CN221526963U - Liquid quick-freezing equipment - Google Patents
Liquid quick-freezing equipment Download PDFInfo
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- CN221526963U CN221526963U CN202121586728.9U CN202121586728U CN221526963U CN 221526963 U CN221526963 U CN 221526963U CN 202121586728 U CN202121586728 U CN 202121586728U CN 221526963 U CN221526963 U CN 221526963U
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- freezing
- ultrasonic
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- refrigerating
- liquid
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- 238000007710 freezing Methods 0.000 title claims abstract description 69
- 239000007788 liquid Substances 0.000 title claims abstract description 39
- 230000008014 freezing Effects 0.000 claims abstract description 55
- 238000003756 stirring Methods 0.000 claims abstract description 28
- 235000013611 frozen food Nutrition 0.000 claims abstract description 18
- 230000000694 effects Effects 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 230000008569 process Effects 0.000 claims abstract description 12
- 239000012530 fluid Substances 0.000 claims abstract description 9
- 239000002184 metal Substances 0.000 claims description 23
- 229910052751 metal Inorganic materials 0.000 claims description 23
- 230000005855 radiation Effects 0.000 claims description 7
- 239000003507 refrigerant Substances 0.000 claims description 7
- 238000009413 insulation Methods 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 2
- 229910052802 copper Inorganic materials 0.000 claims description 2
- 239000010949 copper Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 description 28
- 239000013078 crystal Substances 0.000 description 25
- 238000004321 preservation Methods 0.000 description 16
- 239000000463 material Substances 0.000 description 11
- 238000005057 refrigeration Methods 0.000 description 11
- 210000004027 cell Anatomy 0.000 description 9
- 238000012546 transfer Methods 0.000 description 5
- 230000015572 biosynthetic process Effects 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 210000001519 tissue Anatomy 0.000 description 4
- 210000000170 cell membrane Anatomy 0.000 description 3
- 210000000805 cytoplasm Anatomy 0.000 description 3
- 230000003834 intracellular effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 108010028690 Fish Proteins Proteins 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000006260 foam Substances 0.000 description 2
- 230000017525 heat dissipation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001086 cytosolic effect Effects 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 210000002744 extracellular matrix Anatomy 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000006911 nucleation Effects 0.000 description 1
- 238000010899 nucleation Methods 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 238000004781 supercooling Methods 0.000 description 1
Landscapes
- Devices That Are Associated With Refrigeration Equipment (AREA)
Abstract
The utility model discloses liquid quick-freezing equipment, which is provided with a box body, a refrigerating system, an ultrasonic system, a stirring system and a controller, wherein the box body is used for containing frozen foods; the box body is provided with an inner container which is used for containing freezing liquid for freezing; the stirring system is inserted into the inner container and used for stirring the refrigerating fluid; the refrigerating system provides refrigerating power to refrigerate the refrigerating fluid; the ultrasonic system acts on the freezing liquid, and cavitation effect generated by ultrasonic waves in the freezing process protects the tissue structure and the cell structure of frozen food; the controller is used for controlling at least one of the ultrasonic system, the refrigerating system and the stirring system.
Description
Technical Field
The utility model relates to the technical field of refrigeration equipment, in particular to liquid quick-freezing equipment.
Background
Conventional refrigeration equipment uses air as a heat transfer medium, and this is limited by the low thermal conductivity of air and the long freezing time of food. During the freezing process, the extracellular solution first generates ice crystals, and under the action of vapor pressure, the intracellular water flows to the extracellular ice crystals, where larger ice crystals are formed and distributed unevenly. As proteins denature, the cell membrane is more prone to water loss, thereby further increasing the volume of ice crystals. Large ice crystals can damage the cell wall, causing cytoplasmic outflow, and thus a decrease in food quality. Meanwhile, when food is frozen, the freezing speed is gradually decreased from the surface to the center, and the uneven freezing speed distribution is easy to cause the reduction of the quality of the food. The frozen ice crystal can destroy the tissue structure after long-time freezing, cells can not be restored after thawing, cell fluid is lost in a large amount, the flavor and the quality of food are affected, and even the food can not be eaten.
Disclosure of utility model
Based on this, it is therefore a primary object of the present utility model to provide a liquid quick-freezing apparatus which uses a liquid freezing liquid as a heat transfer carrier, uses mechanical equipment for refrigeration, uses ultrasonic intervention, can quick-freeze food, and maintains the freshness of the food.
The utility model further aims to provide liquid quick-freezing equipment, which utilizes cavitation effect, thermal effect and mechanical effect generated by ultrasonic waves in the medium transmission process to control the travel of crystal nuclei and influence the ice crystal production process, so that ice crystals generated in food in the freezing process are smaller, the damage to cell walls and cytoplasm of the food is smaller, and the flavor and quality of the unfrozen food are better maintained.
The utility model also aims to provide liquid quick-freezing equipment which has short speed time and high efficiency and can greatly reduce quick-freezing cost.
The applicant researches find that most of the moisture in the food is frozen in a certain temperature range (-5 ℃ to-1 ℃), a large amount of ice crystals are formed, the moisture state in the food is greatly changed, and the quality of the food is also greatly changed. The freezing speed is different according to food and equipment, and generally the faster the freezing speed is, the faster the variation of fish protein between-3 ℃ and-2 ℃ is, so that the fish protein needs to pass through the temperature range as soon as possible when being frozen. This temperature region is called the maximum ice crystal formation zone. The faster the speed through the largest ice crystal zone in this temperature range, the more advantageous the quality of the food product.
In order to achieve the above purpose, the technical scheme of the utility model is as follows:
A liquid quick-freezing device is characterized in that the quick-freezing device is provided with a box body, a refrigerating system, an ultrasonic system, a stirring system and a controller,
The box body is used for containing frozen foods; the box body is provided with an inner container which is used for containing freezing liquid for freezing;
the stirring system is inserted into the inner container and used for stirring the refrigerating fluid;
the refrigerating system provides refrigerating power to refrigerate the refrigerating fluid;
The ultrasonic system acts on the freezing liquid, and cavitation effect generated by ultrasonic waves in the freezing process protects the tissue structure and the cell structure of frozen food;
the controller is used for controlling at least one of the ultrasonic system, the refrigerating system and the stirring system.
The quick freezing equipment is a device which uses liquid freezing liquid as a heat transfer carrier, uses mechanical equipment for refrigeration and uses ultrasonic intervention to quickly freeze food. In the freezing process of the food material, cavitation effect, thermal effect and mechanical effect generated in the medium transmission process are utilized to control the travel of crystal nucleus and influence the ice crystal production process, so that the frozen material can quickly pass through the maximum ice crystal generation zone, the generated ice crystal is smaller, the damage to the cell wall and cytoplasm of the food is smaller, and the flavor and quality of the unfrozen food are better maintained.
The box comprises a metal shell, a heat preservation layer, a heat preservation box cover and an inner container in sequence from outside to inside, and the top of the box is provided with the heat preservation box cover.
Further, the heat preservation layer is a foam layer so as to have good heat preservation effect.
The lower extreme of stirring system has the screw, and, through motor drive screw paddle impeller stirring to have good stirring effect.
The stirring system comprises a motor, a metal connecting rod, a propeller impeller and a controller, wherein the motor is electrically connected with the controller through a wire.
Further, the bottom of the motor is fixedly connected with the top of the box body.
Further, the motor, the metal connecting rod and the propeller impeller are fixedly connected.
The refrigerating system consists of a compressor, an evaporator, an electronic expansion valve, a drying filter, a condenser, a heat radiation fan, an electromagnetic valve, a temperature sensor, a refrigerant circulating pipeline and a controller. The temperature sensor, the electromagnetic valve, the heat radiation fan and the compressor are electrically connected with the controller.
Further, the compressor, the evaporator, the electronic expansion valve, the drying filter and the condenser are all connected by adopting metal copper pipes to form a closed loop.
Further, the body of the compressor is fixedly connected with the bottom of the box body, so that stability is improved.
Further, the evaporator is arranged along four sides of the inner container of the box body and fixedly connected with the wall of the inner container, so that the space is not occupied, and good refrigeration effect can be achieved.
Further, the heat dissipation fan is fixedly connected with the bottom of the box body, and blows air to the outer side of the box body for heat dissipation.
The ultrasonic system comprises an ultrasonic generator, an ultrasonic transducer group and a controller. The ultrasonic generator, the ultrasonic transducer group and the controller are electrically connected through a wire harness.
Further, the ultrasonic generator is fixedly connected with the bottom of the box body.
Further, the ultrasonic transducer group is composed of one or more ultrasonic transducers. The ultrasonic transducer group is arranged at the bottom or the side part of the inner container of the box body.
Further, the ultrasonic intensity is 0.2W/c square meter to 0.65W/c square meter, the ultrasonic power is more than 200W, and the ultrasonic power is specifically adjusted according to the area of the inner container of the box body. The ultrasonic frequency is 20 KHz-800 KHz, and is specifically adjusted by a controller according to different frozen food materials.
The controller is arranged on the side part of the box body so as to be convenient to operate.
Further, the controller comprises a power switch, a temperature display, a temperature control button, an ultrasonic control button, a refrigerating system control button and a stirring system control button.
The quick-freezing equipment further comprises a metal basket for conveniently placing and taking out frozen food materials.
The beneficial effects of the utility model are as follows:
The utility model can make frozen food pass through the maximum ice crystal formation zone in a short time in the freezing process of food materials, simultaneously promote the formation of ice crystal nucleus in the freezing and crystallizing process by ultrasonic wave, inhibit the formation of large ice crystal, improve the freezing rate and shorten the freezing time, ensure that the volume of ice crystal generated in the whole quick freezing process is small, the damage to the cell wall and cytoplasm of the food is small, and the flavor and quality of the food after thawing are well reserved.
The utility model has the advantages of short speed adopting time and high efficiency, and can greatly reduce the speed cost.
Drawings
Fig. 1 is a schematic diagram of a structure in which the present utility model is implemented.
FIG. 2 is a schematic view of a basket embodying the present utility model.
Wherein, 1-box, 11-metal shell, 12-heat preservation layer, 13-liner and 14-heat preservation box cover; 2-refrigerating system, 21-compressor, 22-evaporator, 23-electronic expansion valve, 24-electromagnetic valve, 25-dry filter, 26-condenser, 27-heat radiation fan, 28-temperature sensor and 29 refrigerant circulation pipeline; 3-ultrasonic system, 31-ultrasonic transducer group, 32-ultrasonic generator; 4-propeller stirring system, 41-motor, 42-metal connecting rod and 43-propeller impeller; 5-controller.
Detailed Description
The present utility model will be described in further detail with reference to the drawings and examples, in order to make the objects, technical solutions and advantages of the present utility model more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the utility model.
Referring to fig. 1, the liquid quick-freezing equipment comprises a box body 1, a refrigerating system 2, an ultrasonic system 3, a stirring system 4, a controller 5 and a metal basket 6.
The box body 1 comprises a metal shell 11, a heat preservation layer 12, an inner container 13 and a heat preservation box cover 14 from outside to inside. The inner container 13 is filled with the refrigerating fluid, the heat preservation layer 12 and the metal shell 11 are sequentially arranged outside the inner container 13, the heat preservation box cover 14 is used as a cover body, the metal shell 11 is covered by the heat preservation box cover 14, the inner container 13 is not exposed in a door structure mode (the heat preservation layer is also arranged on the inner wall of the heat preservation box cover 14), and the maximum size of the refrigerating inner container can be fully developed according to different objects to be frozen through the design, so that the objects to be frozen are fully contacted with the refrigerating fluid.
The incubator cover 14 is provided in the form of a double door, as shown in fig. 1, but half is stationary, only half can be opened, and the stationary part of the incubator cover 14 is provided with a stirring system 4, and the stirring system 4 extends downwards into the inner container 13.
The refrigeration system 2 includes a compressor 21, an evaporator 22, an electronic expansion valve 23, a solenoid valve 24, a dry filter 25, a condenser 26, a heat radiation fan 27, a temperature sensor 28, and a refrigerant circulation line 29. The refrigeration principle of the refrigeration system 2 is the same as that of the refrigerator, and will not be described here again. In practice, most of the components of the refrigeration system 2 are disposed below the liner 13, and the evaporator 22 may be disposed between the heat insulation layer 12 and the liner 13, or may be disposed directly inside the liner 13, at a position close to four sides of the liner 13.
The ultrasonic system 3 includes an ultrasonic transducer group 31 and an ultrasonic generator 32. The ultrasonic transducer group 31 may be composed of a single ultrasonic transducer, and the ultrasonic transducer group 31 may be formed by an array composed of a plurality of ultrasonic transducers in order to enhance the freezing effect.
In the implementation shown in fig. 1, the ultrasonic system 3 is disposed at the lower part of the inner container 13, or may be disposed at the side surface of the inner container, and mainly acts on the freezing liquid, so that cavitation effect generated by ultrasonic waves in the freezing process protects the tissue structure and cell structure of frozen food, namely, the quality of frozen food.
The stirring system 4 comprises a motor 41, a metal connecting rod 42, a propeller impeller 43. The motor 41, the metal connecting rod 42 and the propeller impeller 43 are fixedly connected. In practice, the motor 41 may be an ac motor or a dc motor.
The controller 5 is typically embedded in a metal housing 11 with the operating face facing outwards. For convenience of operation, the operation surface of the controller 5 comprises a liquid crystal display screen and operation keys. In the present utility model, the controller 5 is used to control the refrigerating system 2, the ultrasonic system 3 and the stirring system 4.
The utility model also comprises a metal basket for conveniently placing and taking out frozen food materials, wherein the metal basket consists of a handle and a basket, and the figure 2 is referred to.
The specific working procedure of this embodiment is as follows: the operator pours a proper amount of the freezing liquid into the inner container 13 at the outside of the case 1, and starts the apparatus after setting the freezing temperature, the freezing time and the ultrasonic parameters through the controller 5. The refrigeration system 3 detects the temperature of the refrigerant liquid by the temperature sensor 28, and cools the refrigerant liquid so that the temperature of the refrigerant liquid is maintained within a temperature range set by the controller. The ultrasonic system 3 is turned on and the stirring system 4 is turned on. The operator puts the frozen object into the basket 6 and puts the basket 6 into the inner container 13 of the box body. The temperature sensor 28 continuously detects the temperature of the freezing liquid, and after the preset temperature is reached and the preset time is kept, the ultrasonic system 3, the refrigerating system 2 and the stirring system 4 are all closed, so that quick freezing of the food materials is completed.
The heat preservation layer 12 is the foam layer, sets up heat preservation layer 12 and can prevent the cold volume of freezing liquid from leaking outward, prevents that external heat from entering into in the freezing liquid.
The thermal insulation box cover 14 is hinged, and the installation position can be laterally opened or can be opened at the front side. The cover 14 is also made of a metal shell and a heat insulating layer.
The compressor 21 may be one of a reciprocating compressor, a screw compressor, a rotary compressor, a scroll compressor, or a centrifugal compressor. The operating voltage of the compressor 21 may be 220V or 380V depending on the size of the liner 13. The compressor 21 is fixed to the bottom inside the metal housing 11.
The evaporator 22 may be mounted on the inner wall side and the outer wall side of the liner 13, or may be mounted on the bottom of the liner 13. The inner wall side of the liner 13 is illustrated in the drawings.
The electronic expansion valve 23 may be replaced with a capillary tube.
The heat radiation fan 27 is fixed at the bottom of the metal housing 11, and is arranged to lean against the condenser 26 and radiate heat to the outside of the case 1.
The temperature sensor 28 may be comprised of 1 or more temperature sensors.
The ultrasonic transducer group 31 is composed of one or more ultrasonic transducers, and is mounted on the bottom or side of the inner container of the case. The intensity of the ultrasonic wave is 0.2W/c square meter to 0.65W/c square meter, the power is more than 200W, and the power is specifically adjusted according to the area of the inner container 13 of the box body. The ultrasonic frequency is 20 KHz-800 KHz, and is specifically adjusted by the controller 5 according to different frozen food materials.
In short, the utility model is characterized in that the food material is put into the freezing liquid with specific temperature for quick freezing treatment under the action of ultrasonic wave, so that the cells on the surface and in the interior of the food material are quickly frozen. Compared with the existing refrigeration technology, the method mainly brings the following advantages.
1. The heat conductivity of the liquid is tens of times that of the air, and the utility model adopts the liquid as a heat transfer medium, so that the freezing speed of the food material is obviously improved, and the freezing time is shortened.
2. Cavitation effect generated by ultrasonic wave in the freezing process protects tissue structure and cell structure of frozen food, namely the quality of frozen food. This is mainly manifested in the following aspects:
Firstly, the ultrasonic wave improves the heat transfer efficiency of the frozen food, so that the frozen food forms a plurality of tiny ice crystals in cells, thereby reducing the damage of the ice crystals to cell membranes; second, cavitation acts to induce nucleation in both the intracellular and extracellular matrices (the intracellular matrix will not be nucleated if there is insufficient supercooling in conventional freezing processes). Since crystal nuclei are formed in the inner and outer cell matrixes, water migration caused by osmotic pressure is constructed, so that deformation and structural damage of cells are reduced. Third, shock waves and microjets generated by cavitation bubbles of the ultrasonic waves when they collapse destroy the sharp mechanism of the ice crystals, thereby reducing the damage of the ice crystals to the cell membrane.
In combination, the utility model obviously improves the freezing speed of the frozen food and better protects the original quality of the food.
The foregoing description of the preferred embodiments of the utility model is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the utility model.
Claims (9)
1. A liquid quick-freezing device is characterized in that the quick-freezing device is provided with a box body, a refrigerating system, an ultrasonic system, a stirring system and a controller,
The box body is used for containing frozen foods; the box body is provided with an inner container which is used for containing freezing liquid for freezing;
the stirring system is inserted into the inner container and used for stirring the refrigerating fluid;
the refrigerating system provides refrigerating power to refrigerate the refrigerating fluid;
The ultrasonic system acts on the freezing liquid, and cavitation effect generated by ultrasonic waves in the freezing process protects the tissue structure and the cell structure of frozen food;
the controller is used for controlling at least one of the ultrasonic system, the refrigerating system and the stirring system.
2. The liquid quick freezing device according to claim 1, wherein the box body sequentially comprises a metal shell, a heat insulation layer, a heat insulation box cover and an inner container from outside to inside, and the heat insulation box cover is arranged at the top of the box body.
3. A liquid quick freezing apparatus according to claim 2, wherein the lower end of the stirring system has a propeller, and the propeller is driven by a motor to stir.
4. A liquid quick freezing apparatus according to claim 3, wherein said stirring system comprises a motor, a metal connecting rod, a propeller impeller and a controller, and said motor is electrically connected to said controller by a wire.
5. The liquid quick freezing apparatus as claimed in claim 1, wherein the refrigerating system comprises a compressor, an evaporator, an electronic expansion valve, a dry filter, a condenser, a heat radiation fan, an electromagnetic valve, a temperature sensor, a refrigerant circulation pipeline and a controller, wherein the temperature sensor, the electromagnetic valve, the heat radiation fan and the compressor are all electrically connected with the controller.
6. The liquid quick freezing apparatus according to claim 5, wherein the compressor, the evaporator, the electronic expansion valve, the drier-filter and the condenser are all connected by metal copper pipes to form a closed loop.
7. The liquid quick freezing apparatus as claimed in claim 6, wherein said compressor body is fixedly connected to the bottom of said cabinet, and said evaporator is disposed along four sides of the inner container of said cabinet.
8. A liquid quick freezing apparatus according to claim 1, wherein the ultrasonic system comprises an ultrasonic generator, an ultrasonic transducer assembly, and a controller, the ultrasonic generator, the ultrasonic transducer assembly being electrically connected to the controller.
9. A liquid quick freezing apparatus as claimed in claim 1, wherein said quick freezing apparatus further comprises a metal basket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121586728.9U CN221526963U (en) | 2021-07-13 | 2021-07-13 | Liquid quick-freezing equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202121586728.9U CN221526963U (en) | 2021-07-13 | 2021-07-13 | Liquid quick-freezing equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN221526963U true CN221526963U (en) | 2024-08-13 |
Family
ID=92199051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202121586728.9U Active CN221526963U (en) | 2021-07-13 | 2021-07-13 | Liquid quick-freezing equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN221526963U (en) |
-
2021
- 2021-07-13 CN CN202121586728.9U patent/CN221526963U/en active Active
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