Multifunction air-conditioning refrigeration freshness retaining system of air refrigeration

Abstract

The invention relates to new type air cooling multifunctional air conditioning refrigeration preserving system. It is made up of single screw no oil air compressor, tube ceramics ozone producer, freezing water ozone dissolving groove, ammonia refrigerating machine, ozone de-sorption groove, air cooling machine, cistern, water pump, spray head, preserving bank, pressure regulating water purifier, hot cold air generator. It has the advantages of no Freon air refrigerating, no pollution, no green house effect, and saving energy. It can fully replace the existing preserving technique, and makes people can enjoy secure meet, grain, fruit, and vegetable.

Description

technical field [0001] The invention relates to a novel air-refrigerated multifunctional air-conditioning cold storage and fresh-keeping system, which belongs to the air-conditioning cold storage fresh-keeping technology. Background technique [0002] People eat food every day to maintain their lives. These food sources, in a nutshell, are whole grains, fish, meat, poultry, eggs, milk, oil, salt, sauce, vinegar, tea, etc. These foods must go through links such as production, storage, processing, transportation, and sales before they can be consumed on people's tables. In the long-term storage, processing, transportation, and sales process, it is inevitable that deterioration, taste, and color will occur, and even deterioration and rot will make it completely inedible. According to incomplete statistics, about 80 million tons of fruits and vegetables are spoiled and rotted in the whole country every year, accounting for more than 20% of production, which can be eaten by 200 ...

AI Technical Summary

Problems solved by technology

Its shortcoming is: the one, high energy consumption

During the freezing process, 60-80 degrees of electricity is needed to freeze one ton of meat. The lower the storage temperature, the greater the energy consumption and the higher the preservation cost

Second, the quality of preservation is poor

Due to freezing, the water in the biological cells is frozen into ice, causing the cell membrane to rupture. Although it can be stored for a long time without decay, the meat has deteriorated, changed color, and changed taste, reducing the edible value.

Therefore, the price of frozen meat, frozen fish, frozen poultry, etc. is cheaper than that of fresh ones, and the manufacturers lose a lot, and they are not welcomed by consumers.

Due to freezing, the food loses moisture, is easy to dry, loses weight, and has a large storage loss

The third is that microorganisms and bacteria are not frozen to death, but temporarily dormant. After the temperature rises and thaws, they will come back to life, endangering people's health

Due to the low cost of fresh-keeping, it is also widely used, but the disadvantage is: due to the slow diffusion of ozone air in the warehouse, the concentration of ozone is uneven, and the sterilization is prone to "dead angles", which will also cause losses.

Filling the warehouse with nitrogen also has a certain freshness preservation effect, but the disadvantage is that the temperature of the warehouse cannot be lowered, and the grain is prone to mildew

Although turning the warehouse upside down and turning it in the sun can also alleviate the mildew of the grain, but it requires a lot of manpower and a wide space

And over time, the food will become hot and mildewed, and it will have to be turned over to dry in the sun.

Although some large grain depots are equipped with window-type air conditioners to cool down, for large grain depots with hundreds of millions of catties, it still cannot fundamentally solve the problem

[0007] (4) Low temperature cold storage without ozone sterilization

It is also very common in use, but the disadvantage is that only low-temperature refrigeration and preservation can not solve the mildew

[0008] (5) Adding preservatives to food is also a fresh-keeping method that is widely used. Although it can temporarily achieve the purpose of fresh-keeping, the disadvantage is that no matter what kind of chemical additives are used, secondary pollution will inevitably occur

It has also been widely used, but the disadvantage is that it is still effective for dry goods in small packages, such as shiitake mushrooms and fungus, but it is not suitable for keeping fresh in large grain depots

It is also used more methods. For food that does not produce gas after packaging, a small amount of small packaging still has a fresh-keeping effect, but the disadvantage is that this method cannot be used for food that produces gas after packaging, because the packaging then it breaks the vacuum

The preservation of bulk food cannot be used

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