Cucumber beverage processing technology

Cucumber is a widely loved vegetable known for its high nutritional value and refreshing taste. It can be transformed into various products such as canned goods, beverages, and jams, significantly enhancing its overall value. Here’s a detailed process of making cucumber juice: First, select fresh cucumbers that are 80% to 90% mature, with a crisp texture, juicy flesh, and a bright green or dark green color. Avoid any that have brown spots, signs of disease, insect damage, or mechanical injuries. Wash the cucumbers thoroughly under running water to remove dirt, then use a hydrogen peroxide-based fruit and vegetable cleaner to eliminate any remaining pesticides. After cleaning, soak them in a 1% saline solution to preserve freshness. Next, cut off the ends of the cucumbers and crush them into small pieces, approximately 2 mm in size. This helps in better extraction of juice during the next steps. Then, blanch the crushed cucumber pieces in hot water at a temperature between 70°C and 80°C for 2 to 3 minutes. This step helps inactivating enzymes, preserving color, softening the tissue, and increasing juice yield. Once done, quickly cool the cucumbers to room temperature and feed them into a juicer to extract the juice. After extraction, filter the juice through a 100-mesh (2.5 cm²) filter. Add 0.2% agar or gelatin to the filtrate and let it stand for 4 to 5 hours to remove impurities, colloids, and other large molecules. Then, perform a second filtration using a 200-mesh (2.5 cm²) filter to ensure clarity and purity. In the next step, add 5% white sugar, 0.5% citric acid, and 0.1% CMC-Na to the refined juice. Use a vacuum degasser operating at 78 kPa to remove air bubbles and prevent oxidation, which could affect the color, flavor, and nutrients. The degassed juice is then passed through a high-pressure homogenizer to break down chlorophyll, aroma compounds, and nutrients into smaller particles, ensuring a more stable and uniform liquid. Finally, pasteurize the juice using a flash sterilizer at a temperature range of 86°C to 94°C for 30 seconds. Adjust the pH to around 6 using citric acid to create a balanced cucumber juice beverage. After sterilization, fill the juice into clean, aseptic containers while still hot, and rapidly cool the cans to room temperature before packaging. This method ensures that the final product retains the natural flavor, color, and nutritional benefits of fresh cucumbers while extending its shelf life and versatility.

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The IOT card of the video surveillance camera needs to be stable enough to keep the flow normal during use without being stopped. After using the IOT network card with defective quality for a period of time, traffic theft or other abnormal conditions suddenly occur, resulting in card suspension, which makes the camera terminal unable to use normally, and may have a significant impact on the business. Generally speaking, video monitoring is event driven or abnormal images (some intelligent algorithms need to be supported) to generate high traffic usage. For example, monitor video playback or live broadcast via 4G/5G remote viewing. Generally, the daily standby traffic consumption is M, and the common definition of video viewing is about hundreds of M an hour.
Currently, for this application scenario, there are also several industry pain points for equipment manufacturers and solution providers:
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