Preparation and application of secondary refrigerant for ultrasonic wave dipping fruits and vegetables

A technology of immersion freezing and cooling agent, which is applied in the field of fresh-keeping processing. It can solve the problems of affecting the quality of food freezing, poor stability, volatility and high viscosity of the cooling agent, and achieve color stability, liquid stability, and lower freezing point temperature. Effect

Pending Publication Date: 2021-07-30
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The above patents disclose the formula of refrigerant used for food impregnation and freezing. The content of alcohol, sodium chloride and sugar is relatively large, which may easily cause the refrigerant to be volatile, viscous and stable, which will affect the quality of food freezing.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A refrigerant used for ultrasonic-assisted quick-freezing of fruits and vegetables, the content of each component is based on the total mass percentage of the refrigerant, calcium chloride 15%, edible ethanol 15%, phytic acid 1%, vitamin C 1%, xylose Alcohol 5%, glucose 5%, and the balance is water. Stir the above raw materials evenly to prepare the above-mentioned refrigerant. After testing, the freezing point of the solution is -36.6°C, and the corresponding kinematic viscosity at -25.2°C--22.5°C is 9.636-6.82mm 2 / s, the volatilization rate is 2.36%g / day, and it is suitable for immersion freezing at a working temperature above -35°C.

Embodiment 2

[0025] A refrigerant used for ultrasonic-assisted quick-freezing of fruits and vegetables, the content of each component is based on the total mass percentage of the refrigerant, calcium chloride 15%, edible ethanol 17%, phytic acid 0.75%, vitamin C 1.5%, xylose Alcohol 5%, glucose 6%, and the balance is water. Stir the above raw materials evenly to prepare the above-mentioned refrigerant. After testing, the freezing point of the solution is -43.1°C, and the corresponding kinematic viscosity at -25.9°C~-19.1°C is 15.664~7.557mm 2 / s, the volatilization rate is 2.81%g / day, and it is suitable for immersion freezing at a working temperature above -40°C.

Embodiment 3

[0027] A refrigerant used for ultrasonic-assisted quick-freezing of fruits and vegetables, the content of each component is based on the total mass percentage of the refrigerant, calcium chloride 15%, edible ethanol 20%, phytic acid 0.5%, vitamin C 2%, xylose Alcohol 5%, glucose 8%, and the balance is water. Stir and mix the above raw materials to prepare the above-mentioned refrigerant. After testing, the freezing point of the solution is -51.3°C, and the corresponding kinematic viscosity at -25.4°C~-17.0°C is 19.844~8.03mm 2 / s, the volatilization rate is 2.82%g / day, and it is suitable for immersion freezing at a working temperature above -50°C.

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PUM

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Abstract

The invention discloses a secondary refrigerant for ultrasonic wave dipping frozen fruits and vegetables. The secondary refrigerant is composed of calcium chloride, ethanol, phytic acid, vitamin C, xylitol and glucose. The secondary refrigerant comprises the following components in percentage by mass: 15% of calcium chloride, 15%-20% of ethanol, 0.5%-1% of phytic acid, 1%-2% of vitamin C, 5% of xylitol, 5%-8% of glucose and the balance of water, and all the components are food-grade. The secondary refrigerant is low in freezing point, moderate in viscosity, good in stability, low in production cost, free of pollution to the environment and suitable for quick freezing of fruit and vegetable products. The ultrasonic effect is added in the freezing process, the mass and heat transfer speed in the freezing process is increased, the food freezing speed is increased, and the food quick-freezing quality is improved.

Description

technical field [0001] The invention belongs to the technical field of fresh-keeping processing, and relates to a cooling agent used for dipping and freezing food, in particular to a preparation of a cooling agent used for ultrasonic dipping and freezing of fruits and vegetables. Background technique [0002] Fresh fruits and vegetables are rich in various nutrients, such as minerals and vitamins. Fruits and vegetables have high moisture content and are easily affected by microorganisms, causing rot and deterioration and are not easy to store. Freezing is a commonly used processing method for fruits and vegetables. Frozen storage of fruits and vegetables is to quickly reduce the temperature of fruits and vegetables to below -18°C to achieve the purpose of long-term preservation. [0003] Immersion freezing is to directly contact the food with the refrigerant, and exchange heat through the refrigerant to realize the rapid freezing of the food. Ultrasonic-assisted immersion ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/055A23B7/157A23B7/154A23B7/015C09K5/10
CPCA23B7/015A23B7/055A23B7/154A23B7/157A23V2002/00C09K5/10A23V2200/10A23V2250/1578A23V2200/02A23V2250/6422A23V2250/61A23V2250/2134A23V2250/708A23V2250/082A23V2300/48
Inventor 曹雪慧郑健蓉励建荣朱丹实
Owner BOHAI UNIV
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