CN104905382B - A kind of method and device of variable-frequency ultrasound auxiliary freezing flour-dough - Google Patents
A kind of method and device of variable-frequency ultrasound auxiliary freezing flour-dough Download PDFInfo
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- CN104905382B CN104905382B CN201510304133.2A CN201510304133A CN104905382B CN 104905382 B CN104905382 B CN 104905382B CN 201510304133 A CN201510304133 A CN 201510304133A CN 104905382 B CN104905382 B CN 104905382B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/37—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals
- A23L3/375—Freezing; Subsequent thawing; Cooling with addition of or treatment with chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
Abstract
The invention discloses a kind of method of variable-frequency ultrasound auxiliary freezing flour-dough, comprise the following steps：(1) ferment to dough；(2) dipping freezing is carried out to the dough fermented, the temperature of freeze cycle liquid is 20 DEG C~25 DEG C；Impregnate in refrigerating process, when the central temperature of dough reaches 1 DEG C~3 DEG C, enable the ultrasonic wave that frequency is 60kHz~80kHz and carry out auxiliary freezing；When the central temperature of dough reaches 3 DEG C~5 DEG C, enable the ultrasonic wave that frequency is 20kHz~50kHz and carry out auxiliary freezing, until after the central temperature of dough reaches 18 DEG C, stop ultrasound, stop dipping, dough is refrigerated.The present invention improves freezing efficiency and makes freezing is shy to have more preferable microstructure.The present invention can improve the freezing quality of dough：Its internal ice crystal individual is set to diminish, quantity becomes more, so as to improve the quality of freezing flour-dough.
Description
Technical field
The present invention relates to frozen food technology field, the more particularly to a kind of method and dress of variable-frequency ultrasound auxiliary freezing flour-dough
Put.
Background technology
Frozen food store technology be reduce temperature and change food in water form by way of, come suppress microorganism and
The activity of enzyme and the activity in food substrate is reduced, so that prevent food spoilage, keep the freshness and nutritive value of food.
At present, food quick freezing technology is for example air-cooled, tablet contact, circulating brine, liquid nitrogen frozen the methods of also have it is considerable
Development.In addition, the novel freezing mode such as the freezing of ultrasonic wave auxiliary, the freezing of super-pressure auxiliary, electric field-assisted freezing is also carrying out
The exploration gradually to move towards the industrialization from laboratory.
Ultrasonic wave is the sound wave that frequency is higher than 20kHz, its cavitation effect and fuel factor make it in micro component cleaning, article
The fields such as heating are widely used.The principle of ultrasonic wave auxiliary freezing is that ultrasonic wave has obvious booster action to crystallization.
Cavitation is a kind of effect caused by ultrasound is propagated in liquid medium, refers to the formation of ultrasonic cavitation bubble, grows, shakes
Swing, collapse it is a series of during caused physics, chemical action.The mechanism of ultrasound-enhanced nucleation is considered based on ultrasound mostly
Cavitation effect.The microjet and shock wave that ultrasonic cavitation produces can crush established crystal, and can accelerate material
Diffusion process, enables solid particle is scattered in time to obtain less crystal grain.
2013, Hu Fen proposed the concept of preset bubble, and bubble is preset in the sample for needing ultrasound freezing by she,
Influence of the bubble to ultrasonic wave assisting crystallisation is probed into, the results showed that preset bubble can improve the effect of ultrasonic wave auxiliary freezing
Rate, both shortens the holdup time between starting ultrasonic wave and starting to be nucleated.The size and number of preset bubble is also to liquid freezing
Result have an impact, bubble is more, it is smaller, be more uniformly more advantageous to being nucleated.
Ultrasonic wave is chiefly used in cleaning and detects, as Chinese patent ZL201280003822.4 discloses a kind of ultrasonic cleaning
Device and method for suppersonic cleaning；ZL201220010620.X describes a kind of ultrasonic wave heating instrument；In recent years, ultrasonic wave also exists
There is significant progress in terms of ultrasonic wave added freezing, Chinese patent ZL201310100261.6 describes variable-frequency ultrasonic reinforcing and carries
The method of high lichee chilling rate and quality；Chinese patent ZL01123889.5 discloses a kind of food snap frozen or cooling
Device.Chinese patent ZL02241523.8, ZL200510060873.2, ZL95107114.9 are disclosed by improving refrigerating plant
Achieve the purpose that snap frozen article method.
Wheaten food is one of China's staple food, and due to the needs for transporting and storing, frozen noodles become in the market pith, but
Since existing wheaten food Refrigeration Technique is limited, the flavor tastes of frozen noodles is bad, cooking loss is big, nutrition leak is serious.This hair
The microwave radiation technology wheaten food freezing of bright introduction can effectively keep the original flavor and quality of wheaten food, minimize refrigerating process pair
The influence of wheaten food quality.
In conclusion using existing freezing flour-dough method the defects of be：The dough that conventional method is freezed can produce
Larger ice crystal, produces destruction, so that the guttation that thaws, boiling deformation and mouthfeel are bad to the structure of wheaten food.It is in addition, existing new
Type freezing method respectively has drawback, and the freezing of super-pressure auxiliary is high to equipment requirement and equipment is expensive, is unfavorable for industrial a large amount of productions.
The content of the invention
In order to overcome the disadvantages mentioned above of the prior art and deficiency, it is an object of the invention to provide a kind of variable-frequency ultrasound auxiliary
The method of freezing flour-dough, is freezed by ultrasonic wave assistant soakage to improve the quality of freezing flour-dough：Reduce the size of dough ice crystal,
So as to which juice loss rate, nutritive loss and destruction to mouthfeel are reduced to minimum.
Another object of the present invention is to provide the device for the method for realizing above-mentioned variable-frequency ultrasound auxiliary freezing flour-dough.
The purpose of the present invention is achieved through the following technical solutions：
A kind of method of variable-frequency ultrasound auxiliary freezing flour-dough, comprises the following steps：
(1) ferment to dough；
(2) dipping freezing is carried out to the dough fermented, the temperature of freeze cycle liquid is -20 DEG C~-25 DEG C；Dipping freezing
During, when the central temperature of dough reaches -1 DEG C~-3 DEG C, it is auxiliary to enable the ultrasonic wave progress that frequency is 60kHz~80kHz
Help freezing；When the central temperature of dough reaches -3 DEG C~-5 DEG C, it is auxiliary to enable the ultrasonic wave progress that frequency is 20kHz~50kHz
Freezing is helped, until after the central temperature of dough reaches 18 DEG C, stops ultrasound, stops dipping, dough is refrigerated.
Step (2) described frequency be 60kHz~80kHz ultrasonic wave, power 1000W, work period 10s；Each
In work period, work 3s, stops 7s；Or
In each work period, work 4s, stops 6s.
Step (2) described frequency be 20kHz~50kHz ultrasonic wave, power 1000W, work period 10s；Each
In work period, work 3s, stops 7s；Or
In each work period, work 4s, stops 6s.
Step (1) is described to ferment dough, is specially：
During dough fermentation, using decay Δ α of the ultrasound examination ultrasonic wave during dough fermentation, work as ultrasound
When the decay Δ α of ripple reaches 1~2, by tight food-grade freshness protection package around dough, step (2) is carried out；
Wherein,
T is the incipient moment of fermenting, t1For carry out ultrasound examination at the time of, L be dough to be detected thickness, A0For
The marginal signal strength of ultrasonic wave；f(t)Strength retrogression's coefficient of the ultrasonic wave detected for t moment；f(t1)For t1Moment detects
Ultrasonic wave strength retrogression's coefficient.
The L is 1.5mm~3mm.
The alcohol water blend that the freeze cycle liquid is ethanol-aqueous solution of propylene glycol or mass concentration is 55%.
Realize the device of the variable-frequency ultrasound auxiliary freezing flour-dough of the method for the variable-frequency ultrasound auxiliary freezing flour-dough, it is special
Sign is, including ultrasonic wave auxiliary freezing tank, and the ultrasonic wave auxiliary freezing tank includes ultrasonication chamber, ultrasonic wave transducer
Device, the thermocouple with armour formula head, moisture recorder, ultrasonic wave control panel；
The acoustic wave transducer is arranged on the lower section of ultrasonication chamber, is connected with ultrasonic wave control panel；
The thermocouple with armour formula head is connected with moisture recorder.
The device of the variable-frequency ultrasound auxiliary freezing flour-dough, further includes ultrasonic attenuation detector；The ultrasonic wave declines
Subtracting detector includes acrylic acid pallet, ultrasonic transducer, impulse generator, computer and signal receiver；The acrylic acid support
Disk includes upper and lower part, and tested dough is sandwiched between upper and lower part；The ultrasonic transducer is two, is respectively arranged on third
The top on the top of olefin(e) acid pallet and the lower section of the lower part of acrylic acid pallet；Impulse generator and one of ultrasonic transducer
Connection, another acoustic wave transducer are connected with signal receiver；Signal receiver connection respectively with computer, impulse generator
Connection.
Compared with prior art, the present invention has the following advantages and beneficial effect：
1st, the method for variable-frequency ultrasound of the invention auxiliary freezing flour-dough can control freezing nucleation time, and flat compared to tradition
Plate contact refrigeration reduces the particle size of ice crystal up to more than 25% so as to ensure that product, without guttation, is kept original after thawing
Flavor, boiling are indeformable.
2nd, the present invention improves freezing efficiency and makes freezing is shy to have more preferable microstructure.
3rd, the present invention adds detection during the fermentation, has controlled from fermentation process and has been transitioned into refrigerating process most
On good opportunity, it is stably and controllable to use quality.
4th, the present invention combines ultrasonic detection equipment and ultrasonic wave auxiliary freezing equipment, realizes maximizing the benefits, maximum journey
Degree ensures frozen product quality.
Brief description of the drawings
Fig. 1 is that the variable-frequency ultrasound of the embodiment of the present invention 1 aids in the schematic device of freezing flour-dough.
Fig. 2 is the ultrasonic attenuation detector of the embodiment of the present invention 1.
Fig. 3 is the particle size distribution figure of the ice crystal of the freezing flour-dough that the embodiment of the present invention 2 is prepared and control group.
Fig. 4 is the particle size distribution figure of the ice crystal of the freezing flour-dough that the embodiment of the present invention 3 is prepared and control group.
Embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Embodiment 1
The present embodiment variable-frequency ultrasound auxiliary freezing flour-dough device as shown in Figure 1, including ultrasonic wave auxiliary freezing tank with
Ultrasonic attenuation detector 4；The ultrasonic wave auxiliary freezing tank includes ultrasonication chamber 2, ultrasonic transducer 3, with armour
Thermocouple 5, moisture recorder 6, the ultrasonic wave control panel 7 of formula head；The ultrasonication chamber 2 is equipped with freezing liquid loop exit
1 and freezing liquid loop head 8.The acoustic wave transducer is arranged on the lower section of ultrasonication chamber, is connected with ultrasonic wave control panel；
The thermocouple with armour formula head is connected with moisture recorder.
As shown in Fig. 2, the ultrasonic attenuation detector includes acrylic acid pallet 42, ultrasonic transducer 41, pulse hair
Raw device 44, computer 45, signal receiver 46；The acrylic acid pallet includes upper and lower part, tested dough 43 be sandwiched in top and
Between lower part；The ultrasonic transducer is two, is respectively arranged on top and the acrylic acid pallet on the top of acrylic acid pallet
The lower section of lower part；Impulse generator is connected with one of ultrasonic transducer, another acoustic wave transducer and signal receiver
Connection；The signal receiver connection is connected with computer, impulse generator respectively.
Detailed introduction is done to each part of processing unit below：
Freezing liquid loop exit：Ethanol-aqueous solution of propylene glycol (- 38 DEG C of chill point) or 55% alcohol water blend (chill point-
40 DEG C) it is kept open in processing procedure, is fully circulated beneficial to freezing liquid from this outlet outflow, gate out switch, so that
It is maintained at -20 DEG C~-25 DEG C of low temperature.
Ultrasonication chamber：Freezing liquid is inside filled, dipping freezing environment is provided for dough.Sending as ultrasonic wave at the same time
Equipment is to being ultrasonically treated.
Ultrasonic transducer：Before processing starts, ultrasonic power is opened, when trigger button, you can send ultrasonic wave.
Ultrasonic attenuation detector：Equipment is voluntarily assembled, during the fermentation, random timing extraction 2g~4g doughs are examined
Survey, if Δ α reaches 1~2, detector rises.
Thermocouple with armour formula head：Thermocouple can accurate measuring surface cluster centre temperature, when temperature reaches 0 DEG C~-3 DEG C
When, 60kHz~80kHz ultrasonic waves start, and when temperature reaches -3 DEG C~-5 DEG C, 20kHz~50kHz ultrasonic waves start, it is known that
Central temperature reaches -18 DEG C of stoppings.Armour formula head can give thermocouple certain hardness, make thermocouple be unlikely to become in object
Shape.
Moisture recorder：Thermocouple and computer are connected, effectively transmits temperature data.
Ultrasonic wave control panel：According to the display of panel, suitable supersound process parameter is selected.
Freezing liquid loop head：Before processing starts, circulating frozen liquid entrance, liquid level to be frozen and pending sample are opened
When flushing, outlet is opened, and enable its flow into speed and discharge rate is consistent.In this way, being ultrasonically treated the circumstance temperature of groove can reach
To -20 DEG C~-25 DEG C.
Ultrasonic transducer：It is vertical with tested dough that ultrasound sends direction.
Acrylic acid pallet：Dough to be measured is overwhelmed to fixed thickness L, and ultrasonic wave permeability is good.
Impulse generator：Energy is provided to ultrasonic transducer.
Oscillograph and computer：For intuitively showing the decay and data processing of ultrasonic intensity.
Signal receiver：Receive margin signal and the signal through overdamping.
The method of the variable-frequency ultrasound auxiliary freezing flour-dough of the present embodiment, comprises the following steps that：
Take raw material：Flour 500g, salt 10g, yeast 20g, that water 300g is put into blender is uniform.And then dough is put into
In 80cm*60cm*30cm ultrasonication chambers, stand, wait dough leavening.Freezing liquid loop exit and entrance are connected at the same time
On the refrigeration machine of model HRS-140F, -23 DEG C of set temperature, opens equipment precooling.With 50kHz, the ultrasonic wave of 500W carries out
Detection, when Δ α reaches 1.5, opens freezing liquid loop exit and entrance, flow 6L/min.Cluster centre temperature reaches 0 face to face
DEG C when, open 70kHz, 1000W ultrasound, using 10s as a work period, ultrasound works 3s, stopping 7s.Question handler central temperature
Reach -3 DEG C, supersonic frequency is converted into 20kHz, when question handler central temperature reaches -18 DEG C, stop ultrasound, take out dough.Will
It is put into cold storage room.Control group is the sample for not carrying out pore opening detection, and it is cold that ultrasonic wave added is periodically carried out after provocation 30min
Freeze, other conditions are the same.The freezing curve of the research present invention and control group finds that control group central temperature is reduced to -18 by 0 DEG C
DEG C used time is more by 70% than the present invention, and analysis reason may be that, when dough stomatal number amount is not big enough, the heat that ultrasonic wave produces cannot
Discharge in time, has slowed down freezing rate on the contrary.
Wherein,
T is the incipient moment of fermenting, t1For carry out ultrasound examination at the time of, L be dough to be detected thickness, value
Scope is 1.5mm~3mm, A0For the marginal signal strength of ultrasonic wave；f(t)The strength retrogression of the ultrasonic wave detected for t moment
Coefficient；f(t1)For t1The strength retrogression's coefficient for the ultrasonic wave that moment detects.
Embodiment 2
Take raw material：Flour 500g, salt 10g, yeast 20g, that water 300g is put into blender is uniform.And then dough is put into
In 80cm*60cm*30cm ultrasonic waves auxiliary freezing instrument, stand, wait dough leavening.While by freezing liquid loop exit and enter
Mouth is connected on the refrigeration machine of model HRS-140F, -23 DEG C of temperature, opens equipment precooling.With 50kHz, the ultrasound of 700W
Ripple is detected, and when Δ α reaches 2, opens freezing liquid loop exit and entrance, flow 6L/min.Cluster centre temperature face to face
When reaching -1 DEG C, 80kHz is opened, 1000W ultrasonic waves, using 10s as a work period, ultrasound works 3s, stops 7s.Question handler
Central temperature reaches -4 DEG C, supersonic frequency is converted to 20kHz, question handler central temperature reaches.At -18 DEG C, stop ultrasound, take
Go out dough.Put it into cold storage room.By sections observation, with -20 DEG C of common tablet contact refrigerations, inventive samples ice crystal is put down
Equal only 17.6 μm of particle size, for the 34% of control, and draws (such as by the particle size distribution of R statistical softwares statistics ice crystal
Shown in Fig. 3), uniform with the frozen samples ice crystal size distribution of intensity adjustable microwave radiation technology, standard deviation is only 4.96 μm, and control group
Ice crystal size distribution it is uneven, standard deviation is 34.05 μm.
Embodiment 3
Take raw material：Flour 500g, salt 10g, yeast 20g, that water 300g is put into blender is uniform.And then dough is put into
In 80cm*60cm*30cm ultrasonic waves auxiliary freezing instrument, stand, wait dough leavening.While by freezing liquid loop exit and enter
Mouth is connected on the refrigeration machine of model HRS-140F, -23 DEG C of temperature, opens equipment precooling.With 50kHz, the ultrasound of 1000W
Ripple is detected, and when Δ α reaches 1.5, opens freezing liquid loop exit and entrance, flow 6L/min.Cluster centre temperature face to face
When degree reaches -2 DEG C, 80kHz is opened, 1000W ultrasonic waves, using 10s as a work period, ultrasound works 4s, stops 6s.Treat face
Cluster centre temperature reaches -5 DEG C, and supersonic frequency is converted to 40kHz, when question handler central temperature reaches -18 DEG C, stops ultrasound,
Take out dough.Put it into cold storage room.Control group is the sample for not carrying out pore opening detection, periodically laggard in provocation 90min
Row ultrasonic wave added freezes, and other conditions are the same.Research the present invention and control group freezing curve find, control group central temperature by
0 DEG C to be reduced to -18 DEG C of used times more by 63% than the present invention, and pass through slice analysis, ice crystal Average Particle Diameters in inventive samples
Only 22.5 μm, for the 73% of control, and drawn by the particle size distribution of R statistical softwares statistics ice crystal, with intensity adjustable microwave
The frozen samples ice crystal size distribution of auxiliary is uniform, and standard deviation is only 8.33 μm, and the ice crystal size distribution of control group is uneven, mark
Quasi- difference is 20.19 μm.Fig. 4 with R softwares intuitively express experimental group and control group ice crystal mean size and statistics credit
Cloth overview.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention and from the embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (6)
- A kind of 1. method of variable-frequency ultrasound auxiliary freezing flour-dough, it is characterised in that comprise the following steps：(1) ferment to dough；(2) dipping freezing is carried out to the dough fermented, the temperature of freeze cycle liquid is -20 DEG C~-25 DEG C；Impregnate refrigerating process In, when the central temperature of dough reaches -1 DEG C~-3 DEG C, enable frequency be 60kHz~80kHz ultrasonic wave aid in it is cold Freeze；When the central temperature of dough reaches -3 DEG C~-5 DEG C, enable frequency be 20kHz~50kHz ultrasonic wave aid in it is cold Freeze, until after the central temperature of dough reaches -18 DEG C, stop ultrasound, stop dipping, dough is refrigerated；Step (2) described frequency be 60kHz~80kHz ultrasonic wave, power 1000W, work period 10s；Each work In cycle, work 3s, stops 7s；OrIn each work period, work 4s, stops 6s；Step (2) described frequency be 20kHz~50kHz ultrasonic wave, power 1000W, work period 10s；Each work In cycle, work 3s, stops 7s；OrIn each work period, work 4s, stops 6s.
- 2. the method for variable-frequency ultrasound auxiliary freezing flour-dough according to claim 1, it is characterised in that step (1) is described right Dough ferments, and is specially：During dough fermentation, using decay Δ α of the ultrasound examination ultrasonic wave during dough fermentation, when ultrasonic wave When decay Δ α reaches 1~2, by tight food-grade freshness protection package around dough, step (2) is carried out；Wherein,T is the incipient moment of fermenting, t1For carry out ultrasound examination at the time of, L be dough to be detected thickness, A0For ultrasound The marginal signal strength of ripple；f(t)Strength retrogression's coefficient of the ultrasonic wave detected for t moment；f(t1)For t1Moment detects super Strength retrogression's coefficient of sound wave.
- 3. the method for variable-frequency ultrasound according to claim 2 auxiliary freezing flour-dough, it is characterised in that the L for 1.5mm~ 3mm。
- 4. the method for variable-frequency ultrasound auxiliary freezing flour-dough according to claim 1, it is characterised in that the freeze cycle liquid The alcohol water blend for being 55% for ethanol-aqueous solution of propylene glycol or mass concentration.
- 5. realize that the variable-frequency ultrasound auxiliary of the method for Claims 1 to 4 any one of them variable-frequency ultrasound auxiliary freezing flour-dough is cold The device of frozen dough, it is characterised in that aid in freezing tank including ultrasonic wave, the ultrasonic wave auxiliary freezing tank is included at ultrasonic wave Manage chamber, ultrasonic transducer, the thermocouple with armour formula head, moisture recorder, ultrasonic wave control panel；The ultrasonic transducer is arranged on the lower section of ultrasonication chamber, is connected with ultrasonic wave control panel；The thermocouple with armour formula head is connected with moisture recorder.
- 6. the device of variable-frequency ultrasound auxiliary freezing flour-dough according to claim 5, it is characterised in that further include ultrasonic wave and decline Subtract detector；The ultrasonic attenuation detector includes acrylic acid pallet, ultrasonic transducer, impulse generator, computer and letter Number receiver；The acrylic acid pallet includes upper and lower part, and tested dough is sandwiched between upper and lower part；The ultrasonic waves Energy device is two, is respectively arranged on the lower section of the top on the top of acrylic acid pallet and the lower part of acrylic acid pallet；Impulse generator It is connected with one of ultrasonic transducer, another acoustic wave transducer is connected with signal receiver；The signal receiver connects Connect and be connected respectively with computer, impulse generator.
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| CN106070420B (en) * | 2016-07-21 | 2019-10-29 | 河南科技大学 | A kind of dough fermentation method for Flour product production of fermenting |
| CN107865116B (en) * | 2017-12-19 | 2021-03-16 | 苏州金记食品有限公司 | Preparation method of frozen bean curd based on ultrasonic pretreatment |
| CN110487018B (en) * | 2018-05-15 | 2021-06-22 | 青岛海尔智能技术研发有限公司 | Method and device for controlling freezing of food in refrigeration equipment and computer storage medium |
| CN109006971A (en) * | 2018-05-29 | 2018-12-18 | 浙江大学 | A kind of method that ultrasonic wave added reduces ice crystal damage in aquatic products freezing process |
| CN111387415B (en) * | 2019-12-23 | 2023-07-25 | 郑州轻工业大学 | Method for preparing frozen dough by combining ultrasonic waves and magnetic fields |
| CN116439272B (en) * | 2023-03-07 | 2024-04-12 | 浙江海通全必客有限公司 | Compounding method for prolonging shelf life of frozen preformed soft European bread dough |
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