Aquatic product low-temperature refrigeration device and method

Abstract

The invention discloses an aquatic product low-temperature refrigeration device and method. The device comprises a flash-freezing solution, a refrigeration pool, an ultrasonic-assisted refrigeration system, a quick start module, a refrigeration unit and a hoisting machine, wherein the whole refrigeration pool has an annular shape, one half of the refrigeration pool is a pre-cooling pool, and the other half of the refrigeration pool is a freezing pool; the ultrasonic-assisted refrigeration system comprises an ultrasonic generator and an ultrasonic transducer; the refrigeration unit comprises asingle-stage compression-type refrigerator and a cascade refrigerator, and an evaporator pipeline of the single-stage compression-type refrigerator is arranged on the outer wall of the pre-cooling pool; and an evaporator pipeline of the cascade refrigerator is arranged on the outer wall of the freezing pool. According to the device, cold energy can be sufficiently recycled and utilized, so that the starting time and starting energy consumption of the refrigeration device can be greatly reduced; low-frequency ultrasonic intermittent working assisted refrigeration is adopted, the super-cooling degree of cell tissues of an aquatic product can be reduced, generation of large ice crystals in the cell tissues of the aquatic product can be inhibited, the structure of the cell tissues of the aquatic product can be protected, and the aquatic product can be quickly frozen with high quality.

Description

technical field [0001] The invention relates to a food low-temperature freezing device and method, in particular to an aquatic product low-temperature freezing device and method. Background technique [0002] The spoilage of food is due to the life activities of microorganisms and the action of enzymes in food. Food freezing technology changes the form of water in food by lowering the temperature, inhibits the growth and reproduction of microorganisms and reduces enzyme activity to prevent food spoilage. The cost of cryopreservation is low, and the storage time is long. At the same time, frozen food has the characteristics of freshness, hygiene, and convenience. Therefore, cryopreservation is currently the most commonly used food storage method. [0003] There are generally four freezing methods for aquatic products: air freezing, brine immersion freezing, plate freezing and monomer freezing. The above four methods are difficult to take into account the freezing time and f...

AI Technical Summary

Problems solved by technology

The above four methods are difficult to take into account the freezing time and freezing cost, and there will be problems such as water loss, ice crystal growth and damage to cells, and color changes of frozen products to varying degrees, which will reduce the edible value of aquatic products.

For non-single-body freezing, due to the large volume of the frozen object, there will inevitably be temperature differences between the upper and lower layers during freezing, resulting in uneven freezing

In addition, for immersion freezers, it takes a long time and a lot of energy to lower the cooling medium from normal temperature to -18°C freezing temperature, and the low-temperature load carrying a large amount of cold energy after freezing The medium is directly discharged into the environment, which will cause a lot of waste of cold energy

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