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Food non-direct-contact superconducting ultra-low-temperature refrigerating-fluid freezing method and apparatus

A technology of freezing medium and freezing method, which is applied in household refrigeration equipment, food preservation, application, etc. It can solve the problems that affect the safety of frozen food, the quality of frozen food, and the lack of low working temperature freezing liquid, etc., and achieve high efficiency and low energy consumption. Effect

Inactive Publication Date: 2008-09-17
高华明
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  • Abstract
  • Description
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Problems solved by technology

[0012] The purpose of the present invention is to solve the problem that in the existing above-mentioned food liquid freezing process, there is no refrigerating liquid with a low enough working temperature. In order to achieve the required freezing and freezing speed, the food can only be directly contacted with the refrigerating liquid to freeze, resulting in freezing. Liquid infiltration into food affects the safety of frozen food and the quality of frozen food

Method used

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  • Food non-direct-contact superconducting ultra-low-temperature refrigerating-fluid freezing method and apparatus

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Embodiment Construction

[0023]In the process of operation, put the food to be frozen or the food that does not need to be packaged on a flat tray that can be placed in a film bag, put the basket on the worktable panel on the box, and open the inside of the basket. Low-temperature plastic film bag mouth, put the food evenly into the film bag or put the tray with food into the film bag, close the bag mouth, this operation is carried out on the workbench panel on the box body. Then move the food basket isolated by film to the opening of the basket on the workbench panel, hang the two hanging rods on the basket on the two conveyor belts, and put the freezer on one end of the conveyor belt. The food in the basket is completely immersed in the cold freezing liquid under the film isolation for heat exchange. The temperature of the freezing liquid is controlled at -20°C to -70°C. According to the needs of food freezing, the speed of the conveyor belt is adjusted to the speed suitable for the food freezing ti...

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Abstract

The invention refers to a new method and device for food quick-freeze storing antistaling field. It proposes an immersing, foaming and spraying method in which the food and the freezing liquid are not connected directly. It uses new natural innocuous superconduction and ultra-low temperature freezing liquid, which is used as the freezing media for conducting cold source, the work temperature range is -20--70deg.C, the speed is 20-60 cm / h; the heat transmission parameter is bigger than 2600 (kcal / sq m.h.deg.C) ; the food freezing crystal is 0.8-5 um. The device: it uses special film to isolate the freezing basket of food, the self-circulation cooling flow producing; and the freezing liquid reclaiming device.

Description

technical field [0001] The invention relates to a new method in the field of rapid freezing, storage and preservation of food and a device for implementing the method, that is, a rapid food freezing method using freezing liquid as a freezing medium and the device used. Background technique [0002] Food freezing involves a wide range of content. It not only requires the performance and characteristics of various refrigeration equipment, but also needs to have food performance and their physical and chemical organizational changes under low temperature storage conditions, so that the corresponding Freezing processing technology, the purpose of which is to achieve long storage time and small changes in the texture of preserved materials. After thawing, high-quality food with original quality and original taste can be achieved. Food frozen preservation technology is to suppress the activity of protease and microorganism The key technology is that food freezing has a fast enough...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F25D3/10A23L3/36F25D3/00
Inventor 高华明
Owner 高华明
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