105 results about "Deep freezing" patented technology

The refrigerating system includes compressor unit in lubricant separator, cooler, heat returning unit, throttling control unit set, evaporator unit and controller unit. The input parameters of the controller unit include air admission pressure and exhaust pressure of compressor in refrigerant system and / or exit temperature of the evaporator; the output parameters are in the commands of opening and closing the throttling control unit set. The throttling control unit set includes main controllable throttle element A, auxiliary controllable throttle element B and by-pass controllable throttle element C. For cryogenic mixed work medium throttling refrigerating system with different operation states, the control method includes comparing preset value and the input parameter and controlling the opening and closing and flux of throttle element to realize the control of circulating work medium flow rate and ultimate stable and reliable operation of refrigerator in different work conditions.

The invention relates to an instant green tea powder processing method which comprises the following steps of: killing out fresh tea leaves by adopting a vacuum microwave method, carrying out superfine grinding after deep freezing, extracting and superfinely filtering by adopting secondary vacuum ultrasonic wave, and freezing and drying to obtain the instant green tea powder. The killing, extraction and drying steps are completed under a vacuum condition, and the action temperature is low, so that the oxidation of effective ingredients in fresh tea leaves can be effectively avoided; and vacuum ultrasonic extraction after freezing and superfine grinding ensures the full leaching of the effective ingredients. The product produced by the processing method has the advantages of high production efficiency, good product color, fresh taste, good dissolvability, incapability of generating tea cream and the like.

The invention relates to black sugar preserved fruit and a production method thereof, in particular to black sugar type preserved fruit. The preserved fruit contains preserved fruit raw material and sugar-soaking sugar crop, wherein the sugar-soaking sugar crop contains brown sugar. The preparation method of the preserved fruit comprises the following steps: blanching preserved fruit raw material, then soaking preserved fruit raw material in sugar-soaking sugar liquor, roasting preserved fruit raw material processed by sugar-soaking technology, and optionally performing vacuum freeze drying before the blanching treatment step of preserved fruit raw material. The preserved fruit of the invention has low sugar content and sweetness, strong flavor of the original fruit, high vitamin C content, long product shelf-life, good sensory quality, plump appearance and no obvious browning tendency; and the production technology of the invention does not need the deep-freezing drying process flow consuming high energy.

The present invention relates to a dewater method for fruit and vegetable. The process is that selecting fresh fruit and vegetable, dipping in water contained potassium permanganate 0.1~0.2% or salt 1.0~1.5% for 1~5 minutes; after cleaning with clear water at once and draining, first holding 1~2 hours at 2 deg.C~4 deg.C, then deep freezing to -18 deg.C~-16 deg.C within 30 minutes, continuing to cool down to -24 deg.C~-20 deg.C; dewatering slowly and drying for frozen fruit and vegetable, with rate of heat rise1~3.5 deg.C / h to water content 2~8%, taking vacuum tightness in packets. The entire process adds no antiseptic, and needs no scald, bleach, cooking, coronizing or non-pressure treatment, which makes all keeps color, appear and smell of fruit and vegetable after warehousing more than 10 months, fit to astronauts, army based on sea, special operation staff and as purified nutriments for tourism or leisure, and pioneers new way to make use, storage and deep processing for fruit and vegetable.

The invention discloses a process method for reworking after TP full lamination, which comprises the following steps: A: freezing: packaging products needing reworking in a sealed way and carrying out deep-freezing treatment; B: stripping: taking out reworks after freezing treatment, and stripping all components connected with OCA or LOCA in the reworks; C: glue removal: removing residue glue on the surface of each component; D: film lamination: laminating a film for each component for protection. According to the invention, in an ultralow temperature state, the glue performance of LOCA or OCA changes, and the bonding strength of glue becomes tiny or even disappears; according to the principle, the problems of high reworking difficulty and low reworking rate of full-lamination products are overcome; by reworking with the method disclosed by the invention, the yield can reach more than or equal to 80%.

The invention discloses a terminal application control method, a terminal and a computer readable memory medium. The method is applied to the terminal. The method comprises the steps of determining to-be-frozen target applications from applications of the terminal according to a preset deep freezing selection policy when it is detected that a deep freezing condition of the terminal is triggered; and carrying out deep freezing on the target applications according to a preset deep freezing performance policy, wherein the preset deep freezing performance policy comprises the step of interceptinginternal unfreezing triggering messages sent to the target applications in a target application freezing process, thereby avoiding the unnecessary power consumption resulting from the fact that the temporary unfreezing of the applications is triggered by the internal unfreezing triggering messages. The invention also discloses the terminal and the computer readable memory medium. A program of thefunction is stored on the computer readable memory medium. A processor is enabled to perform the scheme. When the terminal is idle, the application freezing effectiveness is improved, the effective operation time of the terminal is improved, the standby power consumption of the terminal is reduced, and the user experience is improved.

The invention comprises of an implementation of the lyophilization process in a method for a large-scale preservation of the entire biological material prior to the extraction and / or the utilization / manipulation of any substances of the biological content. The drying-conservation of all the natural substances is achieved via deep-freezing evaporation followed by complete drying of the biological material by the means of sublimation, and other additional manipulations and procedures suitable for the preparation of various commercially viable products further on.

The invention provides a reaction-type oscillation jet flow refrigerating machine and belongs to the gas pressure energy expansion refrigeration field. The whole machine of the invention is totally static, and adopts the combined structure of a reaction-type oscillation fluidic generator and an adopter, the actuation to the jet flow is realized by the compression wave reaction in order to generate the oscillatory wall-attachment jet, unsteady gas expansion refrigeration is realized by the cooperating work of a flow channel component, a regulating mechanism is coupled in a compression wave reaction channel, the switching frequency of the jet wall-attachment oscillation is changed via regulating gas capacity to adapt to different operating conditions, thereby obtaining the highest operating efficiency. The invention has no moving member or dynamic sealing, thereby being particularly suitable for high pressure situations, such as high pressure natural gas deep freezing dehydration, recovering heavy component from high pressure gas mixture and so on. The variable gas capacity frequency modulation self-oscillation jet flow refrigerating machine with higher refrigerating efficiency and lower refrigerating temperature than that of throttling decompression can run with liquid, thereby providing an efficient method and a device for efficient utilization of pressure energy in the combination gas stratum.

The invention discloses a processing technique of liquid carbon dioxide by decarbonizing and resolving synthetic ammonia, relating to the technical field of synthetic ammonia production and processing. The technique comprises the following steps: desulfurization, drying and dewatering, condensation, purification, dealkylation and rectification purification. According to the technique disclosed by the invention, the liquid carbon dioxide recovery integrates the characteristics of carbon dioxide low-pressure deep freezing and rectification; and a medium-pressure process is utilized to produce the liquid carbon dioxide and separate the impurities with lower boiling point than the carbon dioxide, and impurities which have higher boiling point than the carbon dioxide and can not be separated by rectification are specifically removed. The synthetic ammonia PSA decarbonization CO2-containing bleed air is recovered to prepare the high-purity liquid industrial-grade carbon dioxide and liquid food-grade carbon dioxide, thereby reducing the emission of greenhouse gases, enhancing the productivity of industrial gases of the local area, greatly lowering the energy consumption and cost of the synthetic ammonia product, and enhancing the economic benefits of the enterprises and the environmental protection of the local area.

The invention provides a processing method of crispy carrot strips. The processing method comprises the following steps: treating carrots into carrot strips; blanching the carrot strips, cooling and then draining; deeply freezing the carrot strips for 3-5 hours at the temperature of -60 DEG C, and pre-boiling for 10-30 minutes by using a 40% malt syrup solution at the temperature of 90-110 DEG C; or deeply freezing the carrot strips for 3-5 hours at the temperature of -60 DEG C, and then dipping for 1-3 hours by using the 40% malt syrup solution at the temperature of 40-60 DEG C; carrying out hot-air drying and samming; and puffing and drying to obtain crispy carrot strips. The processing method provided by the invention is short in time consumption, low in price, simple in operation and easy to control. By combination of deep freezing and malt syrup treatment, the original color of the carrots can be retained to a greater extent, the taste and the sweetness are proper, and the fragrance is pleasant; and simultaneously, the crispy carrot strips are loose and ordered in internal structure, relatively good in crispiness and relatively good in puffing degree.

The invention provides a variable gas capacity frequency modulation self-oscillation jet flow refrigerating machine and belongs to the gas pressure energy expansion refrigeration field. The whole machine of the invention is totally static, and adopts the combined structure of a reaction-type oscillation fluidic generator and an adopter, the actuation to the jet flow is realized by the compression wave reaction in order to generate the oscillatory wall-attachment jet, unsteady gas expansion refrigeration is realized by the cooperating work of a flow channel component, a regulating mechanism is coupled in a compression wave reaction channel, the switching frequency of the jet wall-attachment oscillation is changed via regulating gas capacity to adapt to different operating conditions, thereby obtaining the highest operating efficiency. The invention has no moving member or dynamic sealing, thereby being particularly suitable for high pressure situations, such as high pressure natural gas deep freezing dehydration, recovering heavy component from high pressure gas mixture and so on. The variable gas capacity frequency modulation self-oscillation jet flow refrigerating machine with higher refrigerating efficiency and lower refrigerating temperature than that of throttling decompression can run with liquid, thereby providing an efficient method and a device for efficient utilization of pressure energy in the combination gas stratum.

The invention discloses refrigeration equipment with a deep freezing function and a control method of the equipment. The refrigeration equipment comprises at least two chambers including a cold storage chamber and a freezing chamber, and all the chambers of the refrigeration equipment share one refrigeration system, and are provided with air inlet ports and air return ports respectively; air inletducts of all the chambers are internally provided with respective independent air doors and fans respectively, by controlling opening or not of all the air doors, air feeding or not of all the chambers is controlled accordingly, and all the chambers are internally provided with temperature sensors; the refrigeration equipment is further provided with a control device, through the control device,opening and closing of compressors and the air doors are controlled, thus the temperatures of all the chambers are controlled, the freezing chamber is a deep-freezing and quick-freezing area, and theminimum temperature of the freezing chamber is minus 33 DEG C. Compared with the prior art, the refrigeration equipment has the following advantage of being capable of achieving the food deep-freezingand quick-freezing function.

The invention discloses a retarding cement slurry composite for replacement of super-deep freezing hole and a preparation method thereof. The composite consists of silicate cement, retarder, a stabilizing agent and water; and retarding silicate cement slurry is prepared according to the mass ratio of 1:0.7-1:1.5 parts of water and cement, wherein the added retarding agent accounts for 0.1-0.3 parts of the cement; and the added stabilizing agent accounts for 0-10 parts of the cement. The retarding agent is JS-1 type retarding agent and consists of hydroxy carboxylic acid as well as salt thereof and inorganic salt, wherein the hydroxy carboxylic acid and salt thereof accounts for 50-70 parts and the inorganic salt counts for 30-50 parts. The preparation method comprises the following steps of: weighing water, and pouring the water into a stirring box; weighing the retarding reagent and stirring; weighing the bentonite and continuously stirring; and weighing the cement and continuously evenly stirring. The invention has the comprehensive advantages of long retarding time, good replaceability and high concretion intensity, and can be widely applied to industries, such as coal mine, petroleum and the like.

The invention discloses a bifidobacterium deep freezing starter culture and a cryoprotectant thereof. Bifidobacterium thallus is obtained by high-density culture, bacterial sludge is collected by centrifugation, the thallus is resuspended by utilizing a preferential complex protective agent, and the deep freezing preservation is carried out at minus 80 DEG C, thereby effectively keeping the bacterial counts and the functional properties of bifidobacterium. The bifidobacterium deep freezing starter culture is taken as an auxiliary starter culture which has significant effect on effectively applying probiotics in fermentation of dairy products.

The invention discloses an organic lycium ruthenicum enzyme and a preparation method thereof. The method takes organic lycium ruthenicum as a main raw material and takes purple yams, blueberry fruits,mulberry fruits, purple sweet potatoes, red dates, ginseng fruits, carrots, lily bulbs, chrysanthemum flowers, rose flowers, honeysuckle flowers, ginkgo leaves, semen cassiae, radix pseudo-ginseng, radix astragali seu hedysari and liquorice roots as auxiliary materials; and the method comprises the following steps: carrying out ultrasonic washing, deep-freezing ultra-fine pulverization, rehydration, sterilization and enzymolysis; adding a probiotic compound strain, and carrying out primary fermentation and low-temperature after-ripening fermentation; and carrying out technologies including filtering and the like to prepare the organic lycium ruthenicum enzyme. The method keeps the activity and functions of various nutrient components of the raw materials including the lycium ruthenicum and the like and procyanidin at maximum, and the introduction of a chemical additive is reduced; and the fermentation efficiency, and the safety and nutrient health-care functions of the enzyme are improved. The enzyme disclosed by the invention has abundant nutrients; the content of bioactive substances including the procyanidin, vitamin C, polyphenol, SOD (Superoxide Dismutase) and the like is very high; and the enzyme has a strong capability of resisting oxidization and eliminating free radicals.

The present invention discloses an organic Chinese wolfberry fruit enzyme and a preparation method thereof. The organic Chinese wolfberry fruit enzyme is prepared from organic Chinese wolfberry fruitsas a main raw material, red dates, solanum muricatum fruits, haws, maca, carrots, lily bulbs, chrysanthemum, rose flowers, honeysuckles, cassia seeds, ginkgo leaves, mulberry leaves, pseudo-ginseng,radix astragali and licorice are combined, after ultrasonic washing, deep freezing and ultrafine crushing, rehydrating, sterilizing and enzymatic hydrolyzing are conducted, probiotic compound strainsare added to conduct pre-fermentation and low-temperature post-aging fermentation, and then filtering and other technologies are conducted to prepare the organic Chinese wolfberry fruit enzyme. The method maximally retains various nutrients of the raw materials of the Chinese wolfberry fruits, etc., reduces introduction of chemical additives, and improves fermentation efficiency, enzyme safety andnutritional and health-care functions. The enzyme is rich in nutrients, high in biological activity, strong in anti-allergic and anti-oxidation abilities, and particularly capable of exerting effectsof enhancing immunity, preventing allergy, preventing oxidation, protecting the liver, improving eyesight, etc.

The invention relates to a retarded cement grout for sealing water of an ultra-deep freezing-hole solid pipe. Cement and water, at a mass ratio of water to ash being (1: 1) to (1.25:1), are taken as main base stocks and are mixed and stirred, and then stabilizing agents, retarders, expanding agents and tackifiers by weight percent of the usage of the cement are respectively added, mixed and stirred, thereby obtaining the retarded cement grout. The initial solidifying time of the retarded cement grout can reach 36 hours and the allowed sinking time of a freezing pipe can reach 32 hours. Hole-forming slurry is locally or wholly replaced by the retarded cement grout, and after the retarded cement grout is solidified, a local or whole hole water-sealing section can be formed in the hole, so that the hydraulic power connection of deep and shallow ground layers is isolated, the freezing-hole is prevented from becoming a water-conducting channel after a freezing wall is unfrozen and the safety of deep underground engineering is ensured. The retarded cement grout is suitable for the water sealing construction of the freezing-hole solid pipe under the conditions of 1200m hole-depth and 40 DEG C ground temperature in a whole-depth freezing process shafting project. The retarded cement grout has significant engineering practical value in ensuring the engineering safety and avoiding water resource loss, and the economic benefit and the social benefit are obvious.

The invention discloses a freezing method of a refrigerator compartment and a refrigerator using the freezing method. The freezing method controls the temperature of the compartment in stages, so thatfood reaches the set freezing temperature by means of quick freezing, slow freezing and quick freezing and slow freezing, and is frozen and stored. According to the freezing method, the technical problems of high energy consumption of deep freezing and high equipment cost existing in the prior art under the condition of ensuring the food quality.

The invention discloses a recycling method of sodium chloride mother liquid in a potassium perchlorate production process. The method comprises the following steps: cooling a mixture of potassium perchlorate and sodium chloride to 40 DEG C; performing air cooling of the mixture; performing centrifugal separation of the mixture after the air cooling to obtain a potassium perchlorate product and a first mother liquid; evaporating the first mother liquid to obtain a second mother liquid; performing primary cooling, secondary cooling and centrifugal separation of the second mother liquid respectively to obtain a third mother liquid; and performing deep freezing and centrifugal separation of the third mother liquid to obtain a potassium perchlorate crystal and a fourth mother liquid. In the method, the content of potassium ions in the sodium chloride mother liquid can be reduced to be or below 4 g / L, and the resources are fully utilized to avoid waste and pollution.

The invention belongs to the field of aquatic product processing, and particularly discloses a raw fish processing method. The method comprises the following steps: dissecting and cleaning fish, cutting, and putting in a bag; adding curcuma, clove, pepper, Chinese anise, amomum aromaticum, cassia bark, myrcia and table salt; and sealing the packaging bag, and deep-freezing to obtain the product. The invention maintains the original color and taste of fish, is convenient to eat, can be stored for a long time, has a simple processing technique and is beneficial for realizing industrial production.

Provided is a winterization method of oil-tea camellia seed oil. The method comprises the following steps that 1, oil-tea camellia seed oil is squeezed into a crystallizer for rapid precooling; 2, precooled oil-tea camellia seed oil is subjected to continuous uniform cooling, and then the temperature is kept constant; 3, the oil-tea camellia seed oil of which the temperature is constant is subjected to deep freezing, and then the temperature near the final cooling temperature is kept constant; 4, the oil-tea camellia seed oil which is subjected to freezing and constant temperature treatment is filtered through a self-flow filtering method, and the filtered oil-tea camellia seed oil is stored in warehouse after being inspected to be qualified. Compared with the prior art, according to the winterization method of the oil-tea camellia seed oil, precooling, cooling and constant temperature keeping, deep cooling and constant temperature keeping and self-flow filtering processes are adopted, the oil-tea camellia seed oil is good in crystallization effect, and crystallization is thorough, when filtering is conducted, micro crystallization and impermeable filter are achieved, therefore, turbidity of winterized oil-tea camellia seed oil is effectively prevented, the product quality is improved, cost increasing and loss which are caused by rework are reduced, product quality reduction caused by secondary winterization is avoided, and the purpose of the winterization method of the oil-tea camellia seed oil is achieved.

The invention relates to a method for artificially feeding predatory bugs by preys in freezing storage. The method includes the steps: storing phytophagous insects in a freezing manner; unfreezing the phytophagous insects stored in a freezing manner and then feeding the predatory bugs. The phytophagous insects of the right age are stored for a long time by a deep freezing method and used for feeding the predatory bugs, or the frozen phytophagous insects are taken out to supplement short supply of phytophagous insect living bodies, continuous food supply for the predatory bugs is ensured, scale reproduction of the predatory bugs is guaranteed, and cost is saved.

The invention provides an abalone fillet and a production technology thereof and relates to the technical field of food processing. The abalone fillet is characterized in that the composition proportion of skin of the abalone fillet is as follows: A, the main ingredients of the skin include 2 kg egg liquid, 20 kg surimi, 13.6 kg peeled chicken breast, 15.3 kg emulsion, 8.5 kg tapioca flour, 8.5 kg modified starch and 8.5 kg corn starch, and B, the condiments of the skin include 1.4 kg salt, 0.2 kg aginomoto, 1.3 kg white granulated sugar, 10 kg I plus G and 51 kg white pepper; the composition proportion of stuffing is as follows: A, the main ingredients of the stuffing include 18 kg No.2 pork, 7.2 kg peeled chicken breast, 21.6 kg surimi, 36 kg emulsion, 5.4 kg modified starch, 3.6 kg corn starch and 12.96 kg ice water, and B, the condiments of the stuffing include0.22 kg compound phosphate, 2 kg salt, 1.7 kg white granulated sugar, 0.2 kg aginomoto, 10 kg red rice starter, 60 kg white pepper, 0.1 kg abalone essence and 32.4 kg meat essence oil. The production technology comprises the steps of unfreezing, planing meat, mincing meat, compounding, chopping, filling, cooking, cooling, slicing, quick freezing and deep-freezing. A product processed through the technology is delicious in taste and simple in manufacture process.

The invention relates to a method for cooling materials, in particular food, in a cooling apparatus, the cooling being completely or partially carried out by contacting the materials with a cryogenic liquid. Said method is characterized in that the contacting is carried out by means of the injection of two cryogenic liquids, nitrogen and CO2. The liquid nitrogen and the liquid CO2 are injected either separately, into at least two injection points of the apparatus, or by mixing both cryogenic fluids at the injection point. The invention is of use if the apparatus being utilized is a mixing, batch mixing, or grinding chamber, with the injection being carried out into the body of the material in the bottom portion of the chamber.

The invention provides a preparation method of long-shelf life whole concentrated milk. The preparation method comprises the following steps of step (1) treating raw milk: after the raw milk is qulified through inspection, performing degassing; step (2) performing high-efficiency clarification and sterilization: rapidly separating bacteria from spores in the cow milk, performing sterilization andperforming cooling to 2-8 DEG C for standby application; step (3) performing milk concentration: performing concentration with a multi-effect evaporator, wherein the temperature changes slowly from high temperature namely 73 DEG C to low temperature namely 48 DEG C; and performing concentration on the fresh cow milk until dry matter is 43-48%, fat is 12.5-13.5% and proteins are 11.0-14.0%; step (4): performing aseptic filling: adopting packaging bags, firstly performing sterilization with steam and then performing aseptic filling; and step (5): performing deep and quick freezing: performing quick freezing on the concentrated cow milk in a freezer until the central temperature of the concentrated cow milk reaches minus 18 DEG C. According to the preparation method disclosed by the invention, through high-efficiency clarification and sterilization, multi-effect evaporation, concentration and deep-freezing technologies, the nutrition and the mouth feel of the cow milk are guaranteed to the greatest degree, the cost of transporting the cow milk is reduced, the quality of the cow milk is guaranteed and the shelf life of the cow milk is prolonged.

The invention belongs to the technical field of freezing, and particularly relates to a refrigerator freezing control method and a refrigerator, and the control method comprises the following stages: a pre-cooling stage: cooling a storage chamber to a first temperature within a time delta t1 and maintaining the first temperature for a time delta t2; in the supercooling stage, the storage chamber is cooled from the first temperature to the second temperature and maintained, the food temperature is monitored, and when the food temperature reaches the freezing temperature point, the second temperature of the storage chamber continues to be maintained for delta t3 time; in the temperature returning stage, the temperature of the storage chamber is increased, and the temperature of the storage chamber is increased to a third temperature from the second temperature; in the storage stage, the third temperature of the storage chamber is maintained so that the food can be stored under the temperature condition; the first temperature is-5 DEG C to 1 DEG C; the second temperature ranges from-80 DEG C to-30 DEG C; the third temperature is-5 DEG C to 1 DEG C. According to the invention, the food is subjected to sectional freezing treatment, so that the phenomenon that the quality of the food is deteriorated due to rapid deep freezing is avoided, and the food quality problem caused by unfreezing after the food is frozen at an ultralow temperature is also avoided.

The invention relates to an azeotropic refrigerant for single stage compressive refrigerating system, which comprises 1, 1, 1, 2-tetrafluorine ethane and isobutene physically mixed together, wherein the mol concentration of the 1,1,1,2-tetrafluorine ethane is 50-63 percent, and the rest is the isobutene. The azeotropic refrigerant has higher efficiency, high evaporating pressure, and higher refrigerating ability with the same compressor discharge capacity; the ODP of the invention is zero and the GWP of the invention is greatly reduced compared with the R12 and R134a; the invention has good mutual solubility with lubricating oil and gives priority to the problem of concentration change of the mixture in the lubricating oil, thereby ensuring that the azeotropy of the mixture is maintained during actual operation; the invention can be used in the deep freezing preserving technology and is easy to obtain a lower effective refrigerant temperature.

The invention provides a cylinder seat, a compressor and a refrigerator. The cylinder seat comprises at least two crankshaft holes and cylinders, wherein the at least two crankshaft holes are used forinstalling crankshaft parts, and the crankshaft parts in different crankshaft holes can rotate independently; and the number of the cylinders is equal to that of the crankshaft holes, the positions of the cylinders are in one-to-one correspondence with the crankshaft holes, and the crankshaft parts in the different crankshaft holes can drive pistons in the corresponding cylinders to move when rotating independently, so that the cylinders conduct independent compression. According to the cylinder seat, at least two independent crankshaft holes and cylinders are designed, and then multiple motors can be used for simultaneous and alternative driving, and independent control of multiple cylinders is achieved; and the compressor adopting the cylinder seat can achieve working modes of being single-cylinder single-stage, multi-cylinder single-stage and multi-cylinder multistage, so that a refrigerating system has a multistage independent temperature control function. In the multi-cylinder multistage working mode, the refrigerating system can achieve deep freezing at the temperature below minus 33 DEG C, and the energy efficiency of the refrigerating system is higher.

A deep freezing equipment for effectively separating gas (high-purity gas and high-boiling-point gas) is disclosed. The high-pressure outlet of compressor is connected via condenser to high-pressure inlet of a four-way direction valve whose low-pressure outlet is connected to the low-pressure inlet of compressor. A port of said four-way direction valve is connected to its another port via reheater, evaporator, bidirectional expanding element, another evaporator and another reheater. Other units include cut-off valves between the said bidirectional expanding element and direction valve, three-way direction valve, and cold bridge for slowly transferring heat between two evaporators and two reheaters. Its advantages are high reliability and high efficiency.

The invention discloses fructus momordicae freeze-dried micropowder. The fructus momordicae freeze-dried micropowder is prepared through the steps of fruit sorting, cleaning, slicing, fixation, natural air drying, prefreezing, secondary freezing, deep freezing, superfine grinding and the like. Compared with the prior art, according to the method, the technology is simple and easy to control, the freeze-drying time is short, energy consumption is low, and the production efficiency is high; a hot-water fixation technology is adopted, activity of enzymes of polyphenol oxidase and the like in peel of fructus momordicae can be passivated, fructus momordicae can be sterilized, and it is guaranteed that eating is safe and hygienic; by means of the three-time freezing technology, moisture in fructus momordicae is subjected to orderly sublimation drying, and peel and pulp separation caused by moisture drying is avoided; meanwhile, the color, fragrance, taste, nutritional ingredients and the like of fructus momordicae are well maintained; after the fine powder is obtained, the use rate of fructus momordicae is greatly increased, absorption is enhanced, the taste is improved, and application is wider.