食品速冻装置
By combining a two-stage refrigeration system and a conveyor belt, and using liquid nitrogen refrigeration components for secondary quick freezing, the problem of slow freezing speed in existing quick-freezing machines is solved, enabling the rapid formation of small ice crystal nuclei and improving the taste and nutritional value of food.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- GREE ELECTRIC APPLIANCE INC OF ZHUHAI
- Filing Date
- 2023-12-06
- Publication Date
- 2026-07-17
AI Technical Summary
Existing quick-freezing machines have a slow freezing speed, resulting in larger ice crystal nuclei forming in quick-frozen foods, which affects the taste and nutritional value.
A two-stage refrigeration system is adopted. The first-stage refrigeration component performs initial quick freezing, while the second-stage refrigeration component has a greater cooling intensity. Combined with straight and spiral conveyor belts, liquid nitrogen refrigeration components are used for secondary quick freezing to ensure that the food reaches the crystallization temperature before entering the second stage and quickly forms small and uniform ice crystal nuclei.
It shortens the quick-freezing time, reduces the size of ice crystal nuclei, improves the taste and nutritional value of frozen foods, and maintains the advantages of large-volume frozen products.
Smart Images
Figure CN117824259B_ABST