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Ozone generator for fresh fruits and vegetables,

fresh warehouse sterilization process

        Ozone fruits and vegetables stored in the application of, in addition to kill or inhibit the growth of mold, to prevent rot effect, but also can prevent aging and preservation effect. The mechanism of oxidation and decomposition of ozone can breathe out fruits and vegetables a ripening agent ethylene gas C2H4. Ethylene intermediates also has a pair of mold and other microorganisms in vitro. Ozone sterilization mildew and rapid decomposition in order to slow down the metabolism of two ethylene play a role, delaying ripening, aging and decay, with packaging, refrigeration, controlled atmosphere together with other means to improve the preservation effect.
    Ozone sterilization in cold storage, preservation, mold in three stages: an empty library sterilization, disinfection, sterilization storage, preservation and daily mildew, aims to reduce molds, yeasts cause rot. Storage before the empty library disinfection, disinfection arrangements empty library before storage 3-6 days, the ozone generator power for 24 hours, turned round disinfection, ozone concentration remained at about 5-10ppm, 1-2 days downtime sealed before storage library, in the normal operation of air conditioning equipment after each period based on the technical information provided quantitative adding a certain concentration of ozone can be. Storage precooling chiller has been switched sterilization is difficult to establish because the ozone concentration. Then ozone generator should be placed in the most remote library from chiller. This produces ozone with cooler air flows driven by surface contact with the fruits and vegetables, play some bactericidal effect. Bag has been opened prior to the ozone, the storage, the air flow will not reach the concentration of 2.5ppm damage. For air-conditioned library routine mildew and gas transfer large accounts added to adjust the air at the same time pass into the ozone, should be used when there is pressure, the ozone concentration is moderate ozone source. Packaging of fruits and vegetables should be conducive to the contact, diffusion, carton hole in the side to be bypassed, do not code into big pile. Cold storage and gas transfer tube into a large account to use ozone, natural gas transfer window plastic packaging ozone can penetrate silicon, plastic bags before and after the application of ozone in ventilation. Practical application shows that ozone can strongly inhibit moss garlic bud rot extended, if mildew occurs, can make directly exposed to ozone sterilization inhibit its expansion. Apples, pears and grapes and other fruits application of ozone works well, intermittent application concentration does not exceed 2.0ppm does no harm. Fresh fruits and vegetables ozone mildew period of time after the library remains Preservation.
    Fresh vegetables, some fruits and vegetables recommended application concentration:
    Fruit 1 Type: Banana Storage Conditions: Storage of bananas using ozone optimum temperature 12 ° C conditions, the concentration of 1.5-7ppm. Under such conditions, the bananas are not mature quickly, respiration intensity will not change much.
   2 Type: Citrus Storage conditions: Citrus insensitive to ozone, even in the high concentration 40ppm, as the metabolic products of ethylene and other oxidized by ozone, slow down the maturation rate.
   3 Category: berries (strawberries, raspberries, grapes) Storage Conditions: Available 2-3ppm ozone, mold growth can be restricted, while the quality and flavor berry has no effect, storage period can be extended twice. But the packaging does not prejudice the ozone exposure with fruit sauce.
   4 Category: Apple Storage conditions: at 2ppm refrigerated 5 months, most species will not be harmed, if the concentration is a little improved, some species will decline flavor, quality is somewhat reduced.
Column 1
   Vegetable
  
  1 Type: potato (potato) Storage conditions: 6-14 ° C, relative humidity of 90% or more. In ozone concentration 15-18mg/m3 under the potato processing 6-10 hours, can stop the growth of potato Phytophthora fall.
  2 Type: garlic storage conditions: Available 2-4ppm concentrations of ozone, the surface portion of garlic kills microorganisms.
  3 Category: Tomatoes storage conditions: for the storage of tomatoes, to use thick-skinned, solid late-maturing varieties, five or six mature. Layered pendulum flat. Daily mildew in the ozone concentration 4-5ppm two days once or 2-3ppm boot the boot once a day, to a concentration that is shut down. Storage and a half, good fruit rate reached 80-90%.
  4 Type: bell pepper storage conditions: picking is the application of scissors to cut the stalk, bell pepper in the account to be stratified dissipate. Normal storage temperature is 12-15 ° C, 8-10 ° C for picking autumn, CO2 is less than 3%, O2 is about 10%. Ozone filled the first month 2-3 times a day, the concentration of 5PPM about the future can be 1-2 times a day. Storage of 70 days, bell pepper commodity rate of 80% or more. Other fresh fruits and vegetables: the use of ozone to extend fruit, eggs shelf.
    Ozone for food, fruit, vegetables and other fresh in Europe, America, Japan and other countries is very popular, penetrate into the production, storage and transportation links. Cold, constant temperature use, it can make the meat for the longest time without deterioration; make fruits and vegetables during storage full as ever.
    Third, ozone - ozone, also known as Green preventing new technologies oxygen, superoxide, three atoms of oxygen, is the oxygen (O2) of allotrope, molecular formula O3, due to a similar odor derived after lightning names. Ozone is the most commonly used oxidants in an oxidative capacity, and its ability to chlorine disinfection 2 times more chlorine sterilization speed is 300-600 times that of ultraviolet 3,000 times, and no dead ends, the reaction after reduction of oxygen, been identified as efficient, no secondary pollution clean-oxidants.
    1, mechanism of ozone is a strong oxidant, oxidation capacity after fluorine (F2), acetic acid and oxygen bactericidal effect equivalent stronger than formaldehyde, more than twice as high than chlorine. Ozone disinfection function and general fungicide, generally fungicide from progressive, cumulative bactericidal effect, while ozone is rapid bactericidal effect, when its concentration exceeds a certain threshold, disinfection sterilization can even instantaneous. Ozone is with this powerful, fast oxidative capacity to kill insects and microorganisms purposes.
Generally believed that the insecticidal mechanism of ozone inhalation of ozone when pests, strong oxidation of ozone to their respiratory and circulatory systems oxidative damage to suffocation as ozone sterilization mechanism is generally believed that the first effect of ozone on fungi, bacteria and other microorganisms membrane, the membrane damage and continue to seep into the membrane organization of the various components of the cell generation reaction, resulting in irreversible changes that lead to metabolic disorders, and to inhibit their growth, until the cells die.
    2, greenhouse vegetables, preventing the application has been reported that ozone is a broad-spectrum, high efficiency, fast fungicides, which can quickly kill people and animals of various pathogenic bacteria, viruses and bacteria, but also for pesticides and organic toxicants a strong degradation. According to reports, Shaanxi Province, has developed a "greenhouse vegetable pest control instrument", these units are smaller than 12 inches TV instrument on vegetable greenhouses or greenhouses (Because ozone density higher than the density of air, which is usually the Hanging ozone generator installed in the walkway from the ground 1.5-2m high above) to the air as raw material, through high-frequency produce high concentrations of ozone, as long as ten minutes can make the greenhouses filled with enough insecticide concentration of ozone, even to penetrate into the plant roots, to kill pests and pathogens, so that greenhouse, greenhouse vegetables to avoid using pesticides in the case reached the purpose of pest control for green food production provides yet another new technology. Ozone disinfection in completing its mission after about half an hour after the reduction of oxygen, but also play a role in promoting plant growth. Indoor studio for ozone are at night, no one, fully enclosed and high humidity conditions, in order to ensure the safety of personnel and maintain adequate concentrations of ozone. Open the doors and windows after disinfection timely ventilation.
    Ozone in the greenhouse, the greenhouse effect and ozone generator sterilization own models, the ozone concentration, indoor temperature and humidity, light, fertilizer and water management, crop varieties, and many other factors, it may be based on the use of ozone vegetable species, growing, type and severity of pests and climate characteristics, make the appropriate adjustments. Studies have shown that increased humidity and temperature reduction can enhance ozone disinfection, microbial cell membrane under high humidity thinning, easily ozone destruction, can play a better control effect. The application of ozone and relative humidity above 60%, less than 45% of the microorganisms in the air of ozone almost no bactericidal effect, the higher the humidity, the better sterilization. Some tests of greenhouse tomato in the evening (18:00 in winter, the summer after 19:00) to the Ozone 15-20min, interval 24h, leafy vegetables in the evening to 30min, 48h intervals better. In general, spraying ozonated water ozone gas prevention than to good effect, when dissolved in water after ozone stronger, faster sterilization effect. If the tomato leaf mold, Botrytis before they occur repeatedly with ozone water spray, the prevention of the spread of disease and the effect of preventing disease. After the onset of ozone gas in addition to the above, Japan is also complemented by spraying 0.3-0.5mg / L ozone water, so that through the combination of liquid oxygen, can improve the sterilization effect. Weinan, Shaanxi Branch of Chinese Academy of greenhouse vegetable base using 7g / h ozone generator, with the use of conventional pesticides in greenhouses for comparison, results show that the use of ozone-treated greenhouse vegetables, can vegetables from pesticide contamination, significantly enhanced plant growth and development, flowering and fruiting rate, fruit early maturity, can increase 20% -30%, 90% reduction in costs. Japan reported that ozone can effectively prevent greenhouses in tomatoes, cantaloupe, cucumber evil mildew, and can remove the eggplant, mushroom, flower and other bacteria and mold aphids, but also to promote plant growth. Ozone water soaked seeds, seeds can be sterilized. Operators should avoid the use of ozone and ozone exposure time, short-term ozone exposure does not cause harm to humans. Ozone concentrations below 0.1mg/kg working environment is safe, but less than 0.1mg/kg when no role in the killing of microorganisms. In short, China's research on ozone and its applications are not many, deep, especially in the vegetable industry in the application of research has just started, but we can predict future ozone will play an increasingly important agricultural production role.
    Fourth, the ozone on the special role of food preservation should not be overlooked: Ozone since been recognized over the past century, its role was gradually extended to all areas in which most people's attention is its disinfection. Drinking water disinfection, swimming pool disinfection, washing fruits, wash underwear, clean operating room until the "atypical pneumonia" after expanded to clean injection rooms, waiting rooms, wards, meeting rooms. The reason why so versatile disinfectant is due to ozone in a very short period of time degrade toxins, eliminate odors, ozone generator without any attachments and media, very light weight, easy to use. On the other hand, ozone water without any special packaging, portable, ready to use, so people in the understanding and use of ozone on disinfection is still largely stuck in the concept. But in fact, not only about the role of ozone disinfection restricted areas, it is in the food preservative there is still a very special role. Recently, the reporter went to Jinan pair Zhou Technology Development Co., Ltd. an interview that, with ozone for meat, eggs, aquatic products and fruits and vegetables and other foods preservative, both economical and effective. According to the company's general manager, senior engineer Zhoudao Yuan, as early as the 1930s, the United States on the use of ozone technology storage of eggs, the former Soviet Union the use of ozone treatment cauliflower Preservation has achieved good results. In recent years, China also has more than 30 cold storage using ozone technology for fruit, vegetables, meat and eggs, dairy products cold storage. According to records, the use of ozone technology to Apple for storage, can reach up to five months, two weeks after the library remains full bright. Abroad with ozone in cold storage eggs in the ozone concentration of 0.6ppm, humidity of 90% under the conditions of storage time of up to eight months. Made use of ozone water ice to fish storage, shelf life extension of more than 50% of non-ozone-law. According to Zhou introduced, ozone reason why there is such a unique role in preservation, because ozone at 0 ℃ fairly stable, easy to disassemble. Ozone-containing ice to melt ice growth of microorganisms in the mixture has a strong inhibitory effect, thereby prolonging the shelf life of fresh fish. The use of ozone in China is still only in its infancy, ozone technology is not perfect, many areas have yet to be discovered and developed, I believe that through human effort and practice, the use of ozone in the range will be more extensive. Now, ozone applications are faster to food processing, transportation, marketing and other areas of expansion. Foreign meat processing plant in the use of ozone to kill salmonella split; Canada, Japan and other countries in the meat store cooling between the use of ozone sterilization, odor, maintaining the freshness of the product, the air becomes fresh. Application of ozone in the food industry a short time, Guangzhou Huangpu refrigeration plant in 1964 from the former Federal Republic of Germany DEMAC company imports a 5g / h ozone generator for cold sterilization in addition to taste, with good results. Into the nineties, a group of units start applying ozone cold sterilization, storage mildew preservation, disinfection of drinking water and process water, food sterilization, produced good results, achieved great economic and social benefits.
    Five, food storage and food ozone: 1985 Horvash, Bilitzky and Huttner said, according to the literature contains, 1909 in Cologne (a meat processing plant) ozone food storage areas began to be used, especially in cold storage, the "in Several major meat processing plants in Europe, ozone has been used widely. " 1985, Horvath and other examples cited earlier, indicating that the beneficial uses of ozone, such as the storage of pears, broccoli, potatoes (ozone completely prevented the growth of Phytophthora original infection) and meat, in the latter case, limited to meat bactericidal effect of ozone surface, if stored at 10 ~ 20mg (O3) / m3 ozone gas, to extend the shelf life of beef, 30% ~ 40%. Six, cold storage preservation cold storage applications require precise control of different fruits and vegetables desired gas component concentration and strict control of temperature and humidity. Refrigerator temperature can be used with the same storage temperature, or slightly above refrigerated temperatures to prevent chilling injury. Atmosphere combined with low temperature, preservation effect (color, hardness, etc.) than the ordinary refrigeration good shelf life significantly prolonged. Preservation of controlled atmosphere storage repository is in the development stage. China in the Beijing built the first self-designed seat since the air-conditioned library, Guangzhou, Dalian, Shandong and other places have been introduced from abroad and complete sets of air conditioners fabricated cold storage for fresh apples, kiwi fruit, pears and dates and so on. (2) MA controlled atmosphere storage and preservation of plastic film bags modified atmosphere, also known as MA spontaneous atmosphere packaging, widely used in fresh vegetables fresh fruits and vegetables, and an annual growth rate of 20%. MAP shall mean the preservation of nature and the need for food, the different proportions of gas filling food packaging containers, commonly used gases mainly carbon dioxide, oxygen. MA atmosphere packaging of fruits and vegetables in the ratio of oxygen and carbon dioxide is a key factor, so that food is suitable for gas storage, in order to prolong their shelf life. (3) plastic film preservation account controlled atmosphere storage of fruits and vegetables of this method is to put off with a plastic film to achieve a sealed environment caused by modified atmosphere.
    The method of gas transfer into two categories, one natural oxygen method, by respiration of fruits and vegetables, the account and gradually form the desired oxygen and high carbon dioxide gas concentration, the plastic film has a certain permeability, in order to achieve simple switch gas; also use selective permeability of silicone rubber membrane, in the accounts opened on a certain area of ​​the window to automatically transfer gas, carbon dioxide in order to prevent excessive accumulation of nitrate in the account with lime to absorb carbon dioxide.
   Another method of artificial oxygen-law, namely the use of oxygen-machine, carbon dioxide removal machine to transfer gas. This method is primarily in the United States, France and the former Soviet Union have applied. At present, Shanghai, Tianjin, Liaoning, Shandong, Shaanxi and Beijing has already started. Studies have shown that ozone can make fruits and vegetables, beverages and other food storage period extended from 3 to 10 times. In practical applications, the ozone generator should be installed in the cold top or from the bottom up blowing; fruits and vegetables should be conducive to ozone exposure stacking, diffusion.
    Seven, ozone in the preservation of the ozone application technology industry fruits and vegetables stored in the application, in addition to kill or inhibit the growth of mold to prevent decay function, but also has anti-aging role in preservation. Its mechanism is: Breathing ozone can oxidize decomposition of vegetable ripening agent ---- decomposition of ethylene gas C2H4. The reaction process is as follows: the reaction by-product of ethylene with the inhibition of mold and other microorganisms. Ozone sterilization mildew and rapid decomposition of ethylene Xie two aspects play a role, and mitigate new CHEN Dai, delayed ripening, aging and decay, the use of ozone should be the same packaging, refrigeration, controlled atmosphere together with other means, to better improve the preservation effect . Ozone storage preservation technology has been applied in a foreign country more prevalent in the country also has some experts have conducted various tests on ozone in the preservation industry in the application research. Mold industry is the biggest enemy of preservation, storage spoilage is caused by the most important reason. Ozone has a strong bactericidal broad spectrum bactericidal, self-decomposition no residual contamination, etc., to mold killing extremely efficient. On the other hand, rapid decomposition of the ozone gas may be discharged Respiration ethylene gas, ethylene ripening agent is, it will enhance respiratory, accelerated maturation process. After the decomposition of ethylene decreased metabolism, physiological aging process slows down, thus achieving Preservation. Ozone fresh fruit fresh longer than the library after the general cold storage preservation of fruit. Ozone can also remove the library while odor. I. Overview of warehousing application of ozone ozone preservation industry abroad used in warehousing Preservation nearly a hundred years of history. With O3 for storage of food processes and applications in Japan, Germany and other countries pioneered. According to the 1953 report Kuprianoff, 1909 in Cologne, Germany for meat refrigerated ozone, which is known as a food preservative ozone earliest instance. 1924 Hautman "when refrigerated ozone successfully blocked the growth of bacteria" (P.724), "Relative humidity 88% -90% of the deposit eggs, produce ozone prevents mold" (P.725). Hartman concluded that ozone "has many uses in the refrigerator, with each passing day, achieving notable" (P.725). The late 1930s, the United States 80% of the libraries are equipped with refrigerated eggs ozone generator. As China ozone generator manufacturing technology development and improvement of its bactericidal effect of ozone, no secondary pollution, ease of use is also our warehouse preservation, disinfection and sterilization areas has been more and more widely used. Many colleges and universities and research institutes are constantly testing it on different fruits, food storage in use. The wet preservation technology combined with ozone will be part of the fruit, food preservation is the best way.
    Second, the mechanism of ozone in the ozone freshness preservation warehousing industry applications are mainly based on the following three aspects of the role: ◇ kill microorganisms - sterilization;
   ◇ make a variety of inorganic or organic odor oxidative decomposition - deodorant;
   ◇ oxidative decomposition of the metabolic products, thereby inhibiting the metabolic processes - preservation.
   1, ozone sterilization effect of ozone sterilization strong, ozone is relying on its strong oxidation to kill microorganisms purposes. He and microbial cells react in a variety of components, resulting in irreversible changes. Generally believed that the first role and microbial cell membrane, the membrane constituents are damaged, leading to metabolic disorders and inhibit their growth, ozone continue to penetrate the membrane tissue damage until killed. Increased humidity can increase the bactericidal, due to the high humidity microbial membrane thinning ozone destruction of their organization easily. The advantage of using ozone sterilization are: ozone final product is oxygen, so pollution; storage material will not have a residue of food has no effect; low cost; disinfection with ultraviolet rays, the back genitals no effect, and ozone on the space has a bactericidal effect.
   2, the use of ozone ozone deodorization deodorant, mainly ozone has a strong oxidation, oxidation and decomposition can be effectively stored for a variety of odors, thereby maintaining the bank of fresh air. The main components of the odor of ammonia, hydrogen sulfide, methyl mercaptan, dimethyl sulfide compound, dimethyl disulfide.
   3, Preservation of the Ozone Ozone can play role in preservation, because it can slow down the metabolic process, delaying ripening and aging, and this is achieved by ozonolysis of ethylene gas to achieve. After picking fruits and vegetables still life living, breathing process is accelerated during storage, and thus gradually matured. Cooling gas tune purpose is to reduce its respiration. Fruit maturity stage near the large amount of ethylene, which has the role of accelerated maturation, ripening agents known. It will accelerate the proliferation of other fruits and vegetables to mature. Ozone can effectively control this process, rapid decomposition of ethylene oxide, and finally to produce carbon dioxide and water. Ozone extend shelf life of fruits and vegetables play an important role.
   Third, the ozone generator selection and application of the principles in general industry, warehousing preservation, disinfection and preservation of the larger space, you should choose the larger force diffusion-type "open" ozone generator, installed in the warehouse so that the top of the diffusion of ozone. Require a higher concentration of warehousing preservation disinfection, ozone consumed in large quantities, usually 1000 m3 space can be 10 to 15 grams / hour specification choice. Ozone warehouse microbial killing effect, depending on the concentration of ozone, microbial species, the processing time, warehouse temperature and humidity, wall, ceiling, floor materials. The use of ozone for disinfection for empty library, library goods should be evacuated first, cleaned, mat board positions after washing to dry. 6 ~ 10ppm ozone concentration in the case of sterilization than 2 hours, and then sealed shut database 24 to 48 hours, the use of ozone for disinfection empty reservoir, the bacterial kill rate of 90% or more, the killing rate of the mold 80%.
   Fourth, the preservation of the ozone in the warehousing industry in the application:
   1 egg disinfection fresh eggs from the chicken coop picked, the surface of the shell to carry large amounts of bacteria and viruses, these bacteria may invade the egg body, destroy egg quality, may also be due to infectious bacteria in contact with the staff, for the eggs, it will affect the hatchability and chick quality. Chemical fumigation and disinfection liquid spray method, although cost is very low, but it may produce another kind of pollution. In the egg processing plant, the use of ozone water for soaking egg disinfection, can completely kill all bacteria on the surface of the virus. Libraries are installed in the egg mold preservation of ozone disinfection systems, long-term maintenance of a certain library ozone concentration (concentration into the ship when the downtime). Eggshell surface can significantly reduce the number of microorganisms, both to meet customer requirements for egg hygiene, but also extend the egg preservation time. For eggs library, the high relative humidity can reduce the evaporation of water inside the egg, improve hatchability, but high humidity will promote the growth of mold, ozone sterilization preservation system is to solve this problem. Egg library ozone concentration is generally within the range 0.5 ~ 1.5ppm, should be based on the specific circumstances.
   2, an effective solution to store fresh fruit fruit rot during storage, long-haired, soft-cooked quality deterioration. In the existing mechanical cold storage based on the application Baorui ADS Series ozone preservation system and matching cold humidification device, you can successfully solve a series of puzzles storage of fresh fruit. This design is particularly suitable for grape, peach, jujube, kiwi and citrus and other easy-contamination rot and soft ripe fruit, no preservatives, no bagging, greatly reducing the workload of storage, eliminating sulfur dioxide and other chemicals on fruits pollution and damage, and relatively prolonged storage period fresh fruit.
   3, the other items of the mold to be prolonged storage in humid enclosed space, and easy to mold, decay or deterioration of goods, if itself is not sensitive to ozone and ozone storage facilities are not sensitive equipment, are suitable for application of ozone technology sterilization and removal of mold odor, and has a very significant effect, the ozone concentration can be set in the range of 0.3-1.0ppm.
   First, the domestic fruit and vegetable preservation techniques:
(1) Easy storage and preservation methods are simply buried storage, heap Tibet, Tibetan and ventilation kiln library storage and so on. This periodic ventilation, the method can be used with ozone, can greatly reduce bacteria and viruses.
(2) is a modern cold storage refrigeration storage of fruits and vegetables is one of the main forms, it is the use of higher fruit and vegetable tissue freezing point lower temperature to achieve the preservation of fruits and vegetables. The key is according to the habits of different fruits and vegetables, and strictly control the temperature, in addition, pre-cooling before storage of fruits and vegetables processing, storage of heat treatment, chemical treatment and other measures to alleviate chilling injury can play a role. In recent years, new developments in refrigeration technology, mainly in the cold storage building, loading and unloading equipment, automated cold storage areas.
(3) control the storage and preservation of freezing moisture in freezing fresh foods under new method called controlled freezing storage method.
   2, storage and preservation of Origin: repository, earth cave plus mechanical refrigeration, simple energy-saving libraries, composite energy-saving cold storage, improved ventilation library citrus, apple atmosphere at room temperature phase change technology. Currently, these energy storage system has been applied in a variety of fruits and vegetables.
   3, controlled atmosphere storage and preservation scientists invented apple atmosphere storage method has become an important industrial countries means fresh fruit. (1) CA controlled atmosphere storage and preservation of CA storage is controlled atmosphere storage and preservation, the use of mechanical equipment, artificially controlled atmosphere cold storage environments gases to meet fresh fruits and vegetables.

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