Equipment and method for processing and cooling quick-frozen fruits and vegetables

Abstract

The invention belongs to the technical field of fruit and vegetable processing equipment, and discloses equipment and a method for processing and cooling quick-frozen fruits and vegetables. The equipment for processing and cooling the quick-frozen fruits and vegetables comprises a cooling system and a cooling trough which are connected in a loop, wherein the cooling system comprises a refrigerating unit, an ice water tank, pipeline pumps and a thin plate heat exchanger; the ice water tank is connected to the cooling trough through the thin plate heat exchanger; the pipeline pumps are arranged on pipelines of two sides of the thin plate heat exchanger; the refrigerating unit is arranged on the other side of the ice water tank; and the cooling water in the fruit and vegetable cooling trough is circularly cooled by using a cooling medium in the ice water tank through the thin plate heat exchanger. The equipment has a simple structure and a wide application range; and by using the cooling medium, the cooling effect is enhanced, resources are saved, and the discharge of the cooling waste water is reduced.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing equipment, in particular to a quick-frozen fruit and vegetable processing cooling equipment and method. Background technique [0002] Quick-frozen fruit and vegetable food, also known as quick-frozen fruit and vegetable food, is a kind of fruit and vegetable food produced by low-temperature rapid freezing. It is the product of the development of food processing technology. Quick freezing is different from general freezing and refrigeration methods. Its main features are: after the fruit and vegetable raw materials have been pretreated by cleaning, pretreatment, blanching (killing), cooling, etc., the food is placed in -30 ℃~-40℃ quick-freezing device for quick freezing, and its product temperature quickly passes through the temperature range of -1~-11℃ within 30 minutes (also known as the maximum ice crystal formation zone). The temperature is below -18°C. Compared with ot...

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Problems solved by technology

At present, there are many ways to cool the fruits and vegetables after finishing greening, such as cold air, tap water or deep well water, vacuuming, etc. can accelerate the cooling of products. Among them, using tap water or deep well water is the cooling method commonly used by enterprises at present, but the disadvantages are: tap water or Although deep well water cooling has a good effect, due to the high temperature of tap water or deep well water itself, the product temperature of vegetables after cooling is generally around 20°C, which is not conducive to the rapid passage of products through the maximum ice crystal formation zone; and a large amount of cooling is discharged. waste water, polluting the environment

Although some companies have improved the above cooling method by adding cooling coils in the cooling water tank to achieve a certain cooling effect, there are still the following disadvantages: 1. The cooling area of ​​the coils is small, and it is not forced circulation cooling, and the cooling speed is slow. The product temperature of fruits and vegetables is still higher than 10°C; 2. Due to the existence of the snake pipe, it is not conducive to the cleaning of the cooling water tank, which may easily cause biological and physical hazards of quick-frozen fruits and vegetables

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