TH19337U - Manufacturing process of devices for measuring the freshness of cut fruits and vegetables. - Google Patents

Abstract

------09/11/2020------(OCR) The manufacturing process for devices to measure the freshness of cut fruits and vegetables consists of the following steps: Dissolve the binding agent in distilled water until the total volume reaches 100 ml. Heat the mixture to 60-100 degrees Celsius, stirring until it dissolves completely and becomes a homogeneous substance. Add sorbitol and bromthymol blue solution. Then, adjust the pH with sodium hydroxide. This will provide the starting material ready for manufacturing the device to measure the freshness of cut fruits and vegetables. Next, remove air bubbles using an ultrasonic separator (sonicate) for 8-15 minutes. After that, pour the mixture into polypropylene plastic trays and dry them in a hot air oven at 30-80 degrees Celsius. Once the film is dry, cut it into rectangular shapes, resulting in the formation of a film for measuring the freshness of cut fruits and vegetables. The appearance of the film is described below. It is smooth, transparent, and has a thickness of 0.10-0.20 millimeters. This results in a device for real-time monitoring and quality assessment of cut fruits and vegetables, indicating the freshness, safety, and edibility of ready-to-eat packaged salad vegetables and fruits. ------------ Page 1 of 1 Summary of the Invention The manufacturing process of the cut fruit and vegetable freshness assessment device consists of the following steps: A binding agent is heated to 60-100 degrees Celsius and stirred until it dissolves into a homogeneous mixture. Sorbitol and bromthymol blue solution are added. The pH is then adjusted with sodium hydroxide to obtain the starting material ready for producing the freshness assessment device. Air bubbles are then removed using an ultrasonic separator (sonicate) for 8-15 minutes. Afterward, the mixture is poured into polypropylene plastic trays and dried in a hot air oven at 30-80 degrees Celsius. Once the film is dry, it is cut into rectangular shapes, resulting in the freshness assessment film for cut fruits and vegetables. The film is smooth, transparent, and has a thickness of 0.10-0.20 millimeters. This material is used to measure the freshness of pre-cut fruits and vegetables, enabling real-time monitoring to indicate the quality, freshness, safety, and edibility of ready-to-eat salad vegetables and fruits in packaged retail containers.

Claims (5)

------09/11/2563------(OCR) 1. Manufacturing process for devices to measure the freshness of cut fruits and vegetables: a. Dissolve 3-10 grams of binding agent in 100 milliliters of distilled water. Heat to 60-100°C, stirring until a homogeneous mixture is formed. Allow to cool to 30-80°C. Add 20-60% (weight by volume) of sorbitol and 2-5% (weight by volume) of bromthymol blue solution. Adjust the pH with 1-4% (weight by volume) of sodium hydroxide. This will provide a starting material ready for manufacturing the device, using 0.4% (weight by volume) of the starting material. b. Remove air bubbles from the starting material obtained in step a using an ultrasonic separator (sonicate) for 8-15 minutes. Then pour the mixture into polypropylene plastic trays. The film is dried in a hot air oven at 30-80°C for 10-30 hours. Once dry, it is cut into squares 2-5 cm wide and 2-5 cm long. It is then stored at 20-50°C with 60-90% relative humidity for 40-60 hours. This results in the formation of a film for detecting the freshness of cut fruits and vegetables. The film appears smooth, transparent, and has a thickness of 0.10-0.20 mm. 2. The manufacturing process for the device for detecting the freshness of cut fruits and vegetables, according to claim 1, where the best binding agent is cassava starch carboxymethyl cellulose. 3. The manufacturing process for the device for detecting the freshness of cut fruits and vegetables, according to claim 1, where the bromthymol blu solution is 0.5-3% by weight/volume. Mix with ethanol at a concentration of 30-80% by volume. ------------ Page 1 of 1 page. Claims. 1. The manufacturing process for the device to measure the freshness of cut fruits and vegetables consists of: a. Dissolving 3-10 grams of binding agent in 100 milliliters of distilled water. Heating to 60-100 degrees Celsius, stirring until a homogeneous mixture is formed. Then, allowing the temperature to cool to 30-80 degrees Celsius, add 20-60% by weight of sorbitol and bromthymol blu solution. 2-5% by volume. Then, adjust the pH with 1-4% by volume sodium hydroxide. This will obtain a starting material ready for manufacturing the device for detecting the freshness of cut fruits and vegetables, using 0.4% by volume. b. Remove air bubbles from the starting material obtained from step a using an ultrasonic separator (sonicate). Then, pour it into polypropylene plastic trays and dry it in a hot air oven at 30-80 degrees Celsius for 10-30 hours. Once the film is dry, cut it into squares 2-5 centimeters wide and 2-5 centimeters long. Then, store it at 20-50 degrees Celsius and 60-90% relative humidity for 40-60 hours. This will form a film for detecting the freshness of cut fruits and vegetables. The film will appear smooth, transparent, and have a thickness of 0.10-0.20 millimeters. 2. Manufacturing process of the device for detecting the freshness of cut fruits and vegetables. According to claim 1, the best selectable binding agent from cassava starch, carboxymethyl cellulose, is cassava starch. 3. Manufacturing process of a device for measuring the freshness of cut fruits and vegetables according to Patent 1, where the bromthymol blu solution is 0.5-3% by weight/volume bromthymol blu mixed with 30-80% by volume ethanol. 4. The manufacturing process of a device for measuring the freshness of cut fruits and vegetables, as per claim 1, which removes air bubbles from the starting material obtained from claim a using an ultrasonic separator (sonicate) for 8-15 minutes. 5. A manufacturing process for a freshness-measuring device for cut fruits and vegetables, as per any one of claims 1 through 4, which will produce a freshness-measuring device capable of real-time monitoring to indicate the freshness, safety, and eatability of ready-to-eat cut salad vegetables and fruits in retail packaging.