CN108497050A - A kind of preserving fruit and vegetable utilizing humidification bactericidal unit and technique - Google Patents
A kind of preserving fruit and vegetable utilizing humidification bactericidal unit and technique Download PDFInfo
- Publication number
- CN108497050A CN108497050A CN201810508395.4A CN201810508395A CN108497050A CN 108497050 A CN108497050 A CN 108497050A CN 201810508395 A CN201810508395 A CN 201810508395A CN 108497050 A CN108497050 A CN 108497050A
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- Prior art keywords
- ozone
- humidification
- vegetables
- fruits
- basic characteristics
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 63
- 230000000844 anti-bacterial effect Effects 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 19
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 101
- 230000001954 sterilising effect Effects 0.000 claims abstract description 59
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 31
- 230000008569 process Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 241000167854 Bourreria succulenta Species 0.000 description 14
- 235000004936 Bromus mango Nutrition 0.000 description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 14
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 14
- 241001093152 Mangifera Species 0.000 description 14
- 235000014826 Mangifera indica Nutrition 0.000 description 14
- 235000009184 Spondias indica Nutrition 0.000 description 14
- 235000019693 cherries Nutrition 0.000 description 14
- 241000894006 Bacteria Species 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000014759 maintenance of location Effects 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- UPLPHRJJTCUQAY-WIRWPRASSA-N 2,3-thioepoxy madol Chemical compound C([C@@H]1CC2)[C@@H]3S[C@@H]3C[C@]1(C)[C@@H]1[C@@H]2[C@@H]2CC[C@](C)(O)[C@@]2(C)CC1 UPLPHRJJTCUQAY-WIRWPRASSA-N 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000006385 ozonation reaction Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0425—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes
- A23B7/0433—Freezing; Subsequent thawing; Cooling the material not being transported through or in the apparatus, with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention provides a kind of preserving fruit and vegetable utilizings to humidify bactericidal unit, including humidifier, ozone equipment and control device；The humidifier includes ultrasonic ultrasonic delay line memory and atomizer water tank, and the ultrasonic ultrasonic delay line memory is mounted in the atomizer water tank；The ozone equipment includes ozone generator；The control device is mounted in Basic characteristics, including humidity sensor and ozone sensor.A kind of preserving fruit and vegetable utilizing humidification sterilization process is additionally provided, including：By control device according to the default humidification sterilizing parameter of the needs of different fruits and vegetables；Ozone equipment generates ozone according to the humidification sterilizing parameter, and surface sterilizing and antibacterial is carried out to fruits and vegetables；Humidifier humidifies the air atomizing in Basic characteristics according to the humidification sterilizing parameter, and it is fresh-keeping to carry out surface humidification to fruits and vegetables.The present invention can in Basic characteristics air humidity and ozone concentration be monitored and controlled in real time, to make fruits and vegetables obtain longer storage ＆ fresh-keeping period.
Description
Technical field
The present invention relates to field of food preservation more particularly to a kind of preserving fruit and vegetable utilizing humidification bactericidal unit and techniques.
Background technology
After buying fresh fruit of vegetables on a large scale, rots to lose to reduce fruits and vegetables, prolong storage period, remove appropriate low temperature
Outside, usually also to meet 2 conditions：Prevent fresh fruit of vegetables dehydration and growth bacterium from causing to rot.Currently, people's generally use adds
The modes such as wet device spraying, spray liquid medicine, to increase the surface moisture of fruits and vegetables and carry out surface sterilizing to fruits and vegetables.
On the one hand, generally use humidifier improves the relative humidity of freezer environment in freezer, to increase the surface of fruits and vegetables
Humidity prevents fruits and vegetables dehydration.On the other hand, generally use drug sterilizes to fruits and vegetables in freezer, some freezer uses
Strong oxidizer ozone carries out fruits and vegetables sterilized.
In the implementation of the present invention, the inventor finds that the existing technology has at least the following problems：
Fruits and vegetables are humidified using humidifier, the pollution and fruit and vegetable surfaces humidity due to water itself are excessive, easily grow thin
Bacterium causes ruining for fruits and vegetables；
It is sterilized to fruits and vegetables using drug, easily makes medicament residue in fruit and vegetable surfaces, harm is brought to fruits and vegetables and its eater；
It is sterilized to fruits and vegetables using ozone, cannot accurately control ozone using the method for ozone sterilization in freezer at present
Concentration and action time, since there is ozone strong oxidizing property, the concentration of ozone and action time excessively high can cause pole to fruits and vegetables
Havoc, and then limit ozone and promoted and applied in freezer.
Invention content
In order to solve problems in the prior art, the present invention provides a kind of preserving fruit and vegetable utilizing humidification bactericidal unit and technique, institutes
It is as follows to state technical solution：
The present invention provides a kind of preserving fruit and vegetable utilizings to humidify bactericidal unit, including：Humidifier, ozone equipment and control device.
Specifically, the humidifier includes ultrasonic ultrasonic delay line memory and atomizer water tank, the ultrasonic ultrasonic delay line memory installation
In the atomizer water tank；The ozone equipment includes ozone generator；The control device is mounted in Basic characteristics, packet
Include humidity sensor and ozone sensor.
Further, humidification admission line and humidification escape pipe are connected between the humidifier and the Basic characteristics
Road；The ozone equipment is connected with ozone outlet pipe, and the ozone outlet pipe crosses with the humidification outlet pipe to be communicated.
Further, the control device is connected with the humidifier and the ozone equipment respectively by circuit.
Optionally, the preserving fruit and vegetable utilizing humidification bactericidal unit further includes after crossing with the ozone outlet pipe
Wind turbine on the humidification outlet pipe.
The present invention also provides a kind of preserving fruit and vegetable utilizings to humidify sterilization process, includes the following steps：
By control device according to the default humidification sterilizing parameter of the needs of different fruits and vegetables.
Specifically, the humidification sterilizing parameter includes：Fresh-keeping humidity φ, ozone sterilization concentration C 1, ozone sterilization concentration are held
Continuous time T1, ozone Mlc C2 and cycle time T 2.
Ozone equipment generates ozone according to the humidification sterilizing parameter, carries out fruits and vegetables sterilizing to fruits and vegetables and fruits and vegetables are antibacterial.
Specifically, the fruits and vegetables sterilization steps include：The ozone that the ozone equipment generates is transported to described through wind turbine
Basic characteristics, the control device monitor the ozone concentration in the Basic characteristics in real time, the ozone in the Basic characteristics
When concentration reaches C1, it is T1 to control the ozone equipment and keep the concentration continuous working period.
The antibacterial step of fruits and vegetables includes：The ozone equipment break-off, and place is aerated to the Basic characteristics
Reason makes the ozone concentration in the Basic characteristics reach C2.
Humidifier humidifies the air atomizing in Basic characteristics according to the humidification sterilizing parameter, is humidified to fruits and vegetables
It is fresh-keeping.
Specifically, the fresh-keeping step of humidification includes：Air in the Basic characteristics is added by humidifier atomization
After wet, the Basic characteristics are transported to through the wind turbine, the control device monitors the air in the Basic characteristics in real time
Humidity, when the air humidity in the Basic characteristics reaches φ, the humidifier break-off.
When the time of the humidifier break-off reaching T2, press down successively according to fruits and vegetables sterilizing, the fruits and vegetables
The fresh-keeping step cycle of bacterium, the humidification carries out humidification sterilizing to fruits and vegetables.
Compared with prior art, technical solution provided in an embodiment of the present invention has the advantages that：
Control device is connect with humidifier, ozone equipment by the present invention respectively by circuit, not only can be in Basic characteristics
Air humidity and ozone concentration monitored in real time, the work and stopping of the humidifier, ozone equipment can also be controlled,
To accomplish to be precisely controlled to ozone concentration, ozonization time, the fruit and vegetable surfaces humidity etc. in Basic characteristics, and then effectively keep away
Exempted from pollution and air humidity due to water it is excessively high cause fruits and vegetables grow bacterium cause corruption, it is thus also avoided that due to ozone concentration
And the improper of action time causes fruits and vegetables to be ruined, to make fruits and vegetables obtain longer storage ＆ fresh-keeping period.
Description of the drawings
To describe the technical solutions in the embodiments of the present invention more clearly, make required in being described below to embodiment
Attached drawing is briefly described, it should be apparent that, drawings in the following description are only some embodiments of the invention, for
For those of ordinary skill in the art, without creative efforts, other are can also be obtained according to these attached drawings
Attached drawing.
Fig. 1 is the structural schematic diagram of preserving fruit and vegetable utilizing humidification bactericidal unit of the present invention；
Fig. 2 is the flow chart of the fresh-keeping humidification sterilization process of large cherry；
Fig. 3 is the flow chart of mango fresh-keeping humidification sterilization process；
Fig. 4 is the flow chart of the fresh-keeping humidification sterilization process of green pepper.
Specific implementation mode
To make the object, technical solutions and advantages of the present invention clearer, below in conjunction with attached drawing to embodiment party of the present invention
Formula is described in further detail.
An embodiment of the present invention provides a kind of preserving fruit and vegetable utilizings to humidify bactericidal unit, refering to fig. 1, including it is humidifier 100, smelly
Oxygen device 200 and control device 300.
Specifically, the humidifier 100 includes ultrasonic ultrasonic delay line memory 101 and atomizer water tank 102, the ultrasonic fog
Change device 101 to be mounted in the atomizer water tank 102；The ozone equipment 200 includes ozone generator 201, smelly for generating
Oxygen；The control device 300 is mounted in Basic characteristics 500, including humidity sensor 301 and ozone sensor 302, is used respectively
To detect the size of the ozone content of air and air humidity in the Basic characteristics 500.
Further, be connected between the humidifier 100 and the Basic characteristics 500 humidification admission line 103 and
Humidify outlet pipe 104；The ozone equipment 200 is connected with ozone outlet pipe 202, the ozone outlet pipe 202 and institute
Humidification outlet pipe 104 is stated to cross and communicate.
Further, the control device 300 by circuit respectively with the humidifier 100 and the ozone equipment
200 are connected, to control the work and stopping of the humidifier 100 and the ozone equipment 200.
Further, the preserving fruit and vegetable utilizing humidification bactericidal unit further includes being mounted on to hand over the ozone outlet pipe 202
The wind turbine 400 on the humidification outlet pipe 104 after remittance.
The ozone that the ozone generator 201 generates enters the humidification escape pipe by the ozone outlet pipe 202
Road 104 is delivered to the Basic characteristics 500 by the wind turbine 400.
Air in the Basic characteristics 500 is atomized by the humidification admission line 103 through the humidifier 100
Enter the humidification outlet pipe 104 after humidification, the Basic characteristics 500 are delivered to by the wind turbine 400.
The present invention also provides a kind of preserving fruit and vegetable utilizings to humidify sterilization process, below will be with keeping-freshness storage large cherry, mango, blueness
It is described for green pepper：
Large cherry keeping-freshness storage parameter：Humidity：85%-90%, ozone sterilization concentration：10ppm, 5 minutes ozone sterilization time, ozone
Mlc：2ppm, 8 hours cycle operation interval times.
Mango keeping-freshness storage parameter：Humidity：80%-90%, ozone sterilization concentration：8ppm is 10 minutes ozone sterilization time, smelly
Oxygen Mlc：2ppm, 24 hours cycle operation interval times.
Green pepper keeping-freshness storage parameter：Humidity：85%-95%, ozone sterilization concentration：6ppm is 8 minutes ozone sterilization time, smelly
Oxygen Mlc：2ppm, 12 hours cycle operation interval times.
Referring to Fig.2, the fresh-keeping humidification sterilization process of large cherry includes the following steps：
（1）The humidity 85%-90% of the fresh-keeping needs of large cherry, the ozone concentration 10ppm that setting large cherry sterilizing needs are set, and
5 minutes ozone concentration retention times that large cherry sterilizing needs；The large cherry antibacterial ozone concentration 2ppm in surface is set.
（2）Ozone equipment works, until reaching the ozone concentration 10ppm needed for large cherry sterilizing.
（3）After ozone concentration reaches the concentration 10ppm needed for large cherry surface sterilizing, setting sterilization time is kept 5 minutes.
（4）Ventilation process is done to large cherry surface, until ozone concentration is down to the antibacterial required concentration in large cherry surface
2ppm。
（5）Humidifier works, until humidity reaches the fresh-keeping humidity 85%-90% to large cherry surface set.
（6）Set large cherry humidification sterilization cycle operation range time 8 hours, i.e., at interval of repetition in 8 hours（1）、（2）、
（3）、（4）、（5）Cycle operation.
Refering to Fig. 3, mango fresh-keeping humidification sterilization process includes the following steps：
（1）The humidity 80%-90% of mango fresh-keeping needs, the ozone concentration 8ppm and mango that setting mango sterilizing needs are set
It sterilizes the 10 minutes ozone concentration retention times needed；The mango antibacterial ozone concentration 2ppm in surface is set；
（2）Ozone equipment works, until reaching the ozone concentration 8ppm needed for mango sterilizing；
（3）After ozone concentration reaches the concentration 8ppm needed for mango surface sterilizing, setting sterilization time is kept 10 minutes；
（4）Processing is aerated to mango surface, until ozone concentration is down to the antibacterial required concentration 2ppm in mango surface；
（5）Humidifier works, until humidity reaches the fresh-keeping humidity 80%-90% to mango surface set；
（6）Set mango humidification sterilization cycle operation range time 24 hours, i.e., at interval of repetition in 24 hours（1）、（2）、（3）、
（4）、（5）Cycle operation.
Refering to Fig. 4, the fresh-keeping humidification sterilization process of green pepper includes the following steps：
（1）The humidity 85%-95% of the fresh-keeping needs of green pepper, the ozone concentration 6ppm and green pepper that setting green pepper sterilizing needs are set
It sterilizes the 8 minutes ozone concentration retention times needed；The green pepper antibacterial ozone concentration 2ppm in surface is set；
（2）Ozone equipment works, until reaching the ozone concentration 6ppm needed for green pepper surface；
（3）After ozone concentration reaches the concentration 6ppm needed for green pepper surface sterilizing, setting sterilization time is kept 8 minutes；
（4）Processing is aerated to green pepper surface, until ozone concentration is down to the antibacterial required concentration 2ppm in green pepper surface；
（5）Humidifier works, until humidity reaches the fresh-keeping humidity 85%-95% to green pepper surface set；
（6）Set green pepper humidification sterilization cycle operation range time 12 hours, i.e., at interval of repetition in 12 hours（1）、（2）、（3）、
（4）、（5）Cycle operation.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of preserving fruit and vegetable utilizing humidifies bactericidal unit, which is characterized in that including：Humidifier, ozone equipment and control device；
The humidifier includes ultrasonic ultrasonic delay line memory and atomizer water tank, and the ultrasonic ultrasonic delay line memory is mounted on the atomizer
In water tank；
The ozone equipment includes ozone generator；
The control device is mounted in Basic characteristics, including humidity sensor and ozone sensor.
2. preserving fruit and vegetable utilizing as described in claim 1 humidifies bactericidal unit, it is characterised in that：
Humidification admission line and humidification outlet pipe are connected between the humidifier and the Basic characteristics；
The ozone equipment is connected with ozone outlet pipe, and the ozone outlet pipe and the humidification outlet pipe cross phase
It is logical；
The control device is connected with the humidifier and the ozone equipment respectively by circuit.
3. preserving fruit and vegetable utilizing as claimed in claim 2 humidifies bactericidal unit, it is characterised in that：Further include being mounted on and the ozone
Outlet pipe cross after the humidification outlet pipe on wind turbine.
4. a kind of preserving fruit and vegetable utilizing humidifies sterilization process, which is characterized in that include the following steps：
By control device according to the default humidification sterilizing parameter of the needs of different fruits and vegetables；
Ozone equipment generates ozone according to the humidification sterilizing parameter, carries out fruits and vegetables sterilizing to fruits and vegetables and fruits and vegetables are antibacterial；
Humidifier humidifies the air atomizing in Basic characteristics according to the humidification sterilizing parameter, and humidification guarantor is carried out to fruits and vegetables
It is fresh.
5. preserving fruit and vegetable utilizing as claimed in claim 4 humidifies sterilization process, which is characterized in that the humidification sterilizing parameter includes：
Fresh-keeping humidity φ, ozone sterilization concentration C 1, ozone sterilization concentration duration T 1, ozone Mlc C2 and cycle time T 2.
6. preserving fruit and vegetable utilizing as claimed in claim 4 humidifies sterilization process, which is characterized in that including：
Fruits and vegetables sterilize：The ozone that the ozone equipment generates is transported to the Basic characteristics through wind turbine, and the control device is real
When monitor ozone concentration in the Basic characteristics, when the ozone concentration in the Basic characteristics reaches C1, control is described smelly
It is T1 that oxygen device, which keeps the concentration continuous working period,；
Fruits and vegetables are antibacterial：The ozone equipment break-off, and processing is aerated to the Basic characteristics makes the Basic characteristics
In ozone concentration reach C2；
It humidifies fresh-keeping：Air in the Basic characteristics is transported to by after the humidifier atomizing humidifying performance through the wind turbine
The Basic characteristics, the control device monitor the air humidity in the Basic characteristics in real time, when in the Basic characteristics
Air humidity reaches φ, the humidifier break-off.
7. preserving fruit and vegetable utilizing as claimed in claim 6 humidifies sterilization process, it is characterised in that：When the humidifier break-off
Time when reaching T2, recycled successively to fruits and vegetables according to fruits and vegetables sterilizing, the step that the fruits and vegetables are antibacterial, the humidification is fresh-keeping
Carry out humidification sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810508395.4A CN108497050A (en) | 2018-05-24 | 2018-05-24 | A kind of preserving fruit and vegetable utilizing humidification bactericidal unit and technique |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810508395.4A CN108497050A (en) | 2018-05-24 | 2018-05-24 | A kind of preserving fruit and vegetable utilizing humidification bactericidal unit and technique |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497050A true CN108497050A (en) | 2018-09-07 |
Family
ID=63401421
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810508395.4A Pending CN108497050A (en) | 2018-05-24 | 2018-05-24 | A kind of preserving fruit and vegetable utilizing humidification bactericidal unit and technique |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497050A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113022270A (en) * | 2021-02-04 | 2021-06-25 | 海伟环境科技有限公司 | Cold chain car vehicle-mounted ozone disinfection system |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN205602416U (en) * | 2016-05-12 | 2016-09-28 | 安徽亿海农业发展有限公司 | Fresh -keeping delivery case of intelligent vegetables |
-
2018
- 2018-05-24 CN CN201810508395.4A patent/CN108497050A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101228895A (en) * | 2008-02-26 | 2008-07-30 | 仲恺农业技术学院 | Preservation and fresh-keeping method of fruits and vegetables |
| CN205602416U (en) * | 2016-05-12 | 2016-09-28 | 安徽亿海农业发展有限公司 | Fresh -keeping delivery case of intelligent vegetables |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113022270A (en) * | 2021-02-04 | 2021-06-25 | 海伟环境科技有限公司 | Cold chain car vehicle-mounted ozone disinfection system |
| CN113022270B (en) * | 2021-02-04 | 2022-07-15 | 海伟环境科技有限公司 | Vehicle-mounted ozone disinfection system for cold chain vehicle |
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Application publication date: 20180907 |