71results about How to "Reduce dry consumption" patented technology

The invention discloses an intelligent fruit and vegetable controlled atmosphere carrier vehicle, which comprises a headstock, a chassis, an airtight box and a human-computer interaction interface, and also comprises a control system, an air exchange device, a signal acquisition system, a ventilation system, a liquid nitrogen controlled atmosphere system, a humidifying system, a solar charging system, a temperature control unit, a diesel generator and a dampproof device, wherein the chassis is respectively connected with the headstock and the airtight box; the control system is respectively connected with the human-computer interaction interface, the air exchange device, the signal acquisition system, the ventilation system, the liquid nitrogen controlled atmosphere system, a humidifying system, the temperature control unit and the diesel generator; and the diesel generator is respectively connected with the control system, the ventilation system, the humidifying system, and the temperature control unit. The invention also discloses a method for implementing the carrier vehicle. The intelligent fruit and vegetable controlled atmosphere carrier vehicle and the method have the advantages of making the fruit and vegetable fresh-keeping environment more uniform, improving the quality of the fruit and vegetables, prolonging the fruit and vegetable fresh-keeping period and the like.

The invention discloses a method to prepare a multi-temperature refrigerator with variable evaporating temperature. It adopts single compressor, condenser, gas-liquid separator, condensation vaporizer, throttle valve, vaporizer and three-channel flow distributing valve as components. The refrigerating medium is polyatomic unazeotropic mixed refrigerating medium. Based on the existed self-overlapping cycle, add a vaporizer used for high-temperature or change-temperature chambers and one or two three-channel flow distributing valves. According to the property of polyatomic unazeotropic mixed substance, adjust the component of mixed refrigerating medium in vaporizer to provide two or three different evaporating temperatures under the same evaporating pressure. One of the evaporating temperatures is adjustable on requirements of users. Applicable polyatomic unazeotropic mixed refrigerating medium is composed of low-boiling and high-boiling substance and selects one or more from them as component refrigerating medium. The method has merits of convenient control and energy-saving operation.

The present invention discloses an ice-temperature vault. The aim of the invention is to provide an ice-temperature vault which has the advantages of high-precision control, uniform wind speed field in the vault, uniform temperature field in the vault, and satisfaction to the requirement of ice-temperature storage. The vault body comprises a base layer heat insulation layer, an outer heat insulation vault body and an inner non-heat-insulation vault body which are connected with the base layer heat insulation layer. An air interlayer is provided between the inner non-heat-insulation vault body and the outer heat insulation vault body. A plurality of air coolers which are connected in parallel for alternately operating or defrosting are installed in the air interlayer at the top part of outer vault body. A top air supply aperture plate is provided in the inner vault body. A static pressure box layer is formed between the top air supply aperture plate and the inner non-heat-insulation vault body. The periphery at the base part of inner non-heat-insulation vault body is provided with a plurality of return air grilles. A temperature sensor is respectively installed at the lower part of static pressure box layer and at the return air grilles. The temperature in the ice-temperature vault is stable. The speed field and temperature field are extraordinarily uniform. The defrosting does not affect the temperature in the vault. The ice-temperature vault has high control precision. The temperature fluctuation of hollow vault does not exceed +/- 0.3 DEG C.

The invention provides a shellfish film preservation method, relates to a shellfish film preservative, and belongs to the technical field of food processing. The preservation, by proportion, comprises 1.0-2.0% of chitosan, 0.02% of nisin, 0.2-0.5% of vitamin C, 0.6-1% of edible acetic acid and 0.02-0.06% of tea polyphenol; or 1.0-2.0% of sodium alginate; or 1.0-2.0% of sodium alginate, 0.02% of nisin and 0.2-0.5% of vitamin C; or 1.0-2.0% of sodium alginate, 0.05% of lysozyme, 0.2-0.5% of vitamin C and 6-8% of glycine and the balance water. The method includes subjecting shellfish to conditioning for twenty-four hours, washing, shelling and taking out meat, immersing the meat into the preservative for about two minutes, draining, performing vacuum package, and preserving the meat at the temperature of 20 DEG C below zero. The shellfish film preservative has the advantages that a thin-film formed on the surface of the shellfish meat is capable of blocking the growth of microorganism, reducing the speed of oxidative deterioration, and the like.

The invention discloses a preparation method of a multi-stage temperature refrigerating machine with changeable evaporating temperature. The multi-stage temperature refrigerating machine comprises such parts as a single compressor, a condenser, a gas-liquid separator, a condensation evaporator, a throttle valve, an evaporator and a three-way flow distributing valve, and the used refrigerant is a multi-component non-azeotropic mixed refrigerant; on the basis of an original auto cascade cycle, the multi-stage temperature refrigerating machine is additionally provided with the evaporator used in a high temperature chamber or a variable temperature chamber, one or two three-way flow distributing valves; the refrigerating machine adjusts the components of the mixed refrigerant which is carried into the evaporator by the characteristic of the multi-component non-azeotropic mixed working substance to provide two stages or three stages of different evaporating temperatures under the same evaporating pressure, wherein, one stage of the evaporating temperature can be adjusted according to the user requirement. The suitable multi-component non-azeotropic mixed refrigerant consists of a low-boiling point working substance and a high-boiling point working substance, and the component refrigerant of the non-azeotropic mixed working substance is selected from one or more than one of the high-boiling point working substance and the low-boiling point working substance. The multi-stage temperature refrigerating machine has the characteristics of convenient control and energy-saving operation.

The invention relates to the technical field of food processing storage, and discloses a method for the ultralow-temperature deep cooling rapid freezing preservation of a little yellow croaker. One set of integral technology for the ultralow-temperature liquid-nitrogen deep cooling rapid freezing preservation of the little yellow croaker is formed through working procedures including cleaning, leaching, freeze prevention, vacuum packaging, pre-cooling, multi-stage quick freezing, packaging and the like in sequence. A product which is subjected to deep cooling processing by the method forms a small crystal, the integrity of a product cell is ensured, the original color and luster, freshness and flavor of the product can be kept, the shelf life of the product is greatly prolonged, a refreshment degree is good, perennial supply demands can be met, and the method has a good application value.

The invention discloses a freshwater fish body fresh preservation agent made from scale zymolyte and a preparation method and a fresh preservation method thereof, belonging to the technical field of aquatic product fresh preservation. The freshwater fish body fresh preservation agent is made from scales on fish bodies; the scales releases protein enzymolysis liquid under the enzymolysis effect ofpepsase; and a plasticizer glycerol is added to the protein enzymolysis liquid to obtain the freshwater fish body fresh preservation agent. According to the invention, after the scale collagen proteolysis liquid in the fresh preservation agent permeates into a freshwater fish body, a film can be formed on the surface of the fish body to play the role in reducing bacterial contamination, resistingthe microorganism growth, weakening air oxidation, slowing fat oxidation rate and reducing the weight loss of the fish body. Compared with the common cold storage method, the freshwater fish body fresh preservation agent can well maintain the freshness, the water content and the flavor of the fish body, achieve better fresh preservation effect, reduce the weight loss of the fish body in the storage process and prolong the shelf life of the fish body.

The invention relates to the technical field of food processing and storage and discloses a protective agent composition for liquid nitrogen cryogenic quick-freezing of camarons. The protective agent composition comprises a low-temperature protective agent for soaking the camarons before liquid nitrogen quick-freezing, and an ice glazing agent for soaking the camarons after liquid nitrogen quick-freezing. The low-temperature protective agent comprises sodium polyphosphate, sodium erythorbate, sodium citrate, sorbitol, bletilla extracts and water. The ice glaze agent comprises trehalose, sodium alginate, bletilla extracts and ice water. The protective agent composition comprises the low-temperature protective agent and the ice glaze agent and is matched with the liquid nitrogen cryogenic quick-freezing method, ice crystals formed by products subjected to cryogenic quick-freezing are small, the drying loss is low, the integrity of product cells is guaranteed, the original color, freshness and flavor can be maintained, the shelf life of the products is greatly prolonged, and the freshness preservation degree is high.

The invention relates to frozen fruit and vegetable and a fruit and vegetable fresh keeping process, and belongs to the field of food preservation. The fresh keeping process comprises the following steps of putting the fruit and vegetable raw materials into a liquid nitrogen environment with the temperature being -110 to -60 DEG C or a micro frozen liquid environment with the temperature being -40 to -20 DEG C to be quickly frozen for not less than 3min; then, the fruit and vegetable raw materials are put into a warehouse for cold storage or cold chain transportation. The process has the advantages that the process is simple; the operation is convenient and fast; the fresh keeping effect is good; the cost is low. The frozen fruit and vegetable obtained through the process can maintain the raw material mouthfeel; the freshness degree of the raw materials can be maintained for a long time.

The invention relates to an ultra low temperature cold storage warehouse, which belongs to the technical field of the structure of the cold storage warehouse. The invention is characterized in that the ammonia is used as the refrigerants and a low-temperature evaporator, and a middle-low temperature evaporator are arranged in the preparatory room and the reservoir pool; the low-temperature evaporator is communicated with an air-liquid separating heat exchange air return regulating station, a freezer with a single engine and a low-pressure circulation barrel through an air return regulating station for ammonia, and the liquid of the low-pressure circulation barrel is communicated with the middle-low temperature evaporator and communicated back to the low-pressure circulation barrel through a liquid pump; the low-temperature evaporator enters the low-pressure circulation barrel 6 through a regulating station for ammonia liquid and the air-liquid separating heat exchange air return regulating station is connected with the low-temperature evaporator through the regulating station for ammonia liquid; the gas of the low-pressure circulation barrel is communicated with a freezer with double engines, to an intermediate cooler and communicated back to the freezer with double engines, and the gas of the freezer with double engines is communicated with an oil separator; the output end of the oil separator is communicated with an evaporative cooler and the air-liquid separating heat exchange air return regulating station, and the evaporative cooler is communicated to a liquid receiver for ammonia; the liquid receiver for ammonia is communicated with the air-liquid separating heat exchange air return regulating station, the low-temperature circulation barrel and the intermediate cooler.

The invention relates to the field of meat processing, specifically to a method for producing cooling meat with atomization showering cooling method. The method comprises: interval -showering (showering for 40-60s every 30min-50min) the half naked body with water at 0-5DEG C for 8-12h. The atomization showering cooling method can reduce energy consumption, keep good quality of the naked body, and has broad application perspective.

The invention relates to a small-package controlled atmosphere preservation method of sweet cherries. The small-package controlled atmosphere preservation method comprises the following steps: in the morning of sunny days, picking sweet cherries which have mid-late maturity varieties, have no mechanical loss and rot, and have uniform color and luster; storing at 25 DEG C for 5 days; determining the rot rate, color difference and hardness of the sweet cherries before and after storage; taking the sweet cherry variety with the change of three indexes, which is less than 10%, as a small-package controlled atmosphere preservation variety; in the morning of sunny days, picking the sweet cherries and keeping stems of the sweet cherries; selecting the sweet cherries with uniform color and luster and eliminating the sweet cherries with the mechanical loss and rot; putting the sweet cherries into pre-cooling air drying equipment, washing the sweet cherries with cold water and pre-cooling the sweet cherries to 2-7 DEG C; drying the sweet cherries with air until no water is remained and immediately carrying out the next step; taking 200g of the sweet cherries which are dried with the air and putting the sweet cherries into a polypropylene package box which is internally padded with water absorption paper; packaging the box by using a controlled atmosphere packaging machine, wherein the volume percent of mixed gas in the packaged polypropylene package box is as follows: 3%-7% of O2, 10%-20% of CO2 and the balance of nitrogen gas; and putting the sweet cherries subjected to controlled atmosphere packaging into a refrigeration house at a temperature ranging from -1 DEG C to 1 DEG C and storing.

The invention relates to a superheat degree control electronic expansion valve system. The superheat degree control electronic expansion valve system comprises an electronic expansion valve controller, an evaporator inlet refrigerant temperature sensor, an electronic expansion valve, an evaporator, a temperature sensor, an evaporator outlet refrigerant temperature sensor and a compressor; and thetemperature sensor is used for detecting the air inlet temperature of the evaporator, the evaporator inlet refrigerant temperature sensor is used for detecting the inlet temperature of the evaporatorrefrigerant side, the evaporator outlet refrigerant temperature sensor is used for detecting the outlet temperature of the evaporator refrigerant side, and the electronic expansion valve controller can set the heat exchange temperature difference of the evaporator and the superheat degree of the evaporator. According to the system, a set of algorithm is arranged in the electronic expansion valve controller, a stepping motor of the electronic expansion valve controller is controlled through the algorithm and the stepping motor is driven to move forwards and backwards through a threaded drivingvalve needle, and therefore a flow area of a valve port is changed.

The present invention relates to frozen delicacies from land and a preservation technology of the delicacies from land, and belongs to the field of food preservation. The preservation technology comprises the following steps: raw materials of the delicacies from land are placed in a liquid nitrogen environment at -120 DEG C to -60 DEG C or a micro-freezing liquid environment at -40 DEG C to -25 DEG C to be quick-frozen for 5 min or longer, then the quick frozen delicacies from land are sent into a storage to be cold stored, and the cold stored delicacies from land are subjected to a cold chain transportation. The raw materials of the delicacies from land comprise bamboo shoots and edible fungi. The technological process is simple, easy to operate, excellent in preservation effects and low in costs. The obtained delicacies from land by the above technology are good in mouthfeel, and small in dry consumption rate, and can keep freshness of the raw materials for a long time.

The invention discloses a bombay duck liquid nitrogen ultralow temperature quick-freezing device and a quick-freezing fresh-keeping method thereof. The device includes a liquid nitrogen quick-freezer,two parallel vibration rods installed on the liquid nitrogen quick-freezer and a plurality of product freezing frames for quick-freezing of products. Each product freezing frame includes a frame body, a placement plate disposed in the frame body, and a plurality of suspension units arranged on the placement plate. Both ends of all the vibration rods are equipped with vibration motors, all the vibration motors are electrically connected to a master controller of the liquid nitrogen quick-freezer. The placement plate is suspended on the two vibration rods through the suspension units. Accordingto the invention, cleaning, soaking, ultra-low temperature quick-freezing, ice plating, vacuum packaging, cryopreservation and other processes are adopted in order to avoid wrinkling and chapping ofthe fish skin, and at the same time the original condition, color and freshness of bombay duck can be maintained. The vibration rods drive the suspension units and the placement plate to vibrate, so that the bombay duck can be frozen more evenly, and the overall freezing quality of bombay duck can be ensured.

The invention discloses a quick cooling and dehumidifying system, in particular to a quick cooling and dehumidifying system for a continuous food chilling or quick-freezing process, and belongs to the technical field of food processing. The quick cooling and dehumidifying system comprises a processing room provided with an entrance and an exit, wherein a transmission device for delivering food continuously is arranged between the entrance and the exit. The quick cooling and dehumidifying system is characterized in that a sprinkler is arranged above the transmission device at the entrance of the processing room, a water receiving box is arranged below the sprinkler, and the sprinkler adopts low-temperature water or low-temperature salt water for sprinkling. The quick cooling and dehumidifying system has the advantages that an evaporator has little frost or is not frosted, and the food has little drying loss and good quality; and the quick cooling and dehumidifying system has quick cooling or quick-freezing speed, saves water and electricity, and is time-saving and labor-saving.

The invention relates to an experimental type liquid nitrogen quick freezing simple device, which comprises: an air pump; a sealed quick freezing chamber, which is internally provided with two temperature sensors, wherein one temperature sensor is disposed at one quick freezing chamber end close to the air pump, and the other temperature sensor is arranged at one quick freezing chamber end close to a liquid nitrogen storage tank, with a first control valve being disposed between the air pump and the quick freezing chamber, and a wind speed measurement instrument being disposed between the first control valve and the quick freezing chamber; the liquid nitrogen storage tank, which is arranged at one end of the quick freezing chamber, with a second control valve disposed between the liquid nitrogen storage tank and the quick freezing chamber; a heat-insulated pipe, which has one end communicated with the air pump and the other end passing through the quick freezing chamber and communicated with the liquid nitrogen storage tank, and is located below the temperature sensors; at least 4 liquid nitrogen outlet pipes, which are disposed in the quick freezing chamber and are respectively communicated with the heat-insulated pipe, and have outlets facing down; and a controller. The liquid nitrogen quick freezing device provided by the invention has the advantages of simple structure and excellent quick freezing effect.

The invention belongs to the field of quick-freezing devices, and particularly discloses a quick-freezing device for bulk food. The quick-freezing device comprises a machine frame, a cooling tunnel, a conveyor belt, a storage frame and a spray nozzle. The cooling tunnel is fixed to the machine frame and provided with a gas return pipe connected with the two ends of the cooling tunnel. The conveyor belt is fixed to the lower portion in the cooling tunnel. The cooling tunnel is internally provided with at least two air coolers and at least two axial flow fans. All the air coolers and all the axial flow fans are distributed on the upper portion in the cooling tunnel at intervals. The conveyor belt comprises a feeding end and a discharging end. The storage frame comprises side walls, a bottom plate, cotton cloth layers and a conical frame cap matched with the storage frame. The cotton cloth layers are fixed to the outer portions of the side walls. The side walls are fixed to the bottom plate. The conical cap is arranged on the storage frame. The spray nozzle is located above the feeding end and fixed to the machine frame. The invention aims at providing the quick-freezing device which is high in cooling efficiency and small in food drying loss and used for bulk food.

The invention relates to a liquid nitrogen spray type fresh winter cordyceps sinensis quick-freezing method, and belongs to the technical field of freshness preservation of cordyceps sinensis. The method comprises the following steps of 1) washing cordyceps sinensis with water; 2) ultrasonically washing washed cordyceps sinensis; 3) soaking cordyceps sinensis in a cryoprotectant; 4) placing cordyceps sinensis soaked in step 3 in a liquid nitrogen spray quick-freezing device for multi-stage quick freezing; 5) spraying a preservative onto quick-frozen cordyceps sinensis; 6) conducting modified atmosphere packaging on cordyceps sinensis onto which the preservative is sprayed; 7) refrigerating cordyceps sinensis after modified atmosphere packaging. By means of the method, the problem that thefreshness of cordyceps sinensis in the freshness preservation process is reduced can be solved, the weight loss rate is low, the soluble protein content is high, and the polyphenol oxidase activity islow.

The invention relates to a fresh keeping method of garden lettuce based on storage in an air-conditioned cold store. The fresh keeping method is characterized by sequentially comprising the followingsteps of preparing an air-conditioned cold store and hollow baskets, cleaning the air-conditioned cold store and performing disinfection, setting the temperature of the air-conditioned cold store, performing low-temperature precooling and selecting on picked garden lettuce, loading selected garden lettuce in the hollow baskets, sleeving the hollow baskets loaded with the garden lettuce with perforated fresh keeping bags, putting the hollow baskets which are loaded with the garden lettuce and sleeved with the fresh keeping bags in the air-conditioned cold store at intervals in a laying manner,sterilizing the garden lettuce in the air-conditioned cold store with ozone, storing the garden lettuce in two stages of the first 10 days and days after the first 10 days, maintaining the humidity inthe air-conditioned cold store to be 80-95% with a humidifier in the air-conditioned cold store and the like. Through the fresh keeping method, the fresh keeping time of the garden lettuce can be prolonged, the long-time fresh keeping requirements of the garden lettuce in places of ocean vessels can be met, unsafe factors are eliminated, and the fresh keeping method can be accepted by people. Thefresh keeping method is suitable for storage and fresh keeping of the garden lettuce in the ocean vessels.