Optimized method for deep-freezing and thawing food products and other heat-sensitive products in a deep-freezing cabinet
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Solution Overview
Problem
Traditional freezing methods in cabinet-type units result in inconsistent freezing rates, with the product surface freezing faster than the core, leading to quality issues in sensitive products like medical or biological materials and delicate fruits.
Innovation Solution
Implementing a freezing process with a constant freezing speed throughout, achieved by varying the temperature or heat transfer coefficient, or a combination of both, to ensure the freezing front advances uniformly.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If the product surface is frozen faster than the core using traditional constant temperature methods, then freezing speed is improved, but freezing uniformity deteriorates
Solution Approach 1:
The patent applies dynamics by transitioning from constant temperature freezing to variable temperature freezing. The freezing temperature is dynamically adjusted during the process: initially set higher (e.g., -10°C to -20°C) to prevent excessive surface freezing speed, then gradually lowered (e.g., to -30°C to -40°C) to accelerate core freezing as the process progresses. This dynamic temperature adjustment ensures uniform freezing throughout the product while maintaining acceptable freezing speed.
2Productivity
If freezing temperature is lowered to increase freezing speed, then productivity is improved, but product quality deteriorates
Solution Approach 1:
The patent applies preliminary action by first setting the freezing temperature at a moderate level (e.g., -10°C to -20°C) during the initial stage of freezing. This preliminary phase allows the product surface to freeze gradually without forming excessive ice crystals that would damage delicate structures. Only after this preliminary protection is established does the temperature decrease to faster freezing levels, ensuring that quality-sensitive products are protected during the most vulnerable initial phase.
3Device complexity
If constant temperature freezing is used, then device complexity is reduced, but freezing uniformity deteriorates
Solution Approach 1:
The patent implements a multi-stage variable temperature control system that divides the freezing process into distinct phases, each with optimized temperature settings. The system automatically transitions between stages based on time or freezing progress, providing uniform freezing without requiring complex real-time monitoring or adjustment mechanisms. This staged approach balances device simplicity with freezing uniformity.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
Ensures consistent freezing quality by maintaining a constant freezing speed, reducing ice crystal formation and energy consumption, and improving the quality of frozen and thawed products.
Implementation Method 1
A cold source provides the necessary cooling to reach the set temperature. This cold source can be a cryogenic fluid injection or a heat exchanger from a mechanical refrigeration unit.
Implementation Method 2
Internal ventilation circulates the supplied cold air and facilitates heat transfer with the product being frozen.
Implementation Method 3
a process that results in freezing too slowly will generate large ice crystals
Data Source
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AI summary
A process for freezing and thawing products, particularly food products, characterized by maintaining a constant freezing rate throughout the process, and by subjecting the products to a constant thawing rate throughout the thawing process.