Vacuum gas replacement crushing and continuous packaging processing device for preventing food oxidation

[0062] Example 1 Effect of Grinding Temperature on Total Phenolic Content, Antioxidant Activity and Browning of Applesauce

[0063] experimental method

[0064] 1. Put all the grinding tools, water and apples in the incubator at a specific temperature for 3 hours to set the temperature of all the tools, water and apples for grinding.

[0065] 2. Remove the apple peel from the incubator and divide into 8 pieces.

[0066] 3. Put 50g of apple slices into a blender, add 50g of water, grind for 30 seconds, and then store in the incubator.

[0067] 4. Samples were taken at 5-minute intervals for 30 minutes to determine total phenol content, antioxidant activity (DPPH radical scavenging activity) and browning.

[0068] [Experimental Results]

[0069] Such as Figure 2 to Figure 5 Shown, as total phenol content, antioxidant activity, browning degree of apple puree, grinding temperature faster browning phenomenon and total phenol content, antioxidant experimental results. Activity is

[0071] Example 2: Effect of heat treatment using an antioxidant reactor on total phenolic content, antioxidant activity and browning of apples

[0072] experimental method

[0073] 1. Use a vacuum gas displacement grinder to crush apples: water (1:1) under vacuum at 2.67kPa for 30 seconds.

[0074] 2. Apple: crush water (1:1) in general air (101.33kPa) for 30 seconds as general grinding.

[0075] 3. Immediately after the vacuum grinding, a 50 g oxidation reactor was placed in a vacuum state by applying a vacuum for 10 minutes, and then heat-treated at 80° C. for 30 minutes for vacuum heat treatment.

[0076] 4. Immediately after vacuum crushing, 50 g was put into a bottle and heat-treated at 80° C. for 30 minutes in normal air.

[0077] 5. Vacuum crushing, general crushing, vacuum heat treatment after vacuum crushing, general heat treatment after vacuum crushing Put the apple puree at room temperature (about 25°C) for 1 day, then the total phenol content, antioxidant activity (

[0078] The effect of embodiment 3 antioxidant reactor and vacuum packaging on the browning of applesauce

[0079] experimental method

[0080] 1. Use a vacuum gas displacement grinder to crush apples: water (1:1) under vacuum at 2.67kPa for 30 seconds.

[0081] 2. After vacuum breaking, put 50g into the oxidation reactor and apply vacuum again for 15 minutes.

[0082] 3. Then put them in conventional packaging or vacuum packaging, and leave them at room temperature (about 25°C) for 7 days, then observe and compare the browning.

[0083] Therefore, if applesauce is vacuum-packed after vacuuming, it is considered to be effective in preventing apples from browning.