Continuous vacuum quick freezing device and continuous vacuum quick freezing method for foods

Abstract

The invention relates to continuous vacuum quick freezing device for foods and synchronously relates to a corresponding method, belonging to the technical field of food equipment. The device comprises a vacuum chamber body; a discharging opening is formed in the top end of one end of the vacuum chamber body, and a discharging opening is formed in the bottom part of the other end of the vacuum chamber body; a loop conveying net belt is mounted in the vacuum chamber body; the receiving end of the conveying net belt is positioned below the feeding opening, and the discharging end of the conveying net belt is positioned above the discharging opening; the upper layer of the conveying net belt passes through an atomizing chamber body; at least one group of atomizing spray heads are mounted in the atomizing chamber body and spray towards the conveying net belt, wherein the atomizing spray heads are arranged in the conveying direction. According to the device, water has the natural physical property of being quickly evaporated and subjected to phase change to absorb lots of heat under a vacuum state, and accordingly, the foods can be quickly frozen with low cost, the adhering can be effectively inhibited, the temperature uniformity is easily ensured, a refrigerator set is omitted, the device cost and the working energy consumption are obviously reduced, and continuous production can be carried out.

Description

technical field [0001] The invention relates to a food freezing device, in particular to a continuous food vacuum rapid freezing device and a corresponding method, belonging to the technical field of food equipment. Background technique [0002] Quick-frozen food is processed by rapid low-temperature freezing and stored and transported at an environment below -18°C. The water and juice in the food tissue will not be lost, and microorganisms will basically not reproduce at low temperatures, so it is effectively guaranteed. food safety. [0003] Generally speaking, the ice crystals produced during the freezing process are the main factors affecting the quality of frozen foods, while quick-frozen foods require the food to pass through the largest ice crystal area of ​​the food at the fastest speed when freezing (most foods are -1 to -5°C) , The final freezing temperature is below -18°C. Food quick-freezing equipment is the key production equipment for quick-frozen food, and i...

AI Technical Summary

Problems solved by technology

Although this type of equipment can realize continuous production, it needs to install multiple fans in the length direction of the conveying mesh belt, and the cold air is discharged from the machine after passing through the conveying mesh belt, so the utilization efficiency of cooling capacity is low and the energy consumption is high.

[0005] In addition, the existing quick-freezing processing equipment adopts the traditional freezing principle and method of convection and heat conduction cooling, that is, relying on cold air as the cooling medium, and needs to be equipped with a cooling fan and a refrigeration system. The equipment costs are high, the power configuration is large, and the energy consumption is high. Food freezing speed requirements and uniformity

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