On December 21 last year, CSIC 704 held a technical application summary meeting and announced the application of “ice temperature preservation technologyâ€. The ice-temperature preservation technology is the third-generation preservation technology after the atmosphere preservation, and in this state, the preservation time of the fruits and vegetables can be greatly extended. Moreover, this technological breakthrough is also of great significance for vegetable transportation.
The third generation of fresh-keeping technology makes the shelf life of vegetables more than 2 months
"People on the mainland eat seafood is a dream. People who live on the sea are also dreaming of eating vegetables." On December 21 last year, CSIC 704 held a technical application summary meeting and announced the application of "ice temperature preservation technology". At the meeting, the head of the logistics department of the Haishu Donghai Branch said: "Fortunately, this set of fresh-keeping technology system has been installed, and our marine law enforcement personnel can often eat green leafy vegetables."
In the first week, the green leafy vegetables and meat, the second week of onion and meat, the third week began with only potatoes, beef and "old godmother", which is the general experience of long-distance voyage and living in the island reef. Long-term lack of corresponding nutrients such as green leafy vegetables, the most common problem is that it is easy to suffer from "crew disease", affecting work and life at sea.
The ice temperature preservation technology originated in the 1970s and is the third generation preservation technology after the atmosphere preservation. Between each vegetable or fruit at 0 ° C and freezing point temperature (mostly below 0 ° C, slightly different), the water inside the cell will form an antifreeze, the cells enter a hibernation state, in this state, the fruit and vegetable The preservation time can be greatly extended. Since 704, the company has developed an ice temperature preservation system since 2011, and has successively overcome 5 technical gateways, including continuous energy transfer technology, variable flow distribution technology, uniform air supply technology, constant temperature defrosting technology, and intelligent centralized control technology. Cold storage targets different temperature regulation of different green leafy vegetables.
Since 2012, 704 mature technology of ice temperature preservation has been applied to the ship field. The preservation time of vegetables on board has been greatly improved. Among them, the preservation of vegetables and cabbage has reached more than 75 days, and cauliflower, cabbage and kale have reached more than 65 days. . The test conducted by Shanghai Ocean University concluded that the fresh-keeping effect of the vegetables and cabbages stored in the precision-controlled cold storage was significantly higher than that of the general cold storage. The appearance of tomatoes, onions, and cabbage remained fresh until the forty-sixth day of storage.
This breakthrough has greatly benefited the sea voyage personnel. At present, the ice temperature preservation system developed by 704 has been applied as a standard configuration to official ships such as ships and marine police vessels and various scientific research vessels. The logistics department of the Haishu Donghai Branch said that some sea police vessels can also bring fresh vegetables to the Chinese fishermen who have been fishing in the ocean. "The fishermen are soothing the soy sauce every day and getting the winter melon we sent. They are very excited."
The 704 did not stop there, and further developed a mobile container chilled holding cabinet, which can provide long-term green leaf vegetable preservation for remote areas such as island reefs, offshore drilling platforms and deserts. The main body is a container. The capacity of a box is about 35 cubic meters. The box is divided into different areas, and the respective fresh-keeping temperatures are set for different vegetables. "The biggest feature is that it is easy to move, it can be kept fresh during transportation, and it can be used when it is placed at the destination. It does not need to be transported twice. This provides convenience for the supply of vegetables in special areas," said Li Jianming, assistant and researcher of the 704 director.
Experts commented that the solution to the problem of long-term preservation of vegetables means that China's sustainable development of marine soft power has taken another step and will benefit more people.
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