现代食品科技2024，Vol.40Issue(7)：106-117,12.DOI:10.13982/j.mfst.1673-9078.2024.7.0851
新疆鲜杏雾化熏蒸保鲜设备的改进和应用
Improvement and Application of Atomization and Fumigation Equipment for Preservation of Fresh Apricots in Xinjiang
摘要
Abstract
Based on industrial atomization devices,the efficiency of atomization and fumigation has been improved through hardware and software modifications and process design of atomization and fumigation equipment.By adding three sets of medicine and fumigant boxes and introducing a high-pressure atomization machine and an ultramicro-atomization nozzle,the diversity of the atomization and fumigation options was increased and the automatic proportioning of fumigants(ratio ranges of 1:1-1:200)was achieved.The optimal pressure of the high-pressure atomization machine 5.0 MPa,whereas the optimal mode was intermittent atomization for 75 s when an acrylic fumigation box was used.In a storage warehouse of 550 m3,the optimal pressure for the high-pressure atomization machine was 6.5 MPa,whereas the optimal operation mode was continuous atomization for 7 min,followed by natural precipitation of the fumigant natural for 3 min.The ultramicro-atomization nozzles were installed at 1 m intervals and the placement area of the specimens for atomization and fumigation were located 50 cm away from the wall of the warehouse and vertically 0.5～1.0 m below the ultramicro-atomization nozzles.Fumigation treatment with 40 mmol/L salicylate(SA)was effective in maintaining the storage quality of'Xiaobai'and'Saimaiti'apricots.At the end of the 7 day storage period,firmness of'Xiaobai'apricots was 8.72 N,whereas the soluble solids(TSS)and titratable acid(TA)contents were 15.9%and 0.49%,respectively,representing 1.66-,1.10-,and 1.58-fold increase compared to those of the control group,respectively.The decay rate was 0 after treatment with 40 mmol/L SA.The firmness of the Saimaiti apricots was 9.01 N,whereas TSS and TA contents were 13.5%and 0.67%,respectively(1.57-,1.69-,and 1.60-fold higher than those of the control group,respectively).The decay rate was also 0 for Saimaiti apricots fumigated using SA.These results provide insights and technical support for the application of atomization and fumigation technologies in the storage and preservation of fresh apricots.关键词
雾化熏蒸/杏/水杨酸/保鲜Key words
atomization and fumigation/apricots/salicylic acid/preservation引用本文复制引用
田全明,曹振,殷贝贝,王成炜,魏佳,吴斌..新疆鲜杏雾化熏蒸保鲜设备的改进和应用[J].现代食品科技,2024,40(7):106-117,12.基金项目
自治区科技创新领军人才项目一高层次领军人才(2022TSYCLJ0040) （2022TSYCLJ0040）
自治区重点研发计划项目(2022B02026 （）
2022B03006) （）
新疆杏产业技术体系保鲜加工岗位(XJCYTX-03) （XJCYTX-03）
