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An ultra-high pressure cooling food instant freezing device for quick freezing of food

An ultra-high pressure and food technology, which is applied in household refrigeration devices, cooling fluid circulation devices, coolers, etc., and can solve problems such as food that is prone to freezing and cracking

Active Publication Date: 2021-02-05
GUANGDONG OCEAN UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The embodiment of the invention discloses an ultra-high pressure cooling food instant freezing device for food quick-freezing processing, which is used to solve the technical problems of traditional normal-pressure freezing high-moisture food that is easy to freeze and crack

Method used

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  • An ultra-high pressure cooling food instant freezing device for quick freezing of food

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Embodiment 1

[0030] see figure 1 A kind of ultra-high pressure cooling food instant freezing device for food quick-freezing processing provided by the present embodiment includes:

[0031] Ethanol liquid storage barrel 3, pressurized cylinder 1, refrigeration unit, ultra-high pressure reactor 2 and pipelines;

[0032] The refrigerating unit includes a low-stage compressor 22, an intercooler 16, a high-stage compressor 18, a condenser 17, a first throttle valve 19, a second throttle valve 23, and an evaporation coil built into the ethanol liquid storage tank 3; The pipe is connected with the low-stage compressor 22, the intercooler 16, the high-stage compressor 18, the condenser 17, the first throttle valve 19, and the second throttle valve 23 through pipelines;

[0033] The booster cylinder 1 is connected with the first three-position four-way electromagnetic reversing valve 4, and the first three-position four-way electromagnetic reversing valve 4 is connected with the first hydraulic pu...

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Abstract

The invention discloses an ultra-high-pressure food instant freezing device for quick-freezing food, which is used to solve the technical problem of traditional normal-pressure freezing high-moisture food that is easy to freeze and crack. In this embodiment, the evaporating coil built in the ethanol liquid storage tank is connected with the low-level compressor, intercooler, high-level compressor, condenser, first throttle valve, and second throttle valve through pipelines; The first three-position four-way electromagnetic reversing valve is connected to the cylinder, the first three-position four-way electromagnetic reversing valve is connected to the hydraulic oil storage tank, the pressurized cylinder is connected to the ethanol liquid storage tank; the inlet of the ultra-high pressure reactor The material port and the material outlet are respectively provided with an inlet piston cylinder and an outlet piston cylinder, and the inlet piston cylinder and the outlet piston cylinder are respectively connected with a second three-position four-way electromagnetic reversing valve and a third three-position four-way electromagnetic reversing valve. The feed port and the discharge port are respectively connected with the ethanol liquid storage tank, a free piston is arranged in the ultra-high pressure reactor, and the ultra-high pressure reactor is connected with the ethanol liquid storage tank through a plurality of pipelines.

Description

technical field [0001] The invention relates to the field of ultra-high pressure technology, in particular to an ultra-high pressure instant freezing device for cooling food. Background technique [0002] During the freezing process of the food, the free water inside will expand and form large ice crystals during the freezing process, which will greatly reduce the quality of the food. Studies have shown that during the freezing process of food, the faster the freezing speed, the smaller and more uniform the ice crystals formed inside the food, and the less impact on the quality of the food. At present, even in the freezing method with the best quick-freezing effect—cryogenic quick-freezing, the tissue cells of frozen products after freezing will undergo irreversible changes, such as surface cracking and juice loss, which will cause food nutrition loss. The main reason for this phenomenon is that when the food is rapidly frozen, the temperature is gradually cooled from the s...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F25D15/00F25D17/02F25D23/00
CPCF25D15/00F25D17/02F25D23/006
Inventor 李敏关志强蔡俊豪黄文真李俊峰洪鹏志周春霞
Owner GUANGDONG OCEAN UNIVERSITY
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