GB/T 8867-2001 Simple atmosphere controlled refrigeration technology for garlic sprouts
Some standard content:
GB/T8867—2001
This standard is a revision of GB/T8867—1988 "Simple Controlled Atmosphere Storage Technology for Garlic". This standard adopts a new antiseptic and sterilization method to replace the antiseptic and sterilization method in the original standard, and adds two chapters, "Definition" and "Reference Standards". At the same time, the original standard is revised according to GB/T1.1-1993 "Guidelines for Standardization Work Unit 1: Drafting and Expression Rules of Standards Part 1: Basic Provisions for Standard Writing". From the date of implementation, this standard will replace GB/T8867—1988. Appendix A, Appendix B, Appendix C and Appendix D of this standard are all appendices of the standard. Appendix E of this standard is a reminder appendix.
This standard is proposed by the Bureau of Domestic Trade of the People's Republic of China. This standard is under the jurisdiction of China Vegetable Circulation Association and Beijing Vegetable Storage and Processing Research Institute. Drafting unit of this standard: Beijing Vegetable Storage and Processing Research Institute. The main drafters of this standard: Zheng Jishun, Zhao Tian, Li Shaomin, Huang Qingyun, Shi Jinliang, Zhang Chunfeng. I
1 Scope
National Standard of the People's Republic of China
Simple controlled atmospheres cold storage technique of garlic bolt
Simple controlled atmospheres cold storage technique of garlic bolt
This standard specifies the necessary technical conditions and operating methods for simple controlled atmosphere cold storage of garlic bolts. This standard applies to simple controlled atmosphere cold storage of garlic bolts. 2 Referenced standards
GB/T8867—2001
Replaces GB/T8867—1988
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards will be revised, and the parties using this standard should explore the possibility of using the latest versions of the following standards. SB/T10330—2000 Garlic bolt
3 Definitions
This standard adopts the following definitions.
Simple controlled atmosphere refrigeration technology of garlic bolts is a method of controlled atmosphere storage. On the basis of refrigeration, the garlic bolts are sealed in plastic film bags or large plastic tents, and the respiration of the garlic bolts is used to reduce the oxygen content and increase the carbon dioxide concentration. Then, the air is released according to the carbon dioxide and oxygen gas indicators for storage. 4 Harvesting and quality requirements
4.1 Harvesting requirements
Choose raw materials without pests and diseases, and harvest on sunny days. Do not use a knife to cut during harvesting. After harvesting, they should be placed in packaging containers that are not easily damaged and have good ventilation, avoid rain and exposure, and quickly transport to a pre-cooling place. 4.2 Quality requirements
Follow the relevant provisions of SB/T10330.
5 Preparation before refrigeration
5.1 Sterilization
The cold storage shall be fumigated with sulfur at a dosage of (10-15) g/m, or sprayed with (1-2)% formaldehyde (formalin). When fumigating and sterilizing, various containers, racks, etc. can be placed in the warehouse together, sealed for (24-48) hours, and then ventilated to remove all residual drugs. 5.2 Selection and precooling
5.2.1 Garlic graves of different origins, batches and grades should be stacked in precooling rooms or cool and ventilated places to dissipate heat (adopt ventilation precooling and other methods to quickly reduce the temperature). At the same time, selection and sorting shall be carried out according to 4.2. 5.2.2 After aligning the garlic palms and buds that meet the quality requirements, use plastic ropes (belts) to tie them to the stem part (3-5) cm away from the palms. The weight of each bundle is (0.5-1.0) kg. If a large plastic tent is used for controlled atmosphere refrigeration, the stem tip should be removed and the bud (46) cm should be retained. Approved by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China on July 20, 2001, and implemented on December 1, 2001
GB/T8867-2001
5.2.3 The sorted garlic stems should be weighed, put on the shelves, and pre-cooled on the same day. 5.2.4 When the product temperature drops to 0℃, turn off the fan of the evaporator in the warehouse, and ignite the thiabendazole smoke that has been stacked in the warehouse from the inside to the outside. After sealing for 4 hours, turn on the refrigeration. The use of thiabendazole is shown in Appendix D (Standard Appendix). 5.2.5 When the garlic temperature is stable at 0℃, it can be bagged or covered with a tent for refrigeration. 6 Refrigeration method
6.1 Refrigeration with plastic film bag
6.1.1 When the temperature of garlic cloves is stable at 0°C, put the garlic cloves with the tips facing outwards into plastic bags stacked on the refrigerated shelf, tie the bag mouth tightly, seal and refrigerate. For packaging materials and specifications, see Appendix A (Appendix to the standard). 6.1.2 Take a random sampling method and set up representative bags for inspection and measurement according to different origins, batches and grades. The number shall not be less than 3 repetitions per origin, batch and grade. 6.1.3 Open the bag for ventilation according to the requirements of gas indicators. Each ventilation time is (3~5)h (short in the early stage and long in the later stage). After the gas in the bag is fully exchanged with the atmosphere, the residual carbon dioxide concentration in the bag shall not be higher than 1%. 6.2 Refrigeration with plastic film bag
6.2.1 Stack the garlic cloves in small bundles evenly on the refrigerated shelf with the cloves facing outwards for pre-cooling. The thickness of each layer is (30~35)cm. When the temperature of the product is stable at 0℃, carry out thiabendazole preservative treatment according to 5.2.4. For the production and specifications of plastic film tents, see Appendix A (Appendix to the standard).
6.2.2 After the tent is covered, the garlic must not come into contact with the plastic film. After the tent is closed, adjust the oxygen and carbon dioxide gas content in the tent to the required indicators through rapid or natural oxygen reduction. Measure the concentration of oxygen and carbon dioxide in the tent every day or every other day. After the carbon dioxide gradually rises, replace the calcium hydroxide {Ca(OH)2] (slaked lime) in time according to the changes in gas indicators. For the production, storage and use of calcium hydroxide, see Appendix B (Appendix to the standard).
7 Refrigeration conditions
7.1 Temperature, humidity and gas composition indicators for refrigeration The temperature, humidity and gas composition indicators for refrigeration are shown in Table 1. For the detection of various indicators, see Appendix C (Appendix to the standard). Table 1 Temperature, humidity and gas composition indexes of garlic refrigeration
Relative humidity in the warehouse
Plastic film tent
Gas index
Plastic film bag
Carbon dioxide
Carbon dioxide
(0±0.5)℃
(85~95)%
(2~5)%
(3~6)%
(1~3)%
(10~13)%
7.1.1 Within 150 days of refrigeration in plastic film bags, the control of carbon dioxide can adopt the upper limit index and oxygen adopts the lower limit index. After 150 days, the lower limit index should be adopted for carbon dioxide. The upper limit index should be adopted for oxygen. 7.1.2 As long as one of the two indexes of oxygen and carbon dioxide reaches the standard, the bag can be opened for ventilation. 7.2 Air circulation and air replacement
7.2.1 Plastic film tent refrigeration should be carried out 2~3 times a week for air circulation in the tent, and each cycle should be (15~20) minutes. 7.2.2 The cold storage for refrigerated garlic tombs should be used in the middle and late stages of refrigeration. Depending on the weather conditions and the air conditions in the warehouse, the cold storage should be irregularly (2~3 times a month) to use the low temperature outside at night to open the ventilation system or open the doors and windows to renew the air in the warehouse. The ventilation should not cause large fluctuations in the temperature in the warehouse. Air renewal 2
To facilitate the removal of excessive carbon dioxide and other gases. 8
Refrigeration period
GB/T8867—2001
Under the condition of ensuring the above technical conditions, the general refrigeration period is (150~300) days. If the above technical conditions are not met, damage will occur. The phenomenon of damage and prevention and control measures are shown in Appendix E (Suggested Appendix). A1 Specifications of refrigerated shelves
GB/T8867—2001
Appendix A
(Appendix to the standard)
Specifications of plastic film tents, bags and shelves
Taking the large plastic tent for storing (3000~4000) kg of garlic as an example, the shelf is (30004500) mm long, 1200 mm wide, 3150 mm high, with 7~9 layers in total. The spacing between each layer is (300~400) mm, and the bottom layer shall not be less than 250 mm from the ground. The structural diagram is shown in Figure A1. The top of the shelf is arched and made of 40mm×50mm steel strips. The arch is added to the basis of the shelf (see Figure A2) and connected with bolts. If small plastic packages are refrigerated, it can be determined according to the height of the warehouse. However, the garlic piles stacked on the top layer should be more than 500 mm away from the cold air outlet. 0-460)L
Figure A1 Schematic diagram of refrigerated shelf structure
2 Specifications of plastic film tent
anaraa
1200mm
(1U--10) mm
Figure A2 Schematic diagram of arched shelf top structure
(150~200mm
Use 0.A rectangular tent is made of 23mm thick non-toxic polyvinyl chloride film and covered on the outside of the shelf. The size of the tent depends on the storage capacity. There are air holes on both sides of the tent and circulation ports at both ends. The bottom of the tent should be laid during storage. The structural diagram of the garlic tomb storage tent is shown in Figure A3. When rolling the rectangular tent, it should be 400mm longer than the shelf so that it can match the bottom of the tent and seal the edge of the tent. 4
A3 film tent bottom specifications
urunat
GB/T8867—2001
Air hole 1
Air hole?
(37 (K~~1600> mm
(160~.2042's m
(circulation axis)
(150g~1800> rir
Figure A3 Schematic diagram of the structure of a plastic tent
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Use 0.23mm thick non-toxic polyvinyl chloride film to make a tent bottom with a width of (2100~2200)mm and a length of (3900~5400)mm to cooperate with the sealing roll to press the tent.
Plastic film bag specifications
Use (0.06~0.08)mm polyethylene film to roll into a rectangular bag with a length of (1000~1100)mm and a width of (700~800)mm. Each bag can store (18~20)kg of garlic vines.
Appendix B
(Appendix to the standard)
Preparation and storage of calcium hydroxide
B1 Calcium oxide (quicklime) becomes powdered calcium hydroxide (slaked lime) after adding water. It can be used only after a large amount of heat is lost and cooled. The reaction formula is as follows:
Cao+Ho=Ca(oH)2
B2 Calcium hydroxide (slaked lime) should be stored in a sealed condition, otherwise it will become ineffective due to the absorption of carbon dioxide in the air. Appendix C
(Appendix to the standard)
Testing of various indicators of refrigerated garlic||tt| |C1 Detection of gas compositionbzxz.net
C1.1 Use Ostwald or other types of gas analyzers to measure oxygen and carbon dioxide. The measurement method should be operated according to the instructions of the gas analyzer.
C1.2 If Ostwald gas analyzer is used, the measurement should be carried out under environmental conditions above 15°C. Preparation of its solution: 5
GB/T8867—2001
Alkaline solution: weigh 40g potassium hydroxide and dissolve it in 60mL distilled water to measure the carbon dioxide content. Potassium pyrogallate solution: weigh 153g potassium hydroxide (KOH) and add distilled water 3 10mL, then take 10g of pyrogallic acid (1,2,3-trihydroxybenzene) (CsHOs) and heat 179mL of distilled water. The two solutions are fully mixed before use. Used to measure oxygen content. Sealing solution: Take 200mL of 80% sodium chloride (NaC1) saturated solution, add 2~3 drops of (0.1~1.0)N hydrochloric acid (HC1) and 3~4 drops of methyl orange. Until the solution turns red. Used for measurement in the gas tube. C1.3 Calculation formula:
Content of various gas components (%) = gas sample volume before measurement (total measured gas sample volume (mL) × 100 ... (c1) total gas volume (mL)
C2 Temperature detection
Use a calibrated semiconductor thermometer, multi-point thermometer or mercury thermometer (division value at 0.2℃), directly insert it into the garlic sample to regularly observe the temperature of the garlic sample, and detect the temperature in the warehouse at the same time. The test points should be arranged reasonably. Generally, the thermometers are placed on the four sides and the center of the warehouse in a plum blossom shape.
C3 Relative humidity detection
Use a calibrated wet-bulb thermometer. The wet bulb needs to be moistened with distilled water. The relative humidity in the warehouse is measured by instruments such as a self-recording hygrometer or a hair hygrometer. The hygrometer (meter) is placed in the center of the warehouse or observed at any time. Appendix D
(Standard Appendix)
Use of Thiabendazole for sterilization
Thiabendazole is a broad-spectrum, systemic fungicide that has a good sterilization effect on agricultural products such as fruits and vegetables and various fungal diseases in storage. The agent is easy to use. After the garlic tomb is processed and pre-cooled, the smoke agent is evenly distributed between the shelves in the cold storage channel. Each pile is (0.5~1) kg. Stack it into a tower shape and ignite the top piece to smoke. The general usage is (5~7) g/m.
Appendix E
(Indicative Appendix)
Damages that may occur during refrigerated storage of garlic and preventive measures Due to the influence of environmental conditions, some damages may occur, as follows: Table E1
Phenomena of damage
There is a slight smell of alcohol (ethanol) in the packaging bag of garlic and coix seeds. The garlic is stiff and dark green. In severe cases, the epidermis tissue will blister
Related factors causing damage
Lack of oxygen or excessive carbon dioxide
The temperature is too low, and the temperature is below freezing for a long time, causing the buds to turn yellow, the stalks to turn yellow and become bran, and there is mildew. The temperature is too high, unstable or the oxygen content is too high. The buds swell, and the buds rot
Preventive measures
Adjust the gas composition and sell as soon as possible
Obvious frost damage, it cannot be refrigerated after thawing. If it is slightly frozen, it can still be refrigerated after slow thawing
Strengthen temperature management, control gas composition, check and repair leaks. Too high temperature or long-term high oxygen promotes respiration, control gas composition, check in time, and replace the bag when it is found to be broken in the late stage due to high humidity and excessive condensation
and lower the temperature to an appropriate standard. Phenomenon of damage
Mold grows on the tip of the garlic, causing the garlic to rot
Dead buds and stems appear sunken, with spots and broken strips GB/T8867—2001
Table E1 (end)
Related factors causing damage
Pre-cooling is not thorough, the warehouse temperature fluctuates greatly, and there is more condensation in the bag
Low maturity, long-term hypoxia or high carbon dioxide prevention and control measures
Sufficient pre-cooling, bagging when the garlic vine temperature reaches the standard, control the warehouse temperature, reduce fluctuations
Adjust gas composition and actively organize sales3 Calculation formula:
Content of various gas components (%) = volume of gas sample before measurement (total volume of remaining gas sample (mL) × 100 ... (c1) total volume of gas (mL)
C2 Temperature detection
Use a calibrated semiconductor thermometer, multi-point thermometer or mercury thermometer (division value at 0.2℃), directly insert it into the garlic sample to regularly observe the temperature of the garlic sample, and detect the temperature in the warehouse at the same time. The test points should be reasonably laid out, and the thermometers are generally placed on the four sides and the center of the warehouse in a plum blossom shape.
C3 Relative humidity detection
Use a calibrated wet-bulb thermometer, the wet bulb needs to be moistened with distilled water, and instruments such as a self-recording hygrometer or a hair hygrometer to measure the relative humidity in the warehouse. The hygrometer (meter) is placed in the central part of the warehouse or observed at any time. Appendix D
(Standard Appendix) ||tt ||Use of Thiabendazole for sterilization
Thiabendazole is a broad-spectrum, systemic fungicide that has a good sterilizing effect on various fungal diseases in agricultural products such as fruits and vegetables and in storage. The agent is easy to use. Just distribute the smoke agent evenly between the shelves in the cold storage aisle when the garlic is processed and pre-cooled before being put into storage. Each pile should be (0.5-1) kg. Pile it into a tower shape and light the top piece to produce smoke. The general usage amount is (5-7) g/m.
Appendix E
(Suggested Appendix)
Damages that are prone to occur in garlic cold storage and prevention and control measures Some damages that occur due to the influence of environmental conditions are as follows: Table E1
Damage phenomena||t t||There is a slight smell of alcohol (ethanol) in the packaging bag of garlic and coix seeds. The garlic is stiff and dark green. In severe cases, the epidermis will blister
Related factors causing damage
Lack of oxygen or too high carbon dioxide
The temperature is too low, and the temperature is below freezing for a long time, causing the buds to turn yellow, the stems to turn yellow and brittle, and there is mildew. The temperature is too high, unstable or the oxygen content is too high. The buds swell, and the buds rot
Prevention and control measures
Regulate the gas composition and sell as soon as possible
Obvious frost damage, can not continue to refrigerate after thawing. If it is slightly frozen, it can still be refrigerated after slow thawing
Strengthen temperature management, control gas composition, check and repair leaks. Too high temperature or long-term high oxygen promotes respiration Strong, control the gas composition, check in time, find the bag broken in the late stage due to high humidity, condensation water, replace it immediately, and lower the temperature to the appropriate standard damage phenomenon
The tip of the garlic grows mold, causing the garlic to rot
The dead buds and stems appear sunken, diseased, and broken GB/T8867-2001
Table E1 (end)
Factors causing damage
Pre-cooling is not thorough, the warehouse temperature fluctuates greatly, and there is more condensation water in the bag
Low maturity, long-term hypoxia or high carbon dioxide prevention and control measures
Fully pre-cool, garlic vines are bagged when the temperature reaches the standard, control the warehouse temperature, reduce fluctuations
Adjust the gas composition and actively organize sales3 Calculation formula:
Content of various gas components (%) = volume of gas sample before measurement (total volume of remaining gas sample (mL) × 100 ... (c1) total volume of gas (mL)
C2 Temperature detection
Use a calibrated semiconductor thermometer, multi-point thermometer or mercury thermometer (division value at 0.2℃), directly insert it into the garlic sample to regularly observe the temperature of the garlic sample, and detect the temperature in the warehouse at the same time. The test points should be reasonably laid out, and the thermometers are generally placed on the four sides and the center of the warehouse in a plum blossom shape.
C3 Relative humidity detection
Use a calibrated wet-bulb thermometer, the wet bulb needs to be moistened with distilled water, and instruments such as a self-recording hygrometer or a hair hygrometer to measure the relative humidity in the warehouse. The hygrometer (meter) is placed in the central part of the warehouse or observed at any time. Appendix D
(Standard Appendix) ||tt ||Use of Thiabendazole for sterilization
Thiabendazole is a broad-spectrum, systemic fungicide that has a good sterilizing effect on various fungal diseases in agricultural products such as fruits and vegetables and in storage. The agent is easy to use. Just distribute the smoke agent evenly between the shelves in the cold storage aisle when the garlic is processed and pre-cooled before being put into storage. Each pile should be (0.5-1) kg. Pile it into a tower shape and light the top piece to produce smoke. The general usage amount is (5-7) g/m.
Appendix E
(Suggested Appendix)
Damages that are prone to occur in garlic cold storage and prevention and control measures Some damages that occur due to the influence of environmental conditions are as follows: Table E1
Damage phenomena||t t||There is a slight smell of alcohol (ethanol) in the packaging bag of garlic and coix seeds. The garlic is stiff and dark green. In severe cases, the epidermis will blister
Related factors causing damage
Lack of oxygen or too high carbon dioxide
The temperature is too low, and the temperature is below freezing for a long time, causing the buds to turn yellow, the stems to turn yellow and brittle, and there is mildew. The temperature is too high, unstable or the oxygen content is too high. The buds swell, and the buds rot
Prevention and control measures
Regulate the gas composition and sell as soon as possible
Obvious frost damage, can not continue to refrigerate after thawing. If it is slightly frozen, it can still be refrigerated after slow thawing
Strengthen temperature management, control gas composition, check and repair leaks. Too high temperature or long-term high oxygen promotes respiration Strong, control the gas composition, check in time, find the bag broken in the late stage due to high humidity, condensation water, replace it immediately, and lower the temperature to the appropriate standard damage phenomenon
The tip of the garlic grows mold, causing the garlic to rot
The dead buds and stems appear sunken, diseased, and broken GB/T8867-2001
Table E1 (end)
Factors causing damage
Pre-cooling is not thorough, the warehouse temperature fluctuates greatly, and there is more condensation water in the bag
Low maturity, long-term hypoxia or high carbon dioxide prevention and control measures
Fully pre-cool, garlic vines are bagged when the temperature reaches the standard, control the warehouse temperature, reduce fluctuations
Adjust the gas composition and actively organize sales
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