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    • 专利摘要:
    The present invention relates to a method for intelligently recognizing the quality of a climacteric fruit or vegetable under pretreatment by means of a pressurized inert gas in combination with controlled atmosphere storage which belongs to the field of intelligent detection of the quality of food. According to the invention, a water-structurizing treatment of a climacteric fruit or vegetable within a pre-treatment system by means of a pressurized inert gas is carried out, real-time online monitoring of the ambient condition of controlled atmosphere storage for fruit or vegetables within a controlled atmosphere storage system and data acquisition, and at a Carbon dioxide volume fraction of 5% to 7% during storage of a climacteric fruit or vegetables, so when reaching the spoilage point of climacteric fruit or vegetables, a message to request outsourcing is sent to the remote monitoring center. The present invention allows timely, accurate and intelligent monitoring of a change in gas concentration within the storage environment for a climacteric fruit or vegetable, remote data transmission through a wireless connection to a remote monitoring center, and thus reliable detection of the quality of the fruit or vegetables, as well as intelligent outsourcing.
    公开号:CH711983A2
    申请号:CH01543/16
    申请日:2016-11-23
    公开日:2017-07-14
    发明作者:Zhang Min；Feng Lei；Chen Zhen；Si Xinchao
    申请人:Univ Jiangnan；Jiangnan University(Yangzhou) Food Biotechnology Inst；Tili Nutrition Catering Science & Tech Co Ltd；
    IPC主号:
    专利说明:

    Description Field of the Invention The present invention relates to a method for intelligently detecting the quality of a climacteric fruit or vegetable under pressure-treated inert gas pretreatment in combination with controlled atmosphere storage and belongs to the field of intelligent food quality detection.
    Background Art China has abundant resources of fruits and vegetables and is the largest producer of agricultural products in the world. Regarding the eating habits of the Chinese people, vegetables and fruits are mainly distributed in the form of various fresh products. Despite disrupted food supply from the outside, harvested fruit and vegetables continue their own life activity and are susceptible to spoilage and rot during transportation and distribution without proper conservation measures, which can result in significant loss. As an important indicator of the metabolic rate of a fruit or vegetable, a higher respiratory intensity indicates a faster consumption of nutrients and a shorter storage time. In a climacteric fruit or vegetable, the respiratory intensity drastically increases at the beginning of the maturation process and reaches its peak from subsidence to aging, with the peak of respiration accompanied by the release of a large amount of ethene. Therefore, the key to prolonging the shelf life of a climacteric fruit or vegetable is to shift the time of the climacteric peak, reduce respiratory intensity, and thus slow down the ripening and aging of the fruit or vegetables.
    Under a certain temperature and pressure, an inert gas (e.g., argon and xenon) can be combined with unbound water to form a cage-shaped hydrate, which is the art of structured water. The formation of a cage-shaped hydrate alters the binding structure of the water between molecules of the fruit or vegetables, restricts water activity between cells and inhibits respiration, metabolism and activity of the enzyme to synthesize ethene, with the pressurized inert gas entering the tissues of the fruit or vegetables Vegetables penetrate, forming micropores and replacing oxygen molecule and other gas molecules, which affects the storage and freshness of fruits and vegetables. In the 1990s, the University of Tokyo achieved a satisfactory storage effect by pressurized keeping fresh for cabbage and flowers by means of xenon. Zhang Min et al. (2003) disclosed a method of preserving freshly cut fruits or vegetables by means of water-structuring treatment in combination with controlled atmosphere packaging (Publication Number: CN 1 554 247), in which a pressurized inert gas mixture of argon, krypton and xenon forms structured water, which in combination Serves under a controlled atmosphere for freshness and can extend the shelf life of freshly cut fruit and vegetables. Zhang Min et al. (2005) disclosed a method of three-stage combination pretreatment for extending the preservation time for perishable fruits and vegetables (Publication Number: CN 1 709 075), with the obvious effect of preserving perishable fruits and vegetables under short-term vacuum pre-cooling in combination with a water-structuring treatment by means of a pressurized (0.5 to 3.0 MPa) gas mixture of carbon dioxide and argon and an antibiotic nanosilver layer is achieved. The two patents, however, have the disadvantage that the water-structuring treatment by means of an inert gas takes a long time (12 to 48 hours) and can only achieve an obvious effect in combination with other preservation processes. Zhang Min et al. (2009) disclosed a method of inexpensive fresh keeping by rapid water-structuring treatment for freshly cut fruits and vegetables by ultrahigh pressure (Publication Number: CN 101 700 055 A), in which by means of two of the four non-polar gases argon, krypton, nitrogen or carbon dioxide in a ratio 1: 1 ultrahigh pressure treatment for rapid structuring of water at surface and in tissue of freshly cut fruits and vegetables and thus reduced water molecule activity, thereby prolonging the shelf life of freshly cut fruits and vegetables up to 10-15 days this patent, the process pressure of 300 to 400 MPa brings a major reduction in quality for fruits and vegetables with a soft tissue structure disadvantageous. Zhang Min et al. (2010) disclosed a method for prolonging storage time for freshly cut fruits and vegetables under treatment by means of an inert gas mixture at medium pressure (Publication Number: CN 102 077 859 A), in which using a mixed gas mixture of argon, nitrogen and xenon mixed pressurization Treatment at a pressure of 20 to 25 MPa, which contributes to an extension of the storage time freshly cut fruits and vegetables for 10 to 15 days with cold storage and 7 to 8 days at room temperature storage and achieves obvious effect for storage and keeping fresh. Zhang Min et al. (2010) disclosed a combination freshness preservation method for extending shelf life for fresh feed lotus seeds (Publication Number: CN 102 057 981 A), in which the quality and taste of lotus seed under vacuum precooling in combination with steam treatment by means of 1-MCP, water-structuring Treatment by means of an inert gas and keeping fresh in a controlled atmosphere are well maintained, the storage time is significantly extended. According to the result of Zhan Zhonggang et al. cucumbers below 10 ° C and a xenon pressure of 0.3 MPa experienced a significant reduction in the respiratory intensity compared to the control group, whereas pretreatment of an asparagus by means of pressurized xenons led to the formation of a xenon hydrate. Crystal influenced the viscosity of the water in tissue of the asparagus, using the
    Weight Loss Rate, Respiratory Intensity, Cell Membrane Permeability, Vitamin C Content, and Cellulose Content as Indicators The freshness-keeping effect was analyzed after treating the asparagus for 24 hours using a gas mixture of xenon and argon at a pressure of 0.3 MPa. According to the result of one of S. Oshita et al. conducted research on the influence of xenon on the storage time of the carnation, the climax peak of the carnation was inhibited under treatment by xenon under a pressure of 0.51 MPa and their respiratory intensity steadily decreased, comparing with the carnation of the control group, the 10 days after Harvest withered, no spoilage occurred in the group with xenon treatment on the 16th day. According to one of Pietro Rocculi and Santina Romani et al. Comparing between the storage of cut kiwi fruit under an atmosphere of 90% argon, 5% oxygen and 5% carbon dioxide and an atmosphere of 90% nitrogen, 5% oxygen and 5% carbon dioxide, filling with argon was capable of reducing the respiration intensity of cut kiwi fruit better to maintain fresh color and extend the shelf life. As can be deduced from the patents described hitherto, pretreatment by means of a pressurized inert gas for realizing the structuring of the water of the fruit and vegetables in freshly cut fruits and vegetables is only intended in combination with coating, steam treatment by means of 1 -MCP and other technology for extension the storage period can be used. In the present invention, pressurized inert gas is pretreated at a low pressure for intact fruit and vegetables, precluding mechanical damage to the quality of the fruit and vegetables, and at the same time extending the shelf life of the fruit and vegetables at low temperature.
    Li Jie et al. (2013) disclosed an intelligent monitoring system for cold chain logistics of agricultural products and related method (Publication Number: CN 103 389 716 A), which provides a comprehensive, intelligent environmental monitoring of cold chain logistics of agricultural products and operating data of plants engaging in onboard refrigeration and gas environment Freshkeeping condition of agricultural products takes place, this patent is a real-time detection of temperature, humidity and gas concentration in the cold chain logistics environment. Li Meng et al. (2014) disclosed a refrigerator capable of detecting the freshness of fruit and vegetables and an associated method (publication number: CN 104 266 453 A) in which data are collected by means of an odor-checking device and the peak of respiration is used as a basis for determining the freshness of the fruit and vegetables wherein a gas sensor for a gas content indicative of spoilage of the fruit and vegetables is installed within a refrigerator and data acquisition is based on the rate of change of the voltage value of the sensor, wherein a system alert may indicate spoilage of the food. Liu Yande et al. (2013) disclosed a real-time food monitor and associated method (Publication Number: CN 103 543 703 A) in which a real-time online monitoring of the freshness of the food, an estimate of the shelf life of the food and an upload of it to a However, in this patent, a mathematical model of individual quality indicators and physical and chemical indicators of a vegetable must be constructed and the storage life of the vegetables must be estimated using the indicators and an adaptation equation to identify indicators. In the intelligent detection method according to the present invention, a detection is made by a change in gas concentration within the storage environment, which change is caused by a change in respiration or metabolism in the course of storage of a climacteric fruit or vegetable, with an increase in carbon dioxide Concentration in the post-climacteric phase of the fruit or vegetable represents the aging time of the fruit or vegetable and no database needs to be established, which contributes to a simple procedure, high reliability and wide application.
    The existing research methods of storage and preservation of fresh fruit and vegetables are limited in terms of diversity, while due to the large variety of fruit and vegetables corresponding pretreatment technique and storage condition also vary significantly, resulting in complex steps with great effort in their execution. In addition, the analysis of the quality change rule during the storage of the fruit and vegetables requires a complex manual data analysis, which impairs the timeliness and accuracy of the quality data of the fruit and vegetables. Without a real-time and accurate intelligent data monitoring to detect a quality change in the course of storage of fruit and vegetables, then the used for storage of fruit and vegetables pre-treatment by means of a pressurized inert gas characterized by low reliability, high power consumption, complex operation and eventual Increasing the cost of keeping food fresh.
    DISCLOSURE OF THE INVENTION It is an object of the present invention to provide a method of intelligently recognizing the quality of a climacteric fruit or vegetable under pressure-treated inert gas pretreatment in combination with controlled atmosphere storage, wherein by real-time monitoring of the Gas condition (0-25% oxygen volume fraction, 0-25% carbon dioxide volume fraction, 0- 200 ppm ethene volume content) in the controlled atmosphere storage environment, an intelligent detection technique for storage quality of a climacteric fruit or vegetable and prompt for Outsourcing realized.
    Method for the intelligent detection of the quality of a climacteric fruit or vegetables under pretreatment by means of a pressurized inert gas in combination with storage in a controlled atmosphere, gekennzeich net by the following steps: water-structuring pretreatment of a climacteric fruit or vegetables by means of a pressurized inert gas: fresh and storage by Controlled atmosphere packaging using carbon dioxide, oxygen and nitrogen: real-time detection of environmental parameters during storage of the fruit or vegetables by means of odor testing equipment and real-time transmission of data and information to a remote monitoring center to intelligently detect the quality and aging time of a climacteric fruit or vegetable when stored in a controlled atmosphere.
    Process for the intelligent detection of the quality of a climacteric fruit or vegetables under pretreatment by means of a pressurized inert gas in combination with storage in a controlled atmosphere characterized by the following concrete steps: (1) water-structuring pretreatment: water-structuring pretreatment of a climacteric fruit or vegetables by means of a pressurized inert gas using argon as the inert gas, maintaining a pressure of 0.1 to 1.2 MPa for 1 to 3 hours, and performing a depressurization operation for 30 seconds; (2) Fresh keeping and storage: Fresh keeping and storage of the climacteric fruit or vegetables in a controlled atmosphere after the water-structuring pretreatment, with respect to the gas volume nitrogen 88% to 98%, oxygen 2% to 10% and carbon dioxide 0% to 2%, where the evacuation time is 5 seconds, the gas filling time is 5 seconds, the pressure is 0.6 MPa and the storage temperature is 0 to 13 ° C. (3) Parameter acquisition and transfer: real-time detection of environmental parameters during storage of the fruit or vegetables by means of an odor tester, integration and compiling comprehensive information in the course of storage, remotely transferring acquired data through a wireless connection to a remote monitoring center, detecting a change in gas concentration within the controlled atmosphere packaging for climacteric fruit or vegetables, and sending a message to the remote monitoring center to request outsourcing.
    In the real-time detection of environmental parameters during storage of the fruit or vegetables by means of an odor tester in step (3) the specific data to be collected an oxygen volume fraction of 0% to 25%, a carbon dioxide volume fraction of 0% to 25% and an ethene concentration of 0 to 200 ppm, wherein data for detecting a change in the gas concentration within the controlled atmosphere packaging for climacteric fruit or vegetables are detected and at a carbon dioxide volume fraction of 5% to 7% during storage of a of climacteric fruit or vegetables, that is to say when the spoilage point of the climacteric fruit or vegetable is reached, a message is sent to the remote monitoring center requesting outsourcing.
    In the present invention, the odor control for the storage environment of the fruit and vegetables is characterized by a data collection regarding the concentrations of oxygen, carbon dioxide and ethene within the packaging of the fruit and vegetables by means of an odor tester with an interval of 30 minutes, with each Data acquisition in each case carried out a measurement at several points and an arithmetic mean can be determined on the basis of the measured values of such measurements, which average is used as a test signal.
    In the present invention, the transmission of comprehensive information about changes in the ambient gas in the course of storage of the fruit or vegetables characterized in that a remote data transmission is made possible by a wireless connection to a remote monitoring center.
    The respiratory process of a climacteric fruit or vegetables in the course of its life activity can be divided into three phases, ie a preclimatic phase, a peak phase and a post-climacteric phase, usually aging begins with the deterioration of quality in the post-climacteric phase. After climacteric of a climacteric fruit or vegetables in the course of storage in packaging under controlled atmosphere, the gas concentration initially remains basically stable and only at a later stage of storage gradually increases the carbon dioxide concentration with the deterioration of the quality of the fruit or vegetables, which is why an increase the carbon dioxide concentration in the later stage of storage indicates the storage time of the fruit or vegetable. Thus, the detection of the aging time of fruits and vegetables has proved to be effective in the present invention based on the timing of increasing the carbon dioxide concentration in the post-climacteric phase.
    The present invention has the beneficial effect of allowing the present invention to comprehensively, intelligibly detect a change in environmental condition during controlled atmosphere storage of climacteric fruit or vegetables and upload the information and data to a remote monitoring center to enable real-time online monitoring of a quality change in the course of storage of a climacteric fruit or vegetable and intelligent outsourcing time. Thus, the invention has advantages over the prior art of reasonable structure, ease of operation, safety and accuracy, and improves the accuracy and timeliness of detecting a quality change of a climacteric fruit or vegetable under pretreatment by means of a pressurized inert gas in combination with controlled atmosphere storage. which ensures a high-quality storage for fruits and vegetables.
    Concrete Embodiments First Embodiment 1
    Process for the intelligent detection of the quality of cherry tomato under pretreatment by means of a pressurized inert gas at a pressure of 0.4 MPa in combination with storage in a controlled atmosphere.
    Select 300 g of fresh, uniformly large and 80% ripe cherry tomatoes without rot and introduce into a reactor pressure vessel (with an ambient temperature of room temperature 20 ° C), argon at a pressure of 0.4 MPa, maintain pressure for one hour and then relieve for 30 seconds and unload container. Packing under controlled atmosphere by means of an LDPE bag, the controlled atmosphere storage condition in the initial state comprising a nitrogen concentration of 93%, an oxygen concentration of 5% and a carbon dioxide concentration of 2%, evacuate for 5 seconds and for 5 Fill with gas at 0.6 MPa for a few seconds. Store cherry tomatoes at a temperature of 10 ° C and conclude from the experiment on quality change during storage cherry tomatoes that the quality deteriorates when in the post-climacteric phase, the carbon dioxide concentration is higher than 5%, so the carbon dioxide concentration of 5 % is set as the point to intelligently detect a swap. The cherry tomato, pretreated with a pressurized inert gas at a pressure of 0.4 MPa in combination with controlled atmosphere storage, exhibits a generally stable gas volume concentration within the controlled atmosphere atmosphere on the 20th to 22nd days, a gradually increasing carbon dioxide concentration. Volume fraction on the 23rd to 24th days and a carbon dioxide volume fraction of 5% on the 25th day, with an intelligent recognition of deteriorated quality cherry tomatoes and a request for outsourcing.
    [0016] First exemplary embodiment 2:
    Process for the intelligent detection of the quality of cherry tomato under pretreatment by means of a pressurized inert gas at a pressure of 0.8 MPa in combination with storage in a controlled atmosphere.
    Select 300 g of fresh, uniformly large and 80% ripe cherry tomatoes without rot and introduce into a reactor pressure vessel (with an ambient temperature of room temperature 20 ° C), argon at a pressure of 0.8 MPa, maintaining pressure for one hour and then relieve for 30 seconds and unload container. Packing under controlled atmosphere by means of an LDPE bag, the controlled atmosphere storage condition in the initial state comprising a nitrogen concentration of 93%, an oxygen concentration of 5% and a carbon dioxide concentration of 2%, evacuate for 5 seconds and for 5 Fill with gas at 0.6 MPa for a few seconds. Store cherry tomatoes at a temperature of 10 ° C and conclude from the experiment on quality change during storage cherry tomatoes that the quality deteriorates when in the post-climacteric phase, the carbon dioxide concentration is higher than 5%, so the carbon dioxide concentration of 5 % is set as the point to intelligently detect a swap. The cherry tomato, under pretreatment by means of a pressurized inert gas at a pressure of 0.8 MPa in combination with controlled atmosphere storage, exhibits a generally stable gas volume concentration within the controlled atmosphere atmosphere on the 23rd to 25th days, a gradually increasing carbon dioxide concentration. Volume fraction on the 26th to 27th days and a carbon dioxide volume fraction of 5% on the 28th day, with an intelligent recognition of deteriorated quality cherry tomatoes and a request for outsourcing.
    [0018] First embodiment 3
    Method for intelligently detecting the quality of sauteed spring beans under pretreatment by means of a pressurized inert gas at a pressure of 0.8 MPa in combination with storage in a controlled atmosphere.
    Select 300 g of fresh, uniformly large and 80% mature sauteed spring beans without rot and introduce into a reactor pressure vessel (with an ambient temperature of room temperature 20 ° C), argon at a pressure of 0.8 MPa, maintaining pressure for one hour and then relieve for 30 seconds and unload container. Packing under controlled atmosphere by means of an LDPE bag, the controlled atmosphere storage condition in the initial state comprising a nitrogen concentration of 93%, an oxygen concentration of 5% and a carbon dioxide concentration of 2%, evacuate for 5 seconds and for 5 Fill with gas at 0.6 MPa for a few seconds. Cherry tomatoes store at a temperature of 8 ° C and from the attempt at quality change during storage sauteed spring beans conclude that the quality deteriorates when in the post-climacteric phase, the carbon dioxide concentration is higher than 6%, which is why the carbon dioxide concentration of 6% is set as a point for the intelligent detection of an outsourcing. The sauteed spring bean under pretreatment by means of a pressurized inert gas at a pressure of 0.8 MPa in combination with controlled atmosphere storage exhibits a generally stable gas volume concentration within the controlled atmosphere atmosphere on the 25th to 27th days, gradually increasing Carbon dioxide volume fraction on the 28th to 29th days and a carbon dioxide volume fraction of 6% on the 30th day, with an intelligent recognition of deteriorated quality cherry tomatoes and a request for outsourcing.
    权利要求:
    Claims (3)
    [1]
    claims
    A method for intelligently detecting the quality of a climacteric fruit or vegetable under pressurized inert gas pretreatment in combination with controlled atmosphere storage, characterized by the steps of: water-structuring pretreatment of a climacteric fruit or vegetable by means of a pressurized inert gas; Keeping fresh and stored by packaging in a controlled atmosphere using carbon dioxide, oxygen and nitrogen; real-time environmental parameter capture during storage of the fruit or vegetables by means of an odor tester and real-time transmission of data and information to a remote monitoring center to intelligently detect the quality and aging time of a climacteric fruit or vegetable when stored in controlled atmosphere.
    [2]
    2. A method for the intelligent detection of the quality of a climacteric fruit or vegetables under pretreatment by means of a pressurized inert gas in combination with storage in a controlled atmosphere according to claim 1, characterized by the following concrete steps: (1) water-structuring pretreatment: water-structuring pretreatment of a climacteric fruit or vegetables by means a pressurized inert gas using argon as an inert gas, maintaining a pressure of 0.1 to 1.2 MPa for 1 to 3 hours, and performing a depressurization operation for 30 seconds; (2) Fresh keeping and storage: Fresh keeping and storage of the climacteric fruit or vegetables in a controlled atmosphere after the water-structuring pretreatment, with respect to the gas volume nitrogen 88% to 98%, oxygen 2% to 10% and carbon dioxide 0% to 2%, where the evacuation time is 5 seconds, the gas filling time is 5 seconds, the pressure is 0.6 MPa and the storage temperature is 0 to 13 ° C. (3) Parameter acquisition and transfer: real-time detection of environmental parameters during storage of the fruit or vegetables by means of an odor tester, integration and compiling comprehensive information in the course of storage, remotely transferring acquired data through a wireless connection to a remote monitoring center, detecting a change in gas concentration within the controlled atmosphere packaging for climacteric fruit or vegetables, and sending a message to the remote monitoring center to request outsourcing.
    [3]
    3. A method for intelligently detecting the quality of a climacteric fruit or vegetable under pretreatment by means of a pressurized inert gas in combination with storage in a controlled atmosphere according to claim 2, characterized in that in the real-time detection of environmental parameters during storage of the fruit or vegetables by means of an odor inspection device in step (3), the specific data to be acquired comprises an oxygen volume fraction of 0% to 25%, a carbon dioxide volume fraction of 0% to 25% and an ethene concentration of 0 to 200 ppm, wherein data for detecting a change in the gas concentration within the controlled atmosphere atmosphere for climacteric fruit or vegetables and at a carbon dioxide volume of 5% to 7% during storage of a climacteric fruit or vegetable, ie when the spoilage point of the climacteric fruit or vegetable is reached sent to the remote monitoring center to request outsourcing.
    类似技术:
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    同族专利:
    公开号 | 公开日
    CN105594842B|2019-04-16|
    CH711983B1|2017-09-29|
    CN105594842A|2016-05-25|
    引用文献:
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    CN101508372B|2009-03-30|2010-09-08|中国农业大学|Multifunctional micro controlled atmosphere storage fresh-keeping box and atmosphere adjusting method|
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    CN108402171A|2018-03-05|2018-08-17|江南大学|A kind of fruit vegetables radio frequency pretreatment-low temperature air conditioned storage method|
    CN108771095A|2018-06-29|2018-11-09|峨眉山万佛绿色食品有限公司|A kind of storage method of fresh rattan pepper|
    CN110050828A|2019-05-17|2019-07-26|华南农业大学|The carbon dioxide air regulating fresh-keeping method of citrus|
    CN112715643A|2020-12-30|2021-04-30|江南大学|Fruit and vegetable bacteriostatic and fresh-keeping device with combination of pressurized low-cost inert gas and laser microporous film air regulation and application|
    法律状态:
    2017-09-15| PCAR| Change of the address of the representative|Free format text: NEW ADDRESS: OBERMATTWEG 12, 6052 HERGISWIL (CH) |
    2020-06-30| PL| Patent ceased|
    优先权:
    申请号 | 申请日 | 专利标题
    CN201610010371.7A|CN105594842B|2016-01-08|2016-01-08|A kind of pressurized inert gas pretreatment combines the climacteric type fruit-vegetable quality Weigh sensor method of air conditioned storage|
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