Study On Ultrasonic And Ozone Combined Cleaning Technology And Prototype Development

Fruit and vegetable, dish and other thing's cleaning is an essential work of our daily life, developed countries have a lot of commercialization automatic cleaning equipment already, but usually do it by hand, wasting time and energy, and can't guarantee the security of our diet. Our washing equipments are found to be poor in the field of adaptability and the effect of sterilization, so as the degradation of pesticide residues. Therefore, as our country's rapid economic and social development, research and develop advanced cleaning equipment for residents to use is of great practical significance. In view of this, this thesis studied the use of ultrasonic and ozone combined cleaning technology in fruit ,vegetable, dish and other areas.This article explored the mechanism of ultrasonic and ozone cleaning on fruit, vegetable and dish, that is use ultrasound transient high pressure and temperature produced by cavitation and micro-jet equivalent as the main cleaning power to effectively remove the dirt. Use the strong oxidation of ozone (ozone itself and single atom of oxygen, hydroxyl produced by ozone dissolved in water), to kill pathogenic bacteria and viruses, to realize the degradation of pesticide residues on fruit and vegetable in a very short period of time.We lean upon the erected ultrasonic and ozone combined cleaning test bed who's vibration frequency and power are adjustable, using fresh strawberry as materials, studied the cleaning effect and strawberry's quality effected by ultrasonic frequency, power and role time. The effect of ozone water concentration and action time on sterilization, degradation pesticide residues and strawberry quality are studied. We use porcelain as cleaning object, studied the cleaning effect of ultrasonic frequency, power and role time on porcelain. Results show that: use ultrasonic as the main cleaning driving force, and ozone as the primary mean of sterilization and degradation of pesticide residues. Ultrasonic and ozone combined cleaning machine can effectively remove dirt. The structural damage on the fruits and vegetables is smaller, the loss of nutrition is less than other cleaning methods. It has a good effect on sterilization, and degradation of pesticide residues. Under the condition of ultrasonic frequency as 40kHz, power as 250W, reaction time is about 9.63 minutes, the cleaning effect on the strawberry is the best, and the impact on strawberry's quality is the least. The dish cleaning effect is the best when the ultrasonic frequency is 40kHz, power:400W, reaction time:15min; When the concentration of ozone water was 0.12ppm, reaction time was 3 minutes, we have a better sterilization effect on strawberry. When the role of ultrasound and ozone reacted at the same time, we have a best effect of degradation on dichlorvos, acephate and dimethoate.Based on the test results, with good washing effect and low damage, low noise, low energy consumption as the pre-control target, we designed and produced two simple ultrasonic test sample. By comparing the cleaning effect of two different ways of connecting the ultrasonic transducer and the cleaning tank, the noise intensity and uniformity of sound field, we optimally designed and eventually produced an ultrasonic and ozone combined cleaning machine. This equipment combined ultrasonic cleaning technology and ozone sterilization, degradation of pesticide residues technology, accompanied by in and out water solenoid valve and control system ,can realize the automatic cleaning process for fruit and vegetable dishes, and greatly reduce the cleaning labor intensity of fruits and vegetables.The study provide a good reference for developing ultrasonic and ozone combined washer which suit for fruits, vegetables and dishes, and expansion of the combination of ultrasonic and ozone cleaning's applications in the processing of agricultural products.