CN2881464Y - Vacuum cooling machine capable of reducing temperature of different parts in food precooling - Google Patents
Vacuum cooling machine capable of reducing temperature of different parts in food precooling Download PDFInfo
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- CN2881464Y CN2881464Y CN 200620039192 CN200620039192U CN2881464Y CN 2881464 Y CN2881464 Y CN 2881464Y CN 200620039192 CN200620039192 CN 200620039192 CN 200620039192 U CN200620039192 U CN 200620039192U CN 2881464 Y CN2881464 Y CN 2881464Y
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- vacuum
- valve
- handkerchiefs
- aeration valve
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Abstract
A vacuum cooling machine capable of reducing temperature of different parts in food precooling, mainly comprises a vacuum chamber, a water catcher, a refrigerating machine group, a vacuum pump, an air compensating valve, a temperature induction device, a vacuum valve, a gas-filling valve, the refrigerating machine group is connected with the water catcher to supply cold energy for the water catcher, a detecting head of the temperature induction device is inserted into the food, a air exhaust entrance of the vacuum pump is connected into the water catcher by the vacuum valve, a interface of the air compensating valve is connected into the vacuum chamber, the air compensating valve is connected into the water catcher, the model also comprises a pressure detecting device which is connected with the air compensating valve by a control apparatus of the air compensating valve. Said control apparatus of the air compensating valve can set a delivery pressure scope for the air compensating valve. The vacuum precooling delivery pressure of the utility model can reverse turn between the upper and the lower limit of the delivery pressure scope and repeat this operation. Therefore the model can effectively decrease temperature difference of the different part, increases the vacuum precooling effects, enlarges the applicable objects for vacuum precooling, promotes the application for vacuum precooling.
Description
Technical field
The utility model relates to the food preservation equipment technical field, is specifically related to food vacuum cooling device technical field, especially a kind of vacuum cooled machine that can reduce the each several part temperature difference in the food precooling process.
Background technology
The quality of food preservation is directly connected to the raw material producer, processor, operator and consumer's vital interests, and wherein the freezing and refrigeration of food is one of the most frequently used measure.And precooling is a step crucial in the freezing and refrigeration process.
The mode of precooling has a lot, and water-cooled, air-cooled, differential pressure precooling and vacuum pre-cooling are arranged usually.Comparatively speaking, vacuum pre-cooling is the highest pre-refrigeration technique of food of current technology content, and its advantage is: cooling velocity is fast; Clean hygiene can sterilization or suppress the breeding of bacterium; Prolong the shelf life and the storage period of product; Consuming little energy in the running.
At present, aspect vacuum pre-cooling research, many relevant reports are arranged, in the application aspect vegetables, flowers, the prepared food, these application studies all are to concentrate on the relation of looking between vacuum and the vacuum pre-cooling effect, and the different vacuums of looking for different food as vacuum pre-cooling, because vacuum has very big influence to the final whole temperature of food, if whole temperature is low excessively, can be to food, especially fruit or vegetable type food causes freeze injury.But because structure, each several part water content and the specific heat of different food products is different, after adopting vacuum pre-cooling, all have temperature contrast between the each several part of food own, some difference reaches more than 20 ℃, and this has just hindered this The Application of Technology.Particularly some Special food after adopting existing vacuum pre-cooling, does not reach the precooling effect because of excessive temperature differentials.As shown in Figure 3, cabbage is the surface and the variations in temperature at center in vacuum pre-cooling, i.e. during precooling end, the temperature difference of the two reaches 11.02 ℃, is difficult to reach the effect of precooling.
Existing vacuum cooling equipment also can't be eliminated this drawback, some are adopted existing vacuum pre-cooling after, the bigger food of the temperature difference between the each several part.Especially the maximum temperature difference between the each several part is difficult to reach the effect of precooling greater than 2 ℃ food.
The utility model content
The purpose of this utility model is in order to overcome the big shortcoming of each part mentioned above temperature difference, dynamic change, moisture content vaporescence and heat transfer type by food temperature in the research vacuum pre-cooling process provide a kind of vacuum cooled machine that can reduce the each several part temperature difference in the food precooling process.
The purpose of this utility model can be achieved through the following technical solutions:
A kind of vacuum cooled machine that can reduce the each several part temperature difference in the food precooling, mainly comprise vacuum chamber, water vessel, refrigeration unit, vavuum pump, aeration valve, temperature sensing device, vacuum valve, charge valve, refrigeration unit is connected with water vessel, for water vessel provides cold, the probe of temperature sensing device inserts in the food, the bleeding point of vavuum pump inserts in the water vessel by vacuum valve, the interface of aeration valve inserts in the vacuum chamber, charge valve inserts in the water vessel, it is characterized in that: also comprise a pressure-detecting device, described pressure-detecting device is connected with aeration valve by the aeration valve control device.
Described aeration valve control device can be set a working pressure range for aeration valve.
In the vacuum pre-cooling process, food is put into vacuum chamber, probe with temperature sensing device inserts in the food simultaneously, set the working pressure range of aeration valve according to the kind of food, open and close by aeration valve control device control aeration valve, the operating pressure of vacuum pre-cooling is turned back between the upper limit value and lower limit value of the working pressure range of aeration valve and this operation repeatedly back and forth, when temperature sensing device detects that certain part reaches predetermined temperature in the food, close vavuum pump and open charge valve vacuum chamber is inflated, be depressed into normal pressure again.
Just when concrete operations, start vavuum pump, make vacuum chamber pressure descend, when the force value of vacuum chamber is reduced to the lower limit of working pressure range of aeration valve, pressure-detecting device is given signal of aeration valve control device, the aeration valve control device is opened aeration valve, tonifying Qi in vacuum chamber, when the force value of vacuum chamber rose to the higher limit of working pressure range of aeration valve, pressure-detecting device was given signal of aeration valve control device, and the aeration valve control device cuts out aeration valve, carry out this operation repeatedly, when temperature sensing device detects that certain part reaches predetermined temperature in the food, close vavuum pump and open charge valve vacuum chamber is inflated, be depressed into normal pressure again.
In technique scheme, the predetermined temperature of temperature sensing device is that the needs by the kind of food and the producer decide.If there is not special requirement, predetermined temperature generally can be selected the reserve temperature of food.
In technique scheme, the setting principle of aeration valve working pressure range is less time of cost, makes when food surface reaches predetermined temperature, has reached acceptable numerical value in the food during maximum temperature difference similarities and differences of each several part.Therefore in vacuum cooled machine of the present utility model, the working pressure range that aeration valve is set is between 650～4000 handkerchiefs, and promptly higher limit is not higher than 4000 handkerchiefs, and lower limit is not less than 650 handkerchiefs.
The lower limit of aeration valve working pressure range is that the saturated steam partial pressure of the predetermined temperature correspondence of food adds 50～1000 handkerchiefs, and the higher limit of aeration valve working pressure range is that lower limit adds 100～500 handkerchiefs.
In vacuum cooled machine of the present utility model, the unlatching size of aeration valve, as long as can guarantee under the condition of empty chamber, pressure can be in this pressure limit slowly rises, be unlikely to aeration valve continually switch get final product.
Used temperature sensing device is a Wen Yi.Pressure-detecting device adopts vacuum meter.
The operation principle of vacuum cooled machine of the present utility model is different with the vaporization severe degree of evaporation according to boiling, thereby the heat of taking away is also different.
The best aeration valve working pressure range lower limit of now establishing corresponding to a certain food is P
x, its corresponding saturation water boiling temperature is T
x, the fastest position I of cooling reduces to T in food so
xAfter, the vaporization mode of this position I will be evaporation (because vavuum pump is constantly taken steam away, the migration gesture of water evaporates keeps bigger always, makes that evaporation rate at this moment is greater than the evaporation under the normal pressure), so temperature slowly descends.Other temperature are higher than T
xPosition II, then have evaporation and these two kinds of vaporization modes of seething with excitement this moment, makes the temperature drop of this position II greater than position I, dwindled the temperature difference between them.If the lower limit P that sets
1＞P
x, P then
1Corresponding saturation water boiling temperature T
1＞T
x, rely on evaporation to make T so
1Drop to predetermined temperature T
0(corresponding saturation pressure is P
0) time just very long, vavuum pump needs operation always, energy consumption is bigger, high-temperature part also may be higher because of ambient pressure simultaneously, makes that the intensity of vaporization (comprising evaporation and boiling) is little, the temperature difference may can not get reducing.If lower limit P
2＜P
x, P then
2Corresponding saturation water boiling temperature T
2＜T
x, rely on evaporation to make T so
2Drop to predetermined temperature T
0Time just very short, high-temperature part has insufficient time to further dwindles the temperature difference, does not reach the precooling effect equally.
Owing to adopted design as above, vacuum cooled machine of the present utility model can effectively reduce the temperature contrast of each several part, has improved the vacuum pre-cooling effect, has enlarged the applicable object of vacuum pre-cooling, has promoted the application of vacuum pre-cooling.
Description of drawings
Fig. 1 is a structural representation of the present utility model.
Fig. 2 is the cabbage surface and the central temperature variation diagram of existing vacuum pre-cooling equipment.
Fig. 3 is the cabbage surface and the central temperature difference variation diagram of existing vacuum pre-cooling equipment.
Fig. 4 is cabbage surface and a central temperature variation diagram in the vacuum cooled facility body application example of the present utility model.
Fig. 5 is cabbage surface and a central temperature difference variation diagram in the vacuum cooled facility body application example of the present utility model.
Among Fig. 1: 1 is vacuum chamber, and 2 is refrigeration unit, and 3 is water vessel, and 4 is vavuum pump, and 5 is vacuum valve, and 6 is aeration valve, and 7 is pressure-detecting device, and 8 is the aeration valve control device, and 9 is charge valve.
The specific embodiment
For the technological means, the creation characteristic that make the utility model practicality, reach purpose and effect is easy to understand, below in conjunction with specific embodiment, further set forth the utility model.
Referring to Fig. 1, a kind of vacuum cooled machine that can reduce the each several part temperature difference in the food precooling, mainly comprise vacuum chamber 1, water vessel 3, refrigeration unit 2, vavuum pump 4, aeration valve 6, point Wen Yi, vacuum valve 5, pressure-detecting device 7, charge valve 9, water vessel 3 is placed in the vacuum chamber 1, refrigeration unit 2 is connected with water vessel 3, for water vessel 3 provides cold, the probe of selecting Wen Yi inserts in the food, the bleeding point of vavuum pump 4 inserts in the water vessel 3 by vacuum valve 5, the interface of aeration valve 6 inserts in the vacuum chamber 1, charge valve 9 inserts in the water vessel 3, and the pressure sensor of pressure-detecting device 7 places in the vacuum chamber 1 and by aeration valve control device 8 and is connected with aeration valve 6.Pressure-detecting device 7 is a vacuum meter 7.
When concrete operations, aeration valve control device 8 can be set a working pressure range for aeration valve 6.Start vavuum pump 4, make vacuum chamber 1 pressure descend, when the force value of vacuum chamber 1 is reduced to the lower limit of working pressure range of aeration valve 6, vacuum meter is given 8 one signals of aeration valve control device, aeration valve control device 8 is opened aeration valve 5, tonifying Qi in vacuum chamber 1, when the force value of vacuum chamber 1 rises to the higher limit of working pressure range of aeration valve, vacuum meter is given 8 one signals of aeration valve control device, aeration valve control device 8 cuts out aeration valve 6, carries out this operation repeatedly, when temperature sensing device detects that certain part reaches predetermined temperature in the food, close vavuum pump 4 and open 1 inflation of 9 pairs of vacuum chambers of charge valve, be depressed into normal pressure again.
Predetermined temperature is that the needs by the kind of food and the producer decide.If there is not special requirement, predetermined temperature generally can be selected the reserve temperature of food.As: the reserve temperature of cabbage and ham is 0～1 ℃, and predetermined temperature is preferably 0.5 ℃.
The setting principle of aeration valve 6 working pressure ranges is less time of cost, makes when food surface reaches predetermined temperature, has reached acceptable numerical value in the food during maximum temperature difference similarities and differences of each several part.Therefore in vacuum cooled machine of the present utility model, the aeration valve control device be the working pressure range set of aeration valve between 650～4000 handkerchiefs, promptly higher limit is not higher than 4000 handkerchiefs, lower limit is not less than 650 handkerchiefs.
The lower limit of aeration valve 6 working pressure ranges is that the saturated steam partial pressure of the predetermined temperature correspondence of food adds 50～1000 handkerchiefs, and the higher limit of aeration valve working pressure range is that lower limit adds 100～500 handkerchiefs, is preferably 200 handkerchiefs.
Different food, aeration valve 6 working pressure ranges are different.In order to realize the purpose of this utility model better, help those skilled in the art to understand the utility model.A kind of method of aeration valve 6 working ranges of definite the best is provided below, and preset lower limit is P respectively
0+ 100 handkerchiefs, P
0+ 200 handkerchiefs, P
0+ 300 handkerchiefs, P
0+ 400 handkerchiefs, P
0+ 500 handkerchiefs, P
0+ 600 handkerchiefs, P
0+ 700 handkerchiefs, P
0+ 800 handkerchiefs, P
0+ 900 handkerchiefs, P
0+ 1000 handkerchiefs (predetermined temperature T
0Corresponding saturated steam partial pressure is P
0), experimentize respectively, find out the lower limit P of the best resultant effect correspondence of experiment
3, preset lower limit is P respectively again
3-50 handkerchiefs, P
3-40 handkerchiefs, P
3-30 handkerchiefs, P
3-20 handkerchiefs, P
3-10 handkerchiefs, P
3+ 10 handkerchiefs, P
3+ 20 handkerchiefs, P
3+ 30 handkerchiefs, P
3+ 40 handkerchiefs, P
3+ 50 handkerchiefs experimentize respectively, find out the lower limit P of the best resultant effect correspondence of experiment
4, determine that aeration valve 6 working pressure ranges of this food are [P
4, P
4+ 200].Best aeration valve 6 working pressure ranges of different food products are also different, if cabbage, suggestion is set at 700～900 handkerchiefs.
According to principle of the present utility model, the big young pathbreaker of the unlatching of aeration valve 6 directly has influence on tonifying Qi speed, as long as and definite principle of tonifying Qi speed is can guarantee under the condition of empty chamber, pressure can be in this pressure limit slowly rises, be unlikely to aeration valve 6 continually switch get final product.Be not less than 10 seconds as the time interval that aeration valve is each between opening and closing next time.And the pumping speed that aeration valve is closed at every turn and the time interval between the unlatching is depended on vavuum pump next time.
Further specify effect of the present utility model below by utilization example of the present utility model.
Embodiment:
The cabbage that present embodiment is produced with Shanghai Yangpu District peasant household is an example, selects the size fresh vegetable body 60Kg suitable substantially with the structure elasticity of no disease and pest, and about 2.5Kg is used in each experiment.
Do the pre-cold test of not adopting vacuum cooled machine of the present utility model (being that aeration valve is closed always) earlier, in contrast experiment.This experimentation is: at first, checkout facility and data collecting system confirm that it is in normal condition; Secondly, with the electronic scale zeroing, behind the simple process cabbage, put into vacuum chamber, the probe of putting Wen Yi is arranged into surface and the center of cabbage, the pressure sensor of the vacuum meter of vacuum meter is placed into vacuum chamber 1 fixed position; Close chamber door, guarantee that casing obtains sealing; At last, start refrigeration unit 2 with the surface cool of deflection plates in the water vessel 3 to the temperature that requires (15 ℃), start vavuum pump 4, move the computer data acquiring program simultaneously.The variation of reading vegetables each point parameter from computer screen in real time in the course of work, when temperature minimum point reaches 0.5 ℃ of expection, stop to vacuumize and open charge valve 9, pressure stops data acquisition after returning to normal pressure, open discharging valve, the vacuum pre-cooling process finishes.
Fig. 2 is the temperature variation at cabbage surface and center.Fig. 3 is cabbage center and surperficial temperature difference variation diagram.As can be seen from Figure 3, cabbage in vacuum pre-cooling the center with the surface the temperature difference general trend become gradually greatly, finally reach 11.02 ℃.Obviously can not satisfy the requirement of precooling.
Adopt experimentizing of vacuum cooled machine of the present utility model again.
The process of this group experiment is: at first, checkout facility and data collecting system confirm that it is in normal condition.The pressure sensor of vacuum meter is placed into vacuum chamber 1 fixed position, close chamber door, guarantee that casing obtains sealing, start refrigeration unit 2 with the surface cool of deflection plates in the water vessel 3 to the temperature that requires (15 ℃), start vavuum pump 4, move the computer data acquiring program simultaneously.Regulate the unlatching size of aeration valve 6 then, the pressure of the chamber of having leisure can slowly be risen in this pressure limit.Stop to vacuumize and open charge valve 9, pressure stops data acquisition after returning to normal pressure; Secondly, with the electronic scale zeroing, behind the simple process cabbage, put into vacuum chamber 1, the probe of putting Wen Yi is arranged into surface and the center of cabbage, the pressure sensor of vacuum meter is placed into vacuum chamber 1 fixed position; Close chamber door, guarantee that casing obtains sealing; At last, start refrigeration unit 2 with the surface cool of deflection plates in the water vessel 3 to the temperature that requires (15 ℃), start vavuum pump, move the computer data acquiring program simultaneously.The variation of reading vegetables each point parameter from computer screen in real time in the course of work, when the pressure show value reaches lower limit, then open aeration valve 6 rapidly, when pressure is raised to higher limit, close aeration valve 6 again, so repeatedly, when surface temperature reaches 0.5 ℃ of expection, stop to vacuumize and open charge valve 9, pressure stops data acquisition after returning to normal pressure, open discharging valve, the vacuum pre-cooling process finishes.
Wherein, 0.5 ℃ of precooling end-temperature, corresponding water saturation steam pressure is about 630 handkerchiefs, and the higher limit of aeration valve 6 is taken off limit value and is added 200 handkerchiefs.Then preset lower limit is respectively 730 handkerchiefs, 830 handkerchiefs, 930 handkerchiefs, 1030 handkerchiefs, 1130 handkerchiefs, 1230 handkerchiefs, 1330 handkerchiefs, 1430 handkerchiefs, 1530 handkerchiefs, 1630 handkerchiefs, experimentize respectively, find out the best lower limit of resultant effect 730, preset lower limit is 680 handkerchiefs, 690 handkerchiefs, 700 handkerchiefs, 710 handkerchiefs, 720 handkerchiefs, 740 handkerchiefs, 750 handkerchiefs, 760 handkerchiefs, 770 handkerchiefs, 780 handkerchiefs respectively again, experimentize respectively, find out the best lower limit of resultant effect 700 handkerchiefs, promptly the aeration valve working pressure range is 700～900 handkerchiefs.
As can see from Figure 4, when aeration valve 6 working pressure ranges are 700～900 handkerchiefs, the variations in temperature at cabbage surface and center.As can be seen from Figure 5, it is to diminish after becoming greatly earlier that cabbage temperature difference surperficial and center in vacuum pre-cooling changes general trend, finally is 2.3 ℃.Obviously obtained reasonable precooling effect.
Claims (6)
1, a kind of vacuum cooled machine that can reduce the each several part temperature difference in the food precooling, mainly comprise vacuum chamber, water vessel, refrigeration unit, vavuum pump, aeration valve, temperature sensing device, vacuum valve, charge valve, refrigeration unit is connected with water vessel, for water vessel provides cold, the probe of temperature sensing device inserts in the food, the bleeding point of vavuum pump inserts in the water vessel by vacuum valve, the interface of aeration valve inserts in the vacuum chamber, charge valve inserts in the water vessel, it is characterized in that: also comprise a pressure-detecting device, described pressure-detecting device is connected with aeration valve by the aeration valve control device.
2, vacuum cooled machine as claimed in claim 1 is characterized in that: described aeration valve control device is that aeration valve is set a working pressure range.
3, vacuum cooled machine as claimed in claim 1 or 2 is characterized in that, used temperature sensing device is a Wen Yi.
4, vacuum cooled machine as claimed in claim 1 or 2 is characterized in that, used pressure-detecting device is a vacuum meter.
5, vacuum cooled machine as claimed in claim 1 or 2 is characterized in that, the working pressure range of described aeration valve is between 650～4000 handkerchiefs, and promptly higher limit is not higher than 4000 handkerchiefs, and lower limit is not less than 650 handkerchiefs.
6, vacuum cooled machine as claimed in claim 1 or 2, it is characterized in that, the lower limit of aeration valve working pressure range is that the saturated steam partial pressure of the predetermined temperature correspondence of food adds 50～1000 handkerchiefs, and the higher limit of aeration valve working pressure range is that lower limit adds 100～500 handkerchiefs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200620039192 CN2881464Y (en) | 2006-01-24 | 2006-01-24 | Vacuum cooling machine capable of reducing temperature of different parts in food precooling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200620039192 CN2881464Y (en) | 2006-01-24 | 2006-01-24 | Vacuum cooling machine capable of reducing temperature of different parts in food precooling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN2881464Y true CN2881464Y (en) | 2007-03-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200620039192 Expired - Fee Related CN2881464Y (en) | 2006-01-24 | 2006-01-24 | Vacuum cooling machine capable of reducing temperature of different parts in food precooling |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103017441A (en) * | 2011-09-28 | 2013-04-03 | 海尔集团技术研发中心 | Refrigerator with vacuumizing device and control method thereof |
| CN106418112A (en) * | 2016-10-18 | 2017-02-22 | 天津市强源食品有限公司 | Vacuum cooling machine |
| CN108645874A (en) * | 2018-05-24 | 2018-10-12 | 天津商业大学 | A kind of microcosmic visual inspection system of fruits and vegetables vacuum pre-cooling |
| CN110895084A (en) * | 2019-12-03 | 2020-03-20 | 珠海格力电器股份有限公司 | Refrigerator control method and refrigerator |
-
2006
- 2006-01-24 CN CN 200620039192 patent/CN2881464Y/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103017441A (en) * | 2011-09-28 | 2013-04-03 | 海尔集团技术研发中心 | Refrigerator with vacuumizing device and control method thereof |
| CN103017441B (en) * | 2011-09-28 | 2015-02-04 | 海尔集团技术研发中心 | Refrigerator with vacuumizing device and control method thereof |
| CN106418112A (en) * | 2016-10-18 | 2017-02-22 | 天津市强源食品有限公司 | Vacuum cooling machine |
| CN108645874A (en) * | 2018-05-24 | 2018-10-12 | 天津商业大学 | A kind of microcosmic visual inspection system of fruits and vegetables vacuum pre-cooling |
| CN110895084A (en) * | 2019-12-03 | 2020-03-20 | 珠海格力电器股份有限公司 | Refrigerator control method and refrigerator |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |