Low-temperature unfreezing and flow equalizing equipment for waxberries
By designing an air supply pressurization chamber and a return air negative pressure chamber structure in the bayberry thawing equipment, a uniform laminar airflow is formed, which solves the problems of uneven thawing and quality loss of bayberries, realizes an efficient and uniform bayberry thawing process, and ensures the brewing quality of bayberry wine.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-09
- Publication Date
- 2026-03-10
AI Technical Summary
Uneven thawing during the process of thawing bayberries can easily damage their quality. Traditional thawing methods can lead to cell wall damage, juice loss, and microbial growth, which can affect the quality of bayberry wine.
The system employs a low-temperature thawing and uniform flow equipment for bayberries. By setting up air supply and pressure chambers and return negative pressure chambers on both sides of the thawing chamber, combined with evenly distributed air outlets and return air inlets, a uniform horizontal laminar flow is formed to ensure that the thawing rate of bayberries in each layer is consistent. A closed-loop internal circulation airflow mode is adopted to maintain a low-temperature and high-humidity environment to inhibit moisture evaporation and oxidation.
This process ensures uniformity and quality maintenance during the thawing of bayberries, reduces juice loss and microbial contamination, and guarantees the stability of bayberry wine brewing quality.
Smart Images
Figure CN223979378U_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The utility model relates to a waxberry unfreezing equipment, concretely relates to a waxberry low temperature unfreezing and uniform flow equipment and belongs to the technical field of waxberry wine processing equipment. BACKGROUND
[0002] The brewing quality of waxberry wine depends on the quality of raw materials to a great extent. Because the harvesting period of waxberry is very short and not easy to preserve, modern waxberry wine industry generally uses quick-freezing technology to break the seasonal limit and realize stable production throughout the year. The unfreezing link has an important influence on the final wine flavor, color and clarity when changing from frozen state to normal temperature state before brewing.
[0003] Traditional unfreezing methods, such as large-scale stacking natural unfreezing or water soaking unfreezing, are slow and uncontrollable. During the long unfreezing process, the cell wall of waxberry is damaged due to the regeneration of ice crystals, resulting in a large amount of loss of valuable juice containing anthocyanins, tannins and various flavor precursors. When naturally unfreezing, the surface temperature of waxberry rises first and is exposed to the temperature range suitable for microbial reproduction for a long time, and a large number of bacteria in the air will breed on the surface of waxberry. These bacteria will compete with the target wine yeast in the subsequent tank fermentation process and produce off-flavor substances. Large-scale stacking frozen waxberry has a huge difference in internal and external unfreezing speed. It is easy to appear that the external waxberry has been completely melted and even started to deteriorate, while the center of the waxberry is still in the frozen state, which leads to the difficulty of standardized operation in the subsequent crushing, tanking, yeast adding and other process links. SUMMARY
[0004] Based on the above background, the purpose of the utility model is to provide a waxberry low temperature unfreezing and uniform flow equipment to solve the problem of poor uniformity and easy damage of quality of waxberry unfreezing in the background technology.
[0005] In order to achieve the above utility model purpose, the utility model provides the following technical scheme:
[0006] The invention discloses a kind of low-temperature thawing and uniform flow equipment of red bayberry, including thawing chamber main body with box door and movable multi-layer tray rack that can be placed in the thawing chamber main body, the top of the thawing chamber main body is provided with forced convection unit, the forced convection unit is provided with air outlet end and air suction end, the inside of the thawing chamber main body is provided with temperature control unit, air supply plenum and return air negative pressure chamber, the temperature control unit includes finned coil evaporator arranged in the inside of the thawing chamber main body, compressor and condenser arranged outside the thawing chamber main body, the finned coil evaporator, the compressor and the condenser are connected by refrigerant pipeline, the air supply plenum and the return air negative pressure chamber are respectively arranged in the inside of the two opposite side walls of the thawing chamber main body, the top of the air supply plenum is provided with air supply air inlet communicated with the air outlet end of the forced convection unit, the finned coil evaporator is arranged between the air supply air inlet and the air outlet end of the forced convection unit, the top of the return air negative pressure chamber is provided with return air suction port communicated with the air suction end of the forced convection unit, the side of the air supply plenum is provided with a plurality of air outlets towards the inside of the thawing chamber main body, the sum of the cross-sectional areas of a plurality of the air outlets is less than the cross-sectional area of the air supply air inlet, the side of the return air negative pressure chamber is provided with a plurality of return air outlets towards the inside of the thawing chamber main body, the sum of the cross-sectional areas of a plurality of the return air outlets is less than the cross-sectional area of the return air suction port.
[0007] By arranging air supply plenum and return air negative pressure chamber on both sides of the thawing chamber main body, uniform static pressure is established in the air supply plenum and uniform negative pressure is established in the return air negative pressure chamber, which ensures that the air flow can pass through the entire rack area in a uniform manner, and the thawing rate of red bayberry at each position of the movable multi-layer tray rack remains consistent.
[0008] As a preferred embodiment, the air outlet and the return air outlet are both strip-shaped openings, a plurality of the air outlets are arranged at equal intervals along the height direction of the side of the air supply plenum, and a plurality of the return air outlets are arranged at equal intervals along the height direction of the side of the return air negative pressure chamber.
[0009] The structure of the air outlet enables the air flow ejected from the air supply side to form a plurality of flat air flow curtains, and the strip-shaped return air outlets on the return air side provide corresponding recovery channels for each air flow curtain, thereby ensuring uniform distribution of air flow in the thawing chamber main body.
[0010] As a preferred embodiment, the air outlet is provided with air outlet guide vanes, the air outlet guide vanes are located outside the air supply plenum and are arranged inclined towards the bottom of the thawing chamber main body, and the return air outlet is provided with return air guide vanes, the return air guide vanes are located inside the return air negative pressure chamber and are arranged inclined towards the bottom of the return air negative pressure chamber.
[0011] The air outlet guide vane is arranged to make the straight blowing air flow slightly downward, so as to better cover and penetrate the red bayberry material accumulated on the tray, and avoid that the air flow only sweeps over the upper layer of the material.
[0012] Preferably, the air outlet in the highest position is higher than the air outlet in the highest position, and the air outlet in the lowest position is higher than the air outlet in the lowest position.
[0013] Preferably, the air supply plenum is internally provided with an air flow diffusion buffer member fixedly connected with the air supply plenum, the air flow diffusion buffer member is located below the air supply inlet and above the air outlet in the highest position, and the air flow diffusion buffer member is used for diffusing and buffering the air flow.
[0014] The air flow diffusion buffer member is arranged to help disperse the air flow from the forced convection unit into the air supply plenum at high speed, and improve the uniform flow effect on the air flow.
[0015] Preferably, the air flow diffusion buffer member is a plate member provided with a plurality of ventilation holes on the surface, and the ventilation holes penetrate through the plate member.
[0016] Preferably, the forced convection unit comprises a centrifugal fan and a variable frequency motor for driving the centrifugal fan.
[0017] The centrifugal fan has high static pressure and can overcome the resistance caused by the finned coil evaporator, the air supply plenum and the movable multi-layer tray rack, and the variable frequency motor drives the centrifugal fan, so that the air speed can be flexibly adjusted according to different stages of the thawing process.
[0018] Preferably, the red bayberry low-temperature thawing and uniform flow equipment further comprises an auxiliary exhaust unit arranged on the side of the thawing chamber body. When the humidity is excessively saturated due to a large amount of sublimation of water at the initial stage of thawing, or when a slight air drying treatment is needed on the surface of the red bayberry after thawing is completed, the auxiliary exhaust unit can be selectively opened to exhaust part of the air in the thawing chamber which is excessively saturated with humidity.
[0019] Preferably, the auxiliary exhaust unit comprises an axial flow fan.
[0020] Preferably, the red bayberry low-temperature thawing and uniform flow equipment further comprises a control unit and a temperature sensor and a humidity sensor arranged in the interior of the thawing chamber body, and the control unit is electrically connected with the temperature control unit, the forced convection unit, the temperature sensor and the humidity sensor, respectively.
[0021] Compared with the prior art, the red bayberry low-temperature thawing and uniform flow equipment has the following advantages:
[0022] The utility model discloses a kind of low-temperature thawing and uniform flow equipment of waxberry, by air supply plenum and return air negative pressure cavity structure, cooperate with the uniform distribution of slit air outlet and airflow diffusion buffer, form the uniform flat horizontal laminar flow covering entire material shelf area, the thawing rate of waxberry in each layer position on movable multi-layer tray material shelf is substantially kept consistent;The equipment uses closed loop internal circulation airflow mode, inside is low-temperature high-humidity environment, effectively inhibits the moisture evaporation and oxidation of waxberry in thawing process, realizes high-humidity fresh-keeping thawing, guarantees the quality of thawed waxberry. BRIEF DESCRIPTION OF DRAWINGS
[0023] In order to more clearly illustrate the technical scheme in the embodiments of the utility model or prior art, the drawings needed to be used in the following embodiment or prior art description will be briefly introduced, and obviously, the drawings in the following description are only the embodiments of the utility model, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative labor.
[0024] Figure 1 It is the three-dimensional structure schematic diagram of thawing chamber main body in the utility model;
[0025] Figure 2 It is the three-dimensional structure schematic diagram of air supply plenum in the utility model;
[0026] Figure 3 It is the internal section schematic diagram of air supply plenum in the utility model;
[0027] Figure 4 It is the upper part local schematic diagram of air supply plenum in the utility model;
[0028] Figure 5 It is the three-dimensional structure schematic diagram of return air negative pressure cavity in the utility model;
[0029] Figure 6 It is the three-dimensional structure schematic diagram of movable multi-layer tray material shelf in the utility model;
[0030] In the drawing: 1, thawing chamber main body;2, movable multi-layer tray material shelf;21, tray;22, universal wheel;3, forced convection unit;31, centrifugal fan;32, variable frequency motor;4, temperature control unit;41, finned coil evaporator;42, compressor;43, condenser;5, air supply plenum;51, air supply inlet;52, air outlet;53, air outlet guide vane;6, return air negative pressure cavity;61, return air suction port;62, return air port;63, return air guide vane;7, airflow diffusion buffer;71, vent hole;8, auxiliary exhaust unit;81, axial fan;9, control unit. DETAILED DESCRIPTION
[0031] The technical solution of this utility model will be further described in detail below through specific embodiments and in conjunction with the accompanying drawings. It should be understood that the implementation of this utility model is not limited to the following embodiments, and any modifications and / or alterations made to this utility model will fall within the protection scope of this utility model.
[0032] In this invention, unless otherwise specified, all parts and percentages are by weight, and the equipment and raw materials used are commercially available or commonly used in the field. Unless otherwise specified, the methods in the following embodiments are conventional methods in the field. Unless otherwise specified, the components or equipment in the following embodiments are general standard parts or components known to those skilled in the art, and their structures and principles can be learned by those skilled in the art through technical manuals or conventional experimental methods.
[0033] The embodiments of the present invention will be described in detail below with reference to the accompanying drawings. In the following detailed description, many specific details are set forth to facilitate explanation and provide a comprehensive understanding of the embodiments of the present invention. However, one or more embodiments may be practiced by those skilled in the art without these specific details.
[0034] like Figures 1-6 As shown in the figure, an embodiment of the present invention discloses a low-temperature thawing and equalization device for bayberries, including a thawing chamber body 1, a movable multi-layer tray rack 2, a forced convection unit 3, a temperature control unit 4, an air supply pressurization chamber 5, a return air negative pressure chamber 6, and a control unit 9.
[0035] The main body of the thawing chamber 1 is a box made of stainless steel for both the inner and outer walls, with a polyurethane foam insulation layer in the middle to ensure good heat insulation performance. The front of the main body of the thawing chamber 1 has a fully openable door for easy access to the movable multi-layer pallet rack 2.
[0036] The mobile multi-layer pallet rack 2 has a multi-layer structure. Each pallet 21 is used to place bayberry material. It is equipped with casters 22 at the bottom, which can be pushed into the cold storage for rapid freezing and into the thawing chamber 1 for thawing.
[0037] The forced convection unit 3 is located at the top of the thawing chamber body 1 and includes a centrifugal fan 31 driven by a variable frequency motor 32. The centrifugal fan 31 has an air outlet and an air intake.
[0038] The temperature control unit 4 includes a finned coil evaporator 41 located inside the main body 1 of the defrosting chamber, a compressor 42 located outside the main body 1 of the defrosting chamber, and a condenser 43. The finned coil evaporator 41, the compressor 42, and the condenser 43 are connected by refrigerant pipes.
[0039] The finned coil evaporator 41 is positioned between the air outlet of the forced convection unit 3 and the air inlet 51 of the air supply pressurization chamber 5, ensuring that the circulating air is sufficiently cooled before entering the air supply pressurization chamber 5. The compressor 42 and condenser 43 are integrated into a single refrigeration unit, installed outside the defrosting chamber body 1, and connected to the finned coil evaporator 41 via refrigerant piping.
[0040] Both the air supply booster chamber 5 and the return air negative pressure chamber 6 are vertical chambers welded from stainless steel plates, extending from top to bottom along both sides of the interior of the thawing chamber body 1.
[0041] The top of the air supply pressurization chamber 5 is provided with an air supply inlet 51 that is connected to the air outlet of the forced convection unit 3, and the top of the return air negative pressure chamber 6 is provided with a return air intake 61 that is connected to the air intake of the forced convection unit 3.
[0042] On the side wall of the air supply and pressurization chamber 5, there are multiple slit-shaped air outlets 52 that are evenly distributed along the height direction. Each air outlet 52 has a downwardly inclined air guide vane 53 welded to its outside. Specifically, the air guide vane 53 is located outside the air supply and pressurization chamber 5 and is inclined toward the bottom of the thawing chamber body 1.
[0043] Inside the air supply and pressurization chamber 5, directly below the air supply inlet 51, an airflow diffusion buffer 7 is fixedly installed. The airflow diffusion buffer 7 is a plate with multiple ventilation holes 71 on its surface, and the ventilation holes 71 penetrate the plate. This plate is used to disperse the airflow blown in at high speed from the centrifugal fan 31, so that it is evenly distributed in the chamber.
[0044] The side wall of the return air negative pressure chamber 6 is also provided with a number of slit-shaped return air inlets 62 corresponding to the height of the air outlet 52. Each return air inlet 62 is provided with a return air guide vane 63. The return air guide vane 63 is located inside the return air negative pressure chamber 6 and is inclined towards the bottom of the return air negative pressure chamber 6.
[0045] The sum of the cross-sectional areas of the multiple air outlets 52 is less than the cross-sectional area of the air supply inlet 51, so as to form positive pressure in the air supply pressurization chamber 5. The sum of the cross-sectional areas of the multiple return air outlets 62 is less than the cross-sectional area of the return air intake 61, so as to form negative pressure in the return air negative pressure chamber 6.
[0046] The air outlet 52, located at the highest position, is higher than the return air outlet 62, located at the highest position, and the air outlet 52, located at the lowest position, is higher than the return air outlet 62, located at the lowest position.
[0047] The auxiliary exhaust unit 8 is located on the lower side of the main body 1 of the thawing chamber, and includes an axial flow fan 81 and an electric air valve that can be controlled by the control unit 9, for exhausting some of the high humidity air in the chamber when needed.
[0048] The control unit 9 is a programmable logic controller, which is electrically connected to the temperature sensor and humidity sensor installed in the return air area inside the thawing chamber 1, and controls the start and stop of the temperature control unit 4, the speed of the variable frequency motor 32 of the forced convection unit 3, and the start and stop of the auxiliary exhaust unit 8.
[0049] The working principle and workflow of the low-temperature thawing and equalization equipment for bayberries are as follows.
[0050] Multiple trays 21 filled with frozen bayberries are placed on the movable multi-layer tray rack 2, the rack is pushed into the main body 1 of the thawing chamber and the door is closed. At this time, the frozen bayberries are usually in a deep-frozen state of -18℃ to -22℃.
[0051] The target thawing temperature, humidity threshold, and running time are set by the control unit 9, and the equipment is started.
[0052] Control unit 9 activates temperature control unit 4, compressor 42 operates, and refrigerant circulates, causing the surface temperature of finned coil evaporator 41 to drop rapidly. At the same time, centrifugal fan 31 of forced convection unit 3 starts running at a set speed.
[0053] Centrifugal fan 31 draws air from the top of return air negative pressure chamber 6 into the main body of the thawing chamber 1, and pushes it through the low-temperature finned coil evaporator 41 to form low-temperature cold air of about 2°C.
[0054] Low-temperature cold air enters the air supply and pressurization chamber 5 at high speed. It is first dispersed and stabilized by the airflow diffusion buffer 7, forming a uniform static pressure in the entire air supply and pressurization chamber 5.
[0055] Under static pressure, cold air is ejected at a uniform speed from multiple slit-shaped air outlets 52, forming multiple layers of slightly downward and straight air curtains under the action of the air outlet guide vanes 53.
[0056] The air curtain blows horizontally and evenly across each layer of bayberries on the movable multi-layer tray rack 2, exchanging heat with them gently, removing the cold air, and thawing them.
[0057] The air passing through the material rack is evenly drawn in by multiple return air vents 62 of the return air negative pressure chamber 6, and after being collected, it is drawn away again from the top by the centrifugal fan 31, completing one closed-loop cycle.
[0058] Throughout the process, the control unit 9 can adjust the speed of the variable frequency motor 32 and the operation of the temperature control unit 4 in real time based on feedback from the temperature and humidity sensors, so that the temperature and humidity inside the warehouse remain stable at the set values. If the humidity exceeds the threshold, the auxiliary exhaust unit 8 can be briefly activated to remove moisture.
[0059] After the preset thawing time is reached, the equipment stops, and the thawing process is complete.
[0060] This article uses specific examples to illustrate the principles and implementation methods of this utility model. The descriptions of the above embodiments are only for the purpose of helping to understand the method and core ideas of this utility model. It should be noted that for those skilled in the art, several improvements and modifications can be made to this utility model without departing from the principles of this utility model, and these improvements and modifications also fall within the protection scope of the claims of this utility model.
Claims
1. A low-temperature thawing and equalization device for bayberries, characterized in that: The equipment comprises a thawing chamber body (1) with a box door and a movable multi-layer tray rack (2) which can be placed in the thawing chamber body (1), the top of the thawing chamber body (1) is provided with a forced convection unit (3), the forced convection unit (3) is provided with an air outlet end and an air inlet end, the inside of the thawing chamber body (1) is provided with a temperature control unit (4), a supply air plenum (5) and a return air negative pressure chamber (6), the temperature control unit (4) comprises a finned coil evaporator (41) arranged inside the thawing chamber body (1), a compressor (42) and a condenser (43) arranged outside the thawing chamber body (1), the finned coil evaporator (41), the compressor (42) and the condenser (43) are connected through refrigerant pipelines, the supply air plenum (5) and the return air negative pressure chamber (6) are arranged on two opposite side walls inside the thawing chamber body (1) respectively, the top of the supply air plenum (5) is provided with a supply air inlet (51) which is in communication with the air outlet end of the forced convection unit (3), the finned coil evaporator (41) is arranged between the supply air inlet (51) and the air outlet end of the forced convection unit (3), the top of the return air negative pressure chamber (6) is provided with a return air suction port (61) which is in communication with the air inlet end of the forced convection unit (3), the side of the supply air plenum (5) is provided with a plurality of air outlets (52) which are directed to the inside of the thawing chamber body (1), the sum of the cross-sectional areas of the plurality of air outlets (52) is less than the cross-sectional area of the supply air inlet (51), the side of the return air negative pressure chamber (6) is provided with a plurality of return air outlets (62) which are directed to the inside of the thawing chamber body (1), the sum of the cross-sectional areas of the plurality of return air outlets (62) is less than the cross-sectional area of the return air suction port (61).
2. The low-temperature thawing and flow-equalizing device for waxberries of claim 1, characterized in that: The air outlets (52) and the return air outlets (62) are both strip-shaped openings, the plurality of air outlets (52) are arranged at equal intervals along the height direction of the side of the supply air plenum (5), and the plurality of return air outlets (62) are arranged at equal intervals along the height direction of the side of the return air negative pressure chamber (6).
3. The low-temperature thawing and flow-uniformizing apparatus for red bayberry according to claim 1 or 2, characterized in that: The air outlets (52) are provided with air outlet guide vanes (53), the air outlet guide vanes (53) are arranged outside the supply air plenum (5) and are inclined towards the bottom of the thawing chamber body (1), the return air outlets (62) are provided with return air guide vanes (63), the return air guide vanes (63) are arranged inside the return air negative pressure chamber (6) and are inclined towards the bottom of the return air negative pressure chamber (6).
4. The low-temperature red bayberry thawing and flow uniformizing device according to claim 1, characterized in that: The highest air outlet (52) is higher than the highest return air outlet (62), and the lowest air outlet (52) is higher than the lowest return air outlet (62).
5. The low-temperature red bayberry thawing and flow uniformizing device according to claim 1, characterized in that: The inside of the air supply plenum (5) is provided with an air flow diffusion buffer (7) fixedly connected with the air supply plenum (5), the air flow diffusion buffer (7) is located below the air supply air inlet (51) and above the upper part of the air outlet (52) in the highest position, and the air flow diffusion buffer (7) is used for diffusing and buffering air flow.
6. The low-temperature thawing and flow-uniformizing apparatus for red bayberry according to claim 5, characterized in that: The air flow diffusion buffer (7) is a plate member provided with a plurality of ventilation holes (71) on the surface, and the ventilation holes (71) penetrate through the plate member.
7. The low-temperature red bayberry thawing and flow uniformizing device according to claim 1, characterized in that: The forced convection unit (3) comprises a centrifugal fan (31) and a variable frequency motor (32) for driving the centrifugal fan (31).
8. The low-temperature red bayberry thawing and flow uniformizing device according to claim 1, characterized in that: The red bayberry low-temperature thawing and uniform flow equipment further comprises an auxiliary exhaust unit (8) arranged on the side of the thawing chamber body (1).
9. The low-temperature red bayberry thawing and flow uniformizing device according to claim 8, characterized in that: The auxiliary exhaust unit (8) comprises an axial flow fan (81).
10. The low-temperature red bayberry thawing and flow uniformizing apparatus according to claim 1, characterized in that: The red bayberry low-temperature thawing and uniform flow equipment further comprises a control unit (9) and a temperature sensor and a humidity sensor arranged inside the thawing chamber body (1), and the control unit (9) is electrically connected with the temperature control unit (4), the forced convection unit (3), the temperature sensor and the humidity sensor respectively.