WO2020014800A1 - 冷冻食材高效解冻柜及利用该解冻柜进行解冻的方法 - Google Patents

冷冻食材高效解冻柜及利用该解冻柜进行解冻的方法 Download PDF

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Publication number
WO2020014800A1
WO2020014800A1 PCT/CN2018/000336 CN2018000336W WO2020014800A1 WO 2020014800 A1 WO2020014800 A1 WO 2020014800A1 CN 2018000336 W CN2018000336 W CN 2018000336W WO 2020014800 A1 WO2020014800 A1 WO 2020014800A1
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WIPO (PCT)
Prior art keywords
cabinet
air
plate
insulation box
thawing
Prior art date
Application number
PCT/CN2018/000336
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English (en)
French (fr)
Inventor
邱郁彬
赵瑞杰
陈洁辉
Original Assignee
邱郁彬
赵瑞杰
陈洁辉
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Application filed by 邱郁彬, 赵瑞杰, 陈洁辉 filed Critical 邱郁彬
Publication of WO2020014800A1 publication Critical patent/WO2020014800A1/zh

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    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D11/00—Self-contained movable devices, e.g. domestic refrigerators
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A23B4/07—Thawing subsequent to freezing
    • 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
    • A23L3/365—Thawing subsequent to freezing
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D17/00—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces
    • F25D17/04—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection
    • F25D17/06—Arrangements for circulating cooling fluids; Arrangements for circulating gas, e.g. air, within refrigerated spaces for circulating air, e.g. by convection by forced circulation
    • F25D17/067—Evaporator fan units
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D23/00—General constructional features
    • F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/005—Charging, supporting, and discharging the articles to be cooled using containers
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D25/00—Charging, supporting, and discharging the articles to be cooled
    • F25D25/04—Charging, supporting, and discharging the articles to be cooled by conveyors
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D29/00—Arrangement or mounting of control or safety devices
    • F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
    • F25—REFRIGERATION OR COOLING; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS; MANUFACTURE OR STORAGE OF ICE; LIQUEFACTION SOLIDIFICATION OF GASES
    • F25D—REFRIGERATORS; COLD ROOMS; ICE-BOXES; COOLING OR FREEZING APPARATUS NOT OTHERWISE PROVIDED FOR
    • F25D2400/00—General features of, or devices for refrigerators, cold rooms, ice-boxes, or for cooling or freezing apparatus not covered by any other subclass
    • F25D2400/36—Visual displays
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Definitions

  • the invention relates to the technical field of thawing, in particular to a thawing device for frozen food, and more particularly to a high-efficiency thawing cabinet for quickly thawing frozen food materials using cold and heat exchange.
  • the invention also relates to a method for thawing frozen meat by using the thawing cabinet.
  • the ingredients stored in the freezer or freezer are generally at minus 16 ° C. To cook, you need to thaw them first. Thawing is the reverse process of freezing. It is to melt the ice crystals formed in the freezing into water. How to effectively thaw frozen foods, there are currently six main technological methods: 1. refrigeration and thawing; 2. air Thawing method; 3, microwave thawing method; 4, hydrolytic thawing method; 5, low-frequency electrolytic thawing method; 6, high-voltage electrostatic thawing method; but the thawing process and thawing effect of these methods are not satisfactory:
  • the refrigerating and thawing method is a method of thawing a frozen food by using a refrigerating temperature (generally 0 ° C. to 10 ° C.) of a refrigerator freezer higher than a freezing point temperature of the frozen food.
  • a refrigerating temperature generally 0 ° C. to 10 ° C.
  • the air thawing method is a method of thawing food by using high temperature ambient air, and its thawing speed is generally faster than the refrigerating thawing method, but it often takes more than two hours. Its main disadvantages are: (1) higher ambient air temperature will cause the microorganisms that erode the food to multiply and multiply, which will seriously affect the quality of the food; (2) water vapor in the air will condense on the food during the thawing process On the surface, the ingredients are contaminated.
  • the microwave thawing method is a method in which microwaves generated by alternating current are used to rotate water molecules in food at a high speed, resulting in huge friction between the molecules, thereby heating the food to complete the thawing of the food.
  • Its main disadvantages are: (1) the molecules of food materials absorb a large amount of energy during the microwave heating process, and this energy is sufficient to break down the molecular structure of the protein, causing some molecules to undergo mutations, which are unacceptable to the human body Some are still toxic or even carcinogenic; (2) due to the difference in the water content of different parts of the whole frozen food, resulting in different heating amounts in different parts, and thus the degree of thawing of the whole food is inconsistent.
  • the hydrolytic freezing method is a method of thawing frozen foods in water by using water at a temperature higher than the freezing point of the foods. Its main disadvantages are: (1) during the thawing process, the nutrients and flavors of the ingredients will melt into the water, causing the ingredients to lose their original quality; (2) if the water temperature is higher during thawing, a type called Strong carcinogen of propionaldehyde.
  • the low-frequency electrolytic freezing method is a method in which frozen food is regarded as a resistor and ice is melted by the heat generated when a current passes through the resistor. Its main disadvantages are: (1) when the surface of the frozen food is not smooth, the equipment cannot be close to the surface of the frozen food, which will cause local overheating and deterioration of the frozen food; (2) the different components of the frozen food have different resistances , Will lead to different degrees of heating, which will affect the thawing quality of frozen food.
  • the high-voltage electrostatic thawing method is a method of thawing frozen food using energy generated by a high-voltage electric field micro-energy source. Its main disadvantages are: (1) high voltage static electricity can cause harm to the human body. When the human body is close to a conductor with high voltage, a spark discharge will be formed and the human body will be shocked; (2) the high voltage electrostatic field will damage the microelectronic devices , Resulting in equipment failure; (3) high-voltage static electricity will ionize the surrounding oxygen to generate ozone with a high oxidation capacity, and its concentration will be harmful to the human body and frozen food.
  • an object of the present invention is to provide a high-efficiency defrosting cabinet for frozen food materials.
  • the defrosting cabinet not only has a fast defrosting speed, but also thawed food materials through the cabinet, which can avoid nutrient loss and air pollution, and better ensure the quality quality.
  • Another object of the present invention is to provide a method for defrosting frozen meat using the above-mentioned defrosting cabinet.
  • the high-efficiency defrosting cabinet for frozen food materials of the present invention includes a cabinet body, which is characterized in that: the cabinet body includes a thermal insulation box and a control room; a box-shaped frame is fixed in the thermal insulation box; Sealing plate, the left and right sides of the frame are fixed with the air outlet plate and the return air plate.
  • the air outlet plate is provided with an air outlet hole.
  • the return air plate is provided with a return hole corresponding to the air outlet hole.
  • the bottom of the frame A cold and hot air flow generating device is provided; the thawing cabinet further includes a plurality of closed containers, the closed containers are flat and layered in the frame, and the upper and lower surfaces of the closed container are welded or riveted with rows of thermally conductive rockers, two adjacent One end of the channel formed by the gap between the heat-conducting fins is aligned with the air outlet hole of the air duct plate, and the other end is aligned with the air return hole of the air duct plate.
  • the front sealing plate of the frame opens and closes the inlet and outlet of the closed container.
  • the air flow generating device includes an evaporator, an electric heater and a convection fan.
  • the evaporator is electrically connected to a refrigeration unit provided at the lower part of the cabinet and outside the heat insulation box; the left and right sides of the upper sealing plate of the frame extend to the heat insulation box. of The right side wall connection, the front and back sides of the lower sealing plate extend to the front and rear side walls of the insulation box, so that the area where the hot and cold air current generating device is located, the air outlet of the air duct plate, the area where the closed container is located, and The air return hole of the air return plate duct forms an independent hot and cold air circulation loop in the insulation box.
  • the closed container is composed of two half shells with symmetrical upper and lower structures.
  • the half shell is made of food-grade stainless steel.
  • the upper and lower shells are hinged on one side to form a flip cover structure.
  • the height of the closed container is preferably 30mm- 100mm.
  • the heat-conducting fins welded or riveted on the upper and lower surfaces of the hermetic container are S-shaped along the length direction or through holes are formed on the sides of the heat-conducting fins.
  • front and rear vertical sealing plates connected to the left and right side walls of the thermal insulation box are fixed, and forced convection fans, electric heaters,
  • the evaporator is located in an independent space formed by the lower sealing plate of the frame, the bottom wall of the thermal insulation box and the front and rear vertical sealing plates.
  • the electric heater and the evaporator are fixed on the front and rear vertical sealing plates.
  • the above defrosting cabinet also includes a temperature controller with a microcomputer processing function.
  • the temperature controller is located in a control room at the lower part of the cabinet and is electrically connected to a convection fan, an electric heating pipe, and a refrigeration unit.
  • the front side of the control room is provided with a control panel and Temperature display window.
  • a temperature sensor is provided at the air outlet of the air duct plate, and the temperature sensor is connected to a temperature controller.
  • the sealed container is mounted on the inner wall of the air outlet plate and the return air plate through the guide rail assembly, and the outer wall of the air outlet plate and the return air plate corresponding to the position of the guide rail assembly
  • a fixing block is provided, and the fixing block is fixed on the left and right side walls of the thermal insulation box by screws.
  • the above-mentioned guide rail assembly is composed of a fixed guide rail, a moving guide rail, and a guide rail hanging plate.
  • the fixed guide rail is arranged on the inner side wall of the air outlet plate and the return air passage plate.
  • the guide rail hanging plate is fixed on the side wall of the closed container. The guide rail realizes sliding on the fixed guide rail.
  • the front side wall of the thermal insulation box is provided with a thermal insulation door.
  • the contact surface of the thermal insulation box and the thermal insulation door is fixed with a sealing rubber strip.
  • the bottom of the cabinet is provided with supporting feet.
  • the present invention also provides a method for thawing frozen meat by using the above defrosting cabinet.
  • the method includes the following steps in order:
  • the amount of thawing time mentioned above has a certain relationship with the type of meat.
  • the high-efficiency defrosting cabinet and thawing method of the frozen meat of the present invention have the following advantages:
  • the shell of the sealed container is made of food-grade stainless steel, and the upper and lower surfaces are welded or riveted with thermally conductive fins.
  • the plane where the sheet is located is perpendicular to the plane where the vent is located and is consistent with the direction of the air flow in and out of the air outlet and return air hole.
  • the cooled or heated air is used to exchange heat between the upper and lower surfaces of the closed container and the thermal conductive rocker, which greatly improves
  • the heat exchange area between the air and the container shell better improves the defrosting efficiency and defrosting speed of the ingredients.
  • the microwave thawing method is used to avoid the generation of huge energy that causes the molecular changes of the food materials and does not generate harmful substances.
  • the thawing method of the present invention cuts frozen meat into a thickness equal to the height of the closed container, so that the periphery of the meat is in close contact with the inner wall of the closed container, and the defrosting temperature is controlled within the range of 1-6 ° C. It can effectively inhibit the reproduction of microorganisms and better ensure the quality of meat.
  • FIG. 1 is a schematic structural diagram of a meat high-efficiency defrosting cabinet according to the present invention.
  • FIG. 2 is a right side view of the thawing cabinet of FIG. 1.
  • FIG. 3 is a left side view of the thawing cabinet of FIG. 1.
  • FIG. 4 is a schematic structural diagram when the thermal insulation door is opened and the closed container is slid out from the guide rail and the cover is lifted.
  • Fig. 5 is a sectional view taken along the direction A-A of Fig. 1.
  • Fig. 6 is a sectional view taken along the direction B-B in Fig. 1.
  • Fig. 7 is a sectional view taken along the direction C-C of Fig. 1.
  • FIG. 8 is a schematic structural diagram of a track assembly.
  • FIG. 9 is an enlarged view of an L area in FIG. 1.
  • FIG. 10 is an enlarged view of a region M in FIG. 2.
  • FIG. 11 is an enlarged view of an N region in FIG. 3.
  • FIG. 12 is an enlarged view of an O region of FIG. 4.
  • the meat high-efficiency thawing cabinet of the present invention includes a cabinet.
  • the upper part of the cabinet is a thermal insulation box 1
  • the lower part is a control room 2
  • the bottom is provided with supporting feet 3.
  • the thermal insulation box A box-shaped frame is fixed in the body, and the air outlet plate 11 and the air return plate 12 are fixed on the left and right sides of the frame, and the sealing plates 13, 14, 15, 16 are fixed on the upper and lower sides and the front and rear sides.
  • the air holes 111 and the return air duct board are provided with return air holes 112 corresponding to the positions of the air outlet holes.
  • the left and right sides of the upper sealing plate are extended and fixed to the left and right side walls of the insulation box, and the front and back sides of the lower sealing plate are extended and fixed to Vertical sealing plates 141 and 142 connected to the left and right side walls of the thermal insulation box are provided between the front and rear side walls of the thermal insulation box, the lower sealing plate and the bottom wall of the thermal insulation box.
  • the sealing plate is surrounded by an independent space 17 in which the hot and cold air flow generating device can be placed, and the heat insulation box is also provided with a heat insulation door 18 that can be opened laterally, as shown in Figs. 5 and 6;
  • the closed container is a flat box with a thickness of 30-100mm.
  • the box is composed of two half shells with symmetrical upper and lower structures.
  • the half shell is made of food-grade stainless steel.
  • the upper case and the lower case are hinged on one side to form a flip cover structure, and the upper and lower surfaces of the closed container are welded or riveted along the length direction with rows of thermally conductive warping fins 41 (the material of the fins is copper and high thermal conductivity).
  • the fins in the drawings of this embodiment are in the shape of straight pieces.
  • the fins can also be made into an S-shape or have through holes in the fins), as shown in Figure 7;
  • the front sealing plate is provided with an inlet and outlet for a closed container.
  • the closed container is mounted on the inner wall of the air outlet plate and the return air plate through the guide rail assembly 5.
  • the guide rail assembly is composed of a fixed guide rail 51, a movable guide rail 52, and a guide rail hanging plate 53. The left and right ends of the closed container are welded to the left and right guide rail hanging plates respectively.
  • the guide rail hanging plates are supported by the front lower wheel 521 and the middle and lower wheel 522 and the rear lower wheel 523 on the moving guide rail and are supported by the rear upper wheel 526 and the middle upper Wheel 525, front upper wheel 524 limit and can Sliding on the moving guide rail, the moving guide rail can be used to slide on the fixed guide rail using its rear upper, middle, lower and front lower wheels.
  • the front limit block 511 and the rear limit block 512 limit the moving distance of the mobile guide rail on the fixed guide rail.
  • the fixed guide rails are fixed on the fixing block 6 through the air outlet plate and the return air plate with screws 54.
  • the fixing blocks are fixed on the left and right side walls of the insulation box with screws, so that the closed container can be easily removed from the box frame.
  • the hot and cold air current generating device includes an evaporator 7, an electric heater 8, and a forced convection fan 9.
  • the evaporator is electrically connected to the refrigeration unit 10 provided at the lower part of the cabinet and outside the thermal insulation box.
  • the evaporator The electric heating pipe and the electric heating pipe are fixed on the vertical sealing plates 141 and 142.
  • the electric heating pipe and evaporator in a separate space heat or cool the air and are forced to the air outlet holes of the air duct plate by a forced convection fan.
  • the defrosting cabinet is also equipped with a microcomputer processing function Temperature controller 20, which is located in the control room in the lower part of the cabinet and is electrically connected to the convection fan, electric heating tube and refrigeration unit, and also to a temperature sensor provided at the air outlet of the air duct plate;
  • the front side is provided with a control panel 30 and a temperature display window 40 for an air outlet.
  • the evaporator 7 is a refrigeration component of a refrigeration system. Its refrigeration principle is that the refrigerant evaporates and absorbs heat while taking away the thermal energy of the surrounding air to cool the surrounding air.
  • the temperature of the air outlet of the air duct board is sensed by the temperature sensor and transmitted to the microcomputer of the temperature controller for processing, and the temperature controller controls the refrigeration unit, the evaporator, the electric heating tube and the forced convection.
  • the fan is turned on and off to ensure that the temperature passing through the surface of the sealed container is below 6 ° C and above 1 ° C.
  • the heat preservation door of the box pulls the closed container out of the heat preservation box, opens the upper cover of the closed container, cuts the frozen meat 50 to the same thickness as the closed container, and lays it flat in the closed container Then, close the lid of the closed container, push the closed container into the insulation box, and close the insulation door.
  • the air in a certain temperature range (1 ° C to 6 ° C) is sent to the air outlet panel by the forced convection fan. The air outlet is blown to the fins on the closed container and the upper and lower surfaces of the closed container for heat exchange.
  • the frozen meat in the closed container is thawed.
  • the air becomes cooler air and is forced into the convection fan through the return air outlet on the return air duct panel (if the air temperature near the air outlet is lower than 1 °C at this time, the electric heating tube will Into the working state, if the air near the air outlet is higher than 6 °C at this time, the refrigeration unit and the evaporator enter the working state) and sent to the air outlet on the air duct plate again, thus forming a heat exchange cycle process . After a certain time interval, the defrosting process is complete and the meat can be taken out for use.
  • a comparison is made between the thawing cabinet of the present invention and a standard refrigerator at 0 ° C to 10 ° C as a thawing device, and the meat samples thawed by the two devices are tested.
  • One part is put into the closed container of the defrosting cabinet according to the invention Thaw, the other part is thawed in the refrigerator at 0 °C ⁇ 10 °C, record the thawing time, and test at the same time.
  • the thawing cabinet of the present invention is opened to take out the thawed meat sample.
  • the color of the thawed meat is bright red, and the meat mass has become soft and there is no uneven hardness;
  • the refrigerator is opened again. It is found that the peripheral part of the meat sample has become soft, but The part is still high in hardness, and about 1/3 of the thawed part, continue to thaw the meat sample in the refrigerator.
  • Protein mass fraction in juice Table 1 shows the value obtained by measuring the amount of juice lost from thawed meat with a micro-Kjeldahl meter.
  • Mass fraction of oxygenated myoglobin and mass fraction of ferritin take the 2cm meat sample along the direction of parallel fibers with a sampler with a diameter of 2cm and use the TA-XTPlus texture analyzer The measurement is performed, and the results are shown in Table 1;
  • the defrosting time of the defrosting cabinet of the present invention is 95.17% lower than that of the refrigerator, which can significantly improve the thawing efficiency, and the hardness of the meat after thawing is not much different, It is more uniform; the loss rate of its juice is reduced by 60.88%, and the protein mass fraction in the juice is reduced by 60.97%, which indicates that the thawing cabinet of the present invention can significantly reduce the mass loss and nutrition loss caused by thawing; and its oxygenated protein mass fraction is increased 65.50%, the mass fraction of methemoglobin is reduced by 62.50%, which indicates that the thawing cabinet of the present invention can alleviate the oxidation of meat pigments during the thawing process and improve the quality of the meat after thawing.

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Abstract

一种冷冻食材高效解冻柜，该解冻柜包括柜体，柜体包括保温箱体（1）和密闭容器（4），保温箱体（1）内固定有箱型框架，框架的左右两侧固定有出风道板（11）和回风道板（12），密闭容器（4）呈偏平状且分层架设于框架内，密闭容器（4）的上下表面焊接或铆接有成排的导热翘片（41），相邻两排导热翘片（41）之间的空隙形成的通道（42）一端对准出风道板（11）的出风孔（111）、另一端对准回风道板（12）的回风孔（112），框架的底部设有冷热气流发生装置，该装置包括强制对流风机（9）、电加热器（8）、蒸发器（7），蒸发器（7）与设置于柜体下部且位于保温箱体（1）外的制冷机组电连接。该解冻柜，不仅解冻速度快，而且经该柜解冻的食材，可避免营养流失和空气污染，更好保证食材的品质。还提供一种采用上述解冻柜对冷冻肉类进行解冻的方法。

Description

冷冻食材高效解冻柜及利用该解冻柜进行解冻的方法 技术领域
本发明涉及解冻技术领域，尤其涉及一种冷冻食品的解冻装置，更具体是涉及一种利用冷热交换对冷冻食材进行快速解冻的高效解冻柜。本发明还涉及一种利用上述解冻柜对冷冻肉类进行解冻的方法。
背景技术
存放于冻库或冻柜中的食材，温度一般在零下16℃，要烹煮，需要先对其进行解冻。解冻，是冻结的逆过程，是将冻结中形成的冰晶融化成水，而如何对经过冷冻的食材进行有效的解冻，现有的工艺方法主要有六种：1、冷藏解冻法；2、空气解冻法；3、微波解冻法；4、水解冻法；5、低频电解冻法；6、高压静电解冻法；但这些方法的解冻过程和解冻效果均存在不如人意的地方：
冷藏解冻法是利用冰箱冷藏室的冷藏温度(一般是0℃～10℃)高于冷冻食材的冰点温度而对冷冻食材进行解冻的方法。它的主要缺点是：(1)解冻时间较长，一般需要一天时间以上，无法满足厨师对烹饪时间的要求；(2)冰箱冷藏室的温度一般是用来冷藏水果和蔬菜的，放置冷冻肉类、鱼类等食材会出现食材间相互串味的问题；(3)冰箱的冷藏室温度不能保证在6℃以下(6℃是抑制微生物快速繁殖的温度上限)，因而不能完全保证食材的品质。
空气解冻法是利用温度较高的环境空气对食材进行解冻的方法，它的解冻速度一般情况下比冷藏解冻法快，但往往也需要两个小时以上。它的主要缺点是：(1)较高的环境空气温度会导致侵蚀食材的微生物繁殖速度成倍增加，严重影响到食材的品质；(2)在解冻过程中空气中的水蒸气会凝结在 食材表面上，造成食材被污染。
微波解冻法是用交流电产生的微波使食材中的水分子高速旋转，造成分子间的巨大摩擦力，从而使食材发热来完成对食材进行解冻的方法。它的主要缺点是：(1)食材的分子在微波加热的过程中吸收了大量的能量，这些能量足以分解蛋白质的分子结构，导致部分分子发生异变，这些异变的分子是人体不能接受的，有些还是具有毒性、甚至致癌的；(2)由于整块冷冻食材不同部位的含水量有差异，从而造成不同部位加热量的不同，进而造成整块食材的解冻程度不一致。
水解冻法是利用水的温度比食材冰点高而将冷冻的食材置于水中进行解冻的方法。它的主要缺点是：(1)在解冻的过程中食材的营养物质和香味会融入水中，从而造成食材失去原有的品质；(2)如果解冻时水温较高，就会生成一种称为丙醛的强致癌物。
低频电解冻法是将冷冻食材视为电阻，利用电流通过电阻时产生的热量将冰融化的方法。它的主要缺点是：(1)冷冻食材的表面不光滑时，设备无法贴紧冷冻食材表面，会导致冷冻食材出现局部过热而变质；(2)冷冻食材的各部分组成不同，其电阻也不同，会导致各部分的加热程度不同，从而影响冷冻食材的解冻质量。
高压静电解冻法是利用高压电场微能源产生的能量使冷冻食材解冻的方法。它的主要缺点是：(1)高压静电对人体会造成伤害，当人体接近带有高电压的导体时，会形成火花放电，使人体受到电击；(2)高压静电场会使微电子器件损坏，造成设备故障；(3)高压静电会使周围的氧气电离生成氧化能力极高的臭氧，其浓度较高时对人体和冷冻食材都会有伤害。
发明内容
为克服以上存在的问题，本发明的目的是提供一种冷冻食材高效解冻柜，该解冻柜不仅解冻速度快，而且经该柜解冻的食材，可避免营养流失和空气污染，更好保证食材的品质。
本发明的另一目的是提供一种采用上述解冻柜对冷冻肉类进行解冻的方法。
为实现以上目的，本发明的冷冻食材高效解冻柜，包括柜体，其特征在于：所述柜体包括保温箱体和控制室，保温箱体内固定有箱型框架，框架的上下、前后固定有封板，框架的左右两侧固定有出风道板和回风道板，出风道板开设有出风孔，回风道板开设有位置与出风孔对应的回风孔，框架的底部设有冷热气流发生装置；所述解冻柜还包括若干密闭容器，密闭容器呈偏平状且分层架设于框架内，密闭容器的上下表面焊接或铆接有成排的导热翘片，相邻两排导热翘片之间的空隙形成的通道一端对准出风道板的出风孔、另一端对准回风道板的回风孔，框架的前封板开设密闭容器的进出口；冷热气流发生装置包括有蒸发器、电加热器和对流风机，蒸发器与设置于柜体下部且位于保温箱体外的制冷机组电连接；框架的上封板左右两侧边延伸至与保温箱体的左右侧壁连接、下封板前后两侧边延伸至与保温箱体的前后侧壁连接，使冷热气流发生装置所在的区域、出风道板的出风孔、密闭容器所处的区域和回风板道的回风孔构成保温箱体内独立的冷热气流循环道。
上述密闭容器是由上下结构对称的两个半壳体构成，半壳体由食品级不锈钢制成，上壳体和下壳体一侧边铰接，形成掀盖结构，密闭容器的高度优选30mm-100mm。
为了进一步提高密闭容器的导热效果，上述密闭容器上下表面焊接或铆接的导热翘片沿长度的方向呈S型或导热翘片侧面开设有通孔。
为了更好保证冷热气流的定向流动，上述框架下封板底面与保温箱体底壁之间固定有与保温箱体左右侧壁相连的前后竖向密封板，强制对流风机、电加热器、蒸发器位于框架下封板、保温箱体底壁和前后竖向密封板构成的独立空间，电加热器、蒸发器固定于前后竖向密封板上。
上述解冻柜还包括带有微电脑处理功能的温度控制器，该温度控制器位于柜体下部的控制室且与对流风机、电加热管、制冷机组电连接；控制室的前侧面设有控制面板和温度显示窗口。
为了及时监测通过密闭容器表面经过气流的温度，上述出风道板的出风口设置有温度传感器，该温度传感器与温度控制器连接。
为了便于密闭容器进出保温箱体，上述密闭容器通过导轨组件架设于出风道板和回风道板的内侧壁上，与导轨组件位置对应的出风道板和回风道板的外侧壁上设置有固定块，固定块通过螺钉固定于保温箱体的左右侧壁上。
上述导轨组件由固定导轨、移动导轨和导轨挂板组成，固定导轨设置于出风道板和回风道板的内侧壁上，导轨挂板固定于密闭容器的侧壁上，导轨挂板通过移动导轨实现在固定导轨上的滑动。
上述保温箱体前侧壁设有保温门，保温箱体和保温门的接触面固定有密封胶条，柜体的底部设有支撑脚。
本发明还提供一种利用上述解冻柜对冷冻肉类进行解冻的方法，该方法依次包括如下步骤：
(1)将解冻柜通电，使冷热气流发生装置开始工作，当控制面板上显示的 温度位于6℃以下和1℃以上时，打开保温箱体的保温门，将密闭容器从保温箱体内拉出，打开密闭容器的上盖，将经冷冻的肉类切割成与密闭容器高度相同的厚度，并摊平放置于该密闭的容器中，合上密闭容器的上盖，再将密闭容器推入保温箱体内，关上保温门；
(2)一定温度区间的冷热气流通过出风道板的出风孔与密闭容器的表面和导热翘片进行热交换后，再通过回风道板的回风孔返回冷热气流发生装置进行加热或冷却，当控制面板上显示的温度保持在1-6℃的恒定区间20-30分钟时，结束解冻过程，将肉类取出。
上述解冻时间的多少，跟肉类的品种有一定的关系。
本发明的冷冻肉类高效解冻柜和解冻方法，与现有技术相比，具有如下的优点：
(1)将食材放置于一个扁平状的密闭容器内并与容器的内侧壁紧密贴合，密闭容器的外壳由食品级的不锈钢制成，且上下表面焊接或铆接有导热翅片，而导热翅片所在的平面垂直于通风口所在的平面并与出风孔、回风孔进出的风流方向一致，利用经过冷却或加热的空气对密闭容器的上下表面及导热翘片进行热交换，大大提高了空气和容器壳体的热交换面积，更好提高了食材的解冻效率和解冻速度。
(2)由于冷冻食材和密闭容器内侧壁紧密贴合，保证了食材的营养不流失，且避免了空气的污染。
(3)由于采用强制风流换热，对食材各处的解冻更加均匀，进一步保证了食材的品质。
(4)由于是利用容器壳体和食材热传递的方式进行解冻，避免微波解冻法 那样产生导致食材分子异变的巨大能量，不会产生有害物质。
(5)本发明的解冻方法，将冷冻的肉类切割成与密闭容器高度相等的厚度，使肉类的四周与密闭容器的内壁紧密接触，而将解冻温度控制在1-6℃的范围内，可有效抑制微生物的繁殖，更好保证了肉类的品质。
附图说明
图1是本发明肉类高效解冻柜的结构示意图。
图2是图1解冻柜的右视图。
图3是图1解冻柜的左视图。
图4是保温门打开且密闭容器从导轨上滑出并掀盖时的结构示意图。
图5是图1沿A-A方向的剖视图。
图6是图1沿B-B方向的剖视图。
图7是图1沿C-C方向的剖视图。
图8是轨道组件的结构示意图。
图9是图1的L区域放大图。
图10是图2的M区域放大图。
图11是图3的N区域放大图。
图12是图4的O区域放大图。
具体实施方式
如图1、2、3、4所示，本发明的肉类高效解冻柜，包括柜体，柜体的上部为保温箱体1、下部为控制室2，底部设有支撑脚3；保温箱体内固定有箱型框架，框架的左右两侧固定有出风道板11和回风道板12、上下侧和前后侧固定有封板13、14、15、16，出风道板开设有出风孔111，回风道板 开设有与出风孔位置对应的回风孔112，上封板左右两侧边延伸固定于保温箱体的左右侧壁，下封板前后两侧边延伸固定于保温箱体的前后侧壁，下封板和保温箱体底壁之间设置有与保温箱体左右侧壁相连的竖向密封板141、142，将下封板、保温箱体底壁和竖向密封板围成可放置冷热气流发生装置的独立空间17，保温箱体还设有可侧向打开的保温门18，如图5、6所示；
箱型框架内设置有若干密闭容器4，密闭容器为厚度在30-100mm的偏平状盒体，该盒体是由上下结构对称的两个半壳体构成，半壳体由食品级不锈钢制成，上壳体和下壳体一侧边铰接，形成掀盖结构，密闭容器的上下表面沿长度方向焊接或铆接有成排的导热翘片41(翅片的材料采用导热系数较高的铜和铝制成，本实施例附图的翅片是直片形状，如果为了进一步提高其导热系数，也可以将翅片制作成S型或在翅片上开设通孔)，如图7所示；框架的前封板开设有密闭容器的进出口，密闭容器通过导轨组件5架设于出风道板和回风道板的内侧壁上，导轨组件由固定导轨51、移动导轨52、导轨挂板53组成，密闭容器左右两端分别和其左右的导轨挂板焊接在一起，导轨挂板由移动导轨上的前下轮521和中下轮522、后下轮523支撑且由后上轮526、中上轮525、前上轮524限位并可以在移动导轨上滑动，移动导轨利用其后上轮、中下轮及前下轮可以实现在固定导轨上滑动，前限位块511和后限位块512限制移动导轨在固定导轨上的移动距离，固定导轨用螺钉54穿过出风道板和回风道板固定在固定块6上，固定块用螺钉固定在保温箱体的左右侧壁上，这样密闭容器就可以方便地从箱型框架内滑进和滑出，如图8、9所示；密闭容器上下表面相邻两排导热翘片之间的空隙形成的通道42一端对准出风道板的出风孔111、另一端对准回风道板的回风孔 112，如图10、11、12所示；
如图6所示，冷热气流发生装置包括有蒸发器7、电加热器8和强制对流风机9，蒸发器与设置于柜体下部且位于保温箱体外的制冷机组10电连接，蒸发器和电加热管固定于竖向密封板141、142上，处于独立空间的电加热管、蒸发器对空气加热或冷却后由强制对流风机吹向出风道板的出风孔，冷热气流通过出风孔与密闭容器表面及其导热翘片进行热交换后通过回风道板的回风孔，返回冷热气流发生装置所在的腔室，形成一个循环；解冻柜还设置有带微电脑处理功能的温度控制器20，该温度控制器位于柜体下部的控制室且与对流风机、电加热管、制冷机组电连接，还与设置于出风道板出风口的温度传感器电连接；控制室的前侧面设有控制面板30和出风口的温度显示窗口40。
注：蒸发器7是制冷系统的制冷部件，其制冷原理是制冷剂在其内部蒸发吸热同时带走其周围空气的热能而对其周围空气进行冷却。
本发明的解冻柜是由温度传感器感知出风风道板的出风口温度并传递到温度控制器的微电脑上进行处理，并由温度控制器来控制制冷机组、蒸发器、电加热管及强制对流风机的开停来保证经过密封容器表面的温度位于6℃以下和1℃以上。利用本发明的解冻柜对肉类进行解冻时，先将解冻柜通电，让冷热气流发生装置相应的设备开始工作，当控制面板上显示的温度位于6℃以下和1℃以上时，打开保温箱体的保温门，将密闭容器从保温箱体内拉出，打开密闭容器的上盖，将经冷冻的肉类50切割成与密闭容器高度相同的厚度，并摊平放置于该密闭的容器中，合上密闭容器的上盖，再将密闭容器推入保温箱体内，关上保温门，此时一定温度区间(1℃～6℃)的 空气由强制对流风机送到出风风道板的出风口并吹向密闭容器上的翅片及密闭容器的上下表面来进行热交换，由于密闭容器的上下表面和肉类紧密贴合进而对密闭容器内的冷冻肉类进行解冻，这时经过热交换的空气变成温度较低的空气又通过回风风道板上的回风口被强制对流风机吸入(如果此时出风口附近的空气温度低于1℃，电加热管便会进入工作状态，如果此时出风口附近的空气高于6℃，制冷机组和蒸发器进入工作状态)且再次被送到出风风道板上的出风口，这样就形成一个热交换的循环过程。经过一定的时间间隔，解冻过程结束，就可以将肉类拿出来了使用了。
检验项目、检验方法及检测结果：
为了验证本发明解冻柜的解冻效果，将本发明解冻柜和0℃～10℃的标准冷藏库作为解冻装置来做一个对比，并对两种装置解冻完成的肉样进行检验。
取经过冷冻库冷冻3天的2.3岁的湛江本地猪的后腿肉去骨(约6Kg)，将其分成差不多相等的两部分，一部分按上述的解冻方法放至本发明解冻柜的密闭容器中解冻，另一部分放到0℃～10℃的冷藏库里解冻，记录解冻时间，并同时进行检验。
1、解冻时间和解冻完成后的肉类颜色变化：经过30分钟后打开本发明解冻柜，拿出解冻肉样，此时解冻肉颜色鲜红，肉块通体已变软，没有硬度不均匀情况；同时打开冷藏库看另一部分肉样，肉块和开始解冻时的硬度区别不大，显然还没有完成解冻过程，经过4小时后再次打开冷藏库，发现肉样的周边部分已经变软，但中间部分依然硬度较高，解冻部分有1/3左右，将该肉样继续放入冷藏库解冻，距开始解冻时的时间过去12小时 后，再次打开冷藏库拿出肉样，这时肉样整体已变软，但颜色呈褐红色；
2、解冻汁液流失率：从冷藏库和解冻柜里分别拿出解冻完的肉样分别称量，根据解冻汁液流失率＝(解冻前肉的质量-解冻后肉的质量)÷解冻前肉的质量×100％，结果见表1；
3、蒸煮损失率：从上述两份解冻好的肉样肉各称取20g肉样将其置于聚乙烯袋中于80℃水浴锅中水浴30min后用常温流动水冷却至室温，随后用吸水纸吸干肉样表面水分并称量，根据蒸煮损失率＝(蒸煮前肉的质量-蒸煮后肉的质量)÷蒸煮前肉的质量×100％，结果见表1；
4、汁液中蛋白质量分数：用微量凯氏定氮仪测定解冻肉所流失汁液所得出的数值见表1；
5、氧合肌红蛋白质量分数和高铁肌红蛋白质量分数：将测完蒸煮损失的肉样用直径2cm的取样器沿着平行纤维的方向取2cm的肉样，用TA-XTPlus质构仪进行测定，结果见表1；
表1
Figure PCTCN2018000336-appb-000001
由上述检测结果我们可以得出，本发明的解冻柜对冷冻肉类的解冻时间相对于冷藏库降低了95.17％，能显著地提高解冻效率，且肉类解冻后各处的硬度差别不大，较为均匀；其汁液的流失率降低了60.88％，汁液中蛋白质质量分数降低了60.97％，这表明本发明的解冻柜能显著降低解冻造成的 质量损失及营养损失；其氧合蛋白质量分数增加了65.50％，高铁肌红蛋白质量分数降低了62.50％，这表明本发明的解冻柜能缓解肉类在解冻过程中肉类色素的氧化，改善了肉类解冻后的品质。

Claims (10)

  1. 一种冷冻食材高效解冻柜，包括柜体，其特征在于：所述柜体包括保温箱体和控制箱体，保温箱体内固定有箱型框架，框架的上下、前后固定有封板，框架的左右两侧固定有出风道板和回风道板，出风道板开设有出风孔，回风道板开设有与出风孔位置对应的回风孔，框架的底部设有冷热气流发生装置；所述解冻柜还包括若干密闭容器，密闭容器呈偏平状且分层架设于框架内，密闭容器的上下表面焊接或铆接有成排的导热翘片，相邻两排导热翘片之间的空隙形成的通道一端对准出风道板的出风孔、另一端对准回风道板的回风孔，框架的前封板开设密闭容器的进出口；冷热气流发生装置包括有蒸发器、电加热器和对流风机，蒸发器与设置于柜体下部且位于保温箱体外的制冷机组电连接；框架的上封板左右两侧边延伸至与保温箱体的左右侧壁连接、下封板前后两侧边延伸至与保温箱体的前后侧壁连接，使冷热气流发生装置所在的区域、出风道板的出风孔、密闭容器所处的区域和回风板道的回风孔构成保温箱体内独立的冷热气流循环道。
  2. 根据权利要求1所述的冷冻食材高效解冻柜，其特征在于：所述密闭容器是由上下结构对称的两个半壳体构成，半壳体由食品级不锈钢制成，上壳体和下壳体一侧边铰接，形成掀盖结构，密闭容器的高度为30mm-100mm。
  3. 根据权利要求1或2所述的冷冻食材高效解冻柜，其特征在于：所述密闭容器上下表面焊接或铆接的导热翘片沿长度的方向呈S型或导热翘片侧面开设有通孔。
  4. 根据权利要求3所述的冷冻食材高效解冻柜，其特征在于：所述框 架下封板底面与保温箱体底壁之间固定有与保温箱体左右侧壁相连的前后竖向密封板，对流风机、电加热器、蒸发器位于框架下封板、保温箱体底壁和前后竖向密封板构成的独立空间，电加热器、蒸发器固定于前后竖向密封板上。
  5. 根据权利要求4所述的冷冻食材高效解冻柜，其特征在于：所述解冻柜还包括带有微电脑处理功能的温度控制器，该温度控制器位于柜体下部的控制室且与强制对流风机、电加热管、制冷机组电连接；控制室的前侧面设有控制面板和温度显示窗口。
  6. 根据权利要求5所述的冷冻食材高效解冻柜，其特征在于：所述出风道板的出风口设置有温度传感器，该温度传感器与温度控制器连接。
  7. 根据权利要求6所述的冷冻食材高效解冻柜，其特征在于：所述密闭容器通过导轨组件架设于出风道板和回风道板的内侧壁上，与导轨组件位置对应的出风道板和回风道板的外侧壁上设置有固定块，固定块通过螺钉固定于保温箱体的左右侧壁上。
  8. 根据权利要求7所述的冷冻食材高效解冻柜，其特征在于：所述导轨组件由固定导轨、移动导轨和导轨挂板组成，固定导轨设置于出风道板和回风道板的内侧壁上，导轨挂板固定于密闭容器的侧壁上，导轨挂板通过移动导轨实现在固定导轨上的滑动。
  9. 根据权利要求8所述的冷冻食材高效解冻柜，其特征在于：所述保温箱体前侧壁设有保温门，保温箱体和保温门的接触面固定有密封胶条，所述柜体的底部设有支撑脚。
  10. 一种采用权利要求1-9任一所述冷冻食材高效解冻柜对冷冻肉类进 行解冻的方法，依次包括如下步骤：
    (1)将解冻柜通电，使冷热气流发生装置开始工作，当控制面板上显示的温度位于6℃以下和1℃以上时，打开保温箱体的保温门，将密闭容器从保温箱体内拉出，打开密闭容器的上盖，将经冷冻的肉类切割成与密闭容器高度相同的厚度，并摊平放置于该密闭的容器中，合上密闭容器的上盖，再将密闭容器推入保温箱体内，关上保温门；
    (2)一定温度区间的冷热气流通过出风道板的出风孔与密闭容器的表面和导热翘片进行热交换后，再通过回风道板的回风孔返回冷热气流发生室进行加热或冷却，当控制面板上显示的温度保持在1-6℃的恒定区间20-30分钟时，结束解冻过程，将肉类取出。
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