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A kind of freezing method of liquid food

A liquid food and freezing method technology, which is applied in food freezing, food preservation, food science, etc., can solve the problems of limited reduction of supercooling degree, shortening of freezing time, and long total freezing time, etc., to achieve the reduction of supercooling degree, Effect of shortening freezing time and promoting heat exchange

Active Publication Date: 2019-06-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] (1) The traditional refrigeration heat transfer method has too much supercooling, and the total freezing time is long
Moreover, traditional refrigeration is mostly based on the theory of strengthening heat conduction and heat convection. Under these two theories, speeding up heat transfer and shortening the freezing time will lead to an increase in energy consumption.
[0010] (2) The existing ultrasonic-assisted freezing has certain limitations on the control of the degree of subcooling, and the degree of reduction of the degree of supercooling is limited

Method used

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  • A kind of freezing method of liquid food
  • A kind of freezing method of liquid food
  • A kind of freezing method of liquid food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Take raw materials to be frozen: 90 parts of distilled water, 10 parts of sucrose, dissolve them completely to obtain a sucrose solution, and test the initial freezing point of the sucrose solution.

[0035] Circulate the solution for 5 minutes at 20°C with an ultra-micron bubble generator. After the cycle is complete, use a vortex flowmeter to check whether the gas content of the sample is between 82-90%, and the particle size of the bubbles is 300-800nm; if it has not reached range, recirculate for 1 to 2 minutes until the gas content reaches the range. figure 1 It is the distribution of the bubbles in the sucrose solution with a gas content rate of 85% after circulating through the micro bubble generator. Then, the bubble-laden sample was passed through an ultrasonic processor with a condensing circulation system. The temperature of the condensed circulating liquid is maintained at -20°C by the refrigeration system, and a T-type thermocouple is placed in the ultraso...

Embodiment 2

[0038] Raw materials to be frozen: 60 parts of distilled water, 35 parts of sucrose, and 5 parts of maltodextrin. It was completely dissolved to obtain a solution, and the initial freezing point of the solution was tested.

[0039] Use an ultra-micron bubble generator to circulate the solution for 5 minutes at room temperature. After the cycle is completed, use a vortex flowmeter to detect whether the gas content of the sample is between 82-90%, and the particle size of the bubbles is 300-800nm; if it has not reached the range , and recirculate for 1-2 minutes until the gas content reaches the range. Pass the bubble-laden sample through an ultrasonic processor with a condensing circulation system. The condensed circulating fluid is maintained at -22°C by a refrigeration system. Place 3 T-type thermocouples in different positions of the instrument. When the T-type thermocouple detects that the average temperature is -3°C, start 0.4W / cm 2 Ultrasound is carried out in a cycle...

Embodiment 3

[0041]Raw materials to be frozen: 2L of apple juice (11-13°Brix), test the initial freezing point of the apple juice. Circulate it with an ultra-micron generator at room temperature for 8 minutes. After the cycle is completed, use a vortex flowmeter to check whether the gas content of the sample is between 82 and 90%. If it has not reached the range, recirculate for 1 to 2 minutes until the gas content rate reaches the range. Pass the bubble-laden sample through an ultrasonic processor with a condensing circulation system. The condensed circulating fluid is maintained at -20°C by a refrigeration system. Place 3 T-type thermocouples in different positions of the instrument. When the T-type thermocouple detects that the average temperature is -2°C, start 0.5W / cm 2 Ultrasound is carried out in a cycle of working for 2s and pausing for 8s. When the average temperature drops to -2°C again, stop at 0.5W / cm 2 Ultrasonic and start 0.9W / cm 2 Ultrasound, with 2s work, 8s pause cyc...

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Abstract

The invention discloses a liquid food freezing method. The method includes the following steps that (1) an initial freezing point of liquid food to be frozen is tested; (2) the liquid food circulates through an ultra-micron bubble generator, circulation stops when the bubble rate in the liquid food is 82%-90%, and the grain size of bubbles in the liquid food is 300-800 nm; (3) the liquid food full of the bubbles is introduced into an ultrasonic processor provided with a heat exchanger, the temperature of the heat exchanger is maintained between -20 DEG C to 22 DEG C through a refrigerating system, and the temperature of the liquid food is recorded; when the temperature is lowered to the temperature 0-1 DEG C below the initial freezing point, and low-intensity ultrasonic waves are started; when the temperature is lowered again to the temperature 0-1 DEG C below the initial freezing point, low-intensity ultrasonic processing stops, and high-intensity ultrasonic waves are started till the liquid food is cooled to -18 DEG C. By means of the method, the supercooling degree of the liquid food is reduced, heat transfer speed is increased, and accordingly freezing time is shortened.

Description

technical field [0001] The invention relates to the technical field of frozen food, in particular to a method for freezing liquid food. Background technique [0002] Freezing is an important means of processing food. In order to obtain ideal freezing results, many auxiliary methods are gradually known to people. Among them, the use of ultrasonic assisted freezing is one of the fastest-growing industries in recent years. [0003] In nature, liquids do not freeze immediately upon reaching their initial freezing point, but usually undergo a process of supercooling. Generally speaking, the greater the degree of subcooling, the longer the entire freezing time and the lower the freezing efficiency. [0004] In 1982, Mason et al. concluded in the article that ultrasound has an obvious auxiliary effect on crystallization. Cavitation is an effect produced when ultrasound propagates in a liquid medium, and refers to the physical and chemical effects produced in a series of processes...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/36
CPCA23L3/36A23V2002/00A23V2300/20
Inventor 孙大文张孜朱志伟曾新安韩忠程丽娜
Owner SOUTH CHINA UNIV OF TECH
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