WO2017105184A1 - Équipement industriel d'enrichissement nutraceutique de fruits périssables - Google Patents

Équipement industriel d'enrichissement nutraceutique de fruits périssables Download PDF

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Publication number
WO2017105184A1
WO2017105184A1 PCT/MX2015/000189 MX2015000189W WO2017105184A1 WO 2017105184 A1 WO2017105184 A1 WO 2017105184A1 MX 2015000189 W MX2015000189 W MX 2015000189W WO 2017105184 A1 WO2017105184 A1 WO 2017105184A1
Authority
WO
WIPO (PCT)
Prior art keywords
nutraceutical
enrichment
equipment
industrial equipment
fruit
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.)
Ceased
Application number
PCT/MX2015/000189
Other languages
English (en)
Spanish (es)
Inventor
Jose Martin CALVILLO MARES
Edmundo LOZOYA GLORIA
Maria Esperanza AYALA GIL
Hugo Rene VALADEZ OLIVA
Francisco Javier CASTRO VARGAS
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
CIATEC AC
Centro de Investigacion y de Estudios Avanzados del Instituto Politecnico Nacional
Original Assignee
CIATEC AC
Centro de Investigacion y de Estudios Avanzados del Instituto Politecnico Nacional
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by CIATEC AC, Centro de Investigacion y de Estudios Avanzados del Instituto Politecnico Nacional filed Critical CIATEC AC
Publication of WO2017105184A1 publication Critical patent/WO2017105184A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
    • A23B7/015—Preserving by irradiation or electric treatment without heating effect
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation

Definitions

  • the present invention relates to a device that allows to increase the nutraceutical value of fruits, by exposure under controlled conditions to ultraviolet (UV) light, in the region of the electromagnetic spectrum corresponding to fraction C (UV-C).
  • UV ultraviolet
  • the equipment consists of radiation elements in the indicated frequency and a hermetic cabin with controlled temperature and humidity, by means of its own cooling system and an arrangement of exposure grilles with special characteristics, BACKGROUND OF THE INVENTION
  • UV light treatments have demonstrated in different types of fruits their ability to modify various nutraceutical aspects. In this sense, it has been extended to extend postharvest life, reduce losses, and maintain and even in some cases improve their quality. In general, the time of application of UV light in fruits does not produce alterations or favors the processes of deterioration of the product.
  • UV irradiation treatment depends on many factors, such as the dose administered, the light source.
  • the species among others.
  • the main beneficial effects are the slowing down of the maturation and senescence process and the induction of defense mechanisms, which are positively related to resistance to different pathogens, to the reduction of physiological disorders that occur during cold storage and the ability to improve the nutraceutical properties. These are due to the increase in the levels of bioactive compounds with antioxidant capacity.
  • UV light As a post-harvest treatment, finding that a large part of the work is related to its effect on pathogenic organisms.
  • the effect of UV exposure (ABC) has been studied in both isolated microorganisms and those found on the surface of fruits and vegetables.
  • the treatment increased the shelf life of the strawberry from 4 to 5 days stored at temperatures between 4 and 20 ° C, that is, temperatures that cover storage in refrigeration.
  • WO2011113968 describes a procedure to improve the functional properties of fruits by pulsed light in different macromolecules such as proteins and carbohydrates.
  • pulsed light has a high content of UV light
  • pulsed light comprises a broad electromagnetic emission spectrum (190-1100 nm) that includes not only the UV range, but also the visible and infrared range, so that when using this method, the wavelengths emitted in each pulse of light other than those of the UV range may affect the properties in a non-specific way functional characteristics of the different components of the treated sample, which does not occur with the continuous use of ultraviolet light that is specific for compounds that absorb light in a range of 100-400 nm.
  • patent document ES2177465 describes a method to increase the resveratrol in the grape through pulses of ultraviolet light less than 5 seconds, once the fruits are stored for 3 to 4 days at room temperature.
  • this method is conditioned to store the fruits for days at room temperature, which is not useful for many very perishable fruits such as berries, which have to be refrigerated at all times once they have been harvested. .
  • the nutraceutical enrichment equipment of perishable fruits can have different dimensions as long as it can be a single device or arrangements of several battery units.
  • the two-door enrichment base unit is then described ( Figure 1) which has a hermetic cabin (a), ultraviolet lamp in strip C
  • the containment system ( Figure 2) is an airtight container, container or cabin (a) of easy access and handling, built in a material resistant to moisture, temperature and chemicals, which is sanitizable and sanitizable, such as stainless steel, laminated Teflon, PET (polyethylene tereite), synchro sheet or suitable paint, not made of porous materials that generate emissions or erode.
  • a material resistant to moisture, temperature and chemicals which is sanitizable and sanitizable, such as stainless steel, laminated Teflon, PET (polyethylene tereite), synchro sheet or suitable paint, not made of porous materials that generate emissions or erode.
  • the volume of the container may vary from 0.056 meters 3 to 50 meters 3 , depending on the volume of processed fruit, and may have several units or containers.
  • the container is a vertical or horizontal parallelepiped with side doors (g) or chest depending on the design. It is optimized by dividing it into two equal sections that result in a better thermal use and the possibility that while in one section of the container the fruit is being enriched, in the other it is loading or unloading it.
  • the walls are double (h) with internal thermal insulation or insulating layer (i) of suitable materials such as foamed PU sheets, or directly applied PU, or wood.
  • the layer of insulating material has a variable thickness of 5 to 10 cm.
  • the cabin has a peephole (j) at each door of each section.
  • the container allows control of the indoor environment and isolates external conditions. It is hermetically constructed without indentations, bumps, joints or elements that may contain or store dirt, or hinder its sanitizing. If they exist, they must be leveled, filled or covered with an element that ensures safety.
  • the radiation system ( Figure 3) considers energy produced by tubular lamps (b) that radiate in the UV-C (Ultraviolet in C) range, preferably at 240 nm, and between 4 and 6 W, with a preferred near value to 6 W. It has an external switch (k) and two thermal sensors (I), one in each section.
  • UV-C Ultraviolet in C
  • I thermal sensors
  • the lamps are arranged in panels with an arrangement such that guarantees a uniform and constant radiation while the exposure of the fruit lasts.
  • the arrangement of the lamps is in parallel with a separation of 2 to 4 cm, preferably placed 3 cm from each other.
  • the panels are between 5 and 15 cm away from the fruit, preferably 10 cm.
  • panels of lamps and trays alternate throughout the available space, so that the central panels radiate to two fruit trays simultaneously, one placed above them and another below. Only the end panels act directly on a fruit tray. Since all the interior walls of the cabin are constructed of a highly reflective material, the largest percentage of waste energy is redirected towards the fruits, which operates in favor of system efficiency.
  • the radiation panels are integrated in the equipment in a safe way, sealed in such a way as to avoid the filtration of moisture inside or to the connectors and fixed in such a way that they are easily removable to perform the necessary maintenance or replacement operations, either of lamps, or balas ⁇ ros that have a limited life or some other component that is required.
  • the cooling system (fans) is placed on top of the equipment, to eliminate dust absorption and also that the hot air used in the condenser does not come back into contact with the equipment. 4.
  • the exposure system ( Figure 5) of the fruit to the radiation or support consists of grid-type trays (d), which should have a clear maximum of 50% in relation to the average size of the fruit.
  • the opening size is such that the fruit is safe on them, without risk of falling or adhering.
  • the trays are of any desired material, food grade and easily sanitized. They are constructed of folded mesh (or), with optional structural reinforcements for larger fruit volumes, or in another assembly there is the option of perforated sheet, where the optimal clearing is ensured, which on the one hand allows the passage of the correct radiation in the entire surface of the fruit and that on the other, ensure that it does not fall, nor adhere to it.
  • the support is complemented with rails (n) for the trays.
  • monitoring and control Systems There are five critical operating variables that must be monitored and controlled at all times: exposure time, internal temperature, emitted radiation, amount of ozone generated by the lamps and ozone present inside the chamber.
  • monitoring and control system itself ( Figure 8) with a control panel (e), a display (p), two temperature, humidity and ozone monitors with chronometers and associated audible and visual alarms , as well as sensors (I) and switches (q) to activate or deactivate, Sas lamps, the cooling system and the other work devices.
  • the systems are interconnected, protected and secured at least at two levels to ensure proper operation in the two sections into which the container is usually divided.
  • the control system complements a set of sight glasses (j) with UV filters for monitoring lamp operation and fruit processing.
  • An important improvement in this invention and particularly in the sanitizing and sanitizing process of the equipment is its portability, so that all its elements are accessed, both visually and physically. Therefore all the elements are integrated, allowing a comprehensive structural management.
  • This portability system ( Figure 7) is thus equipped with support wheels (f) that provide total freedom and mobility, built in sanitizable materials, such as those used in hospital elements, without problems for hygiene. Are the Strong and safe enough to support these equipment, without retaining dirt. It incorporates an insurance (r) to fix the equipment in a given position.
  • This portability system is a reality for containers of up to 9 m 3 , making it difficult to include it in larger models.
  • FIG. 1 Containment system, cabin or airtight container.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Storage Of Harvested Produce (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Photometry And Measurement Of Optical Pulse Characteristics (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

L'invention concerne un équipement qui permet d'augmenter la valeur nutraceutique de fruits par exposition dans des conditions contrôlées à lumière ultraviolette dans la région du spectre électromagnétique correspondant à la fraction C (UV-C). Ledit équipement comprend six blocs d'éléments ou systèmes : contention et sécurité, radiation, refroidissement, exposition ou support, surveillance et contrôle et portabilité.
PCT/MX2015/000189 2015-12-15 2015-12-15 Équipement industriel d'enrichissement nutraceutique de fruits périssables Ceased WO2017105184A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MXMX/A/2015/017301 2015-12-15
MX2015017301A MX2015017301A (es) 2015-12-15 2015-12-15 Equipo industrial de enriquecimiento nutraceútico de frutos perecederos.

Publications (1)

Publication Number Publication Date
WO2017105184A1 true WO2017105184A1 (fr) 2017-06-22

Family

ID=59056944

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MX2015/000189 Ceased WO2017105184A1 (fr) 2015-12-15 2015-12-15 Équipement industriel d'enrichissement nutraceutique de fruits périssables

Country Status (2)

Country Link
MX (1) MX2015017301A (fr)
WO (1) WO2017105184A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES1011763U (es) * 1989-10-19 1990-05-16 Pizza Hello S.L. Caja perfeccionada para transporte y mantenimiento de productos.
ES2060965T3 (es) * 1989-12-18 1994-12-01 Whirlpool Co Sistema de aislamiento de vacio para aislar camaras frigorificas.
WO2002085137A1 (fr) * 2001-04-19 2002-10-31 Consejo Superior De Investigaciones Científicas Traitement post-recolte de fruits et legumes par impulsions de rayonnements ultraviolets
US20050217282A1 (en) * 2004-03-30 2005-10-06 Strohm Andrew G Produce preservation system
WO2014036080A1 (fr) * 2012-08-28 2014-03-06 Sensor Electronic Technology, Inc. Stérilisation, désinfection et système de stockage faisant appel à un gradient ultraviolet
WO2015044824A1 (fr) * 2013-09-24 2015-04-02 Centro De Investigación Y De Estudios Avanzados Del Instituto Politécnico Nacional Procédés pour augmenter la teneur en produits nutriceutiques de fruits périssables

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES1011763U (es) * 1989-10-19 1990-05-16 Pizza Hello S.L. Caja perfeccionada para transporte y mantenimiento de productos.
ES2060965T3 (es) * 1989-12-18 1994-12-01 Whirlpool Co Sistema de aislamiento de vacio para aislar camaras frigorificas.
WO2002085137A1 (fr) * 2001-04-19 2002-10-31 Consejo Superior De Investigaciones Científicas Traitement post-recolte de fruits et legumes par impulsions de rayonnements ultraviolets
US20050217282A1 (en) * 2004-03-30 2005-10-06 Strohm Andrew G Produce preservation system
WO2014036080A1 (fr) * 2012-08-28 2014-03-06 Sensor Electronic Technology, Inc. Stérilisation, désinfection et système de stockage faisant appel à un gradient ultraviolet
WO2015044824A1 (fr) * 2013-09-24 2015-04-02 Centro De Investigación Y De Estudios Avanzados Del Instituto Politécnico Nacional Procédés pour augmenter la teneur en produits nutriceutiques de fruits périssables

Also Published As

Publication number Publication date
MX2015017301A (es) 2017-06-14

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