supermarket refrigerated showcase » article > display freezer > Food cold processing technology in commercial refrigeration (2)
Food cold processing technology in commercial refrigeration (2)
commercial refrigeration food cold processing technology
In commercial refrigeration, the method of freezing bulk or packaged food in direct contact with low-temperature media or ultra-low temperature refrigerants is called direct Contact freezing method, referred to as direct freezing. The refrigerating medium commonly used in direct contact junction method is called antifreeze. Since the food is in direct contact with the antifreeze in the direct contact freezing method, the antifreeze must have certain conditions, such as non-toxic, pure, non-odor, non-staining, non-flammable, and non-explosive. In addition, after the antifreeze liquid comes into contact with food, it should not chemically react with the food, that is, it cannot change the original ingredients or properties of the food. Commonly used antifreeze liquids include salt water, sugar solution, glycerol, liquid nitrogen, liquid carbon monoxide, liquid freon and so on. A device for freezing sardines in salt water developed in the early 1970s in France. The container in contact with the brine in the device is made of glass fiber reinforced plastic, the pressured brine pipe is made of stainless steel, and the other brine pipes are made of plastic, thus solving the problem of salt water corrosion. The fish enters the feed pipe after being mixed with the cold brine at the feed port, swirls in the feed pipe with the vortex of the brine, and reaches the bottom of the freezer. After freezing, the density of the fish body decreases and slowly floats to the liquid level, and is sent to the chute by the discharging mechanism, where the fish is separated from the salt water, and the fish enters the discharging port, and the freezing is completed. In the freezer, the salt water is heated up after heat exchange with the fish, and the density is reduced. Therefore, the salt water in the freezer has a certain temperature gradient, with high temperature in the upper part and low temperature in the lower part. In the upper part of the freezer, the brine overflows and is separated from the fish, and then the brine enters the descaler to remove scales and other debris, then returns to the brine tank, exchanges heat directly with the brine cooler, and then cools down to complete a cycle.
commercial refrigeration Indirect contact freezing method Indirect contact freezing method is a method of freezing food on a plate, tape or other cold wall cooled by a refrigerant (or refrigerant). In this method, the food is in direct contact with the cold wall and indirectly in contact with the refrigerant (or refrigerant). For solid food, the food can be processed into a shape with a flat surface, so that the cold wall is in contact with the plane of the food. For liquid food, pumping is used to make the food pass through the cold wall for heat exchange and freeze into a semi-melted state. One of the contact type horizontal flat freezing devices. It is composed of a refrigeration system including a compressor and a hydraulic lifting device. The evaporator in the refrigeration system is a metal plate group made of several pieces of steel or aluminum alloyThe plate is equipped with an evaporating tube or made into a passage, the refrigerant flows through the pipe (or the refrigerant in the passage), and the food is placed between the plates, and the plate and the food are tightly adhered by a hydraulic device to improve the plate and The surface heat transfer coefficient between foods. A liquid supply and return gas manifold are installed behind or on both sides of the plate. Each plate is connected with a rubber hose or stainless steel pipe so that the plate can move up and down. When freezing, raise the plate to the maximum clear distance, arrange the tray or water-resistant carton tightly on the plate (try not to leave gaps), lower the plate, adjust the height of the connecting rod (washer or fixing screw), and make the plate close to the material The raw materials on the plate are frozen. Since the upper and lower sides of the food are frozen at the same time, the freezing speed is greatly accelerated. Foods with a thickness of 6 to 8 cm can be frozen in 2 to 4 hours. After freezing, cut off the liquid supply of the hydraulic pump, open the defrost valve, connect the compressor exhaust pipe, use hot refrigerant (not overheated > to defrost, and then quickly take out the material pan, and remove the hot refrigerant from the freezing plate for melting Frost and cleaning operation.
The source of the above articles is also
refrigerated showcase commercial refrigeration. For details, please log on the company website: www.ihdjx.com
>
Free order hotline: +86 18019567573 n6@n
n3Mr.
keywords:
Ranking of similar articles
- refrigerated showcase Refrigeration Equipment Co., Ltd. growth process
- Watermelon fresh-keeping refrigerator can better preserve the nutrients of watermelon
- Refrigerated showcase ltd. refrigeration has been a leader in innovation and energy saving
- The advantage of western restaurant made salad bar - refrigerated showcase
- Refrigerated showcase warm, kick off the new offers
- Don't put the frozen food in shenzhen supermarket display cooler, rapid freezer storage in shenzhen more than two
- Supermarket walk - cooler in fruits and vegetables preservation equipment
- Refrigerated showcase display cooler company 2012 annual celebration
- How to enhance the international competitiveness of the display cases industry
- Commercial refrigeration secondary failure machine noise is large (two)
- display cases refrigeration but noisy maintenance (2)
- Selection of expansion valve in display cases (2)
- Display cooler evaporator embedding and production
- Supermarket commercial refrigeration price range of refrigeration products directly affect the market
- Supermarket refrigerated showcase, supermarket refrigerated showcase, frozen ark excess capacity
- The accelerated development of supermarket refrigerated showcase is conducive to stimulating consumption
- General principles of design and layout of display cooler refrigeration system (3)
- General principles for the design and layout of walk-in cooler refrigeration systems (2)
- The green and energy-saving supermarket supermarket refrigerated showcase has been improving
- display cases The personal hygiene impact of the staff
Latest news articles
- May 2011 refrigerated showcase Qingyuan Tour
- refrigerated showcase Refrigeration Equipment Co., Ltd. growth process
- Refrigerated showcase major sales walk - cooler in class
- Refrigerated showcase display cooler written commercial display cooler legend
- Refrigerated showcase walk - in cooler energy-saving progresses steadily
- 2012 take care of the old man from the supermarket refrigerated showcase
- refrigerated showcase Tip: Which fruits are not suitable for placing in the fruit refrigerated showcase
- Dragon fruit reveals ark makes pitaya ornamental fruit
- Watermelon fresh-keeping refrigerator can better preserve the nutrients of watermelon
- Represent the frozen watermelon fruit for storage
- Hairy crabs freezer frozen taste more fresh
- How hairy crabs fresh refrigerated showcase display cooler tell you
- Large supermarket display ark how to choose the right goods
- Small convenience store owner should show how to choose the convenience stores ltd. refrigeration
- Refrigerated showcase ltd. refrigeration has been a leader in innovation and energy saving
- In September 2012, refrigerated showcase west chung
- Refrigerated showcase walk - in cooler cleaner which aspects should be paid attention to
- Correctly use refrigerated showcase supermarket refrigerated showcase the matters needing attention
- , a refrigerated display showcase meat cooler features of the product
- Refrigerated showcase walk - in the cooler is icy