11 results about "Flash Freeze" patented technology

The invention discloses a rapid food preservation control method based on a flash freezing technology, and relates to the technical field of food preservation, and the method comprises the following steps: obtaining first data of food, and spraying a nano coating containing antifreeze proteins with different concentrations on the surface of the food; inputting the first data into a pre-trained neural network model to obtain second data; according to the second data, a refrigerant injection device and a pulse electric field excitation device are synchronously started, food dynamic data are obtained, feature extraction and trend prediction are conducted on the food dynamic data, and the food dynamic data comprise the real-time core temperature and the ice crystal formation dynamic state; according to the prediction result, the refrigerant flow rate and the electric field frequency are dynamically adjusted, and the release rate of antifreeze protein in the nano-coating is synchronously adjusted; according to the method, the refrigerant flow rate, the electric field frequency and the antifreeze protein release rate are accurately and synchronously adjusted, so that the problems of non-uniform freezing, overlarge ice crystals and food quality deterioration in a traditional freezing method are effectively solved, and the food freezing fineness and the fresh-keeping effect are improved.

The invention provides a preparation method and equipment of an original blueberry juice beverage, and the preparation method comprises the following steps: S1, liquid nitrogen quick freezing and wall breaking: putting cleaned blueberries in a liquid nitrogen environment for quick freezing, so that cell walls of the blueberries are broken; s2, low-temperature unfreezing and ultrafine crushing: unfreezing the blueberries treated in the step S1 in an environment of 2-6 DEG C, and then performing closed ultrafine crushing to obtain whole blueberry pulp; s3, multi-stage composite enzymatic hydrolysis: conveying the whole-fruit blueberry pulp into an enzymatic hydrolysis tank, and adding a composite enzyme preparation in two stages at 45-55 DEG C to carry out an enzymatic hydrolysis reaction; the compound enzyme preparation comprises pectinase and cellulase; s4, performing ultrahigh-pressure cold sterilization; and S5, carrying out sterile cold filling. According to the method, a liquid nitrogen quick-freezing wall breaking technology is adopted, so that the cell structure of the blueberry is quickly destroyed in a low-temperature environment, heat-sensitive active ingredients such as anthocyanin and vitamin C are effectively reserved, and the problem of nutrition loss caused by traditional hot processing is solved.

The present invention discloses a magnetic foaming, freeze-dried, modified chitosan material, its preparation method, and application, and belongs to the field of groundwater treatment in coal mine areas. The present invention combines modification with ferrosoferric oxide, foaming modification with sodium dodecylsulfonate, and flash freezing modification to obtain a magnetic foaming, freeze-dried, modified chitosan material. The chitosan material is a modified chitosan microsphere structure suitable for adsorbing mine water pollutants. The chitosan microsphere is stable in neutral, alkaline, and high-salt mine water solutions, and has a good ability to remove metal ions such as iron, manganese, and calcium from mine water.

The present application belongs to the technical field of liquid nitrogen quick freezing, and particularly relates to a method for pre-cooling and segmenting liquid nitrogen quick freezing of pre-baked toast. The toast is pre-cooled in a refrigerator freezing chamber, and then frozen by using a segmenting liquid nitrogen quick freezing mode. Temperature is measured by using a temperature sensor during freezing, and temperature and time are adjusted to find the best segmenting freezing parameters. The toast is frozen by using the method, which on the one hand delays the aging of the toast by using pre-cooling and segmenting liquid nitrogen quick freezing technology, and prolongs the storage period; on the other hand, temperature is measured by using a temperature sensor, temperature and time are adjusted, and the best segmenting freezing parameters are found, which greatly improves the energy saving effect and reduces the cost.

The invention provides a processing method and device for improving freezing damage and reheating fishy smell of fish meat prefabricated vegetables. The processing method comprises the following steps: carrying out pre-cooling treatment on a pre-treated product by adopting recycled liquid nitrogen cold steam, and carrying out ultralow-temperature liquid nitrogen quick-freezing on the pre-cooled product. Carrying out modified atmosphere packaging and freezing storage on the quick-frozen product to obtain a stored product; and unfreezing and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain a reheated product. The center temperature of the product is reduced to-18 DEG C or below by adopting a liquid nitrogen quick-freezing technology, and the product is sealed and stored by adopting modified atmosphere packaging. And unfreezing and reheating the stored product by adopting a heat pipe microwave coupling technology to obtain a reheated product. In the reheating process, the quality change is monitored through a low-field nuclear magnetic resonance (LF-NMR) technology, the dish is unfrozen at 45 DEG C, the water state of the dish is most stable when the dish is reheated at 800 W, and the quality is better. Through cooperative regulation and control, freezing damage is remarkably inhibited, and deodorization and synergy are achieved in the reheating stage.

The invention provides an air supply control method of an instant freezing chamber and refrigeration equipment, and relates to the technical field of refrigeration equipment, the method comprises the following steps: acquiring a temperature difference value T between an air temperature T2 in the instant freezing chamber and a temperature T1 of a heat radiation wall of the instant freezing chamber; judging whether the temperature difference value T is greater than or equal to a first temperature threshold value X; and if yes, when the instant freezing chamber is not in the supercooling keeping state, the chamber air supply outlet is controlled to be opened. And the air cooling device supplies air to the instant freezing chamber through the air supply outlet so as to cool air in the heat radiation wall and the instant freezing chamber, so that the air in the instant freezing chamber quickly returns to the supercooling keeping state again. After the heat radiation wall is cooled by the supplied air of the air cooling device, the cooling efficiency of the air in the freezing chamber is enhanced, so that the instant freezing chamber can quickly enter and maintain a supercooling keeping state. The supercooling introduction period is short, the energy consumption is low, the food can quickly enter a supercooling keeping state, and the preservation effect is good.

A refrigerator and a control method thereof, the refrigerator having a freezing chamber in which a detachable automatic ice-making unit, a blow-out port, and a flash freezing line are provided, the automatic ice-making unit having an ice-making tray and a driving motor to rotate the ice-making tray, the blow-out port allowing gas passing through an evaporator to flow toward the ice-making tray, the flash freezing line being installed in a detachable state to a detached area when the automatic ice-making unit is detached; the flash freezing line including a housing, an insertion port provided on the housing and opposite to the blow-out port, or having the ice-making line with the blow-out port inserted into the insertion port such that the blow-out port is located inside the housing, a cooling fan provided inside the housing to increase a flow rate of the gas flowing into the housing from the blow-out port and discharge the gas, and an air outlet provided on the housing to allow the gas discharged from the cooling fan to flow toward an outside of the housing.

The seed crystal chamber 142 may be located closer to the cold plate 112 than the mold chamber 137. The seed crystal chamber 142 may facilitate formation of a seed ice crystal from which the clear ice may form. By taking advantage of the lower thermal conductivity of water as compared to ice or aluminum, the seed crystal chamber 142 may further discourage the water in the mold chamber 137 from sub cooling and flash freezing as the seed crystal is being formed. Flash freezing occurs when water is subcooled below its freezing point and then exposed to an ice crystal, which causes the subcooled water to rapidly freeze. The seed crystal chamber 142 may promote directional freezing in the mold chamber 137, which promotes clear ice. Thermal conductivity of ice is higher than that of water, which may facilitate freezing from the seed crystal chamber 142 up through the mold chamber 137 once the seed crystal is formed.

The invention discloses energy-saving refrigeration equipment for gingko freeze-drying processing, and relates to the technical field of gingko food flash freezing, the energy-saving refrigeration equipment comprises a refrigeration cabinet body, a cover plate is hinged to the refrigeration cabinet body, two moisture collecting plates are slidably installed in the refrigeration cabinet body in a penetrating mode, and water discharging pipes are arranged on the two moisture collecting plates; according to the invention, through the arrangement of the gingko food placing box in the refrigeration cabinet body and a structure for rotating the gingko food placing box, excessive moisture on gingko food can be spin-dried to the moisture collecting plates under the rotary centrifugal action of the gingko food placing box, so that the gingko food can be quickly dried, and the gingko food can be quickly dried; the problem that in the follow-up flash freezing process, due to the fact that moisture is evaporated in an accelerated mode under the action of low temperature and airflow, the gingko food is dried and shrunk is effectively avoided, it is guaranteed that the taste of the gingko food is reserved to the maximum extent while the original weight and appearance integrity of the gingko food are kept, and the quality of the frozen gingko food is greatly improved.

The application discloses a self-adaptive temperature zoning control system and method for a flash freezing device, relates to the technical field of intelligent temperature control of the flash freezing device, and is used for solving the problems of uneven temperature control, abrupt adjustment of adjacent zones and insufficient adaptability in the freezing process. The freezing treatment area is divided into multiple temperature zones along the conveying direction of the object to be frozen. The air temperature, supply air temperature, return air temperature, surface temperature of the object to be frozen, conveying speed and zone coverage rate are collected. The temperature demand value, heat load characteristic value and temperature trend determination value are calculated. The target adjustment temperature and self-adaptive adjustment amount are generated. The adjacent zone boundary state is coordinately controlled. According to the adjustment result, the correlation coefficient is feedback corrected. The self-adaptive, continuous and refined control of the flash freezing process is realized.

The present invention discloses a rapid food preservation control method based on flash freezing technology, which relates to the field of food preservation technology and includes the following steps: obtaining the first data of the food and spraying a nano-coating containing antifreeze proteins with different concentrations on the surface of the food; inputting the first data into a pre-trained neural network model to obtain the second data; synchronously starting a refrigerant injection and pulsed electric field excitation device according to the second data, obtaining food dynamic data, and performing feature extraction and trend prediction on the food dynamic data, wherein the food dynamic data includes real-time core temperature and ice crystal formation dynamics; dynamically adjusting the refrigerant flow rate and electric field frequency according to the prediction results, and synchronously adjusting the release rate of antifreeze proteins in the nano-coating; through the precise synchronous adjustment of the refrigerant flow rate, electric field frequency and antifreeze protein release rate, the present application effectively solves the problems of uneven freezing, too large ice crystals and food quality deterioration in traditional freezing methods, and improves the fineness and preservation effect of food freezing.