate into the interior of leaf vegetables or fruit vegetables for preservation of freshness or to be coated on the surface to prevent browning and prevent oxidation and to maintain long-term freshness storage function .

And a cooling water passage capable of performing a heat exchange function between the fruit storage portion and the vegetable storage portion is provided on the outer peripheral surface of the fruit storage portion and the vegetable storage portion, It is preferable to maintain a temperature of 1-5 ° C. in the case of the fruit-specific storage part at the above-mentioned constant temperature and to maintain the temperature of 1-10 ° C. in the case of the vegetable-specific storage part Do.

The cooling water passage may be a cooling water passing through a heat exchanger for an absorption type refrigerator using waste heat and undergoing a heat exchange process.

2 is a longitudinal sectional view showing an appearance of a heat exchanger for an adsorption refrigerator according to an embodiment of the present invention.

Referring to FIG. 2, the absorption type refrigerator heat exchanger 100 according to an embodiment of the present invention may include a main body 110 and an insert 120. The main body 110 is rectangular, and includes a first entrance 111 and a second entrance 112 at the front and rear. A first space part 113 connected to the first doorway 111 is prepared in the front of the main body 110 and a second space part 113 connected to the second doorway 112 is provided in the rear of the main body 110 114).

The upper plate 115 and the lower plate 116 of the body 110 are formed by joining a pair of plates. The upper plate 115 and the lower plate 116 of the main body 110 are hermetically sealed on both sides and a cooling water passage 117 is provided in which the first space portion 113 and the second space portion 114 are connected. The inserts 120 are vertically arranged inside the main body 110. 2, two inserts 120 may be arranged at equal intervals between the upper plate 115 and the lower plate 116 of the main body 110. As shown in FIG. The inserter 120 has a cooling water passage which is hermetically sealed on both sides and connected to the first space portion 113 and the second space portion 114 in the same manner as the upper plate 115 and the lower plate 116 of the main body 110, (127) can be prepared.

The front and rear sides of both sides of the insert 120 are connected to both sides of the first space portion 113 of the main body 110 and the front sides of both sides of the second space portion 114. Between the upper plate 115 of the main body 110 and the insert 120 and between the insert 120 and the insert 120 and between the insert 120 and the lower plate 116, (131) may be formed. The outer periphery of the main body 110 and the outer periphery of the insert 120 are coated with an adsorbent. The adsorbent may be silica gel, zeolite, metal-organic framework (MOF), or the like.

When a plurality of heat exchangers 100 for the absorption refrigerating machine are connected and a plurality of first and second outlets 111 and 112 of the heat exchanger 100 are connected and integrated into one unit, And the cooling efficiency can be improved. In the heat exchanger 100 for a plate-type adsorber type refrigerator having such a shape, the refrigerant enters the first space portion 113 of the main body 110 through the first inlet / outlet 111 or enters the first space portion 113 of the main body 110 through the second inlet / The second space portion 114 of the second housing 110 can be opened. The refrigerant is adsorbed or desorbed by the adsorbent coated on the outer periphery of the main body 110 and the outer periphery of the insert 120 in the process of passing the coolant through the main body 110 and the insert 120. [

Hereinafter, a low temperature storage method of fruits and vegetables using a heat exchanger for an adsorption refrigerator will be described.

The low temperature storage method of fruits and vegetables using the heat exchanger for the adsorption refrigerator comprises the steps of: (a) fractionating fruit-containing stocks fractionated with fruits including apple, kiwi, plum, tomato or melon; (B) preparing a pad (20) having an inner surface made of a nonwoven fabric (10) and an outer surface made of paper (20); and (c) (S30) of inserting a functional material containing 2 to 3% by weight of zeolite and 7 to 28% by weight of zeolite into each fractionated fraction (s30); and (d) (E) a step (s50) of washing or slicing leafy vegetables or fruit vegetables, (f) a step (d) of immersing the leafy vegetables or fruit vegetables in the freshness-keeping composition (S60); and (g) recovering the leaf stalk or the fruits and vegetables Well, the method comprising: dehydrating the vegetables stored in the storage unit (s70); (h) cooling water passages (117, 127) capable of performing a heat exchange function between the fruit-specific storage portion and the vegetable storage portion and storing the fruit-specific storage portion and the vegetable storage portion (S80) so that the part maintains a temperature of from 1 to 10 [deg.] C.

Normally, the harvested fruit loses its anabolic function and consumes starch, organic acid, sugar, and other storage materials by respiration. At this time, the respiration becomes vigorous at high temperature and high ethylene concentration , Where ethylene is a natural hormone released into the air during fruit storage. Although ethylene is produced in different amounts depending on the kind of fruit, the ethylene may cause deterioration when the fruit is raised in respiration, promoting overgrowth, and a wound is generated during fruit harvesting or transportation. Therefore, it is necessary to lower the temperature in the packaging container, to block oxygen, or to adsorb and remove the generated ethylene gas. However, it is impossible to use an oxygen permeable synthetic film, and in the case of the film being fed, the concentration of ethylene gas in the film increases, . As an alternative to this, it is possible to maintain the freshness for a long time by inserting the functional material while preventing the overcooking and decay of the fruit, while the inner surface is made of nonwoven fabric and the outer surface is made of paper.

The step of dipping the leafy vegetables or the fruit sticks in the freshness-keeping composition is a step of dipping the freshness-keeping composition after washing with water and after the flesh, and the leafy vegetables and fruit vegetables have less fiber than other vegetables and can not softly soak for a long time. Such an immersion process is preferably immersed at room temperature (20-25 ° C) for 1 to 10 minutes. The process of keeping at 1-10 ° C, which is to be developed afterwards, may be necessary for long-term maintenance as a refrigerated condition.

In the case of the heat exchanger for the adsorption type refrigerator according to an embodiment of the present invention, an adsorbent is coated on the outer circumference of the body 110 and the outer circumference of the insert 120, and silica gel, zeolite, MOF or the like is used as the adsorbent .

The front and rear sides of the insert 120 may be connected to the rear of both side surfaces of the first space 130 of the main body 110 and both side surfaces of the second space 140.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, it will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the following claims It will be apparent to those of ordinary skill in the art.

10: nonwoven fabric 20: paper
30: Functional substance 100: Heat exchanger for adsorption refrigerator
110: main body 111: first entrance
112: second entrance / exit 113: first space portion
114: second space portion 115: upper plate
116: Lower plate 117: Cooling water passage
120: insert 127: cooling water passage
131: Refrigerant passage

Claims (4)

For each fruit that releases ethylene-bearing follicle-bearing hormone,
A vegetable storage part containing a propolis solution added to leafy vegetables or fruit vegetables obtained through a washing process or a washing process; And
And a cooling water passage through which the cooling water cooled by the heat exchange action between the fruit-specific storage portion and the vegetable storage portion is adsorbed to the heat exchanger,
And a storage unit for storing fruit,
Fruits include apples, kiwi, plums, tomatoes, or melons,
Each of the fruit-specific storage units comprises a non-woven fabric on the inner surface of each fruit, and a functional material containing 70-90 wt% activated carbon, 2-3 wt% iron oxide, and 7-28 wt% zeolite, Wherein the fruits stored in the fruit-specific storage section are cooled through cooling water cooled through a heat exchanger,
The propolis solution, which is stored in the vegetable storage portion, is an additive capable of performing a respiratory action and moisture evaporation inhibition function of vegetable, and the propolis solution contains 10-25% by weight of propolis relative to the propolis solution And,
Wherein the propolis solution contains 0.01-0.1 wt% of the total weight of the leaf vegetables or fruit vegetables, the vegetables contained in the vegetable storage part are cooled through the cooling water supplied through the heat exchanger,
The adsorbent, which is coupled to the heat exchanger,
Silica gel, zeolite or MOF (Metal Organic Frame). The low temperature storage tank of fruit and vegetable using peroxygen. The method according to claim 1,
The heat exchanger
Comprising a body and an insert,
Wherein the main body includes first and second outlets which are passages for the refrigerant,
And a second space part connected to the second doorway at a rear side of the main body, the first space part being connected to the first doorway,
A plurality of inserts are provided between an upper plate and a lower plate of the main body,
Wherein the upper plate and the lower plate of the main body include a cooling water passage which is hermetically sealed at both sides and connected to the first space portion and the second space portion,
A coolant passage is formed between the upper plate and the insert of the main body, between the insert and the insert, and between the insert and the lower plate of the main body,
Wherein the outer periphery of the body, the outer periphery of the insert, and the adsorbent are coated. (a) fractionating (f10) the fruit-specific stocks fractionated with respect to the fruit comprising apple, kiwi, plum, tomato or melon;
(b) preparing a pad having an inner surface made of a nonwoven fabric and an outer surface made of paper (s20);
(c) inserting a functional material containing 70-90% by weight of activated carbon, 2-3% by weight of iron oxide and 7-28% by weight of zeolite into the inside of the pad, and inserting the fruit into each fractionated sphere (s30 );
(d) preparing (s40) the propolis solution to contain 0.01-0.1 wt% of the freshness-retaining composition;
(e) washing or sifting leafy vegetables or fruit vegetables (s50);
(f) dipping the leafy vegetables or fruit vegetables into the freshness-maintaining composition (s60);
(g) dewatering the leafy vegetables or the fruits and vegetables and storing them in a vegetable storage unit (s70);
(h) a cooling water passage capable of performing a heat exchange function between the fruit-specific storage portion and the vegetable storage portion, so that each fruit-specific storage portion and the vegetable storage portion maintain a temperature of 1-10 ° C (S80). The method of claim 1, wherein the low-temperature storage of fruits and vegetables is performed by using a waste heat application technique including a heat exchanger for an adsorption refrigerator. The method of claim 3,
And a cooling water passage capable of performing a heat exchange function between the fruit-specific storage portion and the vegetable storage portion, so that the storage portion for each fruit and the vegetable storage portion are maintained at a temperature of 1-10 ° C s80)
When the refrigerant enters the first space through the first inlet and outlet of the main body, the refrigerant moves to the second space through the cooling water passage of the upper plate and the lower plate, the cooling water passage of each of the inserts, Out,
Wherein the refrigerant is adsorbed or desorbed by the adsorbent coated on the outer periphery of the main body and the outer periphery of the insert during the passage of the refrigerant through the main body and the insert, thereby inducing the heat exchange action of the cooling water. A Low Temperature Storage Method of Fruits and Vegetables Using Waste Heat Technology Including Heat Exchangers.

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