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Ultra-high pressure chilled food instant freezing device for food quick freezing process

An ultra-high pressure and food technology, which is applied in household refrigeration devices, cooling fluid circulation devices, coolers, etc., can solve problems such as food that is prone to freezing and cracking, and achieve the effect of solving high energy consumption and maintaining quality and original state

Active Publication Date: 2019-08-06
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The embodiment of the invention discloses an ultra-high pressure cooling food instant freezing device for food quick-freezing processing, which is used to solve the technical problems of traditional normal-pressure freezing high-moisture food that is easy to freeze and crack

Method used

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  • Ultra-high pressure chilled food instant freezing device for food quick freezing process

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Embodiment 1

[0030] see figure 1 A kind of ultra-high pressure cooling food instant freezing device for food quick-freezing processing provided in this embodiment includes:

[0031] Ethanol liquid storage tank 3, pressurized cylinder 1, refrigeration unit, ultra-high pressure reactor 2 and pipelines;

[0032] The refrigerating unit includes a low-stage compressor 22, an intercooler 16, a high-stage compressor 18, a condenser 17, a first throttle valve 19, a second throttle valve 23, and an evaporation coil built into the ethanol liquid storage tank 3; The pipe is connected with the low-stage compressor 22, the intercooler 16, the high-stage compressor 18, the condenser 17, the first throttle valve 19, and the second throttle valve 23 through pipelines;

[0033] The booster cylinder 1 is connected with the first three-position four-way electromagnetic reversing valve 4, and the first three-position four-way electromagnetic reversing valve 4 is connected with the first hydraulic pump 6 and ...

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Abstract

The invention discloses an ultra-high pressure chilled food instant freezing device for a food quick freezing process. According to the instant freezing device, the technical problem that high moisture food is liable to frost-crack in the traditional atmospheric freezing process is solved. In the embodiment, an evaporating coil arranged in an ethanol storage tank is connected with a low-stage compressor, an intercooler, a high-stage compressor, a condenser, a first throttle valve and a second throttle valve through pipelines; a booster cylinder is connected with a first three-position four-wayelectromagnetic directional valve connected with a hydraulic oil storage tank, and the booster cylinder is connected with the ethanol storage tank; a feeding port and a discharging port of an ultra-high pressure reactor are provided with an inlet piston cylinder and an outlet piston cylinder separately; the inlet piston cylinder and the outlet piston cylinder are connected with a second three-position four-way electromagnetic directional valve and a third three-position four-way electromagnetic directional valve separately; and the feeding port and the discharging port communicate with the ethanol storage tank separately, and the ultra-high pressure reactor is internally provided with a free piston, and communicates with the ethanol storage tank through a plurality of pipelines.

Description

technical field [0001] The invention relates to the field of ultra-high pressure technology, in particular to an ultra-high pressure instant freezing device for cooling food. Background technique [0002] During the freezing process of the food, the free water inside will expand and form large ice crystals during the freezing process, which will greatly reduce the quality of the food. Studies have shown that during the freezing process of food, the faster the freezing speed, the smaller and more uniform the ice crystals formed inside the food, and the less impact on the quality of the food. At present, even in the freezing method with the best quick-freezing effect—cryogenic quick-freezing, the tissue cells of frozen products after freezing will undergo irreversible changes, such as surface cracking and juice loss, which will cause food nutrition loss. The main reason for this phenomenon is that when the food is rapidly frozen, the temperature is gradually cooled from the s...

Claims

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Application Information

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IPC IPC(8): F25D3/11F25D17/02F25D25/04
CPCF25D15/00F25D17/02F25D23/006
Inventor 李敏关志强蔡俊豪黄文真李俊峰洪鹏志周春霞
Owner GUANGDONG OCEAN UNIVERSITY
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