Microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in low-temperature environment
The invention discloses a microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in a low-temperature environment, and belongs to the technical fieldof food preservation. According to the method, a microwave generation device used for performing enz...
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| creator | CHEN WEI TAO YUAN ZHAO JIANXIN ZHANG HAO ZHAO WEI WANG QIAN FAN DAMING YAN BOWEN HUANG QINXIN |
| description | The invention discloses a microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in a low-temperature environment, and belongs to the technical fieldof food preservation. According to the method, a microwave generation device used for performing enzyme inactivation treatment in a fruit and vegetable refrigeration process is arranged in a fruit and vegetable refrigeration device, so that activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, browning of the fruits and vegetables is delayed, andpreservation duration is prolonged; meanwhile, in a microwave enzyme inactivation treatment process of the fruits and vegetables, power and/or duration of the microwave generation device are adjustedaccording to real-time temperature of fruit and vegetable surfaces, and therefore, the temperature is ensured at 25 DEG C+/-1 DEG C in the enzyme inactivation treatment process; and the problem of reduction of quality and fresh |
| format | Patent |
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According to the method, a microwave generation device used for performing enzyme inactivation treatment in a fruit and vegetable refrigeration process is arranged in a fruit and vegetable refrigeration device, so that activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, browning of the fruits and vegetables is delayed, andpreservation duration is prolonged; meanwhile, in a microwave enzyme inactivation treatment process of the fruits and vegetables, power and/or duration of the microwave generation device are adjustedaccording to real-time temperature of fruit and vegetable surfaces, and therefore, the temperature is ensured at 25 DEG C+/-1 DEG C in the enzyme inactivation treatment process; and the problem of reduction of quality and fresh</description><language>chi ; eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200221&DB=EPODOC&CC=CN&NR=110810496A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20200221&DB=EPODOC&CC=CN&NR=110810496A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>CHEN WEI</creatorcontrib><creatorcontrib>TAO YUAN</creatorcontrib><creatorcontrib>ZHAO JIANXIN</creatorcontrib><creatorcontrib>ZHANG HAO</creatorcontrib><creatorcontrib>ZHAO WEI</creatorcontrib><creatorcontrib>WANG QIAN</creatorcontrib><creatorcontrib>FAN DAMING</creatorcontrib><creatorcontrib>YAN BOWEN</creatorcontrib><creatorcontrib>HUANG QINXIN</creatorcontrib><title>Microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in low-temperature environment</title><description>The invention discloses a microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in a low-temperature environment, and belongs to the technical fieldof food preservation. According to the method, a microwave generation device used for performing enzyme inactivation treatment in a fruit and vegetable refrigeration process is arranged in a fruit and vegetable refrigeration device, so that activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, browning of the fruits and vegetables is delayed, andpreservation duration is prolonged; meanwhile, in a microwave enzyme inactivation treatment process of the fruits and vegetables, power and/or duration of the microwave generation device are adjustedaccording to real-time temperature of fruit and vegetable surfaces, and therefore, the temperature is ensured at 25 DEG C+/-1 DEG C in the enzyme inactivation treatment process; and the problem of reduction of quality and fresh</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNqNjTEKwkAURNNYiHqH7wECCYpoKUGx0co-fJOJLiS74e_PBj2BxzYRD2A1DLw3M43eZ1OI6zmAVMDawCo10IcriW1JJYIpQJ1HSZUTgn09G5CxXKgJrMZZagUe8isjVEln1H_9gDuUbzX84FDt-ljRtBDWTjCsBSPOjqfzaFJx7bH45SxaHg_X7BSjdTl8ywUsNM8uaZps02S92-xX_zAfpKNNvQ</recordid><startdate>20200221</startdate><enddate>20200221</enddate><creator>CHEN WEI</creator><creator>TAO YUAN</creator><creator>ZHAO JIANXIN</creator><creator>ZHANG HAO</creator><creator>ZHAO WEI</creator><creator>WANG QIAN</creator><creator>FAN DAMING</creator><creator>YAN BOWEN</creator><creator>HUANG QINXIN</creator><scope>EVB</scope></search><sort><creationdate>20200221</creationdate><title>Microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in low-temperature environment</title><author>CHEN WEI ; TAO YUAN ; ZHAO JIANXIN ; ZHANG HAO ; ZHAO WEI ; WANG QIAN ; FAN DAMING ; YAN BOWEN ; HUANG QINXIN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN110810496A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>CHEN WEI</creatorcontrib><creatorcontrib>TAO YUAN</creatorcontrib><creatorcontrib>ZHAO JIANXIN</creatorcontrib><creatorcontrib>ZHANG HAO</creatorcontrib><creatorcontrib>ZHAO WEI</creatorcontrib><creatorcontrib>WANG QIAN</creatorcontrib><creatorcontrib>FAN DAMING</creatorcontrib><creatorcontrib>YAN BOWEN</creatorcontrib><creatorcontrib>HUANG QINXIN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>CHEN WEI</au><au>TAO YUAN</au><au>ZHAO JIANXIN</au><au>ZHANG HAO</au><au>ZHAO WEI</au><au>WANG QIAN</au><au>FAN DAMING</au><au>YAN BOWEN</au><au>HUANG QINXIN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in low-temperature environment</title><date>2020-02-21</date><risdate>2020</risdate><abstract>The invention discloses a microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in a low-temperature environment, and belongs to the technical fieldof food preservation. According to the method, a microwave generation device used for performing enzyme inactivation treatment in a fruit and vegetable refrigeration process is arranged in a fruit and vegetable refrigeration device, so that activity of endogenous polyphenol oxidase is inhibited in the fruit and vegetable preservation process, browning of the fruits and vegetables is delayed, andpreservation duration is prolonged; meanwhile, in a microwave enzyme inactivation treatment process of the fruits and vegetables, power and/or duration of the microwave generation device are adjustedaccording to real-time temperature of fruit and vegetable surfaces, and therefore, the temperature is ensured at 25 DEG C+/-1 DEG C in the enzyme inactivation treatment process; and the problem of reduction of quality and fresh</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Microwave treatment method and device used for enzyme inactivation preservation for fruits and vegetables in low-temperature environment |
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