Method for improving ventilation sterilization speed of foods

A speed and food technology, applied in the field of food freezing equipment, can solve the problems of uneven distribution of air distribution, large equipment volume, poor quality of frozen products, etc., and achieve the effect of preserving the original quality, reducing the volume and improving the freezing rate.

Active Publication Date: 2008-10-29
SHANGHAI OCEAN UNIV
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AI Technical Summary

Problems solved by technology

[0002] At present, due to system design problems in domestic freezing devices, the wind speed in the freezing room is small and the distributio

Method used

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  • Method for improving ventilation sterilization speed of foods

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Embodiment Construction

[0008] The present invention and its implementation will be further described below in conjunction with the accompanying drawings.

[0009] Two evaporators (3) are installed on the upper part of the freezing device at the level with the height of both sides of the fan (6), and are connected with the fan (6) through the wind deflector (7).

[0010] During the implementation process, the food enters the stainless steel mesh belt (2), and is transported into the freezing room through the mesh belt. The blower fan (6) runs at high speed, sucks the cold air flow cooled by the evaporator (3), and sends it to the stainless steel mesh belt (2). Part of the air flows through the upper air equalizing plate (4) with a certain opening density above the mesh belt, and after being accelerated, it is directly sprayed to the upper surface of the stainless steel mesh belt (2), and the other part flows along the air deflectors (7) on both sides of the static pressure box. The space formed with...

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Abstract

The invention provides a method for increasing the food blast freezing rate, which is characterized in that a freezing mode of a high-speed cold airflow impact type is adopted; after cooling airflow is accelerated by an air distribution plate, a part of the cooling airflow is directly jetted on the surface of foods by adopting a special design of air passages and the other part of cooling airflow goes through the two sides of a plenum box and reaches the space at the side of a conveying mesh belt to blow towards the lower surface of foods, thereby realizing simultaneous blast freezing on the upper and lower surface of foods and greatly increasing the heat transfer coefficient of the food surface. The method of the invention has the major advantages of increasing the freezing rate and freezing quality of foods, decreasing drying loss, saving energy, reducing cost and being especially applicable to the freezing of thin and flat products or blocky products of small size.

Description

technical field [0001] The invention relates to the technical field of food freezing equipment, in particular to a method for improving the air blowing freezing rate of food. Background technique [0002] At present, due to system design problems in domestic freezing devices, the wind speed in the freezing room is low and the distribution of air distribution is uneven, resulting in slow freezing speed, poor quality of frozen products, high energy consumption, and bulky equipment. With the rapid development of my country's quick-frozen food processing industry and the continuous improvement of the quality requirements of export quick-frozen products, the food quick-freezing processing technology is forced to put forward higher requirements in terms of improving the freezing speed and quality of frozen products and reducing energy consumption. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned shortcomings, apply the ai...

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Application Information

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IPC IPC(8): A23L3/36F25D17/04F25D13/06
CPCY02P60/85
Inventor 谢晶李杰张珍韩志
Owner SHANGHAI OCEAN UNIV
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