140 results about "Frozen temperature" patented technology

A method of treating a food object in an electrostatic field to thaw food rapidly at temperatures between 0° C. and a freezing temperature of an object to be treated. By applying the electrostatic field, the freezing temperature of the food is lowered but the food does not freeze in the electrostatic field. Accordingly, foods are kept fresher longer and the freshness can be maintained over a range of temperatures.

A temperature controlled storage apparatus 8(10), comprising; a plurality of lockable storage spaces, each of the plurality of lockable storage spaces comprising one or more compartments; in which the temperature of each of the one or more compartments is independently controllable to provide either one of: chilled temperature; or frozen temperature; and wherein access to the storage space is remotely programmable.

A refrigerated container and method capable of maintaining super frozen temperatures of about −50 degrees C. or less, includes container walls insulated to a value of at least about r-20, a cargo compartment configured for receiving cargo, and at least one refrigerant compartment configured for receiving refrigerant in the form of CO₂ snow. The refrigerant compartment maintains the CO₂ snow and vapor sublimating therefrom separately from the cargo compartment. The refrigerant compartment is located within the cargo compartment and configured to permit ambient atmosphere within the cargo compartment to contact at least three sides, and up to six sides, of the refrigerant compartment. The placement of the refrigerant compartment is also configured to generate a temperature gradient within the cargo compartment capable of generating convection therein, so that the super frozen temperatures are maintained within the cargo compartment without the use of external power sources.

A refrigerator which may allow vegetables kept more fresh by minimizing temperature fluctuations in a vegetable compartment. The refrigerator minimizes dehydration in food stored in the vegetable compartment, so that vegetables are kept fresh longer. The vegetable compartment is arranged so as to be surrounded by freezing temperatures, and cooled through radiation cooling without receiving blowing cool air thereto to minimize temperature fluctuations, so that vegetables may be keep more fresh. At the same time, the vegetable compartment is sealed so that convection does not occur thereby minimizing dehydration in food, so that food is allowed to be kept fresh longer. Furthermore, the refrigerator is provided with compartments whose temperatures may be set to freezing temperatures. The vegetable compartment is arranged so as to be surrounded by compartments whose temperatures are freezing temperatures via partition parts.

The invention relates to a method for obtaining a three-dimensional stress field of a rock mass model including a complex structural plane by using a rapid prototyping technology. The method comprises: (1), a stress frozen fringe value of a rapid prototyping material is measured and an optimal frozen temperature is determined; (2), a rock mass structural plane network system and a rock mass CAD model are generated; (3), rock model checking and printing are carried out; (4), stress freezing is carried out; (5), model slicing is carried out and a stress fringe value is measured; and (6), a rock mass model stress field is reconstructed. According to the invention, on the basis of the complicated building technology of the 3D printer and the photo-elastic measuring technology, two limiting factors that a rock mass model including a complex structural plane can not be manufactured easily and distribution of inner stresses of the rock mass belongs to the black box in the prior art can be eliminated and thus observation and measurement can be carried out by using the common testing means, so that development of the model testing can be promoted. Therefore, the method has the important application value in researches of the rock mass mechanical behavior.

The invention relates to a control method of a refrigerator applicable to a high-temperature environment. The refrigerator comprises a refrigerating chamber and a chilling chamber, wherein the chilling chamber is internally provided with a compressor, a fan and a chilling temperature sensor; the chilling chamber is internally provided with a refrigerating temperature sensor; an air flue between the refrigerating chamber and the chilling chamber is internally provided with an air door; the compressor, the fan, the air door, the chilling temperature sensor and the refrigerating temperature sensor are connected with a control board arranged in the refrigerator; and the control method comprises the following steps that the control board selects a control mode of the refrigerator to be a common mode or a delaying optimized mode according to a chilling temperature detected by the chilling temperature sensor and then converts into the common mode. According to the control method disclosed by the invention, delaying optimized control is adopted at a high-temperature environment, and chilling and refrigerating load peak values are staggered, so that the total load peak value of the system is reduced, and the normal starting and operation of the compressor are guaranteed. Furthermore, on the premise of not increasing the cost, the starting and operation problems of the refrigerator under the high-temperature environment are solved, so that the stability and reliability of using the refrigerator are improved.

The invention discloses a preparing method of vacuum freeze-dried strawberry products. The method comprises the following steps that: (1) strawberries are pretreated; (2) steam with the temperature of 121 to 125 DEG C is introduced to the strawberries, the acting time is 90 to 120 seconds, and the material center temperature is higher than or equal to 75 DEG C; (3) the strawberries are cooled to room temperature; (4) a mixed solution is prepared, the mixed solution contains 0.1 to 0.4 mass percent of konjac glucomannan and 25 to 35 mass percent of white granulated sugar, and the strawberries are soaked in the mixed solution for 30 to 45 seconds; (5) then, the strawberries are paved onto a disc and are fast cooled and frozen in parameter ranges that the frozen temperature is -20 DEG C to -25 DEG C, the freezing time is 10 to 15 minutes, and the disc paving thickness is 2 to 3cm; (6) finally, the vacuum freeze-drying is carried out in parameter ranges that the vacuum degree is 50 to 80 Pa; the cold trap temperature is -30 to -40 DEG C; the sublimation temperature is 50 to 60 DE GC; the time is 8 to 10 hours; the vacuum degree in a desorption drying process is 40 to 50 Pa; the drying temperature is 40 to 50 DEG C; and the time is 6 to 8 hours; and (7) packaging is carried out. The strawberry products prepared by the method provided by the invention have the advantages that the eating is convenient and simple; the original color, luster, shape and flavor of the strawberries are maintained; the nutritional ingredients are basically maintained; in addition, the sterilization is thorough; the secondary pollution can also be effectively prevented; and the shelf life is long.

The present application thus provides a refrigerated storage case for storing pre-selected items. The refrigerated storage case may include a number of compartments, a user interface configured to receive an access code and to unlock a predetermined compartment with the pre-selected items therein, and an evaporator coil configured to maintain the compartments at a chilled and/or a frozen temperature.

A method of fully freezing ice in a refrigerator. The method includes setting a full-frozen temperature for determining whether ice is fully frozen, and a reference ambient temperature for re-adjusting the full-frozen temperature; supplying water to the ice-making tray to thereby perform ice-making; sensing ambient temperature; sensing temperature of the ice-making tray; re-adjusting the full-frozen temperature by comparing the sensed ambient temperature with the reference ambient temperature; and if the temperature of the ice-making tray reaches the re-adjusted full-frozen temperature, driving an ice-transfer motor to transfer full-frozen ice from the ice-making tray. Thus, not fully frozen ice is prevented from being transferred, to thereby improve ice quality and avoid sticking of ice, which may occur when not fully frozen ice is broken while being transferred. A refrigerator using such a method is also disclosed.

The invention relates to a method for preparing fried snack food at low temperature. The method comprises the following steps: cleaning the food raw material; cutting the cleaned food raw material into slices or strips; steaming and cooking the sliced or stripped food raw material to obtain the semi-finished product with 80 percent cooked; cooling the semi-finished product to the room temperature, and freezing the semi-finished product at the temperature of minus 17 DEG C to minus 20 DEG C for 24 to 48 hours to obtain the frozen semi-finished product; frying the frozen semi-finished product, which is not unfrozen, for 25 to 45 minutes at low temperature of between 78 and 98 DEG C and under the vacuum condition to obtain deoiled food; and packaging the deoiled food to obtain the finished product, namely, the fried snack food. By the method for preparing fried snack food at low temperature, the carcinogenic defect in the traditional process is eliminated, the application range is wide, and the process flow processing efficiency is high.

When cooling drink water by using household refrigerator, it is insufficient to average cool gas in the refrigerator, internal temperature distribution of the drink water causes over cool release or the over cool is tend to be released. The invention provides a refrigerator having a storing chamber 10 cooling food stored in the space 65, which comprises a cool gas flow space 66 arranged around the space 65; a heat insulation layer 70 arranged between the space 65 and the cool gas flow space 66; a cool gas output port 57 outputting cool gas cooling temperature to the cool gas flow space 66 such that inside of the space 65 is cooled to cool temperature range lower than 0 DEG C to indirectly cool the food. The refrigerator, by the cooling mode, can restrain the generation of internal temperature distribution of the drink water such that drink water in over cool does not release over cool by chance.

A process of freezing sushi, boiled rice or processed food with boiled rice as the main component permits substantially the same quality offered before freezing to be obtained after natural thawing or thawing using an electric oven. When freezing nigiri-sushi at a normal temperature of about 20° C., the freezer temperature is first reduced from a preliminary cooling temperature of -10° C. to a temperature of -30° C. in about 20 min. with a temperature gradient of about 1 to 2° C./min. The freezer temperature is then reduced from -30 to -40° C. with a temperature gradient of 1° C./min. or below, preferably about 0.5° C./min., over a time of 15 to 25 min., and preferably 15 to 20 min., until a maximum ice generation temperature range of 0 to -10° C. for the rice part of the sushi, specifically -3 to -6° C., is passed.

At least one embodiment of the inventive technology relates to a frozen environmental sample temperature control system that comprises a frozen formulation having water in an amount from substantially 87% to 78% by weight of the formulation, and salt in an amount from substantially 13% to 22% by weight of the formulation, the system further including at least one container containing the frozen formulation; and a cooler having insulating material disposed between an outer wall and an inner surface that defines an inner chamber into which the at least one container and the at least one frozen environmental sample may be placed for storage and/or transport. Various embodiments may incorporate specific types of insulating material and/or adaptations to an inner surface of the cooler to enhance the insulation effected thereby.

The invention provides a preparation method of an animal bladder decellularizing matrix. The preparation method comprises the steps of extracting a strata submucosum of an animal bladder, and carrying out virus inactivation, degreasing and decellularization, wherein the decellularization step sequentially comprises a repeated freeze thawing step and a decellularization solution decellularization step, the freezing temperature in the freeze thawing step is (-70)-(-90) DEG C, and the freezing time is 5-15 hours. The invention further provides the animal bladder decellularizing matrix prepared by virtue of the preparation method and the application of the animal bladder decellularizing matrix. According to the preparation method, the bladder decellularizing matrix is prepared by combining the repeated freeze thawing with the decellularization solution decellularization, elastic fibers and a collagen net structure of an extracellular matrix are furthest preserved, and meanwhile, antigens are thoroughly removed. The animal bladder decellularizing matrix can be applied to the repairing fields of bladders, urethrae and ureters.

The invention discloses a making method of green plum concentrated juice. The method includes the following steps that 70-80% maturity green plums are selected, washed, denucleated and pulped to be frozen, the freezing temperature is minus 8DEG C-minus 10 DEG C, and the freezing time is less than three months; 2, after frozen fruit juice is unfrozen, enzymolysis factors are added for enzymolysis, the enzymolysis temperature is 40-60 DEG C, and when the acidity of citric acid reaches 100 g/kg or above, solid-liquid separation is conducted; 3, separated juice is subjected to dehydration and concentration under the vacuum state with the pressure intensity smaller than -0.08 MPa, the concentration temperature is smaller than or equal to 80 DEG C, when the weight percentage of the moisture is lower than or equal to 5%, the juice is sterilized, and a finished product is obtained. The whole process is free of a high temperature, and energy consumption is lowered; the nutritional ingredients of the green plum are maintained to the maximum degree, and the absorption effect of an organism is better improved; the variety of organic acid of the green plum is increased and reaches one hundred and forty or more, and the effective ingredients of the green plum are utilized to the maximum degree; no toxic substance is generated or discharged in the processing process, and toxic metabolite generated by the organism is neutralized to the maximum degree.

The present invention discloses a microwave-combined electric field-assisted method for production of quickly-frozen convenient rice, comprising the steps of: (1) cleaning rice; (2) soaking the rice; (3) steaming and cooking with microwave; (4) cooling to room temperature and packing; ( 5) pre-cooling to 1-2 DEG C; (6) performing electric field-assisted freezing on the pre-cooled rice to complete crystallization, wherein the electric field-assisted freezing temperature is-18 to-20 DEG C; (7) freezing to freezing storage temperature in the absence of electric field; and (8) performing freezing storage. The microwave-combined electric field-assisted method can effectively inhibit linear chain molecule gelling, formed ice crystals are fine, and mainly distributed in the crystal cell, amylopectin molecular rearrangement is greatly prevented, and the convenient rice with good taste and good nutrition can be obtained.

The invention discloses a method for freezing a high-gradient heterogeneous freezing wall. The mixed freezing mode of "salt water + liquid nitrogen" is adopted, and a freezing pipe is arranged at the place where the soil around the shaft needs to be frozen, and a brine freezing pipe is arranged inside the freezing wall. , and a liquid nitrogen freezing tube is arranged on the periphery. The liquid nitrogen freezing tubes are arranged in one row, and the brine freezing tubes are arranged in at least one row, and each row is arranged in a circular shape. When there are two or more rows of brine freezing pipes, the diameter of the ring in the innermost row should ensure that the temperature of the well side during excavation is not higher than the ideal value that is conducive to the stability of the well side; the brine temperature setting of the brine freezing pipes should ensure that It can form a temperature field that gradually decreases from the inside to the outside. The temperature field formed by the freezing tube layout method of the present invention has obvious high gradient non-uniformity. Compared with conventional brine freezing, under the same load conditions, the thickness of the frozen wall formed by this pipe layout is small but has a higher bearing capacity, which will reduce the amount of frost heaving and thawing, and reduce the amount of engineering work for freezing holes , The freezing period is shortened.

The present invention provides a refrigerator capable of reducing power consumption and having a heat-insulating partition wall capable of increasing the volume of the tank. The refrigerator according to the present invention is a refrigerator (1) for refrigerating or freezing an inner foodstuff by cold air generated by an evaporator (7). The refrigerator comprises an insulating case (10) (10) filled with foamed thermal insulating material (10p) between the outer box (10s) and the inner box (10u); a frozen temperature chamber(5) and a vegetable chamber (6) provided with an insulating case(10), and an insulating partition wall (29) provided with an insulating space (29d) thereof; an vaccum insulating material (32) configured inside the insulating wall (29). When viewed from the front, the lateral width of the vacuum insulating material (32) is larger than the lateral width of the evaporator (7); when viewed from the front or the above, a cool air returning port(29a) into which the cool air after cooling the vegetable compartment (6) is sucked is located on the projection surface of the vacuum heat insulating material (32).

The invention relates to a food storage control method, device and equipment in a refrigerator and a refrigerator system. The method comprises the steps that the temperature of a compartment of the refrigerator is controlled at a first supercooling temperature for a first preset duration, the temperature of the compartment of the refrigerator is controlled at a second supercooling temperature fora second preset duration, the temperature of the compartment of the refrigerator is controlled at a first freezing temperature for a third preset duration, and the temperature of the compartment of the refrigerator is maintained at a second freezing temperature. It is ensured that food is in a supercooling state through temperature control and then frozen, so that damage to cells in the food is reduced; and finally, the temperature of the compartment of the refrigerator is maintained at the second freezing temperature higher than the first freezing temperature, and the food is conveniently cutafter being taken out on the premise of ensuring long-term storage of the food. In addition, through refrigeration of a refrigerant in a refrigerator evaporator, air blowing is not needed, adverse effects such as air drying and freezing burning caused by cold air on the food are avoided, the food quality is guaranteed, and the food storage effect of the refrigerator is improved.

Methods of sterilizing a temperature sensitive material, such as an acidified or non-acidified food product, pharmaceutical product or cosmetic product, are disclosed. The methods comprise freezing the temperature sensitive material to an initial temperature of less than or equal to −2° C. and then either (i) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 3 minutes or (ii) pressurizing the frozen temperature sensitive material to a first elevated pressure of at least 250 MPa for a predetermined first period of time of at least 90 seconds, releasing the first elevated pressure for a predetermined pause period of time and then pressurizing the temperature sensitive material to a second elevated pressure of at least 250 MPa for a predetermined second period of time of at least 90 seconds.