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Low-frequency ultrasonic-assisted liquefied CO2 quick-freezing device and method based on ice crystal regulation and control

An ultrasonic-assisted, quick-freezing device technology, applied in the field of food processing, can solve the problems of difficulty in feeding and taking out materials

Active Publication Date: 2022-03-08
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, it is also necessary to solve the problem of putting in and taking out materials without pressure relief
Therefore, so far, liquefied CO has rarely been used in food freezing. 2 Related researches as ultrasound-assisted freezing medium

Method used

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  • Low-frequency ultrasonic-assisted liquefied CO2 quick-freezing device and method based on ice crystal regulation and control
  • Low-frequency ultrasonic-assisted liquefied CO2 quick-freezing device and method based on ice crystal regulation and control
  • Low-frequency ultrasonic-assisted liquefied CO2 quick-freezing device and method based on ice crystal regulation and control

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0068] Example 1: Cantaloupe

[0069] (1) Raw material pretreatment:

[0070] a. Raw material screening and cleaning: select Hami melons with uniform size, moderate maturity and no mechanical damage, and then clean them;

[0071] b. Cutting: Cut the cleaned Hami melon along the central equator line, and then use a self-made puncher to punch out cylindrical Hami melon samples with a diameter of 2.5 cm and a height of 3 cm;

[0072] c. Enzyme inactivation: use 95°C hot water for blanching treatment, and the blanching time is controlled at 3 minutes;

[0073] d, water cooling: quickly place the blanched Hami melon sample in cold water to cool down to quickly reduce the temperature;

[0074] e. Drain: Drain the water on the surface of the Hami melon sample that has been inactivated and cooled;

[0075] f. Pre-cooling: air-cool the drained Hami melon material to -4°C.

[0076] (2) Liquefied CO 2 quick freezing

[0077] Place the pretreated cantaloupe samples in the freezer, a...

Embodiment 2

[0084] Example 2: grapes

[0085] (1) Raw material pretreatment:

[0086] a. Raw material screening and cleaning: select grapes with uniform size, moderate maturity and no mechanical damage, and then clean them;

[0087] b. Enzyme inactivation: use 95°C hot water for blanching treatment, and the blanching time is controlled at 2 minutes;

[0088] c. Water cooling: quickly cool the blanched grape samples in cold water to quickly lower the temperature;

[0089] d. Drain: Drain the surface moisture of the grape samples that have been inactivated and cooled;

[0090] e. Pre-cooling: air-cool the drained grape material to -4°C.

[0091] (2) Liquefied CO 2 quick freezing

[0092] Place the pretreated grape sample in the freezer, and insert a precision thermocouple into one of the sample centers to measure the temperature change in the center of the material; close the valve to keep the freezer sealed; open the vacuum valve to draw out the air in the freezer, close the Vacuum v...

Embodiment 3

[0099] Example 3: Carrots

[0100] (1) Raw material pretreatment:

[0101] a. Raw material screening and cleaning: select carrots with uniform size, moderate maturity and no mechanical damage, and then clean them;

[0102] b. Slicing: Punch the cleaned carrots into cylinders with a diameter of 2.5 cm using a self-made puncher, and then cut them into samples with a thickness of 1 cm;

[0103] c. Enzyme inactivation: use 95°C hot water for blanching treatment, and the blanching time is controlled at 1 min;

[0104] d. Water cooling: quickly place the blanched carrot samples in cold water to cool down quickly to lower the temperature;

[0105] e, draining: drain the moisture on the surface of the carrot sample after the enzyme is eliminated and cooled;

[0106] f. Pre-cooling: air-cool the drained carrot material to -4°C.

[0107] (2) Liquefied CO 2 quick freezing

[0108] Place the pretreated carrot sample in the freezer, and insert a precision thermocouple into the center...

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Abstract

The invention discloses a low-frequency ultrasonic-assisted liquefied CO2 quick-freezing device and method based on ice crystal regulation and control, and belongs to the technical field of freezing processing in the technical field of food processing. The method is carried out according to the following three-stage operation: (1) pre-treating and pre-cooling fruit and vegetable raw materials; and (2) quick freezing. The process mainly comprises the following steps: liquefying CO2 to rapidly cool fruit and vegetable materials, and freezing fruits and vegetables under the assistance of ultrasonic waves to regulate ice crystals; and (3) freezing and storing. According to the method, CO2 gas is liquefied in a cooling and pressurizing mode and serves as a freezing medium and a liquid medium for ultrasonic propagation, and low-frequency ultrasonic-assisted liquefied CO2 quick freezing is achieved. The whole quick-freezing process is divided into three-stage operation, the material freezing time is shortened to the maximum extent, and the ice crystal forming process is regulated and controlled. Compared with common air quick freezing at-40 DEG C, the ice crystal size is reduced by more than 30%. After the frozen product obtained by the method is unfrozen, the juice loss rate is reduced by more than 5%, the physicochemical and nutritional indexes are well maintained, and the overall quality of the material is improved.

Description

technical field [0001] The invention relates to the category of freezing processing technology in the technical field of food processing, in particular to a low-frequency ultrasonic-assisted liquefaction of CO based on ice crystal regulation. 2 Quick-freezing device and quick-freezing method. Background technique [0002] Today, freezing has become an important means of food processing and preservation, especially for long-term storage and transportation occasions, it is considered an ideal choice. Studies have shown that freezing is especially harmful to food when the freezing rate is slow, because water molecules gradually migrate to the crystal nucleus, and ice crystals continue to grow. Among different types of food, fresh fruits and vegetables with cell wall structure are more sensitive to freezing damage. The mechanical damage of ice crystals to frozen fruits and vegetables is one of the main reasons for the deterioration of product quality. Slow freezing, on the ot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): F25D3/10F25D29/00F25J1/00F25J1/02A23L3/375
CPCF25D3/10F25D29/005F25J1/0027F25J1/0228A23L3/375A23V2002/00A23V2300/20A23V2300/48Y02P60/85
Inventor 张慜姜齐永范东翠
Owner JIANGNAN UNIV
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