SU1321385A1 - Method of storing fresh farm produce of vegetable origin - Google Patents

Abstract

The invention relates to the field of food industry, in particular to methods of storing fresh food and agricultural products of plant origin. The invention allows to increase the shelf life and reduce product losses. Products of plant origin are placed in a container with a gas-selective element, they are treated with ozone together with carbon dioxide at a ratio of concentrations of it and ozone from 4.0-10 to 4.2-10 at processing times from 50 to 210 minutes, after which the container is sealed and placed deposited in the cold. 2 tab. i (L with yu OE 00 SP

Description

The invention relates to the food industry and agriculture and can be used in the storage of fresh agricultural products of plant origin of the day.

The purpose of the invention is to increase the shelf life and reduce product losses.

The method is carried out as follows.

In the tank with a gas-selective element or with gas-selective properties, for example, from thin polyethylene, fresh agricultural products of plant origin are placed. Then it is treated with ozone, during which carbon dioxide is additionally supplied to the tank with the products at a concentration ratio of 4.0-10 - A and 210 for a duration of 50 to 210 minutes. A similar treatment is complex. ter. It allows simultaneously with antiseptic tank and ozone embedded in its production in a short time to bring the products to the storage mode in a gaseous medium with a high (relative to atmospheric) content of carbon dioxide and lowered oxygen. At the same time, cells of the epithelial tissue products to an increased concentration of carbon dioxide, with inhibition of respiratory and enzymatic processes in the stored products.

After the combined treatment of products with ozone and carbon dioxide, the container is sealed and stored1 in cold storage (O - 6 C). The optimal gas composition in the tank with the product is maintained during subsequent storage due to gas exchange of the product through the gas-selective element or through the material of the tank itself when it is made from thin 30 - 60 µm polyethylene. These measures for preparing for storage eliminate the possibility of secondary contamination with its microflora and create the necessary conditions for subsequent long-term storage in a modified gaseous medium in combination with cold.

Required lower and upper limits of disc concentration ratios

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20

25

thirty

35

40

45

50

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carbon and ozone are determined experimentally. It was taken into account that the minimum sufficient concentration of carbon dioxide, necessary for an accelerated exit to the storage mode, is 0.8 vol.%, Which corresponds to 156-10 mg / m. Conversion of carbon dioxide concentration from volume percent to (mg) to volume (m) is based on the assumption that the carbon dioxide atomic weight is 44, and 1 g of the gas molecule occupies a volume of 22.4 liters. In this case, the carbon dioxide concentration is 100%. The baseline data allows for the concentration of dioxide to be expressed in a ratio of its mass to a unit volume, mg / m.

In relation to ozone, the upper concentration of the concentration established experimentally to antiseptic is 40 mg / m.

A decrease in the value of the ratio of carbon dioxide concentration and the -1 -1 concentration of ozone is possible either by decreasing the carbon dioxide content or by increasing the ozone content. The first is advisable because of a decrease in the inhibition effect of the respiratory processes of the product and an increase in the storage time. The second is unacceptable due to the increase in energy costs for ozone production and the possible destructive effect it has on stored products. Decrease in the ratio of Lerod to

a processing time of more than 210 minutes leads to an increase in product losses and a shortened shelf life.

The value of the upper limit of the ratio of the concentrations of carbon dioxide to ozone, equal to 4.2--10, is set by analogy with the minimum ratio. At that time, it was taken into account that the minimal concentration of carbon dioxide was 0.8 vol.%, Which corresponds to 1 mg / m and the minimum concentration of ozone by treatment duration, respectively, 3.7 mg / m and 50 min. In this case, an increase in the value of the ratio due to a decrease in the ozone concentration is also inexpedient, as well as a decrease in the processing time, because this reduces the antiseptic effect, and in some cases can even lead to the stimulation of carbon dioxide concentration by less than 4 O / 10

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Viti microflora. An increase in the initial concentration of carbon dioxide, leading to an increase in this ratio, is also impractical, since in a number of cases for certain types of products, for example, some varieties of onions and potatoes, it can cause physiological disorders.

The optimal values of the concentration of carbon dioxide to ozone from 4.0 10 10 to 4.2 10 10 are valid for any mass of products processed and stored, such as an increase in its mass and, accordingly, the capacity of the container can be compensated by an increase in the consumption of components — dioxide. carbon and ozone.

In general, the mechanism of action of processing on all types of plant products is the same, since it is based on the possibility of regulating the metabolism of a plant cell and suppressing microflora.

Carrots, potatoes, bananas, cucumbers, grapes and clove cuttings were subjected to experimental processing and subsequent storage in the cold in a ratio of concentrations of carbon dioxide to ozone from 3.7 x 10 to 4.5 10 at a processing exposure of 45 - 215 minutes. In parallel, the cold storage of the same types of products was carried out after separation processing them in a container with a gas-selective element with ozone in the concentration range from 3 to 50 mg / m (from 44 to 215 min), followed by sealing of the container and release of the product to the gas storage mode in a natural way. . The best results of storage by a known method, as well as the results of storage with a combined effect on the production of ozone and carbon dioxide in the range of the ratio of carbon dioxide to ozone concentrations from 3.7 x 10 to 4.510 and exposure of the treatment 45 - 215 minutes are summarized in table. 1 and 2. Example. Prepared carrots are put into a tank equipped with a gas-selective element, then the products are treated with ozone, during which c. a container with products additionally serves carbon dioxide at a ratio of its concentrations and ozone from 4.0

54

 10 and exposure o6f a6oTKH 210 min. Then the container g is sealed with products and stored for cold storage (0-6 s). Control stored

under the same temperature conditions after separate treatment with ozone of 40 mg / m at exposure time of 210 min and followed by sealing of the container and storage.

Other products are treated in the same way. As a result, optimal ratios of carbon dioxide to ozone concentrations were established at a certain treatment exposure. For carrots and potatoes, these values are 4.910 with an exposure of 180 minutes. The carrots have a shelf life of 200 days, yield 96%, waste 4%. The best

the result is the control of 170 days of storage at a yield of 91% and a waste of 9%. For potatoes, the storage period of 245 days is 94% yield, 4% waste. The best result in control - storage 200 days,

yield 91%, waste 9%. For grapes, a combined treatment with a carbon dioxide to ozone concentration ratio of 3.9 to 10 with an exposure time of 60 minutes is optimal. Term

storage 110 days at 94% yield and 6% waste. The results of the storage in the control were 82 days, yield 89%, waste 11%. The optimal ratio for cucumbers and bananas is 1 to 10 with

Exposures 1–20 min. Results are stored in Table 1. 1 and 2.

Thus, the combined treatment of a plant that is embedded in a container with a gas-selective element

Claims (1)

The production of carbon dioxide with ozone at a ratio of their concentrations from 4.0.-10 to 4.2-10 and a processing time of 50 - 210 min is most effective during the subsequent storage of the product in a modified gaseous medium combined with cold. Invention Formula The method of storage of fresh agricultural products of plant origin, including the laying of products in a container with a gas-selective element, processing products ozone, sealing the vessel and placing it in cold storage, about t-l and h and with the fact that, in order to increase the storage time and reduce product losses, in the process of ozone processing in its and ozone from 4.0-10 to 4.2 the tank additionally serves dioxide w when. the duration of the carbon black at a ratio of one-way center is from 50 to 210 minutes. Table 1 Carrots 170919175946200964 Potatoes 200919232928245946 Grapes 82.8911868218928911 Bananas 369284094645964 Cucumbers 20881222891 1259010 Product type 190 240 100 50 thirty 94 92 92 97 96 its and ozone from 4.0-10 to 4.2  w at. the duration of the processing. Table 1 93 91 94 95 92 170 220 105 42 22 92 91 93 93 90 9 7 7 ten Editor S.Patrusheva Order 2692/1 Circulation 629Subscription VNIIPI USSR State Committee . for inventions and discoveries 113035, Moscow, Zh-35, Raushsk nab., 4/5 Production and printing company, Uzhgorod, st. Project 4 Table 2 Compiled by N. Pervushin Tehred L. Oliynyk Proofreader A.T.