A kind of milky ice-making solution and its preparation method and application

An emulsion and solution technology, applied in emulsion ice-making solution and its preparation, based on the field of static magnetic field to prepare microcrystalline fluid ice, can solve the problem of lowering the freezing point of ice-making solution, aging or agglomeration of fluid ice crystals, and reducing the supercooling of ice-making solution To achieve the effect of promoting the growth of ice nuclei, good flow performance and improving ice making efficiency

Active Publication Date: 2022-07-22
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The use of alcohols as additives, such as ethylene glycol, propylene glycol, glycerin, etc., will reduce the freezing point of the ice-making solution and require a lower refrigerant temperature, thereby increasing the energy consumption of ice-making; in addition, the preparation of an aqueous alcohol solution Most of the obtained liquid ice is dendritic. During the subsequent transportation and storage, the liquid ice crystals are prone to ripening or agglomeration, resulting in an increase in the diameter of the ice crystals and poor flow properties.
[0005] Use surfactants as additives, such as Span-80, Tween-20, Tween-80, etc., to produce fluid ice with round crystals and soft flocs, but the viscosity of fluid ice will increase after adding , easy to adhere to the inner wall of the ice maker, not easy to flow and not easy to store in subsequent circulation
[0006] Nano-metal oxides are selected as additives, such as copper oxide, aluminum oxide, titanium dioxide and other oxidized nanoparticles. The particles in the additive have a good wetting effect between the matrix and the matrix, and are usually used as nucleating agents, and at the same time have a strong affinity Water-based, quantum effects, macroscopic quantum tunneling effects, etc., can reduce the supercooling degree of the ice-making solution and promote the rapid nucleation of ice crystals in the process of making liquid ice, but because they are harmful metal oxides, it is not suitable Applied to food preservation
[0007] At the same time, alcohols, nano-metal oxides or surfactants are used as compound additives, which can reduce the degree of supercooling and refine ice crystals. However, it is difficult to maintain stability in the state of supercooled water, and it is easy to disperse to remove the supercooled state, and ice blockage also occurs. It is difficult to produce ice stably and the ice making efficiency is low

Method used

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  • A kind of milky ice-making solution and its preparation method and application

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Experimental program
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Effect test

Embodiment 1

[0044] Based on the volume ratio of raw materials, the milky ice-making solution is configured as:

[0045] Composition of oil phase: 60% rapeseed oil, 40% MCT; water phase: deionized water;

[0046] Based on the total volume of the oil phase and the water phase, the oil phase is 10% and the water phase is 90%;

[0047] PGPR is 3% of the total volume of oil phase and water phase;

[0048] The solution volume is 1L.

[0049] The preparation method of the milky ice-making solution is as follows: according to the formula, add PGPR to the oil phase, use a magnetic stirrer to stir at 500 rpm for 5 minutes, then add the water phase, and use a high-speed homogenizer to mix at 900 rpm for 15 minutes to obtain a coarse emulsion; The obtained crude emulsion was placed in an ultrasonic processor, and the temperature was controlled at 25° C. After 4min of ultrasonic treatment with a frequency and power of 20KHz and 100W respectively (the ultrasonic wave was dissipated in a pulsed mode, ...

Embodiment 2

[0055] Based on the volume ratio of raw materials, the milky ice-making solution is configured as:

[0056] Composition of oil phase: 60% rapeseed oil, 40% MCT; water phase: deionized water;

[0057] Based on the total volume of the oil phase and the water phase, the oil phase is 20% and the water phase is 80%;

[0058] PGPR is 5% of the total volume of oil phase and water phase;

[0059] The solution volume is 1L.

[0060] The preparation method of the milky ice-making solution is the same as that in Example 1.

[0061] The process of preparing fluid ice is as follows: control the frequency of the static magnetic field to 50 Hz, adjust the magnetic distance in the magnetic field system to 10 cm, and obtain a repulsive mode with a magnetic flux density of 0.4 T; place the milky ice-making solution in a cold bath environment at -20 °C, Put the glass ice maker containing the milky ice-making solution in the loading container of the cold bath, and apply a vertical and uniform ...

Embodiment 3

[0066] Based on the volume ratio of raw materials, the milky ice-making solution is configured as:

[0067] Composition of oil phase: 50% rapeseed oil, 50% MCT; water phase: deionized water;

[0068] Based on the total volume of the oil phase and the water phase, the oil phase is 20% and the water phase is 80%;

[0069] PGPR is 5% of the total volume of oil phase and water phase;

[0070] The solution volume is 1L.

[0071] The preparation method of the milky ice-making solution is the same as that in Example 1.

[0072] The process of preparing fluid ice is as follows: control the frequency of the static magnetic field to 50 Hz, adjust the magnetic distance in the magnetic field system to 10 cm, and obtain a repulsive mode with a magnetic flux density of 0.4 T; place the milky ice-making solution in a cold bath environment at -20 °C, Put the glass ice maker containing the milky ice-making solution in the loading container of the cold bath, and apply a vertical and uniform ...

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Abstract

The invention discloses a milky ice-making solution and a preparation method thereof, as well as an application in the preparation of microcrystalline fluid ice based on a static magnetic field. The milky ice-making solution is composed of an oil phase, an aqueous phase, a polyglycerol castor Alcohol ester; the milky ice-making solution of the present invention has the characteristics of low system viscosity, relatively stable system, suitable for fluid ice preparation, and the prepared emulsion fluid ice has good flow performance, is not easy to adhere to the wall of the ice maker, and contains ice. The ice crystal particles are small and spherical or ellipsoidal in shape; the invention realizes the ice-making high-efficiency synergy of "emulsion reduction adhesion-static magnetic field to promote crystallization and nucleation", and effectively improves the ice-making efficiency. The obtained fluid ice is safe and harmless to human body, expands the application of fluid ice in food refrigeration, has lower requirements on equipment, is green and environmentally friendly, and has great application prospects.

Description

technical field [0001] The invention relates to the technical field of fluid ice, in particular to a milky ice-making solution and a preparation method thereof, as well as its application in the preparation of microcrystalline fluid ice based on a static magnetic field. Background technique [0002] As a typical phase change cold storage medium, fluid ice has the advantages of small ice crystals, rounded particles, fast cooling speed and good flow performance. It can effectively improve the quality of food and prolong the shelf life of food. It has broad application prospects in the future of food cold chain logistics. However, in the actual ice-making process, the ice crystals generated from tap water, purified water, and deionized water are needle-shaped and have large particles, which are easy to adhere to the inner wall of the ice-making container and cause ice blockage. In addition, the phenomenon of supercooling is common in the ice making process, that is, the actual...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): F25C1/00
CPCF25C1/00F25C2301/002
Inventor 吕飞胡亚男丁玉庭张建友涂存祯王彦波
Owner ZHEJIANG UNIV OF TECH
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