Fresh keeping effect of the hottest decompression

2022-09-28
  • Detail

Fresh keeping effect of decompression and nitrogen filling treatment on transportation and storage of Myrica rubra

1. Material

inner diameter 45cm × 28cm × 22cm, 2.5cm thick polystyrene foam box, remote temperature detector, water, air extraction equipment, nitrogen, ice bag, bayberry bag, preservative and ding'ao bayberry produced in Chashan Town, Wenzhou City

2. Method

there are four treatments:

① fill nitrogen, ice 5kg, bayberry 5kg

② hypotension, ice 5kg, bayberry 5kg

③ control 1, ice 5kg, bayberry 5kg

④ control 2, no ice, bayberry 5kg. Ding'ao bayberry is picked, packed in bamboo baskets, transported for 27km, sorted and bagged. Cut the ice into 5kg pieces, bag and seal. At the bottom of the foam box, put the bayberry bag first, put the ice bag in the center of the bag, and put the bayberry on both sides of the ice bag. Use a vacuum pump to pump out most of the air, or pump it into a relative vacuum and fill it with nitrogen. Finally, seal the lid with adhesive tape. Each treatment was repeated 3 times

it is transported in a tricycle. During the day, it is transported on the asphalt road at 7:00-11:00, 13:00, 11:00, 18:00, and developed the vibration simulation transportation of the motor. The actual transportation is 27 hours, the vibration simulation transportation is 16 hours, and the parking is 43 hours, a total of 86 hours of "storage". Then the meat column, color, smell, flavor and mildew were comprehensively evaluated. Scoring standard: Meat column: more than 95% strong, 20 points; 85% firm, 16 points; 75% firm, 12 points; 60% firm, 8 points; Strong below 50%, 4 points. Color: small change in primary color, good freshness, 25 points; Small primary color change, good freshness, 20 points; The primary color changes greatly, and the freshness is acceptable, 15 points; Large change in primary color, poor freshness, 10 points; The primary color changes greatly, and most of them deteriorate, 5 points. Odor: no acid gas, 15 points; Slight acid gas, 12 points; Acid gas weight, 9 points; Heavy sour gas, 6 points; Acid gas is very heavy, 3 points. Flavor (referring to taste): basically unchanged; Palatable, 30 points; The flavor has been reduced, which is more palatable, 24 points; The original flavor is still there, but slightly rancid, basically palatable, 18 points; The rancidity taste is heavy, light and not palatable, 12 points; The rancidity taste is very heavy, and the alcohol taste is very heavy, so you can't eat it, 6 points. Mildew (calculated by mildew rate):10%, 10 points; 10% ≤ B 15%, 8 points; 15% ≤ C 25%, 6 points; 25% ≤ D 35%, 4 points; 35% ≤ E 4, and 5% through the application of key intelligent manufacturing technologies such as IOT, big data, cloud computing, 2 points. Comprehensive evaluation: very good (more than 90 points), good (points), fair (60 ~ 75 points), bad (4 in fact, 0 ~ 60 points), poor (40 points)

3. The results showed that the effects of

depressurization and nitrogen filling treatment were ideal. In the transportation and storage tests in different controlled atmosphere environments, depressurization treatment was the best, and the comprehensive evaluation was 86.3 points, which showed that the meat column was stronger and fresher; There is little discoloration, slight sour gas, and the mildew rate is 9.3%, basically maintaining the original flavor. The second is nitrogen filling treatment. The firmness, color and freshness of the meat column when the sample is compressed axially under pressure are slightly worse than that of the decompression treatment. The acid gas is light, and the mildew rate is 11.7%. The original flavor has changed, and it is basically palatable. The comprehensive evaluation is 78.1 points. Compared with the control without nitrogen filling, the firmness rate of the meat column is about 70%, some of them have changed color, the acid gas is light, the mildew rate is 15.1%, and there is a slight sour taste. The comprehensive evaluation is 66.2 points. The comprehensive evaluation of the control without ice is 18.0 points. It has been seriously rancid and moldy, with heavy sour gas, soft and rotten meat columns, all discolored, and has a heavy rancid taste, so it is not edible

4. Summary

this test is a "simulated" transportation and storage test of Bayberry without precooling. The results show that the effect of decompression and nitrogen filling treatment is better, in which the decompression treatment is slightly better than nitrogen filling treatment. It can be selected according to actual needs through strategic procurement. Nitrogen filling treatment is easy to master. The secondary nitrogen filling method is adopted, that is, first fill nitrogen to make the bag bulge, then squeeze out the gas, and then fill nitrogen to tighten the bag mouth. It is relatively difficult to control the pressure reduction treatment. Pay attention to the tightening of the film. When the film is pasted on the red bayberry, stop immediately. Don't overdo it, otherwise the meat column will be crushed. Note that the mouth of the extraction pipe cannot touch the bayberry, otherwise the bayberry meat column will be sucked into the pump, causing blockage and burning out the extraction equipment

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