2936 results about "Quick freezing" patented technology

The present invention provides a system and a method for the production of microparticles and nanoparticles of materials that can be dissolved. The system and method of the present invention provide quicker freezing times, which in turn produces a more uniform distribution of particle sizes, smaller particles, particles with increased porosity and a more intimate mixing of the particle components. The system and method of the present invention also produce particles with greater surface area than conventional methods. One form of the present invention provides a method for the preparation of particles. An effective ingredient is mixed with water, one or more solvents, or a combination thereof, and the resulting mixture is sprayed through an insulating nozzle located at or below the level of a cryogenic liquid. The spray generates frozen particles.

Supercooling refrigeration being a method of enhancing the quality of food frozen other than the quick freezing method is realized by simple construction, and there are provided a refrigerator and method of refrigeration capable of realizing high-quality freezing by simple construction. The refrigerator is one capable of food storage utilizing cold air generated by cooler (3), comprising supercooling case (81) adapted to hold stored food in a supercooling state such that freezing does not occur even at its freezing point or lower temperature for at least a given period of time. The supercooling case (81) consists of, for example, the downside case of up-and-down two stage case disposed in switching chamber (200) capable of switching to multiple temperature zones.

The invention relates to a method for preparing fruit-and-vegetable or aquatic leisure foods by freeze-drying and subsequent vacuum microwave combination, which belongs to a field of leisure food processing technique. The main process of the invention is that: after handpicking, blanching for extinguishing enzyme or blanching curing, then cooling soaking and quick freezing in a flavor liquid, the fruit and vegetable or aquatic raw material is freeze-dried to reduce the water content to 60-30 percent and then is vacuum-microwave dried to lead the final water content of fruit and vegetable to be less than 5 percent. The invention adopts a novel combined drying technique of freeze-drying before and subsequent vacuum microwave which is carried out by stages. The technique can not only maintain the nutrition and the form of the product in the maximal degree, but also remarkably shorten the drying time, reduce the drying energy consumption, save the cost and can have remarkable expansion effect at the same time, which improves the comprehensive quality of leisure foods.

The present invention is to realize supercooled freezing as a method of enhancing the quality of frozen food with a simple arrangement by a method other than quick freezing. Further, the present invention is to obtain a refrigerator and a frozen food preservation method capable of realizing high quality freezing by a simple arrangement.The refrigerator, which stores food making use of the cold air generated by a cooler 3, includes a supercooling case 81 for keeping the stored food in a supercooled state, in which the food is not frozen even at a temperature equal to or less than the freezing point of the food, for at least a predetermined period of time. The supercooling case 81 is composed of, for example, a lower case of two-stage type upper and lower cases disposed in a switching chamber 200 capable of being switched to a plurality of temperature zones.

The invention relates to a fish cake which is mainly prepared form minced fillet, starch, egg white, soy protein and other materials. The invention also relates to the preparation method of the fish cake, which comprises the steps of fish meat preparing, washing, dewatering, chopping and stirring, milling, semi-unfreezing, forming, wrapping with flour and bran, quick-freezing, packaging and the like. After the fish cake is fired or baked, a fried or crisp fish cake with crisp mouthfeel and special flavor is obtained.

The invention discloses a refrigerator control method. The refrigerator control method includes the steps that the chamber temperature of a refrigerator is obtained at every preset time interval; whether the current chamber temperature is larger than the chamber temperature at the previous time point or not is judged, and whether the temperature difference between the current chamber temperature and the chamber temperature exceeds the preset temperature threshold or not is judged; if the current chamber temperature is larger than the chamber temperature at the previous time point and the temperature difference between the current chamber temperature and the chamber temperature exceeds the preset temperature threshold, the refrigerator is controlled to enter in a quick-freezing / quick-cooling mode; and the refrigerator is controlled not to execute the defrosting operation in the quick-freezing / quick-cooling mode, and the operating rotating speed of a compressor and the operating rotating speed of a fan of the refrigerator are adjusted to the designated rotating speed. The invention further discloses a refrigerator control device. By the adoption of the refrigerator control method and device, the working mode of the refrigerator is switched automatically according to the changes of the chamber temperature, and the convenience of control over the refrigerator and the quick-freezing / quick-cooling reliability are improved.

A quick chill and thaw system includes an air handler mounted in a fresh food compartment of a refrigerator and drawing air from a freezer compartment for rapid chilling of items inside a slide-out pan. The air handler produces convective airflow at temperatures within the pan at temperatures above and below a temperature of the fresh food compartment to achieve both chilling and thawing of items in the pan.

The invention discloses a cherry fruity ice cream and its preparation method. The cherry fruity ice cream is made from the following raw materials of: by weight, 40-60 parts of a cherry juice, 8-15 parts of a strawberry juice, 8-15 parts of a watermelon juice, 40-60 parts of whole milk, 10-20 parts of white sugar, 5-10 parts of cream and 30-50 parts of water. The preparation method comprises the following steps of: 1) uniformly mixing each raw material to obtain a mixture; 2) sterilizing the mixture; 3) putting the mixture into a homogenizer for homogenization; 4) rapidly cooling the mixture to minus 2-4 DEG C, and aging at the temperature; and 5) filling the aged mixture into a stirring barrel of a freezing machine, freezing at the stirring state, taking out, packaging, and quick-freezing and hardening to obtain the ice cream. The ice cream provided by the invention has a simple preparation method, contains no chemical additive, and has health-care effects of whitening, beautifying, clearing away summer heat, strengthening physique and the like.

The invention discloses a probiotic ultralow temperature refrigeration technology, a formula of a total-salt cryoprotectant which is suitable for the probiotic ultralow temperature refrigeration technology, and probiotic ultralow temperature refrigeration particles prepared by using the probiotic ultralow temperature refrigeration technology. The probiotic ultralow temperature refrigeration technology comprises following steps: (1) preparing a fermentation medium; (2) culturing probiotics; (3) centrifuging; (4) preparing the cryoprotectant; (5) adding the cryoprotectant; and (6) quick-freezing and moulding. The invention also provides a probiotic preparation prepared by using the probiotic ultralow temperature refrigeration particles, and a preparation method of the probiotic preparation. The probiotic ultralow temperature refrigeration particles are probiotic refrigerated bacterial strains which do not need to be dried and possesses advantages of fast refrigeration speed, high living bacterial rate and excellent rehydration performance. The probiotic ultralow temperature refrigeration particles contain water, can be dissolved in solutions more quickly, and are capable of preventing probiotic cells from damage caused by rehydration of normal low temperature refrigeration dried probiotic powder, and increasing the living bacterial rate of the probiotic preparation greatly.

The present invention discloses a quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method which comprises the following steps: washing, cold water dormancy, slaughtering, decaptitating and peeling, slice anatomizing, slice cutting, rinsing, cryoprotectant treatment, seasoning and marinating, oil-frying, quick-freezing, seasoning, and re-frying. The production process is simple, and the produced products are fresh in fragrance and mellow in taste, attractive in color and luster, rich in flexibility, have broad market prospects, and are convenient in consumption.

The present invention is directed to formulations of the premix utilized in the production of a pellet structured frozen dessert type product. The pelletized frozen dessert product is manufactured by introducing the liquid premix into a body of a cryogen such as liquid nitrogen such that the small volume of liquid premix is frozen rapidly. The invention elevates the melting temperature as well as the fusing temperature of the finished pellets such that the storage and serving temperatures of the pellets are similar to the bulk products. The invention utilizes the basic formulas and names and flavors associated with bulk type frozen desserts such as Ice Cream, Sorbet, Water ice, Ice Milk, Frozen Yogurt and similar type products. The pellet produced utilizing the pre-mix is structurally stable at normal retail and home freezer situations. The formulation and manufacture of the pelletized dessert product is substantially different from bulk frozen desserts: it is in itself a unique type product. The result of this invention is a product that maintains the desired individuality of the pellets while maintaining structure, such that fusing is inhibited at the storage and serving temperature.

The invention provides a superheated steam blanching method for improving the quality of quick freezing edible fungi which belongs to the edible fungi processing technical field and relates to the quick freezing processing of the edible fungi. The invention provides the application of superheated steam technology in the quick freezing processing of the edible fungi. The key technology is to utilize superheated steam for the blanching of the edible fungi. The process comprises edible fungi raw material selecting, cleaning, grading, blanching, quick freezing, packaging and frozen storing. The superheated steam has the characteristics of high temperature, oxygen-free property and low water content. Therefore, the superheated steam can passivate enzyme contained in the edible fungi raw material rapidly and thoroughly and achieve the effect of proper dehydration through the regulation of technological parameters. Thus, the proper water content of quick freezing edible fungi products is maintained. The superheated steam blanching method has the advantages of convenient operation, reliable operation and high production efficiency. The whole process has no escape of nutrients and lowers the quality deterioration of the processing process to the maximum extent, thereby obviously improving the quality of the quick freezing edible fungi products to reach to the longer high quality shelf-life.

The invention provides a processing method of sushi sashimi, which belongs to the field of processing of aquatic products. The processing method comprises the steps of taking a live fresh scaly fish as a raw material, carrying out acceptance, temporary storage in ice water and pretreatment, or taking a frozen scaly fish as the raw material, firstly carrying out ultrasonic thawing, further removing a tail, removing scales, carrying out ultrasonic cleaning, cutting into slices, trimming, picking out insects, removing bones, cleaning, carrying out ultrasonic quick freezing, classifying, glazing, packaging, carrying out metal detection, freezing, and carrying out other process steps for processing the sushi sashimi. The sushi sashimi processed by adopting the method has good quality, and the sensory, the physical and the chemical properties, as well as the safety sanitation quality are in line with requirements; furthermore, the processing method has short thawing time, short freezing time and high processing efficiency, and can be popularized in the processing of the aquatic products.

The invention relates to a porous material and a preparation method thereof, in particular to a technology in which silk fibroin is taken as a raw material to prepare porous three-dimensional materials. In the method, silk fibroin solution is injected into a metal mould, 1-24 hours of quick freezing is carried out on the solution at the low temperature of minus 10-minus 80 DEG C, thus obtaining afrozen body; the frozen body is preserved at the temperature of minus 5-minus 25 DEG C for 2-60 days, thus obtaining frozen crystalline solid; then the frozen crystalline solid is thawed and dried, thus obtaining the silk fibroin porous three-dimensional material. The silk fibroin of the porous material is fibroin I type crystal structure, therefore, the silk fibroin is insoluble in water and canbe completely degraded in a while and is finally degraded into nonpoisonous amino acid; the material of the invention has mutual run-through pores with aperture of 10-500 microns; the pores and pore diameter are relatively large, thus being suitable for growth of cells; meanwhile, in the process of preparation, no chemical cross linking agent, foaming agent or denaturing agent are needed, thus retaining fine biocompatibility of the silk fibroin.

The invention provides an edible bird nest treatment process, and relates to the technical field of edible bird nest treatments. With the present invention, technical defects of inconvenient taking and inconvenient storage of edible bird nest purchased by consumers can be solved. The treatment process comprises the following steps: 1, soaking, wherein natural dry edible bird nest is soaked for 4-8 h with purified water; 2, picking out hair, wherein hair is removed with forceps; 3, tearing into strips, wherein the soaked foamed edible bird nest is torn into strips with forceps; 4, draining, wherein excess water in the edible bird nest is removed through a filtration screen; and 5, carrying out packaging freezing, wherein the cleaned edible bird nest into a plastic bag, and placed in an environment with a temperature of less than 0 DEG C to carry out freezing storage. With the edible bird nest treatment process, a long time soaking process is not required after the consumer purchases the edible bird nest; tedious hair picking operation is not required; the edible bird nest can be directly stewed after purchasing, or the consumer can purchase the stewed edible bird nest and eats after heating; and characteristics of convenient taking, quick freezing storage, convenient storage, and longer storage life are provided.

The invention relates to a method for preventing and controlling water burst of a coal mining base board rock stratum, in particular to a method for preventing and controlling water burst of a coal mining base board rack stratum on a pressure bearing water body. The method comprises the following steps that firstly, a coalface is detected; secondly, drill sites are exploited at the two sides of a lead conveying smooth groove and the two sides of a air returning smooth groove respectively so as to perform drilling according to a detected result in the first step; thirdly, slurry filling casing pipes are arranged at drilling openings of lower three belts of the coal layer base board, and a freezing casing pipe is arranged at the bottommost layer section; fourthly, after drilling is finished, slurry is filled into drill holes, the slurry is sequentially filled, starting from the bottom end and going upwards layer by layer, before the slurry is filled into the bottommost layer and in the slurry filling process, liquid nitrogen is used for performing quick-freezing treatment. According to the method for preventing and controlling water burst of the coal mining base board rack stratum on the pressure bearing water body, the principle that the procedures of detection, slurry filling, freezing and digging are sequentially performed is utilized, slurry filling and freezing are respectively performed on the lower three belts sequentially from bottom to top layer by layer, and therefore water disasters in the excavating process of a deep coal layer base board of a complex geological structure can be effectively prevented from happening.

The invention relates to a technology system applicable to identification and evaluation of cold resistance of isolated parts of different bamboo varieties, in particular to a method for identifying and evaluating the cold resistance of bamboos. The method for identifying and evaluating the cold resistance of the bamboos is characterized by comprising the following steps of: a) taking a twig of the same bamboo age and with a length of 30 centimeters as a reference; b) quick-freezing a part of processed leaves in liquid nitrogen for 30 minutes and then storing the leaves into a refrigerator at the temperature of 80 DEG C below zero and the like. The method for identifying and evaluating the cold resistance of the bamboos is characterized by: a) conductivity determination; b) determination of soluble sugar content; c) determination of soluble protein content; d) malondialdehyde (MDA) determination; e) praline determination; f) determination of activities of superoxide dismutase (SOD); and g) determination of activities of peroxidase (POD).

The invention relates to a cake and a processing process thereof. The cake comprises, by weight, 100 parts of low-gluten flour, 80-100 parts of egg white, 70-75 parts of egg yolk, 80-100 parts of sugar, 15-20 parts of milk, 15-20 parts of salt, 15-20 parts of whole milk powder, 5-10 parts of baking powder, 25-30 parts of honey, 8-10 parts of baking soda, 40-50 parts of oil, 5-10 parts of calcium propionate, 0.1-0.2 part of potassium sorbate and 10-15 parts of water. The cake is formed by fermentation, filling, primary baking, decapping, demolding, cooling, slicing, secondary baking, cooling, quick freezing, sterilization and packaging. The secondary baking process is added in the processing process so that the cake is crisp in taste from outside to inside and is a novel cake. Besides, thecake is attractive in appearance and good in taste, the grease content is low, dosage of a preservative is little, and compounding of calcium propionate and potassium sorbate enables the dosage of the preservative to be reduced and enables a shelf life to be prolonged.

The present invention relates to a tool for vitrification freezing and storing biological samples of ovum, embryo, etc. The present invention solves the problem that the biological sample is frozen promptly but is not exposed to liquid nitrogen directly, so as to prevent the potential biological pollution danger. The tool for vitrification freezing and storing biological sample comprises a straw and a protecting pipe which is mounted at the straw. The middle part of the straw is a fine thin-wall tube, the length of which is 20 to 30mm, and the diameter is 0.3 to 0.35mm. The two sides at the middle part of the protecting pipe are symmetrically provided with concave windows. The straw tool of the present invention is used for vitrification freezing and storing the ovum or the embryo and other cells, which can ensure that the biological sample is vitrified and frozen fast and also can ensure that the biological sample is not exposed to the liquid nitrogen directly to prevent the potential biological pollution danger.

The invention discloses a conditioning steak processing process, which comprises the following steps of removing contaminants, extravasated blood and thick tendon tissues from rear thick flank, cuboidless steak rump and silverside steak raw materials, preparing pickling fluid and black pepper pickling fluid, injecting the pickling fluid, pickling the raw materials after tumbling by the black pepper pickling fluid, and performing filling, standing, quick-freezing, slicing and vacuum packaging. According to the conditioning steak processing process, conditioning steaks are industrially produced in a standard way, the quality stability is improved, and the taste consistency of the conditioning steaks is ensured.

The invention relates to the technical field of foods, in particular to a method for processing the frozen minced fillets of java tilapia. The method comprises the following steps: the fish head, the fish scales and the viscera of java tilapia are removed by preprocessing, the java tilapia is washed cleanly and made into minced fish, then the minced fish is dewatered and finely filtered after ice water with the weight of 2-3 times of the weight of the minced fish and 0.15-0.2% of NaCl solution are sequentially used for rinsing the minced fish fully, a compound antifreeze with the weight of 7-9% of the weight of the minced fish is added, and minced fillets are obtained by fully mixing evenly, subpackaged at the temperature of -40 DEG C to -80 DEG C for quick freezing and put for freezing preservation at -18 DEG C; the moisture content of the minced fillets is smaller than 79%, and the gel strength and the folding resistance degree are used as indexes for judging the quality of the minced fillets. In the frozen minced fillets made and obtained according to the method, the gel strength of the minced fillets before freezing storage exceeds 800 (g.cm) by the detection of the gel strength and the folding resistance degree, the gel strength of the minced fillets after the freezing storage for 2 months still reaches more than 600 (g.cm), and the folding resistance degree reaches an AA level. The quality of the frozen minced fillets is equivalent to that of the SA level minced fillets of marine products, such as nemipterus virgatus, red sea bream and the like.

The present invention discloses one kind of fast frozen white delicious fish fillet of spotted forked-tail Leiocassis longirostris and its production process. The production process includes the steps of temporarily raising, killing to eliminate blood, slicing, eliminating skin, trimming, soaking to sterilize, loading into tray and quick freezing, grading, coating with ice, packing, etc. The production process features complete elimination of blood, low temperature of fish fillet in icy water at 0-4 deg.c, soaking fish fillet in ozone icy water and ultralow temperature quick freezing at below -35 deg.c. The production process has high fish fillet yield and less nutrient loss, and the produced fish fillet is white, translucent and delicious.

The invention provides an octreotide acetate freeze-dried combination for injection, which comprises octreotide acetate, mannitol and a proper amount of buffer substances, wherein the mass ratio of the octreotide acetate to the mannitol is 1:(450-500); and the buffer substances are lactic acid and sodium bicarbonate and can be tartaric acid and sodium tartrate. The invention also provides a preparation method of the composition. The composition provided by the invention is produced by adopting an aseptic technique; by striving to make the technological breakthrough in optimal pH range and optimal preparation temperature in a liquid medicine preparation process, the product stability is improved; and finally, a freeze-dried product is prepared. By adopting a quick-freezing mode for pre-freezing, a finished product has low related substance content and good re-solubility, can be preserved at room temperature for two months and can be refrigerated for two years, thereby facilitating the product transportation and delivery. By clinically matching with a solution, the combination has good stability and low local injection irritation. The invention provides a safe and effective octreotide acetate freeze-dried combination for injection, which has good and controllable quality, for clinics.

The invention relates to a method for controlling the temperature of a mechanical refrigerator in a frequency conversion mode. The method comprises the following steps of: (a), a control chip of the refrigerator partitions environment temperature and sets corresponding standard temperature; (b), the control chip of the refrigerator calculates temperature difference between the temperature of a refrigerating chamber and the standard temperature of a temperature interval in which the current environment temperature is positioned; (c), the control chip drives a compressor of the refrigerator to refrigerate the refrigerating chamber within preset time according to the temperature difference, and calculates the temperature difference between the environment temperature and the current temperature of the refrigerating chamber; (d), if the temperature difference is greater than corresponding preset temperature, the control chip repeats the step (c), and stops the running of the compressor until the temperature difference is smaller than or equal to the corresponding preset temperature; and (e), the control chip starts to execute from the step (b) at regular time. By the method, the mechanical refrigerator can be subjected to frequency conversion control according to the current temperature and has the effects of energy conservation, low noise, quick freezing and the like; and the rotation speed of the compressor of the refrigerator can be adjusted at any time, the temperature of the refrigerator can be controlled accurately, and the frequent starting and stopping of the compressor can be avoided.

The invention relates to a blueberry leaves drink with health function based on the blueberry leaves as main material and its making method, wherein the blueberry leaves contents a great amount of flavonoid with more than 40 physiologically activities of reducing blood sugar and blood fat and resisting arrhythmia, the resisting free radical oxidation ability of the blueberry is not compared with the other anti-oxidizing agent, meanwhile there is great amount proanthocyanidins contented in the blueberry with very good health function to the nervous system for children especially for the pregnant woman conspicuously. The making method is characterized by the following: picking the blueberry leaves with more than 90 days growth; using the technique process of washing, immersing, quick freezing, disintegrating, chilling, extracting with vacuum low-temperature, freezing, filtering, allocating, flash sterilizing and germ-free canned. The invention guarantees not to damage the nutrition and effective and active substances in the material almost, which makes the product have certain health function.

The invention relates to honeysuckle tea, in particular to honeysuckle micro powder tea, and provides honeysuckle micro powder tea with a particle size of 18 micrometers. The honeysuckle micro powder tea is characterized in that the tea contains as high as more than or equal to 5 percent of chlorogenic acid, has pale green color and faint scent smell, and avoids precipitates and granular sensation after being infused. A production method comprises the following steps of: picking fresh flowers, green-removing by using microwaves, quick freezing and cooling, performing secondary drying, crushing twice and refrigerating at low temperature. Due to the function of clearing heat and detoxicating and resisting bacteria in broad spectra, the honeysuckle micro powder tea has excellent inherent quality and shape characteristic.

The invention discloses a poultry food, in particular to a crispy chicken nugget which belongs to fried chicken deep processed food. The crispy chicken nugget comprises wrapped chicken blocks, breadedpowder crusts and auxiliary materials. The ratio of the chicken blocks to the breaded powder crusts to sousing material is 10:9:1; the breaded powder material contains the following components: morethan or equal to 55 percent of flour, 25-35 percent of corn flour, and less than or equal to 10 percent of modified starch; the sousing material is compounded from the following components: 0.8-1.5 percent of common salt, 0.4-1 percent of granulated sugar, 0.4-0.8 percent of monosodium glutamate and 0.5-2 percent of flavoring essence; if the sousing material is required to have spice flavor, les than or equal to 5 percent of spice power is needed to be added; and the preparation process of the crispy chicken nugget comprises the following steps: raw material inspection and acceptance, chickenrubbing, rolling and kneading for sousing, cutting and stirring for emulsification, stirring to make stuffing, forming and wrapping, oil frying, quick freezing and packaging. The crispy chicken nuggetadopts an advanced scientific manufacturing process, is treated and preserved by oil frying quick freezing and is subject to oil frying and heating; when the crispy chicken nugget is used, the crustshave good crisp mouthfeel; the chicken blocks are tightly wrapped by the crusts formed of the breaded powder, juice cannot be lost when the oil frying processing is carried out and the chicken blocksare fresh and tender and enough juice; and the seasoning enables to enhance the meat quality and the crisp taste.

The embodiment of the invention provides a refrigeration system of a refrigerator with a quick-freezing function, the refrigerator and a quick-freezing control method, and relates to the technical field of refrigeration equipment. The refrigeration system of the refrigerator with the quick-freezing function, the refrigerator and the quick-freezing control method are invented for solving the problem that a quick-freezing chamber of an existing refrigerator is poor in quick-freezing effect. A control system of the refrigerator with the quick-freezing function comprises a compressor, a condenser, a freezing capillary tube and a freezing evaporator which are in serial connection in sequence to form a loop; quick-freezing capillary tubes are in parallel connection with the two ends of the freezing capillary tube, and the length of the quick-freezing capillary tubes is larger than that of the freezing capillary tube; and an electromagnetic valve is further included, and a refrigerant is controlled by the electromagnetic valve to flow to the freezing capillary tube or quick-freezing capillary tubes. The refrigerating system of the refrigerator with the quick-freezing function, the refrigerator and the quick-freezing control method are used for low-temperature storage of food.

The invention provides a method of producing, storing and displaying red meat. The method includes the steps of: a) oxygenating selected cuts of raw meat at an appropriate concentration of oxygen to develop a bright red colour in the meat and to maintain colour stability throughout subsequent storage of the packaged meat; b) packaging selected cuts of raw red meat in a suitable pack; c) rapidly freezing the meat to a temperature in the range -40° C. to -15° C., preferably -20° C., and maintaining the meat at a temperature in this range during prolonged storage; d) storing the frozen meat packs in a cabinet in the absence of light; and e) providing means by which a consumer may remotely view the meat contained in the packs or a previously prepared image thereof with a view to selecting one or more or said packs for purchase. The invention also includes a system for storing and displaying red meat for retail sale. The system includes a storage cabinet for meat packs in the absence of light and including refrigeration means for maintaining the stored meat at a temperature in a pre-determined temperature range. There are viewing means associated with the cabinet by means of which a consumer may remotely view the meat packs or a previously prepared image thereof.

The invention discloses a refrigerator with an electromagnetic field assisted fresh keeping property. The refrigerator comprises a refrigeration system and a magnetic field treatment system, wherein the refrigeration system comprises a compressor, an oil separator, a condenser, a liquid storage tank, a dry filter, a liquid observation mirror, an electromagnetic valve, a first capillary tube, a second capillary tube, a first evaporator, a second evaporator, a check valve, a pressure reducing valve and a gas-liquid separator; the magnetic field treatment system comprises helmholtz coils, an adjustable stabilized voltage supply, a refrigeration chamber and a freezing chamber; the first evaporator is arranged inside the refrigeration chamber; the second evaporator is arranged inside the freezing chamber; the central zones of the helmholtz coils can generate magnetic fields; and the adjustable stabilized voltage supply is used for adjusting the magnetic field frequency, electromagnetic treatment time and magnetic field intensity. According to the refrigerator, the temperature and humidity control of a food storage environment can be achieved, the magnetic field intensity in a storage chamber can be regulated as well, a biological electromagnetic effect of sterilization, quick freezing facilitation and free radical removal is generated, and the effect of improving the food fresh keeping quality is improved.