Refrigeration Core Unit With Magnetic Field for Uniform Freezing
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Existing refrigeration units fail to maintain the freshness and color of dark-colored flesh in frozen perishable foods like meat and fish after thawing, due to ice crystal expansion and cell destruction during freezing and thawing.
Innovation Solution
A refrigeration unit with a core unit configuration featuring parallel rectangular plate members, an electric wave transmission antenna, and permanent magnets to create a unidirectional and uniform static magnetic field, along with an electric wave transmission mechanism that arranges water molecules uniformly, preventing ice crystal expansion and cell destruction.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Speed
If a subject to be frozen is rapidly cooled by immersing into a liquid refrigerant or spraying liquid refrigerant, then the surface layer is rapidly cooled down, but the inside of the subject is cooled slowly due to heat transfer inhibition by the frozen layer on the surface
Solution Approach 1:
A magnetic field is introduced as an intermediary to act on water molecules during freezing. The magnetic field aligns water molecules and inhibits ice crystal formation, enabling uniform freezing throughout the subject without the surface freezing barrier problem. This mediator allows heat transfer to occur uniformly through the entire subject while maintaining rapid cooling effectiveness.
Solution Approach 2:
The invention changes the physical parameters of water during freezing by applying a magnetic field. The magnetic field strength and orientation are controlled to specifically affect water molecule arrangement and ice crystal formation, allowing the freezing process to proceed uniformly from surface to center while maintaining rapid cooling rates.
2Temperature
If a frozen layer is formed on the surface layer, then rapid cooling of the surface is achieved, but heat transfer from the surface is inhibited and the inside cooling rate is delayed
Solution Approach 1:
The magnetic field serves as a mediator that acts directly on water molecules throughout the subject, including the interior. This allows the freezing process to occur uniformly without the formation of a surface frozen layer that would block heat transfer, thereby reducing total freezing time while achieving the desired surface temperature reduction.
Solution Approach 2:
The magnetic field is applied before and during the freezing process to prevent ice crystal formation and maintain uniform temperature distribution. This preliminary action ensures that heat transfer pathways remain open throughout the freezing process, preventing the time loss associated with surface layer formation.
3Productivity
If conventional freezing methods are used, then freezing efficiency is maintained, but ice crystals expand and destroy cell structures causing drip loss and quality deterioration
Solution Approach 1:
The magnetic field is introduced as a mediator during the freezing process to control ice crystal formation. It aligns water molecules and prevents the formation of large, destructive ice crystals, thereby preserving cell structures and preventing drip loss while maintaining efficient freezing rates.
Solution Approach 2:
The invention changes the molecular-level parameters of water during freezing through magnetic field application. By controlling the orientation and arrangement of water molecules at the molecular level, the freezing process maintains efficiency while producing fine, non-destructive ice crystal structures that preserve food quality.
4Ease of manufacture
If oxygen is present during freezing of perishable food, then natural freezing occurs, but hemoglobin and myoglobin become methemoglobin and metmyoglobin causing unacceptable color deterioration
Solution Approach 1:
The magnetic field acts as an intermediary that protects hemoglobin and myoglobin from oxidation during freezing. By aligning water molecules and creating a controlled freezing environment, the magnetic field prevents oxygen from interacting with these pigments, thereby maintaining the natural color of meat and fish without requiring complex vacuum or inert atmosphere systems.
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
The refrigeration unit effectively maintains the freshness and color of frozen perishable foods after thawing by inhibiting ice crystal expansion and cell destruction, ensuring the food remains fresh and visually acceptable post-thawing.
Implementation Method 1
an electric wave transmission antenna arranged between first edges of the first plate member and the second plate member so as to enable the transmission of an electric wave toward sides of the first plate member and the second plate member
Implementation Method 2
first magnetic bodies arranged in the first plate member at the side of the second plate member, and second magnetic bodies arranged in the second plate member at the side of the first plate member, wherein unidirectional and substantially-uniform static magnetic field is formed
Data Source
AI summary
A refrigeration unit is provided without impairing freshness, as before freezing, after thawing frozen subjects, and, with providing excellent color of dark colored flesh of fish/meat, especially in the case of using perishable food, such as meat or fish, for subjects to be frozen. A core unit for a refrigerator, between a substantially-rectangular first plate member and a substantially-rectangular second plate member spaced apart and arranged in parallel toward each other, where an electric wave is propagated to the sides of the first plate member and the second plate member by an electric wave transmission antenna, and that can form a unidirectional and substantially-uniform static magnetic field in substantially-normal directions of a principal surface of the first plate member and a principal surface of the second plate member, is used.