Thawing device

Abstract

The utility model discloses a thawing device, wherein the thawing device, comprising: conveying assembly, heating temperature rising device and chamber, conveying assembly is used for conveying material, heating temperature rising device sets up in conveying assembly, and is located the conveying path of material, heating temperature rising device is used for promoting material temperature, chamber sets up in conveying assembly and links with heating temperature rising device, and chamber is provided with refrigeration assembly and humidifying component, and refrigeration assembly is used for controlling the temperature of chamber, and humidifying component is used for adjusting the humidity in chamber. Through refrigeration assembly, humidifying component cooperation control the temperature and humidity in chamber, create a low temperature high humidity environment for chamber, and meat can be heated after temperature rising device again under low temperature high humidity condition slow heating, avoid local uneven or cell rupture, and low temperature environment can inhibit the breeding of microorganism in thawing process, simultaneously, high humidity environment can avoid meat losing moisture after heating, keep the water content of meat quality, lock nutrition ingredient.

Description

Technical Field

[0001] This utility model relates to the field of thawing technology, and in particular to a thawing device. Background Technology

[0002] Thawing frozen meat is the primary process in meat consumption and processing, directly affecting the sensory and processed quality of the meat. Therefore, thawing frozen meat is crucial in meat processing. Traditional meat thawing methods include natural thawing, water thawing, and microwave thawing. Natural thawing is simple and inexpensive, but it is slow, the meat surface is prone to oxidation and discoloration, and microbial growth is rapid. Water thawing typically involves constructing a thawing tank in existing space, with circulating or stagnant water. It is faster than air thawing, but it easily causes nutrient loss, resulting in a grayish-white meat color. Furthermore, the thawing tank requires a large area, limiting the number of pieces that can be thawed. Microwave thawing, while accelerating the process, can easily lead to localized overheating, affecting meat quality. Additionally, existing equipment lacks precise temperature and humidity control, easily resulting in uneven thawing or significant juice loss. Utility Model Content

[0003] This invention aims to solve at least one of the technical problems existing in the prior art. To this end, this invention proposes a thawing device that has the advantages of rapid and uniform thawing while ensuring the quality of meat.

[0004] The defrosting device according to this utility model includes: Conveying components are used to transport materials; A heating and temperature-raising device is installed in the conveying assembly and located in the material conveying path. The heating and temperature-raising device is used to raise the temperature of the material. A chamber is disposed in the conveying assembly and connected to the heating device. The chamber is provided with a cooling assembly and a humidifying assembly. The cooling assembly is used to control the temperature of the chamber, and the humidifying assembly is used to regulate the humidity in the chamber.

[0005] The thawing device according to this utility model has at least the following beneficial effects: a chamber is set after the heating device, and the temperature and humidity inside the chamber are controlled by the refrigeration component and the humidification component, creating a low-temperature and high-humidity environment for the chamber. The meat can be slowly heated under low-temperature and high-humidity conditions after passing through the heating device, avoiding uneven local heating or cell rupture. The low-temperature environment can also inhibit the growth of microorganisms during the thawing process. At the same time, the high-humidity environment can prevent the meat from losing moisture after heating, maintain the water content of the meat, and lock in nutrients.

[0006] According to some embodiments of the present invention, the defrosting device includes a humidifying component, which is connected to an inlet pipe and a drain pipe. Water flows into the atomizer from the inlet pipe and flows out through the drain pipe. The atomizer is used to convert the water flow into water vapor.

[0007] According to some embodiments of the present invention, the defrosting device is provided with a circulation component in the chamber. The circulation component is used to exchange the gas in the chamber. The circulation component includes a return air pipe and an inlet air pipe. The refrigeration component is connected to the return air pipe, and the humidification component is connected to the inlet air pipe. The gas in the chamber flows into the refrigeration component and the humidification component from the return air pipe and flows back to the chamber from the inlet air pipe.

[0008] According to some embodiments of the present invention, the defrosting device contains a refrigerant inside the refrigeration component, which includes an evaporator, a condenser, and a compressor. The evaporator, the condenser, and the compressor are connected in series, and the evaporator is disposed inside the circulation component.

[0009] According to some embodiments of the present invention, the defrosting device further includes a blower located between the return air duct and the refrigeration component, and the blower is provided with an air outlet facing the refrigeration component.

[0010] According to some embodiments of the present invention, the thawing device includes a first conveyor belt and a second conveyor belt. The first conveyor belt is used to convey materials to the heating and warming device, and the second conveyor belt is connected to the first conveyor belt and is used to convey the materials output by the heating and warming device to the chamber.

[0011] According to some embodiments of the thawing device described in this utility model, the first conveyor belt is made of polypropylene and the second conveyor belt is made of stainless steel.

[0012] According to some embodiments of the present invention, the internal temperature of the chamber is A, 14℃≤A≤26℃, and the average relative humidity inside the chamber is B, B≥90%.

[0013] According to some embodiments of the defrosting device of this utility model, the cooling capacity of the refrigeration component is C, where 5kW≤C≤25kW, and the air volume of the circulation component is D, where 200m³ / s². 3 / h≤D≤2000 m 3 / h.

[0014] According to some embodiments of the present invention, the defrosting device has a feed hopper and a discharge hopper at both ends of the conveying assembly. The feed hopper is used to feed in the material, and the discharge hopper is used to output the material.

[0015] Additional aspects and advantages of this invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. Attached Figure Description

[0016] The above and / or additional aspects and advantages of this utility model will become apparent and readily understood from the description of the embodiments taken in conjunction with the following drawings, in which: Figure 1 This is a schematic diagram of the thawing device according to an embodiment of the present invention; Figure 2 for Figure 1 A side view of the cooling assembly is shown.

[0017] Explanation of icon numbers: Conveying assembly 100; first conveyor belt 110; second conveyor belt 120; feed hopper 130; discharge hopper 140; Heating and warming device 200; Chamber 300; circulation assembly 310; return air duct 311; air inlet duct 312; blower 313; air outlet 3131; refrigeration assembly 320; evaporator 321; condenser 322; compressor 323; pressure reducing valve 324; cooling fan 325; humidification assembly 330; atomizer 331; water inlet pipe 332; drain pipe 333. Detailed Implementation

[0018] The embodiments of this utility model are described in detail below. Examples of these embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain this utility model, and should not be construed as limiting this utility model.

[0019] In the description of this utility model, it should be understood that the directional descriptions, such as up, down, front, back, left, right, etc., indicate the directional or positional relationship based on the directional or positional relationship shown in the accompanying drawings. They are only for the convenience of describing this utility model and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this utility model.

[0020] In the description of this utility model, "several" means one or more, "multiple" means two or more, "greater than," "less than," and "exceeding" are understood to exclude the stated number, while "above," "below," and "within" are understood to include the stated number. If "first" or "second" is used in the description, it is only for the purpose of distinguishing technical features and should not be construed as indicating or implying relative importance, or implicitly indicating the number of indicated technical features, or implicitly indicating the order of the indicated technical features.

[0021] In the description of this utility model, unless otherwise explicitly defined, terms such as "setting," "installation," and "connection" should be interpreted broadly, and those skilled in the art can reasonably determine the specific meaning of the above terms in this utility model in conjunction with the specific content of the technical solution.

[0022] In the description of this utility model, the terms "one embodiment," "some embodiments," "illustrative embodiment," "example," "specific example," or "some examples," etc., refer to specific features, structures, materials, or characteristics described in connection with that embodiment or example, which are included in at least one embodiment or example of this utility model. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0023] my country is a major meat producer globally, and meat is typically stored frozen. Freezing significantly extends the shelf life of livestock and poultry meat, and frozen meat is also a primary form of meat product in import / export trade and inter-regional circulation. Thawing frozen meat is the first step in meat consumption and processing, directly affecting the sensory and processed quality of the meat. Therefore, thawing frozen meat is crucial in meat processing.

[0024] Among related technologies, thawing methods include natural thawing, water thawing, and microwave thawing. Natural air thawing is currently the most widely used method in production. It is performed in existing production workshops and has the advantages of simple operation and low cost. However, this method is slow, the meat surface is prone to oxidation and discoloration, and microbial growth is rapid. Water thawing typically involves constructing a thawing tank in existing space, with circulating or stagnant water. It is faster than air thawing, but it easily causes nutrient loss, resulting in a grayish-white meat color. Furthermore, the thawing tank requires a large area, limiting the number of pieces that can be thawed. Microwave thawing, while accelerating the process, can easily lead to localized overheating, affecting meat quality. Additionally, existing equipment lacks precision in temperature and humidity control, easily resulting in uneven thawing or significant loss of juices from the meat.

[0025] Reference Figures 1 to 2As shown, the defrosting device proposed in this utility model includes: a conveying component 100, a heating device 200, and a chamber 300. The conveying component 100 is used to convey materials. The heating device 200 is disposed in the conveying component 100 and located in the material conveying path. The heating device 200 is used to heat the materials and can quickly generate a large amount of heat to heat the materials rapidly in a short time. The chamber 300 is located in the conveying assembly 100 and connected to the heating device 200. After heating, the material is conveyed into the chamber 300 by the conveying assembly 100. The chamber 300 is equipped with a cooling assembly 320 and a humidifying assembly 330. Both the cooling assembly 320 and the humidifying assembly 330 are automatically controlled, which can realize intelligent regulation of the temperature and humidity inside the chamber 300. The cooling assembly 320 is used to control the temperature of the chamber 300, and the humidifying assembly 330 is used to regulate the humidity inside the chamber 300. Since the humidity of the gas inside the chamber 300 will also decrease during the cooling process of the cooling assembly 320, the humidifying assembly 330 can replenish the gas with moisture in time, so that the gas inside the chamber 300 is maintained within a certain relative humidity range.

[0026] By coordinating the refrigeration component 320 and the humidification component 330, the temperature and humidity inside the chamber 300 are controlled, providing a low-temperature, high-humidity environment. After heating, the meat can continue to heat slowly under these conditions, preventing uneven heating or cell rupture, thus preserving the meat's original nutrients and texture to the greatest extent. Simultaneously, the low-temperature environment significantly inhibits microbial growth during thawing, ensuring food safety. The high-humidity environment prevents the meat from drying out and losing its texture after heating, successfully maintaining its moisture content and keeping it tender and juicy, locking in nutrients and providing consumers with high-quality thawed food.

[0027] It should be noted that the heating device 200 can be electromagnetic induction heating, infrared heating, or resistance wire heating. Electromagnetic induction heating utilizes the principle of electromagnetic induction to generate an induced current inside the meat. Due to the inherent resistance of the meat, the current flowing through the resistance generates heat, achieving rapid heating. Infrared radiation has strong penetrating power, reaching deep into the meat and heating it simultaneously from the inside out. Resistance wire heating utilizes the current flowing through the resistance wire to generate heat, transferring the heat to the meat. Resistance wire heating equipment has a simple structure, low cost, and can achieve rapid heating of meat.

[0028] In some embodiments of this utility model, such as Figure 1 and Figure 2As shown, the humidification component 330 includes an atomizer 331. The atomizer 331 can convert water flow into uniform and fine water vapor. It can flexibly adjust the amount of water vapor produced according to the real-time humidity in the chamber 300, thereby precisely controlling the humidity in the chamber 300 within the optimal range for meat preservation, ensuring that the meat does not lose moisture due to unsuitable humidity during thawing. The atomizer 331 is connected to a water inlet pipe 332 and a water outlet pipe 333. Water flows into the atomizer 331 from the water inlet pipe 332 and out through the water outlet pipe 333. The water inlet pipe 332 and the water outlet pipe 333 provide a stable water flow to the atomizer 331. With a simple structure, the atomizer 331 converts water flow into water vapor, providing a high-humidity environment for the chamber 300. During heating, the moisture in meat evaporates and dissipates. When too much moisture is lost, the gaps between the meat fibers increase, making the meat dry, coarse, and losing its original tender and juicy texture. A high-humidity environment can preserve the moisture content of meat, keeping it tender and juicy, locking in the nutrients of the ingredients, and thus providing high-quality thawed food.

[0029] In some embodiments of this utility model, such as Figure 1 and Figure 2 As shown, the chamber 300 is equipped with a circulation component 310, which is used to exchange the gas within the chamber 300. This allows the gas within the chamber 300 to circulate continuously. The gas regulation effect of the cooling component 320 and the humidifying component 330 can evenly cover the entire space of the chamber 300, avoiding localized excessively high or low temperatures or uneven humidity. The circulation component 310 includes a return air duct 311 and an inlet air duct 312. The cooling component 320 is connected to the return air duct 311, and the humidifying component 330 is connected to the inlet air duct 312. The gas within the chamber 300 flows into the cooling component 320 and the humidifying component 330 from the return air duct 311 and flows back into the chamber 300 from the inlet air duct 312. Gas circulation reduces unnecessary energy consumption during cooling and humidification processes, eliminating the need for repeated large-scale temperature and humidity adjustments to the newly entering gas. This results in high energy efficiency and reduced equipment operating costs.

[0030] In some embodiments of this utility model, such as Figure 1 and Figure 2As shown, the refrigeration assembly 320 contains refrigerant and includes an evaporator 321, a condenser 322, and a compressor 323. The evaporator 321, condenser 322, and compressor 323 are connected in series. The evaporator 321 is a finned tube evaporator and is located inside the circulation assembly 310 to regulate the temperature of the gas in the chamber 300. The refrigerant, compressed by the compressor 323, flows into the condenser 322 to dissipate heat and liquefy, then flows to the evaporator 321 to absorb heat and flows back to the compressor 323. In some applications, the compressor 323 compresses the low-temperature, low-pressure gaseous refrigerant into a high-temperature, high-pressure gaseous refrigerant. After being discharged from the compressor 323, the high-temperature, high-pressure gaseous refrigerant enters the condenser 322 for heat exchange, releasing heat to the surrounding environment. This causes the gaseous refrigerant to gradually become a high-temperature, high-pressure liquid refrigerant. The liquid refrigerant flows into the evaporator 321 and changes from liquid to gas, absorbing a large amount of heat in the process, thus completing a refrigeration cycle. Then, the gaseous refrigerant is drawn into compressor 323 to begin the next cycle.

[0031] Furthermore, in some embodiments of this utility model, such as Figure 2 As shown, under natural conditions, airflow mainly relies on natural convection, which is relatively slow, resulting in limited heat dissipation from the condenser 322. Therefore, a cooling fan 325 is installed around the condenser 322. The cooling fan 325 promotes rapid airflow, allowing the air to fully contact the surface of the condenser 322 and exchange heat, thereby accelerating heat dissipation and improving cooling efficiency.

[0032] In some embodiments of this utility model, such as Figure 2 As shown, a pressure reducing valve 324 is installed between the condenser 322 and the evaporator 321. The pressure reducing valve 324 is used to regulate the refrigerant flow rate. The high-temperature, high-pressure liquid refrigerant flowing from the condenser 322 experiences a pressure drop after passing through the pressure reducing valve 324, allowing the refrigerant to evaporate under a suitable low-pressure condition in the evaporator 321, ensuring the stability of the refrigeration process. The pressure reducing valve 324 can also automatically adjust the refrigerant flow rate according to the actual load of the refrigeration system. When the refrigeration load is high, the pressure reducing valve 324 will open wider, allowing more refrigerant to flow into the evaporator 321 to increase the cooling capacity; when the refrigeration load is low, the pressure reducing valve 324 will close less, reducing the refrigerant flow rate to prevent excessive or insufficient refrigerant in the evaporator 321, ensuring the refrigeration effect and operational stability of the refrigeration system.

[0033] In some embodiments of this utility model, such as Figure 1 and Figure 2As shown, the circulation assembly 310 also includes a blower 313, located between the return air duct 311 and the cooling assembly 320. The blower 313 has an air outlet 3131 facing the cooling assembly 320 to precisely guide the gas in the chamber 300 to the evaporator 321. The blower 313 accelerates air circulation, quickly drawing the warmer air from the room into the return air duct 311 and forcefully blowing it towards the cooling assembly 320 through the air outlet 3131. This ensures that the gas comes into full contact with the evaporator 321 in the cooling assembly 320, greatly improving the efficiency of heat exchange and allowing the room air to be cooled more quickly.

[0034] In some embodiments of this utility model, such as Figure 1 and Figure 2 As shown, the conveying assembly 100 includes a first conveyor belt 110 and a second conveyor belt 120. The dual conveyor belts allow for adjustment of the material's residence time at each stage, flexibly adapting to processing requirements. The first conveyor belt 110 conveys material to the heating and warming device 200. The second conveyor belt 120 connects to the first conveyor belt 110 and conveys the material output from the heating and warming device 200 to the chamber 300. The first conveyor belt 110 and the second conveyor belt 120 are arranged parallel to each other to facilitate the transfer of material from the first conveyor belt 110 to the second conveyor belt 120. The coordinated operation of the dual conveyor belts makes the connection between the heating and warming device 200 and the chamber 300 smoother, reduces manual intervention, lowers labor intensity, and improves the automation level of production.

[0035] Specifically, in some embodiments of this utility model, such as Figure 1 and Figure 2 As shown, the first conveyor belt 110 is made of polypropylene. Polypropylene has strong chemical corrosion resistance and a certain degree of heat resistance. During meat processing, there may be blood, seasonings, and other substances with certain acidity or alkalinity. The polypropylene conveyor belt will not be easily corroded by these substances, ensuring stable operation during long-term meat processing and transportation, reducing replacement frequency, and saving costs. The second conveyor belt 120 is made of stainless steel. Stainless steel has excellent corrosion resistance and can resist the erosion of moisture. It will not deform or break due to changes in temperature and humidity, ensuring that the meat can be continuously and accurately transported. The conveying device is set in sections and uses different materials, which helps to ensure the quality of meat transportation at different stages.

[0036] In some embodiments of this utility model, such as Figure 1 and Figure 2As shown, the internal temperature of chamber 300 is A, with a range of 14℃ ≤ A ≤ 26℃. This temperature range of 14℃ to 26℃ is relatively mild, preventing the meat from overcooking due to high temperatures, thus preventing it from becoming tough and losing too many nutrients. At the same time, unlike low-temperature freezing, it does not cause the meat to harden or deteriorate in texture, ensuring the meat retains its tenderness and nutrients. The average relative humidity inside chamber 300 is B, with B ≥ 90%. Relative humidity is the ratio of the absolute humidity in the air to the saturated absolute humidity at the same temperature and pressure. A high humidity environment prevents the meat from becoming dry due to moisture evaporation after heating, maintaining its moisture content and preserving its tender and juicy texture.

[0037] In some embodiments of this utility model, such as Figure 1 and Figure 2 As shown, the cooling capacity of the refrigeration component 320 is C, 5kW≤C≤25kW, which can accurately control the temperature of the chamber 300 between 14℃ and 26℃. This appropriate cooling capacity ensures that the meat is always within the suitable processing temperature range, preserving its tenderness and preventing nutrient loss. A smaller cooling capacity is suitable for the refrigeration needs of small-scale meat processing, reducing equipment costs and energy consumption, while a larger cooling capacity can handle large-scale meat processing and quickly adjust the temperature of the chamber 300 to the appropriate range, improving production efficiency. The air volume of the circulation component 310 is D, 200m³ / h. 3 / h≤D≤2000 m 3 / h, a suitable circulating air volume can ensure a uniform distribution of temperature and humidity within chamber 300, accelerate air circulation within chamber 300, and help maintain a stable low-temperature environment.

[0038] In some embodiments of this utility model, such as Figure 1 As shown, in the thawing device according to some embodiments of the present invention, the conveying assembly 100 is provided with a feed hopper 130 and a discharge hopper 140 at both ends. The feed hopper 130 is used to feed materials and is located above the first conveyor belt 110 so that the materials can fall directly into the first conveyor belt. The discharge hopper 140 is used to discharge materials and is located below the end of the second conveyor belt 120. After the materials are discharged from the chamber 300, they can fall directly from the end of the second conveyor belt 120 into the discharge hopper 140, which facilitates the subsequent centralized collection and sorting of the materials.

[0039] The embodiments of the present utility model have been described in detail above with reference to the accompanying drawings. However, the present utility model is not limited to the above embodiments. Within the scope of knowledge possessed by those skilled in the art, various changes can be made without departing from the spirit of the present utility model.

Claims

1. A defrosting device, characterized in that, include: Conveying components are used to transport materials; A heating and temperature-raising device is installed in the conveying assembly and located in the material conveying path. The heating and temperature-raising device is used to raise the temperature of the material. A chamber is disposed in the conveying assembly and connected to the heating device. The chamber is provided with a cooling assembly and a humidifying assembly. The cooling assembly is used to control the temperature of the chamber, and the humidifying assembly is used to regulate the humidity in the chamber.

2. The defrosting device according to claim 1, characterized in that: The humidification component includes an atomizer connected to an inlet pipe and an outlet pipe. Water flows into the atomizer from the inlet pipe and out through the outlet pipe. The atomizer is used to convert water into water vapor.

3. The defrosting device according to claim 1, characterized in that: The chamber is equipped with a circulation assembly for exchanging the gas in the chamber. The circulation assembly includes a return air pipe and an inlet air pipe. The refrigeration assembly is connected to the return air pipe, and the humidification assembly is connected to the inlet air pipe. The gas in the chamber flows into the refrigeration assembly and the humidification assembly from the return air pipe and flows back to the chamber from the inlet air pipe.

4. The defrosting device according to claim 3, characterized in that: The refrigeration assembly contains a refrigerant and includes an evaporator, a condenser, and a compressor. The evaporator, the condenser, and the compressor are connected in series, and the evaporator is located inside the circulation assembly.

5. The defrosting device according to claim 3, characterized in that: The circulation component also includes a blower, which is located between the return air duct and the refrigeration component. The blower is provided with an air outlet, which faces the refrigeration component.

6. The defrosting device according to claim 1, characterized in that: The conveying assembly includes a first conveyor belt and a second conveyor belt. The first conveyor belt is used to convey materials to the heating and warming device, and the second conveyor belt is connected to the first conveyor belt and is used to convey the materials output by the heating and warming device to the chamber.

7. The defrosting device according to claim 6, characterized in that: The first conveyor belt is made of polypropylene, and the second conveyor belt is made of stainless steel.

8. The defrosting device according to claim 7, characterized in that: The internal temperature of the chamber is A, where 14℃≤A≤26℃, and the average relative humidity inside the chamber is B, where B≥90%.

9. The defrosting device according to claim 3, characterized in that: The cooling capacity of the refrigeration component is C, where 5kW ≤ C ≤ 25kW, and the air volume of the circulation component is D, where 200m³ / s is 200m³ / s. 3 / h≤D≤2000 m 3 / h.

10. The defrosting device according to claim 1, characterized in that: The conveying assembly is provided with a feed hopper and a discharge hopper at both ends. The feed hopper is used to feed in the material, and the discharge hopper is used to output the material.

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