KIM, KYOUNG MIN,김경민,SEO, SUNG HWA,서성화,KIM, KYOUNG MINKR,SEO, SUNG HWAKR
申请号：
KR1020170050706
公开号：
KR1018487890000B1
申请日:
2017.04.19
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a packaging method for fresh-cut fruits by using a mixture gas and a micro-perforation film, capable of extending the preservation period of fresh-cut fruits by using the mixture gas including nitrogen, oxygen and carbon dioxide and the micro-perforation film having enhanced permeability. The present invention provides a method of packaging fresh-cut fruits by using a mixture gas and a micro-perforation film, which includes: a) preparing fresh fruits according to a grade by selecting a sort of fruits； b) disinfecting the prepared fruits； c) pretreating the fruits by cutting, stem removing or peeling the disinfected fruit according to the type of the fruits and taste of a user； d) washing the pretreated fruits in an immersion liquid； e) dehydrating the washed fruits； f) cooling step the dehydrated fruits； and g) packaging the cooled fruits by using a mixture gas composed of nitrogen, oxygen and carbon dioxide, and the micro-perforation film. The content of the mixture gas is 80 to 90% of nitrogen, 1 to 10% of oxygen and 1 to 10% of carbon dioxide. Permeability of the micro-perforation film is set such that the carbon dioxide concentration is maintained at 25% or less and the oxygen concentration is maintained at 2 to 5% during the storage period according to the respiration amount of the fresh fruits. The micro-perforation film has the permeability with OTR (Oxygen Transmission Rate) in the range of 5,000 to 100,000 cc /m^2·day·atm. In the disinfecting step, the fruits are immersed in a solution having a chlorine concentration of 100 to 300 ppm for 3 to 10 minutes.본 발명은 질소, 산소 및 이산화탄소로 이루어지는 혼합가스와 투기성을 증진시킨 미세천공필름을 이용하여 신선절단과일의 보존기간을 연장할 수 있는 혼합가스 및 미세천공필름을 이용한 신선절단과일의 포장방법에 관한 것이다.상기의 과제를 해결하기 위하여 본 발명에 따른 혼합가스 및 미세천공필름을 이용한 신선절단과일의 포장방법은 a) 과일 종류를 선택하고 등급에 따라 신선과일을 준비하는 과일 준비단계； b) 상기 준비된 과일을 소독하는 소독단계； c) 상기 소독된 과일 중 과일의 종류 및 섭취 형태에 따라 절단, 꼭지 제거 또는 껍질 제거하는 전처리 단계； d) 상기 전처리된 과일을 침지액에 침지하여 세척하는 세척단계； e) 상기 세척된 과일을 탈수시키는 탈수단계； f) 상
