CN111623574A - Freezing method and freezing equipment - Google Patents
- ️Fri Sep 04 2020
CN111623574A - Freezing method and freezing equipment - Google Patents
Freezing method and freezing equipment Download PDFInfo
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Publication number
- CN111623574A CN111623574A CN202010396974.1A CN202010396974A CN111623574A CN 111623574 A CN111623574 A CN 111623574A CN 202010396974 A CN202010396974 A CN 202010396974A CN 111623574 A CN111623574 A CN 111623574A Authority
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- China Prior art keywords
- freezing
- magnetic field
- freezing chamber
- frozen
- temperature Prior art date
- 2020-05-12 Legal status (The legal status 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 status listed.)
- Pending
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Classifications
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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
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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
- 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
- F25D17/042—Air treating means within refrigerated spaces
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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
- F25D21/00—Defrosting; Preventing frosting; Removing condensed or defrost water
- F25D21/14—Collecting or removing condensed and defrost water; Drip trays
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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
- F25D23/00—General constructional features
- F25D23/12—Arrangements of compartments additional to cooling compartments; Combinations of refrigerators with other equipment, e.g. stove
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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
- F25D29/00—Arrangement or mounting of control or safety devices
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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
- F25D2317/00—Details or arrangements for circulating cooling fluids; Details or arrangements for circulating gas, e.g. air, within refrigerated spaces, not provided for in other groups of this subclass
- F25D2317/04—Treating air flowing to refrigeration compartments
- F25D2317/043—Treating air flowing to refrigeration compartments by creating a vacuum in a storage compartment
Landscapes
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Combustion & Propulsion (AREA)
- Physics & Mathematics (AREA)
- Mechanical Engineering (AREA)
- Thermal Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
The application provides a freezing method and a freezing device, which are characterized in that an object to be frozen is placed in a freezing chamber (2); starting a magnetic field to enable the object to be frozen to be positioned in the magnetic field; the temperature in the freezing chamber (2) is reduced to be below the freezing point of the object to be frozen; the interior of the freezing chamber (2) is vacuumized. The embodiment of the application provides a freezing method, refrigeration plant can improve freezing speed, reduces freezing time, prevents that the cell membrane is punctured in the growth of ice crystal, and then prevents to cause the tissue to ulcerate after food unfreezes, has guaranteed the new freshness of food.
Description
Technical Field
The application belongs to the technical field of air conditioning, and particularly relates to a freezing method and freezing equipment.
Background
The freezing equipment is widely applied to a plurality of industries such as food cooling, food processing, food freezing, food storage, food transportation, low-temperature laboratories, ice making, biopharmaceuticals, industrial freezing, industrial process cooling and the like. The existing freezing method of the freezing equipment gradually reduces the internal temperature to the freezing point, and the time required for reducing the temperature to the freezing point is longer. When food is frozen, the growth of ice crystals in the freezing process of the freezing method can puncture cell membranes, the freshness of a sample can be reduced, tissues can be damaged after thawing, juice can be lost, and the freshness of the food cannot be guaranteed.
Disclosure of Invention
Therefore, the technical problem to be solved by the present application is to provide a freezing method and a freezing apparatus, which can improve the freezing speed, reduce the freezing time, prevent the cell membrane from being punctured by the growth of ice crystals, further prevent the tissue from being damaged after the food is thawed, and ensure the freshness of the food.
In order to solve the above problems, the present application provides a freezing method, placing an object to be frozen in a freezing chamber;
starting a magnetic field to enable the object to be frozen to be positioned in the magnetic field;
reducing the temperature in the freezing chamber to be below the freezing point of the object to be frozen;
and vacuumizing the freezing chamber.
Preferably, the temperature in the freezing chamber is reduced to below the freezing point of the object to be frozen, and the method comprises the following steps:
firstly, reducing the temperature in the freezing chamber to T1, wherein T1 is more than 0 ℃; and then the temperature in the freezing chamber is reduced to T2, wherein T2 is less than the freezing point of the object to be frozen.
Preferably, after the magnetic field is started, the magnetic field intensity is controlled within the range of 4.0-6.0G.
Preferably, when the magnetic field is an alternating magnetic field, the frequency range of the magnetic field is controlled to be 50-100 Hz after the magnetic field is started.
Preferably, the air pumping speed of the vacuum pumping treatment is 2-8L/s.
Preferably, the pressure in the freezing chamber after the vacuumizing treatment is 0-40 kPa.
Preferably, the cooling rate in the freezing chamber after the vacuumizing treatment is 0.1-0.5 ℃/s.
Preferably, the magnetic field is switched on, and meanwhile, the refrigerating chamber is cooled.
Preferably, after the freezing chamber is vacuumized, the temperature in the freezing chamber is reduced to T3, the temperature is stopped, and the magnetic field is turned off.
Preferably, T3 is-10 ℃.
In another aspect of the present invention, a freezing apparatus is provided, which includes a freezing chamber, a refrigerating device, a magnetic field generating device, and a vacuum device, wherein a to-be-frozen object is placed in the freezing chamber, the refrigerating device is used for refrigerating the freezing chamber, the to-be-frozen object is located in a magnetic field generated by the magnetic field generating device, and the vacuum device is communicated with an internal space of the freezing chamber to perform a vacuum-pumping process on the internal space of the freezing chamber.
Preferably, a drain pipe is provided on the freezing chamber.
Preferably, after the magnetic field is started, the magnetic field intensity is controlled within the range of 4.0-6.0G;
and/or when the magnetic field generated by the magnetic field generating device is an alternating magnetic field, controlling the frequency range of the magnetic field to be 50-100 Hz after the magnetic field is started.
Preferably, the air exhaust speed of the vacuum device is 2-8L/s;
and/or after the vacuum device vacuumizes the freezing chamber, the pressure in the freezing chamber is 0-40 kPa.
And/or the cooling rate in the freezing chamber after the vacuumizing treatment is 0.1-0.5 ℃/s.
Advantageous effects
The freezing method and the freezing equipment provided by the embodiment of the invention can improve the freezing speed, reduce the freezing time, prevent the cell membrane from being punctured by the growth of ice crystals, further prevent the tissue from being damaged after food is thawed and ensure the freshness of the food.
Drawings
Fig. 1 is a schematic structural diagram of an embodiment of the present application.
The reference numerals are represented as:
1. a housing; 2. a freezing chamber; 3. a vacuum device; 4. a magnetic field generating device; 5. and a water discharge pipe.
Detailed Description
Referring to fig. 1 in combination, according to an embodiment of the present application, a freezing method, an object to be frozen is placed in a freezing chamber 2;
starting a magnetic field to enable the object to be frozen to be positioned in the magnetic field;
the temperature in the freezing chamber 2 is reduced to be below the freezing point of the object to be frozen;
the interior of the freezing chamber 2 is subjected to vacuum-pumping treatment.
The magnetic field can increase the supercooling degree of water and physiological saline. Ice crystals do not start to form but are maintained in a "supercooled state" as soon as the temperature is below its freezing point during freezing of the frozen object. The supercooling degree of the object to be frozen is expanded by applying a magnetic field with proper strength, namely when the temperature is reduced to the temperature at which ice crystals should begin to appear, the object to be frozen is not frozen and is still maintained in a supercooling state or a state which is a little after the supercooling state is maintained, the supercooling state is broken in the process of continuously freezing, the sample begins to crystallize, and the freezing can be completed instantly due to the low temperature.
Furthermore, by arranging the magnetic field, enabling the object to be frozen to be positioned in the magnetic field and utilizing the magnetic field and vacuum for assisting freezing, water molecules are basically not expanded in the food freezing process, cell walls are not broken, the arrangement is uniform, the acidification and the deterioration of the food are inhibited, live bacteria are killed, the putrefaction and the like are inhibited, and the frozen object is in a good and fresh state. After natural thawing, the juice loss rate is reduced slightly, the water retention is obviously improved, and the sensory evaluation is better.
Furthermore, the interior of the freezing chamber 2 is vacuumized, so that the temperature in the freezing chamber 2 is cooled more quickly, the efficiency of evaporation heat transfer is 16 times that of conduction heat transfer, the cooling rate is greatly increased, and the freezing time is shortened.
Furthermore, the vacuumizing treatment is carried out in the freezing chamber 2, the temperature distribution of the object to be frozen can be more uniform, the temperature of the vacuum freezing is reduced through water evaporation, and the water evaporation is not only carried out on the surface of the object to be frozen, but also carried out in the object to be frozen, so that the temperature of the surface and the temperature of the interior of the object to be frozen are consistent in the temperature reduction process, and the freezing of large-size and large-pile materials can be realized.
Furthermore, the vacuumizing treatment of the freezing chamber 2 can ensure that the saturation temperature and the saturation pressure have a definite relation, so that the accurate temperature control is easy to realize.
Furthermore, the magnetic field action is applied in the process of cooling the object to be frozen, so that the vibration of water molecules contained in the machine body can be caused, the thermal motion of the water molecules is enhanced, the supercooling degree of the object to be frozen is improved, and the object to be frozen is lowered to a freezing point and still keeps a supercooled state.
The temperature in the freezing chamber 2 is reduced to the temperature below the freezing point of the object to be frozen, and the method comprises the following steps:
firstly, reducing the temperature in the freezing chamber 2 to T1, wherein T1 is more than 0 ℃; the temperature in the freezing chamber 2 is reduced to T2, wherein T2 is less than the freezing point of the object to be frozen. Can prevent the cell membrane from being punctured by the growth of ice crystals, further prevent the organization from being defeated after the food is unfrozen, and ensure the freshness of the food.
After the magnetic field is started, the magnetic field intensity is controlled within the range of 4.0-6.0G, and the supercooling degree of the object to be frozen is improved to be optimal.
When the magnetic field is an alternating magnetic field, the frequency range of the magnetic field is controlled to be 50-100 Hz after the magnetic field is started, and the supercooling degree of the object to be frozen is improved to be optimal.
Further, the magnetic field is an electromagnetic field, and can be an alternating current magnetic field or a direct current magnetic field.
The air pumping speed of the vacuum pumping treatment is 2-8L/s, and the air pumping speed is guaranteed to be optimal.
After the vacuum-pumping treatment, the pressure in the freezing chamber 2 is 0-40 kPa, and the pressure in the freezing chamber 2 is ensured to be optimal. Meanwhile, the cooling rate in the freezing chamber 2 after the vacuumizing treatment can be ensured to be 0.1-0.5 ℃/s.
Further, the cooling rate in the freezing chamber 2 after the vacuum-pumping treatment is the cooling rate in the period from the start of the vacuum-pumping treatment to the stop of cooling.
When the magnetic field is started, the refrigerating chamber 2 is cooled, the supercooling degree of the object to be frozen is improved, the cell membrane is prevented from being punctured by the growth of ice crystals, and then the tissue collapse after the food is thawed is prevented, so that the freshness of the food is ensured.
After the freezing chamber 2 is vacuumized, the temperature in the freezing chamber 2 is stopped to be reduced to T3, and the magnetic field is closed to finish the freezing task.
Preferably, T3 is-10 ℃ and the freezing effect is optimal.
In another aspect of the present embodiment, a freezing apparatus is provided, which includes a freezing chamber 2, a refrigerating device for refrigerating the freezing chamber 2, a magnetic field generating device 4, and a vacuum device 3, where the object to be frozen is placed in the freezing chamber 2, the object to be frozen is located in a magnetic field generated by the magnetic field generating device 4, and the vacuum device 3 is communicated with an internal space of the freezing chamber 2 to vacuumize the internal space of the freezing chamber 2. By arranging the freezing chamber 2, the refrigerating device, the magnetic field generating device 4 and the vacuum device 3, a magnetic field can be applied to the object to be frozen, and the magnetic field can increase the supercooling degree of water and physiological saline. Ice crystals do not start to form but are maintained in a "supercooled state" as soon as the temperature is below its freezing point during freezing of the frozen object. The supercooling degree of the object to be frozen is expanded by applying a magnetic field with proper strength, namely when the temperature is reduced to the temperature at which ice crystals should begin to appear, the object to be frozen is not frozen and is still maintained in a supercooling state or a state which is a little after the supercooling state is maintained, the supercooling state is broken in the process of continuously freezing, the sample begins to crystallize, and the freezing can be completed instantly due to the low temperature.
Furthermore, by arranging the magnetic field, enabling the object to be frozen to be positioned in the magnetic field and utilizing the magnetic field and vacuum for assisting freezing, water molecules are basically not expanded in the food freezing process, cell walls are not broken, the arrangement is uniform, the acidification and the deterioration of the food are inhibited, live bacteria are killed, the putrefaction and the like are inhibited, and the frozen object is in a good and fresh state. After natural thawing, the juice loss rate is reduced slightly, the water retention is obviously improved, and the sensory evaluation is better.
Furthermore, the freezing chamber 2 can be sealed after being closed, and the vacuum degree after the vacuumizing treatment is ensured. The object to be frozen is placed in the freezing chamber 2, so that the object to be frozen is prevented from contacting other substances and is not easy to be polluted.
Further, an outer case 1 is provided outside the freezing chamber 2.
Further, the magnetic field generating device 4 is an electromagnetic field generator, and an electromagnetic field is generated by electrifying the electromagnetic field generator, and the electromagnetic field can be an alternating current magnetic field or a direct current magnetic field.
Further, the magnetic field generating device 4 is disposed at the side wall and the bottom of the housing 1.
Specifically, in this embodiment, the housing 1 is a rectangular parallelepiped, one of the magnetic field generating devices 4 is disposed at a top corner of the housing 1, and the other magnetic field generating device 4 is disposed at a bottom corner of the housing 1 opposite to the top corner.
Further, the vacuum device 3 includes a vacuum pump for drawing air in the freezing chamber 2 to form a negative pressure in the freezing chamber 2 and a vacuum duct. The vacuum pipe communicates the vacuum pump and the freezing chamber 2.
Specifically, in the present embodiment, a vacuum pipe is connected to the top of the freezing chamber 2.
The freezing chamber 2 is provided with a drain pipe 5 for draining water in the freezing chamber 2.
Further, a drain pipe 5 is provided at the bottom of the freezing chamber 2.
After the magnetic field is started, controlling the magnetic field intensity to be 4.0-6.0A/m;
and when the magnetic field generated by the magnetic field generating device 4 is an alternating magnetic field, controlling the frequency range of the magnetic field to be 50-100 Hz after the magnetic field is started.
The air pumping speed of the vacuum device 3 is 2-8L/s; after the vacuum device 3 vacuumizes the freezing chamber 2, the pressure in the freezing chamber 2 is 0-40 kPa. The cooling rate in the freezing chamber 2 after the vacuumizing treatment is 0.1-0.5 ℃/s. Ensuring the best freezing effect of the object to be frozen.
The freezing method and the freezing equipment provided by the embodiment of the invention can improve the freezing speed, reduce the freezing time, prevent the cell membrane from being punctured by the growth of ice crystals, further prevent the tissue from being damaged after food is thawed and ensure the freshness of the food.
It is readily understood by a person skilled in the art that the advantageous ways described above can be freely combined, superimposed without conflict.
The present invention is not intended to be limited to the particular embodiments shown and described, but is to be accorded the widest scope consistent with the principles and novel features herein disclosed. The foregoing is only a preferred embodiment of the present application, and it should be noted that, for those skilled in the art, several modifications and variations can be made without departing from the technical principle of the present application, and these modifications and variations should also be considered as the protection scope of the present application.
Claims (14)
1. A freezing method, characterized in that the object to be frozen is placed in a freezing chamber (2);
starting a magnetic field to enable the object to be frozen to be positioned in the magnetic field;
the temperature in the freezing chamber (2) is reduced to be below the freezing point of the object to be frozen;
the interior of the freezing chamber (2) is vacuumized.
2. A freezing method according to claim 1, wherein the step of lowering the temperature in the freezing chamber (2) to below the freezing point of the substance to be frozen comprises:
firstly, reducing the temperature in the freezing chamber (2) to T1, wherein T1 is more than 0 ℃; and then the temperature in the freezing chamber (2) is reduced to T2, wherein T2 is smaller than the freezing point of the object to be frozen.
3. A freezing method according to claim 1, wherein the magnetic field strength is controlled to be in the range of 4.0-6.0G after the magnetic field is turned on.
4. The freezing method according to claim 1, wherein when the magnetic field is an alternating magnetic field, the frequency of the magnetic field is controlled to be 50 to 100Hz after the magnetic field is turned on.
5. A freezing method according to claim 1, wherein the evacuation rate of the evacuation process is 2 to 8L/s.
6. The freezing method according to claim 1, wherein the pressure in the freezing chamber (2) after the vacuuming treatment is 0 to 40 kPa.
7. The freezing method according to claim 1, wherein the temperature reduction rate in the freezing chamber (2) after the vacuuming is 0.1-0.5 ℃/s.
8. A freezing method as claimed in claim 1, characterized in that the magnetic field is switched on while cooling the interior of the freezing compartment (2).
9. A freezing method according to claim 1, wherein after the vacuum-pumping process is performed in the freezing chamber (2), the temperature in the freezing chamber (2) is reduced to T3, and the temperature is stopped and the magnetic field is turned off.
10. A method of freezing as claimed in claim 9 wherein T3 is-10 ℃.
11. The freezing equipment is characterized by comprising a freezing chamber (2), a refrigerating device, a magnetic field generating device (4) and a vacuum device (3), wherein a substance to be frozen is placed in the freezing chamber (2), the refrigerating device is used for refrigerating the freezing chamber (2), the substance to be frozen is positioned in a magnetic field generated by the magnetic field generating device (4), and the vacuum device (3) is communicated with the inner space of the freezing chamber (2) so as to vacuumize the inner space of the freezing chamber (2).
12. Freezer apparatus according to claim 11, characterized in that a drain (5) is provided on the freezer compartment (2).
13. The refrigeration apparatus according to claim 11, wherein after the magnetic field is turned on, the magnetic field strength is controlled to be in a range of 4.0 to 6.0G;
and/or when the magnetic field generated by the magnetic field generating device (4) is an alternating magnetic field, controlling the frequency range of the magnetic field to be 50-100 Hz after the magnetic field is started.
14. Refrigeration apparatus according to claim 11, characterized in that the evacuation rate of the vacuum device (3) is 2-8L/s;
and/or after the vacuum device (3) vacuumizes the freezing chamber (2), the pressure in the freezing chamber (2) is 0-40 kPa;
and/or the cooling rate in the freezing chamber (2) after the vacuumizing treatment is 0.1-0.5 ℃/s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010396974.1A CN111623574A (en) | 2020-05-12 | 2020-05-12 | Freezing method and freezing equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010396974.1A CN111623574A (en) | 2020-05-12 | 2020-05-12 | Freezing method and freezing equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111623574A true CN111623574A (en) | 2020-09-04 |
Family
ID=72269686
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010396974.1A Pending CN111623574A (en) | 2020-05-12 | 2020-05-12 | Freezing method and freezing equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111623574A (en) |
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* Cited by examiner, † Cited by third party| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114543432A (en) * | 2020-11-20 | 2022-05-27 | 海信（山东）冰箱有限公司 | Refrigerator and control method thereof |
| CN114688798A (en) * | 2020-12-31 | 2022-07-01 | 青岛海尔电冰箱有限公司 | Freezing control method of refrigerator and refrigerator |
| CN115486477A (en) * | 2021-06-17 | 2022-12-20 | 东台市绿佳园食品有限公司 | Method for improving quality of quick-frozen broad bean segments through magnetic field assisted freezing |
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| CN114543432A (en) * | 2020-11-20 | 2022-05-27 | 海信（山东）冰箱有限公司 | Refrigerator and control method thereof |
| CN114688798A (en) * | 2020-12-31 | 2022-07-01 | 青岛海尔电冰箱有限公司 | Freezing control method of refrigerator and refrigerator |
| CN114688798B (en) * | 2020-12-31 | 2023-10-24 | 青岛海尔电冰箱有限公司 | Refrigerator and refrigeration control method thereof |
| CN115486477A (en) * | 2021-06-17 | 2022-12-20 | 东台市绿佳园食品有限公司 | Method for improving quality of quick-frozen broad bean segments through magnetic field assisted freezing |
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| 2022-06-17 | RJ01 | Rejection of invention patent application after publication |
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| 2022-06-17 | RJ01 | Rejection of invention patent application after publication |