Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Abstract: The present invention relates to a multidimensional ecological preservation technology for sweet potatoes, including the following steps: collecting mature tuberous roots in proper time; and performing BTH soak cleaning to promote callus, and performing callus treatment as follows: pretreatment before storage, disinfection in a cellar, sand storage, tent air conditioning, and performing secondary cobalt ray irradiation at an irradiation dose of 0.1-0.5 kGy before the end of storage and marketing, thereby achieving dual guarantee of storage period and shelf life. In the present invention, the traditional sand is replaced with a sandy material (having a particle size of 1-3 mm), and the sandy material is lightweight, breathable, and high in water absorbing and retaining property, thermal insulation and heat preservation.

Abstract: The present invention relates to a method for three-dimensional microwave air-jet drying of persimmon slices, comprising steps of grading and cleaning, slicing, microwave heating, steam de-astringency, hot-air reverse primary drying, negative-pressure intermittent secondary drying, cooling and packaging. In the present invention, high-temperature (60-70° C.) high-pressure annularly sprayed citric acid and 40% alcohol vapor (rotating at 360°) are adopted to remove astringency of persimmons, wherein high temperature causes more intense Brownian motion of liquid molecules; high pressure improves permeation and diffusion speed of de-astringency liquid in the persimmon slices; citric acid plays a membrane breaking role on persimmon cell membranes; and 40% alcohol vapor is allowed to rapidly diffuse into cells, so that tannin is polymerized into insoluble gel from a soluble state, thereby achieving a uniform and rapid de-astringency effect.

Abstract: An inflatable wall material, including: a thermal insulation layer, a first metal layer, a barrier layer, a buffer layer, a protective layer, and a second metal layer. The first metal layer, the barrier layer, the buffer layer, the protective layer, and the second metal layer are arranged on two sides of the thermal insulation layer in sequence from the inside to the outside. The two barrier layers on the two sides of the thermal insulation layer employ air-tight materials. The two barrier layers and the first metal layers on the two sides of the thermal insulation layer constitute an inflatable air-tight space. The thermal insulation layer is positioned in the air-tight space.

Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.

Abstract: An inflatable wall material, including: a thermal insulation layer, a first metal layer, a barrier layer, a buffer layer, a protective layer, and a second metal layer. The first metal layer, the barrier layer, the buffer layer, the protective layer, and the second metal layer are arranged on two sides of the thermal insulation layer in sequence from the inside to the outside. The two barrier layers on the two sides of the thermal insulation layer employ air-tight materials. The two barrier layers and the first metal layers on the two sides of the thermal insulation layer constitute an inflatable air-tight space. The thermal insulation layer is positioned in the air-tight space.

Abstract: A method for producing clear, concentrated sweet potato juice, including: a) cleaning, peeling, crushing, and gelatinizing a raw material of sweet potatoes to yield a sweet potato paste, and squeezing the sweet potato paste to obtain skin dregs and a squeezed clear juice; b) performing enzymolysis to part of the skin dregs and adding the hydrolyzed skin dregs to the sweet potato paste for squeezing; c) performing enzymolysis and filtering to the squeezed clear juice to obtain a sweet potato clear juice; d) combining the rest part of the skin dregs and sweet potato skins generated during the peeling process to obtain a sweet potato residue; e) extracting dietary fiber from the sweet potato residue; and f) adding the dietary fiber to the sweet potato clear juice and post-treating the sweet potato clear juice.