A negative pressure thawing device and method thereof

Abstract

The invention relates to a negative pressure thawing device, which includes a box body, and is characterized in that: the box body is provided with a barrier member, which divides the inner space of the box body into a thawing area and a warming area, and the thawing area and the warming area It is connected through the return air pipeline, and a negative pressure fan is installed in the return air pipeline. The defrosting area is used to stack the products to be unfrozen. The barrier is provided with a plurality of circulation holes for air to pass through. The cold air generation component and the hot steam generation component are communicated with the temperature return area. Compared with the prior art, the advantage of the present invention is that the present invention divides the inner space of the box 1 into a thawing area and a warming area by setting a barrier in the box, and isolates the products to be thawed, so as to realize the cooling effect inside the box. The separation of cold and heat in the space allows sufficient heat exchange for the product to be thawed, thereby improving the thawing efficiency.

Description

technical field [0001] The invention relates to the technical field of thawing equipment for frozen products, in particular to a negative pressure thawing device and a method thereof. Background technique [0002] my country is a big producer of aquatic products, and its total output ranks first in the world. At present, the main storage and transportation method is freezing, which is also the main product form in the import and export trade of aquatic products and the circulation between regions, and more and more frozen aquatic products have been imported in recent years. Thawing is a necessary process after food is frozen. During the thawing process, the size and distribution of ice crystals and the loss of juice will affect the meat quality of aquatic products, such as color deterioration, flavor loss, dehydration, fat oxidation, protein degradation and denaturation, etc. [0003] Natural air thawing is a relatively common thawing method. It is to put the frozen product...

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Problems solved by technology

[0005] However, the existing low-temperature and high-humidity thawing device still has the following problems: (1) The distribution of air velocity is uneven and there are dead angles, and the temperature uniformity is poor: when heated by hot steam, the temperature at the steam outlet is very high, and after the frozen product is filled, the surrounding area of ​​the frozen product The temperature is extremely low and even the temperature of the whole warehouse will drop suddenly, and the distribution of cold and heat in the thawing warehouse is extremely uneven; the use of circulating fans can improve the temperature uniformity to a certain extent, but due to the obstruction of the frozen product shelves, the airflow speed is uneven, and it should be formed The airflow dead angle leads to poor temperature uniformity of the thawing storage, which will also affect the thawing speed and thawing consistency; (2) The heat exchange distance of the airflow is long, and the thawing time varies greatly: the airflow is from the supply fan on one side of the cold storage to the suction fan on the other side of the cold storage. Or from both sides to the middle, the airflow needs to flow through the whole or half of the cold storage. The heat exchange distance of the airflow is long, and the temperature and humidity difference between the front and back are very large, resulting in inconsistent thawing time. The front has been completely thawed, and the back is still in a frozen state; (3) Energy consumption Large: Repeatedly balance the temperature by sending hot steam and cooling through the air conditioner, causing a very large part of the energy to be dissipated

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