WO2006053472A1 - Procede et appareil de conservation des aliments - Google Patents

Procede et appareil de conservation des aliments Download PDF

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Publication number
WO2006053472A1
WO2006053472A1 PCT/CN2005/001009 CN2005001009W WO2006053472A1 WO 2006053472 A1 WO2006053472 A1 WO 2006053472A1 CN 2005001009 W CN2005001009 W CN 2005001009W WO 2006053472 A1 WO2006053472 A1 WO 2006053472A1
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WO
WIPO (PCT)
Prior art keywords
vacuum chamber
food
fresh
hydroxyl anion
keeping
Prior art date
Application number
PCT/CN2005/001009
Other languages
English (en)
French (fr)
Inventor
Hongling Yuan
Original Assignee
Zhuhai Well Group Corporation
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from CN 200420115776 external-priority patent/CN2741968Y/zh
Priority claimed from CN 200410091312 external-priority patent/CN1778180A/zh
Application filed by Zhuhai Well Group Corporation filed Critical Zhuhai Well Group Corporation
Publication of WO2006053472A1 publication Critical patent/WO2006053472A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3589—Apparatus for preserving using liquids

Definitions

  • the present invention relates to a food preservation method capable of removing field heat, sterilizing insects, and removing pesticide residues after fruit and vegetable picking, and a fresh-keeping apparatus using the food preservation method. Background technique
  • the main object of the present invention is to provide a method for rapidly removing field heat, sterilizing, decomposing residual pesticides, moisturizing, killing insects, decomposing harmful substances such as meat fish hormones, and ethylene, ethanol, etc. for fruits, vegetables, and meat fish.
  • Food preservation method for post-ripening materials
  • Another object of the present invention is to provide a method for rapidly removing heat from the field, sterilizing, decomposing residual pesticides, moisturizing, killing insects, decomposing harmful substances such as fish and fish, and post-ripening substances such as ethylene and ethanol. Food preservation device.
  • the food preservation method for use in the present invention comprises the following steps:
  • the food is placed in a vacuum chamber, and the vacuum chamber is evacuated to 10,000 Pa to 3000 Pa, and a hydroxyl anion radical is injected into the vacuum chamber. Under the condition of maintaining the vacuum, the hydroxyl anion radical is sufficiently entered into the food interior, and then the vacuum is applied. Continue to vacuum in the room up to 8000 Pa to 800 Pa, remove food
  • Hydroxyl anion radicals have a strong oxidizing power, and their bactericidal ability is chlorine.
  • Air disinfection is performed on the fresh-keeping account, and the pre-treated food is placed in a fresh-keeping account with a flexible wall.
  • the prior art adopts a rigid fresh-keeping container, in order to prevent deformation of the fresh-keeping container during vacuuming, the compressive strength of the container has to be increased, the container cost is high, and the manufacturing process is complicated, and the present invention adopts a fresh-keeping account with a flexible wall, which has low cost. And the advantages of easy to use.
  • the vacuum is reduced in the fresh-keeping account, and carbon dioxide is injected into the fresh-keeping account.
  • the oxygen content and the specific content of carbon dioxide in the fresh-keeping account have different oxygen and carbon dioxide requirements for different foods, but They are all known fresh-keeping conditions.
  • the air content of the fresh-keeping account can be drawn to the corresponding vacuum to reduce the oxygen content to a specified range, and the carbon dioxide within the specified range can be injected to meet different conditions.
  • the fresh-keeping account of the sealed food can be placed in a cold storage for low-temperature storage.
  • ozone water is rich in hydroxyl anion radicals.
  • ozone and hydroxyl anion radicals are in a dynamic equilibrium of mutual transformation. Therefore, by sending ozone water into the vacuum chamber, the hydroxyl negative ions are free.
  • Base is a simple and feasible method.
  • the concentration of ozone in the sprayed ozone water should be higher than 13% to ensure a sufficient amount of hydroxyl anion radical concentration in the vacuum chamber.
  • the food fresh-keeping device mainly comprises a vacuum chamber, a fresh-keeping account and a cold storage.
  • a vacuum chamber for pretreating and post-treating the food, and at least uniformly distributing a hydroxyl anion radical injection device indoors.
  • the fresh-keeping account has a flexible outer wall and a port provided on one wall to open or seal the food space stored in the account, and also has a pipe mouth provided with a valve member. Cold storage for cryopreservation of processed foods.
  • the food is placed in a vacuum chamber, and the hydroxyl anion ions injected by the hydroxyl anion radical injection device can reach the surface and inside of the food under low pressure conditions, kill bacteria and insects, and simultaneously cyanide and halide in an instant.
  • Hazardous substances such as aromatic hydrocarbon compounds, organophosphorus pesticides, and hormones are redoxed to produce harmless substances, as well as carbon dioxide and water.
  • the utility model adopts a fresh-keeping account with a flexible wall, which is a double-wall structure, can be folded and retracted, and forms a box with a three-dimensional storage space when the interlayer is inflated, and the food space can be sealed after the food is placed therein. After the pipe is opened and the wide part is opened, the vacuuming operation can be performed.
  • the hydroxyl anion radical injecting device in the present invention may be an ozone water sprinkler head and an ultraviolet lamp disposed in a vacuum chamber.
  • the ultraviolet light emitted by the ultraviolet lamp will be Ozone undergoes a photoelectrochemical reaction to obtain more hydroxyl anion radicals.
  • a better solution is to use a movable vehicle-mounted vacuum chamber.
  • the peripheral wall of the chamber has a thermal insulation layer.
  • the vacuum chamber is further provided with a pressure sensor for measuring the pressure and temperature in the vacuum chamber, a temperature sensor, and a sensor for measuring the concentration of oxygen and carbon dioxide.
  • Such a vehicle-mounted vacuum chamber has better maneuverability and itself has a power generation device, which is more suitable for use in orchards, islands, etc. without power, and then assists with a refrigerated truck, which can quickly pick freshly picked fruits and vegetables. Speed is processed.
  • a better solution is to add a plurality of trucks that can be used with the vehicle-mounted vacuum chamber, and the truck can push the launch vehicle-mounted vacuum chamber, and the shower head and the ultraviolet light source are disposed on the vehicle.
  • the truck can be pushed into the orchard or vegetable field, and the fruit and vegetable foods that have been picked into the basket are placed in the carrying vehicle, and then pushed into the vehicle-mounted vacuum chamber, and the sprinkler tube on the vehicle is loaded with ultraviolet light.
  • the light source is docked with a corresponding output on the vehicle-mounted vacuum chamber for pre-treatment and post-treatment.
  • Figure 1 is a schematic view showing the structure of a movable vehicle-mounted vacuum chamber according to the present invention
  • FIG. 2 is a schematic structural view of a carrier vehicle
  • Figure 3 is a schematic structural view of the fresh-keeping account
  • Figure 4 is a schematic view of two trucks pushed into a mobile vehicle vacuum chamber
  • Figure 5 is a schematic view of two fresh-keeping accounts placed in a mobile vehicle-mounted vacuum chamber. detailed description
  • This example is a set of specific food preservation devices according to the present invention.
  • the movable vehicle-mounted vacuum chamber 1 has a space 102 having a thermal insulation layer 101, and an automatic control panel 111 is provided in the cab.
  • the space 102 is provided with a pressure, temperature and carbon dioxide sensor connected to the automatic control panel 111. These sensors can be inserted into the interior of the fresh-keeping account to obtain corresponding signals.
  • the space 102 is further provided with a cold head 112, an ozone water inlet pipe joint 113, an ozone water outlet pipe joint 114, a power connection 115, and the like, and the thermal insulation layer 101 is also provided.
  • a generator set 121, a vacuum pump 122, a compressor 123, an electrolytic pure water unit 124, a water pump 125 for ozone water spray, a water tank 126, and a carbon dioxide generator 127 are installed.
  • the bottom and side walls of the vehicle 2 can adopt a water-permeable grid structure, a set of shower heads 201 is arranged on the upper portion, and a plurality of ultraviolet light sources 202 are arranged therebetween, and a movable vehicle-type chamber 1 is also provided.
  • the joint water is connected to the ozone water inlet pipe joint 203, the ozone water outlet pipe joint 204, and the power supply joint 205.
  • the fresh-keeping account 3 is made of double-layer plastic or other flexible airtight material, and the sandwich space of the double-layer plastic is communicated with the outside through the charging and discharging valve 301, and the food space stored in the fresh-keeping account 3 is passed through the pumping valve 302 and The outside is connected, and there is also an openable, closable cargo port 303 between the storage food space and the outside world.
  • This example is a method for preserving vegetables of ginger and cucumber according to the present invention.
  • the preservation device used is as in the first embodiment.
  • the movable vehicle-mounted vacuum chamber 3 is driven to the ground, the truck 2 is dragged to the field, and the picked ginger or cucumber is placed in a permeable plastic basket 4, and placed in the carrier 2, and then Truck 2 Pull in the activity vehicle-mounted vacuum chamber 3.
  • the ozone water inlet pipe joint 203, the ozone water outlet pipe joint 204, and the power source joint 205 of the truck 2 are respectively connected to the ozone water inlet pipe joint 113, the ozone water outlet pipe joint 114, and the power source joint 115 in the movable vehicle type vacuum chamber 1. Docking.
  • the generator unit 121 is started to generate electric power, and the cold head 112, the vacuum pump 122, the compressor 123, the electrolytic pure water unit 124, the water pump 125 for ozone water spray, the carbon dioxide generator 127, and the like are put into a work or work standby state.
  • the vacuum pump 122 is activated to evacuate the space 102, and the pressure is reduced to 10,000 Pa by the automatic control panel 111.
  • the electrolytic pure water unit 124 is started to generate ozone water, and the water pump 125 is activated to spray the shower head 201. Water, the ultraviolet light source 202 is turned on, the space 102 is maintained at 10,000 Pa for 5 minutes, and the vacuum is reduced in the space 102.
  • the ginger or cucumber After reaching 8000 Pa, the ginger or cucumber has been removed from the field heat for about 5 minutes. At this time, the surface and internal temperature of ginger or cucumber have been lowered to a temperature suitable for storage, and under the action of the high oxidizing ability of hydroxyl anion radicals, bacteria and insects are killed, and pesticide residues and hormones on the surface and inside are decomposed. Residue of harmful substances, decomposition of post-ripening substances such as ethylene and ethanol.
  • the pressure, temperature and carbon dioxide sensor are placed in the fresh-keeping account 3, and the charging and discharging valve 301 and the pumping gas valve 302 of the disinfected fresh-keeping account 3 are docked with the corresponding equipment in the movable vehicle-mounted vacuum chamber 1.
  • the inside of the double layer is inflated through the charge and discharge valve 301, the fresh-keeping account 3 is swollen, the cargo port 303 is opened, the plastic basket 4 is carried into the fresh-keeping account 3, and the cargo port 303 is sealed after the code is completed.
  • the pumping food space of the fresh-keeping account is evacuated by the pumping valve 302, and the oxygen content in the air is known. When the vacuum is drawn, the oxygen content is in accordance with the known fresh-keeping requirements of ginger or cucumber. At this degree of vacuum, the pumping is stopped and the required amount of carbon dioxide is injected into the storage food space through the pumping gas valve.
  • the ginger or cucumber sealed in the fresh-keeping account 3 has reached the preservation requirement, and the fresh-keeping account is placed in the cold storage, and the ginger or cucumber can have a longer shelf life than the existing preservation method.
  • This example is a method for preserving the litchi according to the present invention.
  • the fresh-keeping apparatus used in the present invention is as in the first embodiment, and the same steps as those in the second embodiment will not be described again.
  • the movable vehicle-mounted vacuum chamber 3 is opened to the orchard, the truck 2 is dragged to the lychee forest, and the picked lychee is placed in the permeable plastic basket 4, and placed in the carrier 2, and then loaded.
  • the car 2 is pulled into the movable vehicle-mounted vacuum chamber 3.
  • the space 102 is evacuated and pressure-reduced, and the pressure is reduced to 3000 Pa by the automatic control panel 111.
  • the electrolytic pure water unit 124 is started to generate ozone water, and the water pump 125 is activated to spray the ozone water to the shower head 201 to activate the ultraviolet light.
  • the light source 202 maintains the space 102 for 3000 minutes for 6 minutes, and continues to draw down the vacuum in the space 102. After reaching 800 Pa, the lychee has been around 8 minutes. Remove field heat. At this time, the surface and internal temperature of the litchi have been lowered to a temperature suitable for storage, and under the action of the high oxidizing ability of the hydroxyl anion radical, the bacteria and insects are killed, and the surface and internal pesticide residues and hormones are decomposed. Residue, decomposition of post-ripening substances such as ethylene and ethanol.
  • the pressure, temperature and carbon dioxide sensors are placed in the fresh-keeping account 3, and the charging and discharging valve 301 and the pumping gas valve 302 of the sterilized fresh-keeping account 3 are docked with the corresponding devices in the movable vehicle-mounted vacuum chamber 1.
  • the inside of the double layer is inflated through the charge and discharge valve 301, the fresh-keeping account 3 is swollen, the cargo port 303 is opened, the plastic basket 4 is carried into the fresh-keeping account 3, and the cargo port 303 is sealed after the code is completed.
  • the pumping food space of the fresh-keeping account is evacuated by the pumping valve 302, and the oxygen content in the air is known. When the vacuum is extracted, the oxygen content meets the well-known fresh-keeping requirements of the litchi, and is drawn. At this degree of vacuum, the pumping is stopped and the required amount of carbon dioxide is injected into the storage food space through the pumping gas valve.
  • the litchi sealed in the fresh-keeping account 3 has reached the preservation requirement, and the fresh-keeping account is placed in the cold storage, and the litchi can have a longer shelf life than the existing preservation method.
  • This example is a preservation method of fish (meat) according to the present invention.
  • the preservation device used is as in the first embodiment, and the same steps as in the second embodiment are no longer used. Narration.
  • the mobile vehicle-mounted vacuum chamber 3 is opened to the fish farm (meat factory), the truck 2 is towed to the pond (slaughter line), and the fish (meat) is placed in a permeable plastic basket 4, and placed in the yard.
  • the carrier 2 is pulled into the movable vehicle-mounted vacuum chamber 3.
  • the space 102 is evacuated and pressure-reduced, and the pressure is reduced to 3000 Pa by the automatic control panel 111.
  • the electrolytic pure water unit 124 is started to generate ozone water, and the water pump 125 is activated to spray the ozone water to the shower head 201 to activate the ultraviolet light.
  • the light source 202 maintains the space 102 for 3,000 Pa for 4 minutes, and continues to evacuate the space 102. After reaching 1000 Pa, the fish (meat) has been removed from the field heat for about 10 minutes. At this time, the surface and internal temperature of the fish (meat) have been lowered to a temperature suitable for storage, and under the action of the high oxidizing ability of the hydroxyl anion radical, the bacteria and insects are killed, and the harmful substances such as hormones on the surface and inside are decomposed. Residual.
  • the pressure, temperature and carbon dioxide sensor are placed in the fresh-keeping account 3, and the charging and discharging valve 301 and the pumping gas valve 302 of the disinfected fresh-keeping account 3 are docked with the corresponding equipment in the movable vehicle-mounted vacuum chamber 1.
  • the inside of the double layer is inflated through the charge and discharge valve 301, the fresh-keeping account 3 is swollen, the cargo port 303 is opened, the plastic basket 4 is carried into the fresh-keeping account 3, and the cargo port 303 is sealed after the code is completed.
  • the pumping food space of the fresh-keeping account is evacuated by the pumping valve 302, and the oxygen content in the air is known. When the vacuum is drawn, the oxygen content is in accordance with the well-preserved fresh-keeping requirements of the fish (meat).
  • stop pumping and pass The required amount of carbon dioxide is injected into the storage food space through the gas injection valve.
  • the fish (meat) sealed in the fresh-keeping account 3 has reached the preservation requirement, and the fresh-keeping account is placed in the cold storage, and the fish (meat) can have a longer shelf life than the existing preservation method.
  • This example is a preservation method of broccoli according to the present invention.
  • the preservation device used is as in the first embodiment, and the same steps as those in the second embodiment will not be described again.
  • the movable vehicle-mounted vacuum chamber 3 is opened to the vegetable base, and the truck 2 is dragged to the side of the greenhouse, and the broccoli is placed in a permeable plastic basket 4, and placed in the carrier 2, and then loaded.
  • the car 2 is pulled into the movable vehicle-mounted vacuum chamber 3.
  • the space 102 is evacuated and pressure-reduced, and the control pressure is reduced to 5000 Pa by the automatic control panel 111.
  • the electrolytic pure water unit 124 is started to generate ozone water, and the water pump 125 is activated to spray the ozone water to the shower head 201 to activate the ultraviolet light.
  • the light source 202 maintains the space 102 for 3000 minutes for 3 minutes, and continues to evacuate the space 102 to a pressure of 3,000 kPa. After about 4 minutes, the broccoli has removed the field heat. At this time, the surface and internal temperature of the broccoli have been lowered to a temperature suitable for storage, and under the action of the high oxidizing ability of the hydroxyl anion, the bacteria and insects are killed, and the surface and internal pesticide residues and halogens and other harmful substances are decomposed. Residue, decomposition of post-ripening substances such as ethylene and ethanol.
  • the pressure, temperature and carbon dioxide sensors are placed in the fresh-keeping account 3, and the charging and discharging valve 301 and the pumping gas valve 302 of the sterilized fresh-keeping account 3 are docked with the corresponding devices in the movable vehicle-mounted vacuum chamber 1.
  • the inside of the double layer is inflated through the charge and discharge valve 301, the fresh-keeping account 3 is swollen, the cargo port 303 is opened, the plastic basket 4 is carried into the fresh-keeping account 3, and the cargo port 303 is sealed after the code is completed.
  • the pumping food space of the fresh-keeping account is evacuated by the pumping valve 302, and the oxygen content in the air is known. When the vacuum is drawn, the oxygen content is in accordance with the well-known fresh-keeping requirement of the broccoli, and is drawn. At the time of the vacuum, the pumping is stopped and the required amount of carbon dioxide is injected into the storage food space by the pumping gas.
  • the broccoli thus sealed in the fresh-keeping account 3 has reached the preservation requirement, and the fresh-keeping account is placed in the cold storage, and the broccoli can have a longer shelf life than the existing preservation method.
  • the above embodiments are only used to illustrate the concept of the present invention, and are not intended to limit the present invention. According to the inventive concept, there may be various simple changes, such as for large and medium-sized food processing bases, whether fish, meat, fruits and vegetables.
  • Many equipments in the food preserving device according to the present invention may be fixed.
  • the vacuum chamber may be a fixed building, and the truck may be replaced by an industrial pipeline.
  • the hydroxyl anion radical may also adopt other known methods. obtain. Industrial applicability
  • the invention adopts a hydroxyl anion radical having extremely strong oxidizing ability, and pretreats the food by sterilizing and disintegrating the food under the low pressure state, and then sealing the food with the fresh-keeping account after disinfection, and descending by vacuuming. Oxygen, inject carbon dioxide, and finally store in a cold storage at low temperatures.
  • the fresh-keeping device provided by the invention is also very simple, convenient to use and easy to manufacture. It has been proved by repeated experiments that not only can the food preservation time be effectively extended, but also the effective decomposition of residual pesticides can reach lower than international and domestic standards, and can be under wide conditions. Use promotion.

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  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Description

食品保鲜方法及装置 技术领域
本发明涉及能在水果蔬菜采摘后或肉鱼类在第一时间去除田间热，杀菌灭 虫， 去除农药残留的食品保鲜方法及采用这种食品保鲜方法的保鲜装置。 背景技术
目前， 常用的肉鱼类、水果、 蔬菜等食品的保鲜方法有多种， 如机械制冷 贮藏保鲜、气调降氧和减压库降氧保鲜、硫磺片杀菌保鲜等， 这些方法能够对 食品进行保鲜，但存在如下不足之处，首先，对水果、蔬菜、 肉鱼等食品来说， 在未进行保鲜处理前都具有与其所处环境基本相同的温度， 俗称 "田间热"， 普通保鲜方法去除田间热，都是采用冷冻的手段，使环境低温由表及里地向食 品内部渗透， 对于大批量的食品（如一吨蔬菜）来说， 这种渗透过程通常需要
2-3天， 如不能在采摘后的第一时间迅速除去田间热， 将直接导致食品的保 鲜期大大缩短；其次，普通的保鲜方法不能分解食品中残留农药及激素等有害 物质， 不能杀菌， 也不能对食品迅速降氧、 保湿、 杀虫、调节二氧化碳及不能 分解食品中的乙烯、 乙醇等后熟物质。 发明内容
本发明的主要目的是提供一种能够对水果、蔬菜、肉鱼类进行快速除去田 间热、 灭菌、 分解残留农药、 保湿、 杀虫， 分解肉鱼类激素等有害物质、及乙 烯、 乙醇等后熟物质的食品保鲜方法；
本发明的另一目的是提供一种能够对水果、蔬菜进行快速除去田间热、灭 菌、 分解残留农药、 保湿、 杀虫， 分解肉鱼类激素等有害物质及乙烯、 乙醇等 后熟物质的食品保鲜装置。
为实现上述目的， 本发明釆用的食品保鲜方法包括如下步骤：
首先对食品进行预处理 ·
将食品置入真空室内， 将真空室抽真空至 10000帕至 3000帕， 向真空室 内注入羟基负离子自由基，在维持此真空度的条件下，使羟基负离子自由基充 分进入食品内部， 然后对真空室内继续抽真空达 8000帕至 800帕， 除去食品
确 认 本 田间热。 羟基负离子自由基具有极强的氧化能力， 其杀菌能力是氯的
5000- 7000倍， 可以在瞬间对氰化物、 卤化物、 芳香类化合物、 有机磷农药、 激素等有害物质进行氧化还原， 生成无害物质以及二氧化碳和水。 众所周知， 随着压力降低， 温度也随之降低， 由于是通过抽真空的手段进行降温，在低压 状态下， 降温几乎是从食品内部和外部同时进行， 因此， 能在 10分钟左右迅 速去除水果蔬菜的田间热，羟基负离子自由基在低压状态下也能到迅速到达水 果蔬菜、 肉鱼等食品的表面及内部， 杀灭细菌和虫类， 分解食品表面及内部的 农药残留和激素等有害物质残留， 分解乙烯、 乙醇等后熟物质。
其次进行后处理
对保鲜帐内进行空气消毒，将预处理后的食品放入一具有柔性壁的保鲜帐 内。现有技术采用刚性保鲜容器， 为防止抽真空时保鲜容器变形， 不得不提高 容器的抗压强度， 容器成本较高， 制作工艺也复杂， 而本发明采用具有柔性壁 的保鲜帐， 具有成本低和使用方便的优点。
接着对保鲜帐内抽真空降氧，并向保鲜帐内注入二氧化碳，关于保鲜帐内 的含氧量及二氧化碳的具体含量，对不同的食品，保鲜时有着不同的氧及二氧 化碳含量要求， 但这都是习知的保鲜条件， 可针对不同的保鲜对象， 可通过将 保鲜帐的空气抽到相应真空度，使其中的氧气含量降至规定的范围，并注入规 定范围内的二氧化碳， 以满足不同食品保鲜时对氧和二氧化碳要求的基本条 件。
.经上述处理后， 可将密闭食品的保鲜帐置于冷库内进行低温保存。
申请人注意到臭氧水中富含羟基负离子自由基，在臭氧水中臭氧与羟基负 离子自由基是处在一种互相转化的动态平衡之中， 因此，通过向真空室内喷淋 臭氧水来获得羟基负离子自由基是一种简单可行的方法。喷淋注入的臭氧水含 臭氧的浓度宜高于 13%， 以确保真空室内具有足够量的羟基负离子自由基浓 度。
申请人通过反复实验证明，在紫外光的作用下，臭氧转向羟基负离子自由 基的转化过程变为一种不可逆的过程或单向反应速度加快的过程，可作为本发 明获取羟基负离子自由基一种更为有效的方法， 因此，更进一步的方案可以是 向真空室内喷淋注入臭氧水的同时，使其与真空室内紫外光源发出的紫外光进 行光电化学反应， 生成更多的羟基负离子自由基。 本发明给出的食品保鲜装置主要包括真空室、保鲜帐及冷库。真空室，用 于对食品进行预处理和后处理， 至少在室内均布羟基负离子自由基注入装置。 保鲜帐具有柔性外壁及设置在一个壁上可开启或密封帐内储藏食品空间的货 口， 还具有设置有阀件的管道口。 冷库， 用于对处理后的食品进行低温保存。
由以上方案可见，食品放在真空室内， 由羟基负离子自由基注入装置注入 的羟基负离子在低压条件下可到达食品表面及内部， 杀灭细菌及虫类， 同时， 在瞬间对氰化物、 卤化物、 芳香烃类化合物、有机磷农药、激素等有害物质进 行氧化还原，生成无害物质以及二氧化碳和水。由于在低真空度的环境进行预 处理，还能迅速去除水果蔬菜的田间热，分解食品表面及内部的农药残留和激 素等有害物质残留， 分解乙烯、 乙醇等后熟物质。 采用带有柔性壁的保鲜帐， 其为双层壁结构， 可折叠收放， 向夹层充气时形成一具有立体储物空间的箱， 食物置于其内后可以对储物空间加以密封，接通管道并打幵阔件后可对其中进 行抽真空作业。
本发明中的羟基负离子自由基注入装置可以是设置在真空室内的臭氧水 喷淋头及紫外灯， 当通过臭氧水喷淋头向真空室内的食品喷淋时，紫外灯发出 的紫外光将与臭氧发生光电化学反应， 从而得到更多的羟基负离子自由基。
较好的方案是将采用活动车载式真空室，室的周壁具有热绝缘层，真空室 内进一步设置有用于测量真空室内压力、温度的压力、温度传感器， 用于测量 氧气和二氧化碳浓度的传感器，用于将真空室抽真空的压缩机、冷肼系统及真 空泵， 燃油发电机组， 用于产生含有羟基负离子的臭氧水的水泵、水箱及电解 纯水机组， 二氧化碳发生装置， 喷淋头及紫外光源。这样的车载式真空室具有 较好的机动性， 本身又具有发电设备， 更加适合用于果园、海岛等没有电力场 合， 再辅助以冷藏车， 可将刚采摘下来的水果、 蔬菜以最快的速度加以处理。
更好的方案是，增设多个可与车载式真空室配套使用的载物车，载物车可 推进推出活动车载式真空室，喷淋头及所述紫外光源设置在载物车上。这样可 将载物车推入果园或菜地， 将釆摘入筐的水果、蔬菜食品放在载物车内， 再推 入车载式真空室，把载物车上的喷淋头管、紫外光源与车载式真空室上的相应 输出端对接， 进行预处理和后处理。 附图说明 图 1是根据本发明的活动车载式真空室的结构示意图；
图 2是载物车的结构示意图；
图 3是保鲜帐的结构示意图；
图 4是两辆载物车推入活动车载式真空室内的示意图；
图 5是两只保鲜帐置于活动车载式真空室内的示意图。 具体实施方式
以下通过依据本发明的几个具体实施例及附图作进一步详细说明
第一实施例：
本例是依据本发明给出的一套具体食品保鲜装置。
参见图 1， 活动车载式真空室 1， 有一个具有热绝缘层 101的空间 102, 驾驶室内设有自动控制面板 111， 空间 102内设有与自动控制面板 111连接的 压力、温度及二氧化碳传感器，这些传感器可以伸入到保鲜帐的内部获得相应 的信号， 空间 102内还设有冷肼 112、 臭氧水进管接头 113、 臭氧水出管接头 114及电源接头 115等， 热绝缘层 101外还安装有发电机组 121、 真空泵 122、 压缩机 123、 电解纯水机组 124、臭氧水喷淋用的水泵 125、水箱 126、 二氧化 碳发生装置 127。
参见图 2， 载物车 2的底及侧壁可采用透水的栅板结构， 上部设置一组喷 淋头 201， 并间布多个紫外光源 202， 还设置有可与活动车载式室 1相应接头 对接的臭氧水进管接头 203、 臭氧水出管接头 204、 电源接头 205。
参见图 3， 保鲜帐 3采用双层塑料或其他柔性气密材料制成， 双层塑料的 夹层空间通过充放气阀 301与外界连通，保鲜帐 3内储藏食品空间通过抽注气 阀 302与外界连通， 此外，还有一个储藏食品空间与外界间的可开启、可密闭 的货口 303。
此外， 还有一个用于贮藏上述处理后食品的冷库。
第二实施例：
本例是依据本发明给出的生姜、黄瓜类的蔬菜保鲜方法，为说明方便起见， 采用的保鲜装置如第一实施例。
参见图 4， 将活动车载式真空室 3开至地头， 载物车 2拖至田间， 将釆摘 的生姜或黄瓜放入透气透水的塑料筐 4， 并码放在载物车 2内， 再将载物车 2 拉入活动车载式真空室 3内。 将载物车 2的臭氧水进管接头 203、臭氧水出管 接头 204、电源接头 205分别与活动车载式真空室 1内的臭氧水进管接头 113、 臭氧水出管接头 114及电源接头 115对接。 启动发电机组 121发电， 使冷肼 112、真空泵 122、 压缩机 123、 电解纯水机组 124、臭氧水喷淋用的水泵 125、 二氧化碳发生装置 127等进入工作或工作预备状态。 启动真空泵 122， 对空间 102内进行抽真空降压， 通过自动控制面板 111设定控制降压到 10000帕， 同 时启动电解纯水机组 124产生臭氧水，启动水泵 125使喷淋头 201喷淋臭氧水， 开启紫外光源 202， 使空间 102内维持 10000帕 5分钟， 继续对空间 102内抽 真空降压， 达到 8000帕后， 5分钟左右生姜或黄瓜已除去田间热。 此时生姜 或黄瓜的表面及内部温度已降到适于保存的温度，且在羟基负离子自由基的高 氧化能力的作用下，杀灭细菌和虫类，分解表面及内部的农药残留和激素等有 害物质残留， 分解乙烯、 乙醇等后熟物质。
参见图 5, 将压力、 温度及二氧化碳传感器置入保鲜帐 3内， 将消毒后的 保鲜帐 3的充放气阀 301、抽注气阀 302与活动车载式真空室 1内的相应设备 对接， 先通过充放气阀 301向双层内充气， 使保鲜帐 3膨起， 开启货口 303， 将塑料筐 4搬入保鲜帐 3内， 码齐后密封货口 303。 通过抽注气阀 302对保鲜 帐的储藏食品空间抽真空，空气中的含氧量是已知的，可换算出抽到什么真空 度时， 含氧量符合生姜或黄瓜的公知保鲜要求， 抽到该真空度时， 停止抽气并 通过抽注气阀向储藏食品空间内注入需要量的二氧化碳。
这样密封在保鲜帐 3内的生姜或黄瓜已达到了保存的要求，将保鲜帐置入 冷库， 生姜或黄瓜可较现有保鲜方法具有更长的保存期。
第三实施例：
本例是依据本发明给出的荔枝的保鲜方法，为说明方便起见，釆用的保鲜 装置如第一实施例， 而且， 与第二实施例相同的步骤不再赘述。
参见图 4， 将活动车载式真空室 3开至果园， 载物车 2拖至荔枝林， 将采 摘的荔枝放入透气透水的塑料筐 4， 并码放在载物车 2内， 再将载物车 2拉入 活动车载式真空室 3 内。 对空间 102内进行抽真空降压， 通过自动控制面板 111设定控制降压到 3000帕， 同时启动电解纯水机组 124产生臭氧水， 启动 水泵 125使喷淋头 201喷淋臭氧水，开启紫外光源 202，使空间 102内维持 3000 帕 6分钟， 继续对空间 102内抽真空降压， 达到 800帕后， 8分钟左右荔枝已 除去田间热。此时荔枝的表面及内部温度已降到适于保存的温度，且在羟基负 离子自由基的高氧化能力的作用下，杀灭细菌和虫类，分解表面及内部的农药 残留和激素等有害物质残留， 分解乙烯、 乙醇等后熟物质。
参见图 5， 将压力、温度及二氧化碳传感器置入保鲜帐 3内， 将消毒后的 保鲜帐 3的充放气阀 301、抽注气阀 302与活动车载式真空室 1内的相应设备 对接， 先通过充放气阀 301向双层内充气， 使保鲜帐 3膨起， 开启货口 303， 将塑料筐 4搬入保鲜帐 3内， 码齐后密封货口 303。 通过抽注气阀 302对保鲜 帐的储藏食品空间抽真空，空气中的含氧量是已知的，可换箅出抽到什么真空 度时， 含氧量符合荔枝的公知保鲜要求， 抽到该真空度时， 停止抽气并通过抽 注气阀向储藏食品空间内注入需要量的二氧化碳。
这样密封在保鲜帐 3内的荔枝已达到了保存的要求， 将保鲜帐置入冷库， 荔枝可较现有保鲜方法具有更长的保存期。
第四实施例. - 本例是依据本发明给出的鱼（肉）的保鲜方法， 为说明方便起见， 采用的 保鲜装置如第一实施例， 而且， 与第二实施例相同的步骤不再赘述。
参见图 4， 将活动车载式真空室 3开至鱼场 （肉厂）， 载物车 2拖至塘边 (屠宰线）， 将鱼 （肉） 放入透气透水的塑料筐 4， 并码放在载物车 2内， 再 将载物车 2拉入活动车载式真空室 3内。对空间 102内进行抽真空降压，通过 自动控制面板 111设定控制降压到 3000帕， 同时启动电解纯水机组 124产生 臭氧水， 启动水泵 125使喷淋头 201喷淋臭氧水， 开启紫外光源 202， 使空间 102内维持 3000帕 4分钟， 继续对空间 102内抽真空降压， 达到 1000帕后， 10 分钟左右鱼 （肉） 已除去田间热。 此时鱼 （肉） 的表面及内部温度已降到 适于保存的温度，且在羟基负离子自由基的高氧化能力的作用下，杀灭细菌和 虫类， 分解表面及内部的激素等有害物质残留。
参见图 5， 将压力、 温度及二氧化碳传感器置入保鲜帐 3内， 将消毒后的 保鲜帐 3的充放气阀 301、抽注气阀 302与活动车载式真空室 1内的相应设备 对接， 先通过充放气阀 301向双层内充气， 使保鲜帐 3膨起， 开启货口 303， 将塑料筐 4搬入保鲜帐 3内， 码齐后密封货口 303。 通过抽注气阀 302对保鲜 帐的储藏食品空间抽真空，空气中的含氧量是已知的，可换算出抽到什么真空 度时， 含氧量符合鱼（肉）的公知保鲜要求， 抽到该真空度时， 停止抽气并通 过抽注气阀向储藏食品空间内注入需要量的二氧化碳。
这样密封在保鲜帐 3内的鱼（肉）已达到了保存的要求， 将保鲜帐置入冷 库， 鱼 （肉） 可较现有保鲜方法具有更长的保存期。
第五实施例：
本例是依据本发明给出的西兰花的保鲜方法，为说明方便起见，采用的保 鲜装置如第一实施例， 而且， 与第二实施例相同的步骤不再赘述。
参见图 4， 将活动车载式真空室 3开至蔬菜基地， 载物车 2拖至大棚旁， 将西兰花放入透气透水的塑料筐 4， 并码放在载物车 2内， 再将载物车 2拉入 活动车载式真空室 3内。 对空间 102内进行抽真空降压， 通过自动控制面板 111设定控制降压到 5000帕， 同时启动电解纯水机组 124产生臭氧水， 启动 水泵 125使喷淋头 201喷淋臭氧水，开启紫外光源 202，使空间 102内维持 3000 帕 3分钟， 继续对空间 102内抽真空降压， 达到 3000帕后， 4分钟左右西兰 花已除去田间热。此时西兰花的表面及内部温度已降到适于保存的温度，且在 羟基负离子的高氧化能力的作用下，杀灭细菌和虫类，分解表面及内部的农药 残留和徼素等有害物质残留， 分解乙烯、 乙醇等后熟物质。
参见图 5， 将压力、温度及二氧化碳传感器置入保鲜帐 3内， 将消毒后的 保鲜帐 3的充放气阀 301、抽注气阀 302与活动车载式真空室 1内的相应设备 对接， 先通过充放气阀 301向双层内充气， 使保鲜帐 3膨起， 开启货口 303, 将塑料筐 4搬入保鲜帐 3内， 码齐后密封货口 303。 通过抽注气阀 302对保鲜 帐的储藏食品空间抽真空，空气中的含氧量是已知的，可换算出抽到什么真空 度时， 含氧量符合西兰花的公知保鲜要求， 抽到该真空度时， 停止抽气并通过 抽注气阔向储藏食品空间内注入需要量的二氧化碳。
这样密封在保鲜帐 3 内的西兰花已达到了保存的要求， 将保鲜帐置入冷 库， 西兰花可较现有保鲜方法具有更长的保存期。
以上实施例仅用于对本发明构思的说明，并不是对本发明的限定，根据本 发明构思还可以有多种简单的变化，如对于大中型食品加工基地，无论是鱼类、 肉类、果蔬类， 依据本发明的食品保鲜装置中的许多装备可以是固定式的， 例 如真空室可以是固定建筑，载物车也可以用工业流水线替代，依据本发明羟基 负离子自由基也可以采用其他已知方法获得。 工业应用性
本发明采用具有极强氧化能力的羟基负离子自由基，在低压状态下对食品 进行杀菌灭虫及去除田间热的预处理， 此后， 用消毒后的保鲜帐密封食品， 并 通过抽真空的方法降氧， 注入二氧化碳， 最后在冷库低温状态下保存。本发明 提供的保鲜装置也非常简单， 使用方便、 易于制造， 经反复实验证明， 不但能 够有效延长食品保鲜时间，而且对残留农药的有效分解达到并低于国际和国内 标准， 能够在广泛条件下使用推广。

Claims

权利要求
1、 食品保鲜方法， 包括如下步骤；
预处理：
将食品置入真空室内， 对真空室内进行抽真空达 10000帕至 3000帕， 向 真空室内注入羟基负离子自由基，在维持此真空度条件下，使羟基负离子自由 基充分进入食品内部；
对真空室内继续抽真空达 8000帕至 800帕， 除去食品田间热；
后处理：
对预处理后的食品放入一具有柔性壁且进行空气消毒后的保鲜帐内密闭； 对保鲜帐内进行抽真空降氧；
向保鲜帐内注入二氧化碳；
保鲜：
将密闭食品的保鲜帐置于冷库内进行低温保存。
2、 根据权利要求 1所述的食品保鲜方法， 其特征在于：
所述羟基负离子自由基来自向真空室内喷淋注入羟基负离子自由基与臭 氧处于动态平衡状态的臭氧水。
3、 根据权利要求 2所述的食品保鲜方法， 其特征在于：
所述喷淋注入的臭氧水含臭氧浓度高于 13毫克 /升。
4、 根据权利要求 3所述的食品保鲜方法， 其特征在于：
在喷淋注入所述臭氧水的同时，使真空室内的紫外光源发光，使所述臭氧 水中的臭氧与紫外光进行光电化学反应， 生成更多的羟基负离子自由基。
5、 食品保鲜装置， 其特征在于： 包括
一真空室， 室内均布有羟基负离子自由基注入装置；
保鲜帐，具有柔性外壁及设置在一个壁上可开启或密封帐内储藏食品空间 的货口， 还设置有用于对保鲜帐内进行充放气和抽真空的阀； 冷库， 用于对处理后的食品进行冷藏。
6、 根据权利要求 5所述的食品保鲜装置， 其特征在于：
所述羟基负离子自由基注入装置包括用于将羟基负离子自由基与臭氧处 于动态平衡状态的臭氧水向真空室内注入的喷淋头。
7、 根据权利要求 6所述的食品保鲜装置， 其特征在于：
所述羟基负离子自由基注入装置还包括紫外光源。
8、 根据权利要求 5至 7任一项所述的食品保鲜装置， 其特征在于： 所述真空室为一活动车载式真空室，室的周壁具有保温层，所述真空室进 一步包括
用于测量真空室内压力、 温度的压力、 温度传感器；
用于测量氧气和二氧化碳浓度的传感器；
用于将真空室抽真空的压缩机、 冷 系统及真空泵；
发电机组；
水泵、 水箱及电解纯水机组， 用于产生含有羟基负离子自由基的臭氧水； 二氧化碳发生装置；
喷淋头及紫外光源。
9、 根据权利要求 8所述的食品保鲜装置， 其特征在于：
所述真空室还包括可进出所述活动车载式真空室的载物车，所述喷淋头及 所述紫外光源设置在载物车上。
PCT/CN2005/001009 2004-11-22 2005-07-08 Procede et appareil de conservation des aliments WO2006053472A1 (fr)

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CN200420115776.X 2004-11-22
CN 200420115776 CN2741968Y (zh) 2004-11-22 2004-11-22 羟基负离子水生成装置
CN200410091312.4 2004-11-22
CN 200410091312 CN1778180A (zh) 2004-11-22 2004-11-22 果蔬食品解毒保鲜灭菌杀虫装置

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