WO2020226533A1 - Procédé de congélation à entropie élevée et dispositif pour sa mise en œuvre - Google Patents

Procédé de congélation à entropie élevée et dispositif pour sa mise en œuvre Download PDF

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Publication number
WO2020226533A1
WO2020226533A1 PCT/RU2020/050044 RU2020050044W WO2020226533A1 WO 2020226533 A1 WO2020226533 A1 WO 2020226533A1 RU 2020050044 W RU2020050044 W RU 2020050044W WO 2020226533 A1 WO2020226533 A1 WO 2020226533A1
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WO
WIPO (PCT)
Prior art keywords
freezing
inhomogeneous
frozen
radiation
magnetrons
Prior art date
Application number
PCT/RU2020/050044
Other languages
English (en)
Inventor
Viktor Petrovich VOITENKO
Igor Vladimirovich KUDRIAKOV
Original Assignee
Voitenko Viktor Petrovich
Kudriakov Igor Vladimirovich
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Voitenko Viktor Petrovich, Kudriakov Igor Vladimirovich filed Critical Voitenko Viktor Petrovich
Publication of WO2020226533A1 publication Critical patent/WO2020226533A1/fr

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Classifications

    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/66—Circuits
    • H05B6/68—Circuits for monitoring or control
    • H05B6/686—Circuits comprising a signal generator and power amplifier, e.g. using solid state oscillators
    • 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
    • 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
    • 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
    • F25B—REFRIGERATION MACHINES, PLANTS OR SYSTEMS; COMBINED HEATING AND REFRIGERATION SYSTEMS; HEAT PUMP SYSTEMS
    • F25B21/00—Machines, plants or systems, using electric or magnetic effects
    • 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
    • F25D13/00—Stationary devices, e.g. cold-rooms
    • H—ELECTRICITY
    • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
    • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
    • H05B6/00—Heating by electric, magnetic or electromagnetic fields
    • H05B6/64—Heating using microwaves
    • H05B6/642—Cooling of the microwave components and related air circulation systems
    • 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
    • Y02B—CLIMATE CHANGE MITIGATION TECHNOLOGIES RELATED TO BUILDINGS, e.g. HOUSING, HOUSE APPLIANCES OR RELATED END-USER APPLICATIONS
    • Y02B30/00—Energy efficient heating, ventilation or air conditioning [HVAC]

Definitions

  • This invention relates to the ultrarapid freezing technique and allows for maintaining the quality characteristic of fresh food products, freshly cooked dishes and ingredients during their storage and thawing.
  • Water in a cooked dish is its main part.
  • the value of the mass fraction of moisture and its phase transformations during the cold treatment and storage of a dish largely determine its qualitative indicators, i.e. taste, structure and texture, as well as other organoleptic properties and physical and chemical characteristics.
  • Water in the initial products and in ready-made food is in bound and free states, and it is also in the form of ice at a temperature below cryoscopic one (freezing point).
  • Water in complex moisture-containing systems is bound with other components of the system. Differences exist in the form and energy of bonding. Each form of bonding is characterized by its nature, formation conditions, bonding energy, disbonding conditions and changes in dishes caused by it.
  • the properties of bound water differ in a number of physical and physical and chemical properties from the corresponding properties of free water. This affects the cryoscopic temperatures of different products and the course of ice formation during their freezing.
  • the density of bound water is greater than the density of free water.
  • the molecules of bound water are spatially oriented, therefore, its dielectric constant is much less than that of free water (2.2 and 81.0 respectively).
  • Bound water is difficult to crystallize - freeze out, and remove - dry.
  • a product ready-made dish
  • the lower temperature separates it (by hydrogen bonds with lattice sites of the already formed ice) from the product molecules.
  • freezing of a product begins upon reaching the cryoscopic temperature, the value of which depends on the product composition.
  • cryoscopic temperatures is necessary to justify the conditions of cooling, freezing, storage and transportation of products. These data are also needed in thermal calculations and in calculating the portion of frozen water at different temperatures.
  • Intense ice formation is observed in the range of cryoscopic temperatures of -1...-8°C (zone of maximum ice formation), as a result of which the portions of frozen water reach their maximum.
  • the intensity of ice formation sharply decreases with further decrease in temperature.
  • the portions of frozen water in a product can increase at -18...-30°C by 10-20% respectively.
  • the remaining water (bound) may be involved in the enlargement of ice crystals in the product during its storage and transportation.
  • a quick freezing device comprises a deep-freezer capable of lowering the internal temperature around the object to be frozen to (-30) ⁇ (-100)°C, and a magnetic field generating device for application of a unidirectional magnetic field pulsating in the positive and negative directions to the specified object.
  • the specified device includes static magnetic field generating devices for application of a static magnetic field with the strength of an arbitrary fixed level and dynamic magnetic field generating devices for application of a pulsating magnetic field that pulsates within the specified predetermined range.
  • the disadvantage of the known method and the known device is a weak and not evident effect on the crystal formation of free and bound water in the object, the water in the solid phase has a fine-grained polycrystalline structure similar to the ice structure in case of shock freezing, the effect of a finer grain structure is minimized 45 days after the storage of the object under low temperature conditions; a decrease in the object freezing time due to the supercooling of liquid water below the crystallization temperature in comparison with shock freezing is insignificant (15-20%).
  • the technical result from the use of the invention can be expressed in elimination of the mentioned disadvantages by means of ensuring the absence of formation of a regular (crystalline) structure of free frozen water and the complete retention of bound water in the macromolecular matrices of the object, as well as in significant decrease in the object freezing time (in comparison with shock freezing - up to 70%).
  • the claimed technical result is achieved by a method of high entropy freezing.
  • the high entropy freezing method includes the following.
  • the freezing object is placed in an environment with an air temperature from -18 to -40°C with application of a substantially inhomogeneous electric or electromagnetic field with a power from 0.5 to 2.5 kW to the object.
  • the duration of the cycles of pulses of impact on the freezing object is from 10 ps to 5 s, the cycle frequency is from 0.2 to 50 Hz, the duration of continuous exposure to an electric or electromagnetic field is comparable to the time of the entire freezing process, while the frequency of electromagnetic radiation is from 0.8 to 3.5 GHz.
  • inhomogeneous electromagnetic radiation is applied to the freezing object using at least three and preferably four magnetrons located around the freezing object and activated alternatively in a preset mode.
  • the freezing object primarily has a thickness of not more than 2 cm.
  • a high entropy freezing device comprises a deep-freezer capable of maintaining the temperature around the object to be frozen within -18...-40°C, and an inhomogeneous electromagnetic field generating device comprising at least three magnetrons installed with the possibility of changing the direction and intensity of radiation by moving the reflecting elements of the inhomogeneous radiation generation system.
  • the device comprises four magnetrons with reflective elements located around the freezing object equidistant from each other.
  • the dipole polarization is due to the presence of constant dipoles (polar molecules) of the substance, which, as a result of the action of the field, can rotate from random directions in the directions of the field force lines, thereby causing polarization due to the orientation of the constant dipoles.
  • the polar dipoles are shifted towards the thickening of the field force lines.
  • the heat energy released in a unit of a substance volume as a result of dielectric heating is usually characterized by specific power (P spe c., W/m 3 ), which according to the Joule-Lenz’s law is determined by the following formula:
  • e' is the relative dielectric constant of the substance
  • E is an electric field strength in the considered volume of the substance, V/m;
  • d is a dielectric loss angle
  • f is a frequency, Hz.
  • the depth of penetration of the electromagnetic field into the product means the distance D (m) from the surface of the product inside, at which the power of the internal heat sources decreases by e times and which is determined by the following formula:
  • the speed of freezing is affected by the following: temperature of the product; thickness (shape); heat transfer coefficient from the surface to the medium.
  • the choice of freezing speed is determined by practical feasibility, technology and economic reasons. The following is an example of a high entropy freezing device.
  • a high entropy freezing device comprises three units:
  • a freezer is a heat insulated cube with edge length of 1 m.
  • the degree of heat insulation and sealing ensures low heat losses in the freezer at a level of not more than 10 degrees per hour at a temperature difference of not higher than 70 degrees (-40°C is the temperature inside the freezer, + 30°C is the ambient temperature) due to all types of heat exchange with the environment.
  • the freezer is cooled by continuously supplying air cooled to -40°C from any source.
  • the freezer has a door to accommodate the power device and the objects to be frozen as well as sealed feedthroughs for connection of the following:
  • the design of the freezer ensures protection for personnel working with the device against exposure to electromagnetic radiation.
  • the unit for placement of objects to be frozen and installation of systems for impact on the samples during freezing shall ensure the installation of the impact system and placement of samples in the area of an inhomogeneous electric or electromagnetic field.
  • the fitting material shall be neutral to electromagnetic radiation.
  • the controlled system of electromagnetic impact on the object comprises magnetrons, a power supply unit and a control unit.
  • Waveguides and magnetrons are installed in an amount of up to 8 pieces around the object and are controlled centrally.
  • the operation of each magnetron is synchronized according to the following parameters:
  • Control of the power of electromagnetic radiation impact on the sample to be frozen is carried out by operating the Hertzian radiator in the pulse mode.
  • the control unit is installed outside the freezer and ensures the control of the duration and ratio of electromagnetic radiation pulses, as well as the display of temperature in the freezer and in the object.
  • the power supply unit is located outside the freezer, and ensures power supply of the radiator and control unit.
  • a 187x137x35 tray with fruit and berry slices was selected as the freezing object; the thickness of the slicing layer was up to 20 mm.
  • An electromagnetic field was created by alternating activation of 8 magnetrons of the power device (magnetron power was 700 W).
  • the exposure parameters in this case were as follows: total cycle duration was 2.4 s, cycle frequency was 0.2 Hz.
  • the storage time of frozen samples was 12 months. After thawing, an examination of the organoleptic properties of the samples and their comparison with the reference samples frozen without exposure to an inhomogeneous electromagnetic Held were performed.

Landscapes

  • Engineering & Computer Science (AREA)
  • Physics & Mathematics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Electromagnetism (AREA)
  • Mechanical Engineering (AREA)
  • Thermal Sciences (AREA)
  • General Engineering & Computer Science (AREA)
  • Combustion & Propulsion (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Devices That Are Associated With Refrigeration Equipment (AREA)

Abstract

La présente invention concerne la technique de congélation ultrarapide et permet de maintenir la caractéristique de qualité de produits alimentaires frais et de leurs ingrédients pendant leur stockage et décongélation. L'objet à congeler est placé dans un environnement avec une température d'air de -18 à -40 °C avec application d'un champ électrique ou électromagnétique non homogène avec une puissance de 0,5 à 2,5 kW à l'objet. La durée des cycles d'impulsions d'impact sur l'objet à congeler est de 10 µs à 5 s, la fréquence de cycle est de 0,2 à 50 Hz, la durée d'exposition à un champ électrique ou électromagnétique est comparable au temps de l'ensemble du processus de congélation, tandis que la fréquence du rayonnement électromagnétique est de 0,8 à 3,5 GHz. Un dispositif de congélation à entropie élevée comprend un congélateur capable de maintenir la température autour de l'objet à congeler entre -18 et -40 °C.
PCT/RU2020/050044 2019-05-08 2020-03-10 Procédé de congélation à entropie élevée et dispositif pour sa mise en œuvre WO2020226533A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
RU2019113971 2019-05-08
RU2019113971A RU2720377C2 (ru) 2019-05-08 2019-05-08 Способ высокоэнтропийной заморозки и устройство для его осуществления

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Publication Number Publication Date
WO2020226533A1 true WO2020226533A1 (fr) 2020-11-12

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WO (1) WO2020226533A1 (fr)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113057215A (zh) * 2021-03-31 2021-07-02 江苏大学 一种基于高压电场改善冻融鱼肉品质的方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2270407C2 (ru) 1999-10-01 2006-02-20 Аби Лимитед Способ быстрого замораживания и установка быстрого замораживания (варианты)
US20060112699A1 (en) * 2002-05-10 2006-06-01 Glocal Co., Ltd Refrigerating device, refrigerating method, and refrigerated object
JP2010193769A (ja) * 2009-02-25 2010-09-09 Toyo Eng Works Ltd 食品の冷凍方法と同冷凍方法を用いた冷凍装置
US20110154836A1 (en) * 2006-02-21 2011-06-30 Eran Ben-Shmuel Rf controlled freezing

Family Cites Families (4)

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Publication number Priority date Publication date Assignee Title
WO1997011323A1 (fr) * 1995-09-20 1997-03-27 Fmc Corporation Systeme de refrigeration a deux agents d'absorption
JP2006292347A (ja) * 2005-03-16 2006-10-26 Oyama Yoshio 電磁波冷凍装置、電磁波冷凍容器及び電磁波冷凍方法
KR20080090927A (ko) * 2007-04-06 2008-10-09 삼성전자주식회사 냉장고
KR101861269B1 (ko) * 2016-11-11 2018-05-25 (주)인아 냉동식품 해동장치 및 이를 이용한 냉동식품 해동방법

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2270407C2 (ru) 1999-10-01 2006-02-20 Аби Лимитед Способ быстрого замораживания и установка быстрого замораживания (варианты)
US20060112699A1 (en) * 2002-05-10 2006-06-01 Glocal Co., Ltd Refrigerating device, refrigerating method, and refrigerated object
US20110154836A1 (en) * 2006-02-21 2011-06-30 Eran Ben-Shmuel Rf controlled freezing
JP2010193769A (ja) * 2009-02-25 2010-09-09 Toyo Eng Works Ltd 食品の冷凍方法と同冷凍方法を用いた冷凍装置

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RU2019113971A (ru) 2019-10-30
RU2720377C2 (ru) 2020-04-29
RU2019113971A3 (fr) 2019-12-24

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