RU2400964C2 - Method of carrots storage - Google Patents

Abstract

FIELD: agriculture.

SUBSTANCE: method involves carrots washing before dispatch for storage in enclosed spaces with anolyte preparation of pH=2.0-3.0; oxidation-reduction potential Eh=930-1166 mV, shelf processing 2 times a month with the low frequency electromagnetic field of frequency 20 - 21.5 Hz for 15 minutes.

EFFECT: reduced nutritive losses of carrots, decreased pathogenic microflora, sprouting and decreased loss of weight of carrots.

3 cl, 2 tbl

Description

The invention relates to a technology for storing fruits and vegetables, in particular to a technology for storing carrots.

One of the methods for preserving juicy raw materials is the use of chemical preservatives of food products of plant origin, which can slow down the growth and development of bacteria, molds and yeast, as well as reduce metabolism.

A known method of storing agricultural products (Patent No. 2084115), including the tab in the store and periodic processing of the insecticide. Propionic acid is used as an insecticide, and product processing is carried out with saturated vapors during active ventilation.

The disadvantage of this storage method is the need to treat carrots with chemicals, in particular an insecticide, which negatively affects the environment, in addition, this treatment does not affect the rate of germination and withering during storage.

A known method of storing fruits and vegetables (Patent No. 2224412, IPC A01F 25/00), providing for their placement in a thermostatic storage and periodic hydrothermal irrigation with a saturated aqueous antiseptic solution, is used as a preparation obtained by sequential extraction of Moztierella zychac micromycete biomass with a non-polar extractant in supercritical condition.

The disadvantage of this method is the use of an antiseptic, the method is expensive and complex. The shelf life of vegetables increases only due to surface disinfection, but does not affect the weight loss, growth points, i.e. germination time.

It is known to use ozone for the disinfection of fresh fruits and vegetables during washing and storage (RJ. "Food and Processing Industry" No. 2, 2002, p. 47). The possibilities of using ozone water for cleaning fruits and vegetables and in the storage of gaseous ozone to prevent the development of bacteria, molds and yeast on the surface of products are considered. With all its advantages over chemical treatment, ozone treatment is an expensive method and does not affect the rate of withering and germination of carrots.

The task is to increase the shelf life of carrots.

The technical result of the invention is to reduce the loss of nutrients of carrots, the reduction of pathogenic microflora, germination and weight loss of carrots.

The problem is solved by the proposed method for storing carrots by washing them before storing them in closed rooms, in an anolyte preparation of pH 2.0-3.0 with a redox potential of 930-1166 mB, and then periodic treatment with a low frequency electromagnetic field (EMF) in the range of 20-21.5 Hz, with a frequency of 2 times a month for 15 minutes.

Anolyte preparation ("dead" water) is an excellent bactericide, a disinfector is a colorless liquid with an odor of acid, acidic, astringent. Its pH is 2.0-3.0 and its redox potential is 930-1166 mB. It retains its properties for 1-2 weeks when stored in closed vessels. When processing carrots, it affects the pathogenic microflora, thereby slowing down the development of mold and yeast, bacteria, which lead to damage to the stored product.

To obtain dead water, you can use the plane-parallel electrochemical activator PEHA-1, designed for use in the food industry for various technological processes. The electric activator operates in flowing mode on water in accordance with GOST 2874-82 (drinking water). Patent RU No. 2057547.

Table 1 shows the data on the processing of carrots before laying them for storage with the anolyte preparation.

Studies on washing raw materials with electro-activated water have allowed us to conclude that the use of this water significantly reduces the bacterial contamination of carrots.

The electromagnetic field affects the change in the rate of chemical reactions and, therefore, affects the course of biochemical processes in the plant cell. Processing carrots with a low frequency electromagnetic field (EMF) allows you to reduce the intensity of respiration by reducing the activity of enzymes, and slows down the rate of chemical reactions. This allowed to reduce the process of germination and loss of mass.

The method is as follows.

Carrots were stored for 5 months (from October to February). One batch of carrots when laying was washed with an anolyte preparation with a pH of 2.0-3.0; with a redox potential equal to 930-1166 mB and then during storage the EMFs were treated monthly with a frequency of 20-21.5 Hz for 15 minutes, another batch of carrots was stored under active ventilation (AB).

For processing carrots, a device was used, which is a shielded chamber in which an emitter (coil) with an inductance L = 0.3 H is located, to which sinusoidal electric oscillations in the range of 3-30 Hz are received from the generator.

Qualitative and chemical analyzes of carrots were carried out on a monthly basis in experimental batches and under conditions of AB. Mass loss, germination, solids, sugars, acidity were determined. The loss of mass during storage was determined by the so-called method of fixed samples. It consists in the fact that the marked (fixed) samples are weighed before and after storage every month. Mass loss in% to the initial weight is calculated by the formula

where a is the weight of the product when laying for storage;

b - its weight at the end of storage.

Germination - by weighing the germinated samples in relation to the mass of the sample.

The chemical composition indicators were dry matter, sugar. The solids were determined by drying the samples in the bottles in an oven to a constant weight. The total drying time is 3 hours. The removed boxes from the oven were cooled and weighed on an analytical balance.

Drying and weighing were repeated several times until the repeated weighings differed by more than 2 mg.

определяли сухие вещества:According to the formula

solids were determined:

A is the weight of the box;

B - weight of the bottle with a crude hitch;

B - weight of the bottle with a dry hitch.

Sugar - was determined by ferricyanide method. The method is based on the property of sugars to reduce iron-synergy potassium into iron-synergy in an alkaline medium. Methylene blue is used as an indicator.

The results of the data were summarized in table 2.

As can be seen from table 2, during storage of carrots, a decrease in mass increases. When processing carrots with fields of low frequency, it is 0.4-1.8% for 5 months, while when storing carrots under conditions of active ventilation, it is 22.0%, i.e. 12 times higher.

EMF prevent and germination, slow down the course of the biochemical process. This is clearly seen in the loss of solids. When stored for 5 months under AB conditions, they are 6.9%, twice as high as when stored under low-frequency currents. As the data in table 2 show, carrots can be processed EMPS 20-21.5 Hz.

Thus, in comparison with other storage methods, this one is characterized by better preservation of carrots, preservation and reduction of loss of dry substances, vitamins, sugars. Treatment with electroactivated water (anolyte drug) and EMF minimizes the development of pathogenic microflora, slows down all biochemical processes, which allows to increase the shelf life of carrots.

Claims (3)

1. A method of storing carrots by processing it, characterized in that the carrots are washed before storage for storage in an anolyte preparation with a pH of 2.0-3.0, with a redox potential of 930-1166 mV and then periodically treated with a low frequency electromagnetic field in the range of 20-21.5 Hz. 2. The method according to claim 1, characterized in that the treatment with an electromagnetic field of low frequency is carried out with a frequency of 2 times per month. 3. The method according to claim 1, characterized in that the treatment with an electromagnetic field of low frequency is carried out for 15 minutes