Air refrigerant low-temperature quick-freezing refrigeration system

Abstract

The invention discloses an air refrigerant low-temperature quick-freezing refrigeration system. An air filter is connected with an inlet of an air compressor through a pipeline. An outlet of the air compressor is connected with a first inlet of an air purification system. A first outlet of the air purification system is connected with a turbo expander in the manner that a pipeline penetrates an air precooler. The turbo expander is connected with an air inlet of a low-temperature quick-freezing machine through a positive flow pipeline. An air outlet of the low-temperature quick-freezing machineis connected with a waste gas releasing induced draft fan in the manner that a backflow pipeline penetrates the air precooler. The waste gas releasing induced draft fan communicates with a pipeline connecting the air filter with the air compressor through a pipeline, the waste gas releasing induced draft fan is connected with a second inlet of the air purification system through the other pipeline, and a second outlet of the air purification system is connected with a regenerated gas induced draft fan through a guide-out pipeline. Compared with the prior art, the air refrigerant low-temperature quick-freezing refrigeration system has the beneficial effects that the quality of frozen foods is not damaged, environment friendliness is achieved, pollution is avoided, and the refrigeration cost is low.

Description

technical field [0001] The invention relates to a refrigerator, in particular to an air refrigerant low-temperature quick-freezing refrigeration system. Background technique [0002] Conventional food freezing technology, including freon refrigeration technology and liquid ammonia refrigeration technology, etc., because the refrigeration temperature is high and the refrigeration time is long, the slow food freezing process will lead to the generation of large ice crystals in the food, and when the food is thawed, the food The cell tissue will rupture and cause the loss of food juice, and the loss of food juice will affect the color, taste and nutritional properties of the thawed food. Nutrients and natural colors are also lost with the lost food juices. Especially for fruit and vegetable foods, the damage of the structure will lead to the degradation of the texture and taste of the food, and the structure will become loose. The use of freon or liquid ammonia as a refrigera...

AI Technical Summary

Problems solved by technology

[0003] The invention proposes an air refrigerant low-temperature quick-freezing refrigeration system, which solves the problems existing in the prior art that damage the quality of frozen food, are not environmentally friendly, and have high refrigeration costs.

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