The South China University of Technology

Dawen Sun

Zhong Han

Zhiwei Zhu

Xin'an Zeng

Hongbin Pu

Qijun Wang

Rong Fan

Yaqi Chen

Fen Hu

Wenhong Gao

Zhongyue Xu

Lina Cheng

Weiwei Cheng

Junhu Cheng

Zi Zhang

Tingtiao Pan

Xucong Yu

Yijie Wang

A system for preserving red meat by plasma active water (PAW) vacuum packaging includes a solution mixing tank, a plasma treatment chamber, an atomization spray module, a conveyor belt, a water circulation module, and a vacuum packaging module. The solution mixing tank, the plasma treatment chamber, the atomization spray module, and the water circulation module are sequentially connected through pipes. The atomization spray module is configured to spray PAW onto the red meat on the conveyor belt, and then the vacuum packaging module is configured to vacuum-package the red meat. Utilizing PAW improves the antibacterial ability of vacuum packaging while enhancing the color stability of red meat, greatly extending the shelf life of red meat, thereby preserving red meat in a green and economical way.

System and method for preserving red meat by plasma active water (PAW) vacuum packaging

An intelligent identification cooking system of an oven including an image acquisition system, an image analysis and processing system, and a temperature measurement and monitoring system. The image acquisition system is connected to the image analysis and processing system and an intelligent menu control system is connected to the image analysis and processing system and the temperature measurement and monitoring system respectively. Through computer vision and identification technology and temperature sensing technology, parameters such as the type, thickness, size, fattiness and temperature are identified and automatically matched and calibrated to a cooking menu. A control program is output to a control terminal and executed.

Intelligent identification cooking system for oven

The invention discloses a method for rapidly predicting freezer storage time of frozen pork based on reflectance ratio of two near-infrared bands. Firstly, the near-infrared spectra information of the frozen pork is obtained by a near-infrared spectrometer, and the near-infrared spectra are analyzed to obtain center values of bands centered on 1500 nm, 1350 nm and 1890 nm characteristic peaks. The ratio thereof is treated as a eigenvector, which is substituted into the characteristic exponential function based on the eigenvector and freezer storage time to calculate the freezer storage time of frozen pork. By near-infrared spectroscopy technology, the invention directly detects the freezer storage time of pork in a frozen state, significantly reduces the time required by the conventional method, and has the advantages of being fast and non-destructive.

Method for rapidly predicting freezer storage time of frozen pork based on reflectance ratio of two near-infrared bands

Disclosed herein is a multi-temperature-region ice-temperature fresh keeping storehouse and a fresh keeping method for bergamot pears that includes a precooling region, a feeding and discharging channel, a cooling region, an ice temperature detection device, a grading device, a conveyer belt control device, an automatic storage device, and a temperature rise and fall buffering channel. The cooling region includes four freezers, with temperatures ranging from 0&#xb0; C.-&#x2212;3&#xb0; C. The four freezers are connected level by level according to a temperature reduction rule. The present disclosure implements multi-temperature-region graded storage of bergamot pears according to the value of an ice point temperature of the bergamot pears, so that they are always stored close to the ice point temperature without freezing, thereby preventing freeze injury, and prolonging shelf life.

Multi-temperature-region ice-temperature fresh keeping storehouse and fresh keeping method for bergamot pears

The present invention discloses a method for freeze-drying drug liposomes powder assisted by a variable-frequency alternating-current electric field, which includes the following steps: (1) preparing a drug-liposome suspension sample; (2) dehydrating the sample under a 1-10 kHz, 3-10 kV high-voltage alternating current; (3) freezing and drying the sample treated in step (2) at &#x2212;20&#xb0; C. to &#x2212;40&#xb0; C., under a 10-25 kHz, 0.2-1 kV high-voltage alternating current, until completion of the freezing process; and (4) heating and drying the sample in a vacuum until completion of sublimation and desorption, and obtaining the drug liposomes freeze-dried powder. The present invention not only greatly shortens a freezing and drying time, but also controls a size of nuclei and ice crystals, further ensuring a quality of the freeze-dried powder.

Method and device for freeze-drying drug liposomes powder assisted by variable-frequency alternating-current electric field

A method for improving frozen fish fillets treated by way of a salt-water immersion process includes the following steps: pretreating raw fish to obtain fish fillets; precooling the fish fillets; stacking the precooled fish fillets to obtain a fish fillet stack; freezing the fish fillet stack by using a salt-water immersion process, and performing power-variable ultrasonic wave treatment; and feeding the fish fillets into a cold storage, and performing freezing storage at minus 18 degrees centigrade. The power-variable ultrasonic wave treatment includes: firstly treating for 5 to 10 min under the power of 800 to 600 W, and then changing the power to 200 to 600 W for treating for 5 to 15 min. The freezing time of fish flesh is shortened, and formed ice crystals are fine and uniform, thereby preventing the damage of the formed ice crystals to cell walls.

Method for improving, by using power-variable ultrasonic waves, frozen fish fillets treated by means of salt-water immersion process

A method of ice-crystal wall-breaking extraction of the pomelo peel essencial oil, including: first selecting a fresh pomelo, peeling off the outmost oil cell layer with a peeler, and collecting the cortex that is 1.5-2.5 mm thick; slowly freezing the pomelo peel oil cell layer at &#x2212;15&#xb0; C. to &#x2212;30&#xb0; C. to form ice crystal; breaking the pomelo peel ice crystal with a breaker; thawing the broken ice crystal, and then squeezing with a screw squeezer to obtain a squeezed mixed liquid; adding 3-4% by mass of the table salt to the squeezed mixed liquid, and standing to stratify at reduced pressure, thereby obtaining an oil-water mixture; distilling the mixed liquid at reduced pressure, and collecting the distillate to obtain an oil-water mixture that undergoes natural stratification; discarding the water layer, thereby obtaining the pomelo peel essential oil.

Growing community of inventors

Guangzhou, China

Dawen Sun