TH19337C3 - Production process of vegetable and fruit freshness measurement equipment - Google Patents

Abstract

A summary of the invention which will appear on the advertisement page ReadFile:------09/11/2020------(OCR) Process for cutting fruit and vegetable freshness measurement equipment includes steps When the binding agent is dissolved in 100 ml of distilled water, bring it to heat 60-100 degrees Celsius, stir until it is homogeneous, add sorbitol and bromthymolbu solution. After that the pH was adjusted with sodium hydroxide to get the starter ready to go to produce the fresh fruit and vegetable freshness measurement apparatus and then expel the air bubbles with the separator. Ultrasonic waves (sonicate) for 8-15 minutes, then poured into polypropylene plastic trays, dried with a hot air dryer at a temperature of 30-80 degrees Celsius. It is cut into square shapes to form a film to measure the freshness of cut vegetables and fruits. The appearance of the film is smooth and clear with a thickness of 0.10-0.20 mm. to obtain a measuring device. Freshness of cut fruits and vegetables can be monitored in real-time to determine the quality, freshness, safety and eating of ready-to-eat salads and cut fruits in packaging. Available for sale--------------Page 1 of the number 1 page Summary of the invention of the production process of measuring equipment for measuring freshness of cut fruits and vegetables consists of the process of applying a stretching agent ( bindingagent) bring to heat 60-100 degrees Celsius, stir until a homogeneous substance, add sorbitol and bromthymolbul solution, after which adjust the pH - with sodium hydroxide. The starter is then ready to go to produce the fresh fruit and vegetable freshness measurement apparatus, and the air bubbles are removed by the ultrasonic separator (sonicate) for 8-15 minutes after. Then poured into a polypropylene plastic tray, dried with a hot air dryer at a temperature of 30-80 degrees Celsius, when the film was dry, then cut into a square shape to form a film to measure freshness. Fruits and vegetables are trimmed, the appearance of the film is smooth, clear, with a thickness of 0.10-0.20 mm. The freshness measurement device of cut fruits and vegetables can be monitored in real time. (realtime) for indicating the quality, freshness, safety and eating of ready-to-eat salads and cut fruits in ready-to-sell packaging

Claims (5)

Claims (all) which will not appear on advertisement page:------09/11/2020------(OCR) 1.Production process of vegetable freshness measurement equipment and Cut fruit consists of a. Take 3-10 grams of bindingagent dissolved in 100 ml of distilled water until it is heated to 60-100 degrees Celsius, stir until it is homogeneous, then leave. The temperature was reduced at 30-80 °C, added 20-6 wt% sorbitol and 2-5 wtw% bromthymolbul solution, after which the pH was adjusted. The alkali with sodium hydroxide at a concentration of 1-4 % wt. by volume yielded the starter substance ready to go to the production of a 0.4 wt.v. B. Expel air bubbles from the initial substance obtained from Article A with an ultrasonic separator (sonicate) for 8-15 minutes, after which it is poured into a polypropylene plastic tray. It was dried in a hot air dryer at a temperature of 30-80 degrees Celsius for 10-30 hours. Once the film was dry, it was cut into rectangular shapes, 2-5 cm wide, 2-5 cm long. to store at a temperature of 20-50 degrees Celsius 60-90 percent relative humidity for 40-60 hours will form a film to measure the freshness of trimmed vegetables and fruits. The appearance of the film is smooth and clear with a thickness of 0.10-0.20 mm. 2.Production process of the fresh fruit and vegetable freshness measurement apparatus according to claim 1, where a selective bindingagent from cassava starch, carboxymethylcellulose is good. The best is cassava starch. 3.Production process of the apparatus for measuring the freshness of cut fruits and vegetables according to claim 1 where the bromthymolbule solution is 0.5-3 wt% bromthymolbule. per volume mixed with ethanol concentration of 30-80% volume by volume------------Page 1 of the number 1 claim page 1. The production process of measuring equipment for measuring freshness of cut fruits and vegetables consists of a. Dissolve 3-10 grams of bindingagent in 100 ml of distilled water until it is heated to 60-100 degrees. C. Stir until a homogeneous substance, then leave to reduce the temperature at 30-80 degrees Celsius, add 20-60% sorbitol by weight and a 2% bromthymolbul solution. 5 wt. by volume, after that the pH was adjusted with 1–4 wt% sodium hydroxide concentrations to obtain the starter substance ready to go to the production of fruit and vegetable freshness measurement equipment. trimmed by 0.4% weight by volume B. expel air bubbles from the initial substance obtained from A. with an ultrasonic separator (sonicate), after which it is poured into a plastic tray. Lippropylene was dried in a hot air dryer at a temperature of 30-80 degrees Celsius for 10-30 hours. Once the film was dried, it was cut into rectangular shapes, 2-5 cm wide, 2-5 cm long. centimeter, then stored at a temperature of 20-50 degrees Celsius, relative humidity 60-90 percent for 40-60 hours to form a film to measure the freshness of cut vegetables and fruits. The appearance of the film is smooth, clear, with a thickness of 0.10-0.20 mm. 2.Production process of the fresh fruit and vegetable freshness measurement apparatus according to claim 1, where a selective bindingagent from cassava starch, carboxymethylcellulose is good. The best is cassava starch. 3.Production process for measuring the freshness of cut fruits and vegetables according to claim 1 where bromthymolbule solution is 0.5-3 wt% bromthymolbule. Mixed volume with ethanol concentration of 30-80% volume by volume 4.Production process of the fresh fruit and vegetable freshness measurement apparatus according to Claim 1, which expels air bubbles from the starting substance obtained from Clause A by an ultrasonic separator ( sonicate) for 8-15 minutes 5. The production process of measuring equipment for measuring the freshness of cut vegetables and fruits according to claim 1 to 4, which will be a device to measure the freshness of cut fruits and vegetables that can be measured according to the form Real-time indication of the quality, freshness, safety and edibility of ready-to-eat salads and cut fruits in ready-to-sell packaging.