真空保鲜技术在生鲜农产品加工流通中的研究与应用

Research and Application of Vacuum Preservation Fresh Technology in Processing and Circulation of Fresh Agricultural Products

真空保鲜技术是生鲜农产品加工流通新技术,主要为减压贮藏和真空快速冷却,其相应设备分别为减压贮藏库和果蔬真空预冷机。减压贮藏用于生鲜蔬果、食用菌、畜禽产品和水产品长期贮藏,生鲜蔬果、食用菌短期处理性贮藏,鲜切菜洗切加工前的短期处理性贮藏。真空快速冷却用于生鲜叶菜、食用菌和组织疏松的蔬菜,以及某些浆果和畜产品的快速冷却处理。上述处理均为生鲜产品流通前的加工处理或预处理。通过阐述2种技术的基本原理、设备技术构成和商业化应用案例,介绍了减压短期处理技术在生鲜蔬果、食用菌及其鲜切产品保鲜效果的试验研究现状,以及上述2种真空设备为核心的真空保鲜链在生鲜宅配中的应用研究。通过研究表明,2种真空技术在生鲜农产品加工及流通中优势明显,具有广阔的应用前景。

The vacuum preservation fresh technology is a new technology for processing and circulation of fresh agricultural products, which contains hypobaric storage and vacuum expeditious cooling. The relevant equipment is hypobaric storage equipment and vacuum cooler for fruit and vegetables respectively. The use area of the hypobaric storage covers the long period storage of fresh vegetables,fruit,edible fungi,animal products,poultry products and aquatic products,also covers short period treatment property storage of fresh vegetables,fruit and edible fungi,and of fresh-cut vegetables before wash and cut processing. The use area of the vacuum expeditious cooling covers the expeditious cooling treatment of fresh leafy vegetables,edible fungi and organization porous vegetables,also and some of berries and fresh animal products. The treatments mentioned above belong to the processing treatment or pre-treatment before fresh products circulation. It introduces simply basic principle, the technology construction of equipment and business application case respectively of two technologies. Also it presents the current situation of experiment research of preservation fresh on fresh vegetables,fruit,edible fungi and their fresh-cut products by using short period treatment of hypobaric,as well as the application research of vacuum preservation fresh chains under the core of the two vacuum equipment mentioned above in fresh delivery to families. According to the research shows that two vacuum fresh technologies have the clear superiority thereby have the broad application prospects in processing and circulation of fresh agricultural products.