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Display cooler food controlled atmosphere refrigeration preservation technology
display cooler food control atmosphere refrigeration preservation technology
1) display cooler principle of controlled atmosphere refrigeration preservation
The deterioration of fruit and vegetable food mainly comes from their respiration and evaporation, microbial growth, and food composition. Oxidation or browning, etc., and these effects are closely related to the gas in the food storage environment, such as oxygen, carbon dioxide, moisture, and temperature. If the gas composition in the food storage environment can be controlled, the respiration and evaporation of fruits and vegetables can be controlled, the growth of microorganisms can be inhibited, and the oxidation or browning of food ingredients can be inhibited, so as to achieve the purpose of extending food preservation or storage period. Modified atmosphere storage is to control the food at an appropriate temperature and change the gas composition in the refrigerated environment, mainly to control the concentration of oxygen and carbon dioxide, so that the food can be kept fresh, and the purpose of extending the storage period is achieved. The effect of
on the preservation of food by modified atmosphere refrigeration is mainly manifested in the following aspects.
①Inhibit the metabolism of fresh and live food.
②Inhibit the respiration of fresh food.
③Inhibit the production and effect of ethylene in fruits and vegetables.
④Inhibit the fat oxidation and rancidity of food and the oxidation reaction of other food ingredients.
⑤ Inhibit the growth and reproduction of microorganisms.
2) Modified atmosphere refrigeration preservation method
(1) Natural oxygen reduction method.
natural oxygen reduction methods include: natural respiration and oxygen reduction method (ordinary air conditioning refrigeration, that is, MA storage) and gas pass exchange method.
The natural respiration and oxygen reduction method uses the respiration of fruits and vegetables to achieve the purpose of natural oxygen reduction in an airtight warehouse or plastic film tent. When the oxygen in the air is reduced to the required content range, it should be adjusted and controlled within the required range. In the early stage of storage, the respiration intensity of fruits and vegetables is relatively high, and the excessive carbon dioxide produced can be absorbed by slaked lime or eliminated by the gas permeability of plastic film or eliminated by carbon dioxide scrubber to reduce the physiological diseases of fruits and vegetables. This method is simple to operate, low in cost, and easy to popularize, and is especially suitable for the situation where the warehouse has good air tightness and the fruits and vegetables stored are in and out at one time. Its disadvantagesThe rate of oxygen reduction is slow, generally 20d, and the warehouse door cannot be opened midway to purchase or ship goods. At the same time, due to the high respiratory intensity and the high temperature of the storage environment, the effect of early air conditioning is poor. If you do not pay attention to disinfection and preservation, microorganisms are likely to cause harm to fruits and vegetables. The gas exchange law takes advantage of the polyethylene plastic film to have good air permeability, stable chemical properties, low temperature resistance, good airtightness, sanitation, and low price. Fresh fruits and vegetables are sealed in the polyethylene film. As the fruits and vegetables breathe oxygen and release carbon dioxide, at this time, there are two effects in the film: one is the change of gas composition; the other is the pressure difference between the inside and outside of the film, so that the gas is reduced from the side with the higher partial pressure. Move on one side, and this movement is exchanged inside and outside through the film in the display cooler.
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