What are the advantages and applications of building a 1500㎡ food quick-freezing low-temperature blast freezer?
2022-11-18
The construction area and the tonnage of the goods that can be accommodated in general food quick-freezing blast freezer are not very large, just because it is only a "transitional cold storage for goods", and there is no need for long-term storage of goods. Therefore, there is a clear difference in the storage period of food between the construction of quick-freezing food warehouses and cold storage (low-temperature long-term storage of products that can be supplied, and the temperature control range in normal freezers is -18°C~-23°C).
Because many changes will occur in the process of food freezing, and the use of food quick-freezers to quickly freeze food is characterized by maintaining the original nutritional value and freshness of food to the greatest extent! That is to say, the food quick-freezing warehouse can guarantee the reversibility of many changes in the process of freezing food.
There are great advantages to quickly freezing food in the food quick-freezing blast freezer:
(1) The quick freezing of food in the food quick freezing store can avoid the formation of large ice crystals between the cells of the food itself.
(2) Quickly freezing food in the food quick-freezing warehouse can reduce the loss of water in the food itself, and the juice loss of quick-frozen products is also small when thawing, basically keeping the food fresh.
(3) The quick-frozen food in the food quick-freezing warehouse shortens the contact reaction time of concentrated solutes, tissues, colloids and other components inside the food cell tissue, directly avoiding the danger of concentration.
(4) Quickly freezing food in the food quick-freezing warehouse can quickly reduce the food to below the temperature of the microbial growth activity in the food, which is very beneficial to inhibit the growth of microorganisms and their biochemical reactions.
(5) The food quick-freezing low-temperature blast freezer freezes food quickly, and the food stays in the freezing equipment of the food quick-freezing storage for a short period of time, which is beneficial to improve the utilization rate of the equipment and continuous production. In this way, the unit configuration for the design of the food quick-freezing blast freezer needs to be strengthened. In the design of the food quick-freezing warehouse, the volume of fresh meat that needs to be quick-frozen also directly affects the size of the unit required for the design of the food quick-freezing warehouse. In this way, the temperature in the food freezer can be quickly reduced to -20°C~-28°C within 1-2 hours of operation. Through the forced convection heat exchange with the air, the surface temperature of the food is frozen below 0-20°C, while the internal temperature of the food is still above 0°C, which is relatively high. After a longer period of time, through heat conduction and heat dissipation with the outer surface, the moisture inside the food is frozen, and ice crystals are gradually formed, thereby completing the production requirements of quick freezing.
Many foods start to freeze slowly when the temperature drops to -1°C during freezing. When the temperature is between -1°C and -5°C, most ice crystals are formed, and this stage is the highest ice crystallization stage. The food quick-freezing warehouse can be quickly frozen to greatly shorten the freezing time at this stage, and remove this part of the heat in the food at a faster speed, which is very critical to improving the quality of quick-frozen food.
Because many changes will occur in the process of food freezing, and the use of food quick-freezers to quickly freeze food is characterized by maintaining the original nutritional value and freshness of food to the greatest extent! That is to say, the food quick-freezing warehouse can guarantee the reversibility of many changes in the process of freezing food.
There are great advantages to quickly freezing food in the food quick-freezing blast freezer:
(1) The quick freezing of food in the food quick freezing store can avoid the formation of large ice crystals between the cells of the food itself.
(2) Quickly freezing food in the food quick-freezing warehouse can reduce the loss of water in the food itself, and the juice loss of quick-frozen products is also small when thawing, basically keeping the food fresh.
(3) The quick-frozen food in the food quick-freezing warehouse shortens the contact reaction time of concentrated solutes, tissues, colloids and other components inside the food cell tissue, directly avoiding the danger of concentration.
(4) Quickly freezing food in the food quick-freezing warehouse can quickly reduce the food to below the temperature of the microbial growth activity in the food, which is very beneficial to inhibit the growth of microorganisms and their biochemical reactions.
(5) The food quick-freezing low-temperature blast freezer freezes food quickly, and the food stays in the freezing equipment of the food quick-freezing storage for a short period of time, which is beneficial to improve the utilization rate of the equipment and continuous production. In this way, the unit configuration for the design of the food quick-freezing blast freezer needs to be strengthened. In the design of the food quick-freezing warehouse, the volume of fresh meat that needs to be quick-frozen also directly affects the size of the unit required for the design of the food quick-freezing warehouse. In this way, the temperature in the food freezer can be quickly reduced to -20°C~-28°C within 1-2 hours of operation. Through the forced convection heat exchange with the air, the surface temperature of the food is frozen below 0-20°C, while the internal temperature of the food is still above 0°C, which is relatively high. After a longer period of time, through heat conduction and heat dissipation with the outer surface, the moisture inside the food is frozen, and ice crystals are gradually formed, thereby completing the production requirements of quick freezing.
Many foods start to freeze slowly when the temperature drops to -1°C during freezing. When the temperature is between -1°C and -5°C, most ice crystals are formed, and this stage is the highest ice crystallization stage. The food quick-freezing warehouse can be quickly frozen to greatly shorten the freezing time at this stage, and remove this part of the heat in the food at a faster speed, which is very critical to improving the quality of quick-frozen food.
Quick Freezer cold storage will be a new direction for the development of cold storage in my country
Double-spiral Blast freezer Case
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