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Food cold processing technology in supermarket refrigerated showcase (1)
author: supermarket refrigerated showcase category: commercial refrigeration Views: 571Time: 2016-08-22
supermarket refrigerated showcase food cold processing technology
1. The food cooling methods in supermarket refrigerated showcase are commonly used in the following ways: cold water cooling, vacuum cooling, and cold cooling.
According to different types of food and cooling requirements, different cooling methods are used.
1. Cold air cooling: refers to the use of a refrigerator to reduce the temperature of the air through heat exchange and send it to the cold storage to cool the food. This method has a wide temperature range and is not selective for the types of food, but the low specific heat capacity of the air makes the food The cooling rate is slow.
Cold water cooling: Cold water cooling is the use of cold water to cool food to a specified temperature, and the water temperature is generally 0 to 3°C. Compared with air, water has a larger specific heat capacity, so the cooling rate is fast and there is no cost. If the groundwater with lower temperature can be used for cooling, a lot of energy can be saved. The biggest problem of cold water cooling is easy to cause food corruption. The main reason is that cooling food contains more bacteria, cooling water is used repeatedly, and more and more bacteria in the water. Most of these bacteria are low-temperature bacteria. They can be seen in the soil and air, and they can grow and reproduce even at -10°C.
Vacuum cooling: Use vacuum to reduce the boiling point of water and promote the evaporation of water in food. The latent heat required for evaporation of water in food comes from the food itself, so that the food is cooled by lowering its temperature. Vacuum cooling is not only good for vegetables and fruitsFresh food has a good cooling effect and preservation effect, and it is also effective for animal fresh food such as meat, fish, and poultry. In the supermarket refrigerated showcase, fresh foods such as meat, fish, poultry and so on contain enough water, and under certain vacuum conditions, they can quickly cool down through the rapid evaporation of part of their water. The temperature of the vacuum-cooled food is uniform, no more than ±2°C inside and outside. This is very important for inhibiting microorganisms and enzymes, and is conducive to extending the shelf life. The main disadvantage of this method is the large dry consumption, which is 1% to 2% higher than that of cold air cooling.
2. Freezing of food There are many food freezing methods currently used. According to the contact condition of the cooling medium and the food, quick freezing of food can be divided into three categories: air freezing method, direct contact freezing method and indirect contact freezing method. Each type of freezing method includes various types of freezing devices, such as air freezing method. Static air freezing and continuous conveying air freezing. In the direct contact freezing method, there are immersion freezing, ultra-low temperature refrigerant (such as liquid nitrogen, liquid carbon dioxide, special freon) spray freezing and so on. Among the indirect contact freezing methods, there is mainly metal plate contact freezing.
Three freezing methods and devices are introduced below.
1) Air freezing method The air freezing method, also known as the blast method, is a freezing method using cold air as a flowing medium. During the freezing process, the cold air exchanges heat with the food by natural convection or forced convection. Due to the poor thermal conductivity of air and the small heat transfer coefficient with food, the food freezes in the air for a longer time in this method. However, due to abundant air resources without any toxic side effects, the thermodynamic properties of air are already familiar to people, and the freezing method is applicable to a wide range of frozen raw materials and size specifications, so the air freezing method is still the current food supermarket refrigerated showcase. One of the most widely used freezing methods in the industry. One of the tunnel-type air freezing devices has a basic working process: cold air circulates in the tunnel, and food is frozen when passing through the tunnel. According to the different ways of food passing through the tunnel, tunnel freezing can be divided into conveyor belt type, hanging basket type, push plate type and so on.
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