Hauv kev ua zaub mov noj thiab ua zaub mov, zoo li yooj yim kib nqaij npuas chop tuaj yeem zais cov ntsiab lus mob hauv kev lag luam tom qab nws cov cuab yeej khaws cia. Cov txheej txheem ceev ceev ceev feem ntau ua rau cov nqaij pob txha tawg, poob ntawm cov kua txiv hmab txiv ntoo, thiab qhuav thiab tawv saj tom qab rov kib, uas ua rau cov lag luam catering yuav tsum tau ntsib cov teeb meem xws li cov zaub mov poob qis thiab tsis ruaj khov. CBFI (Icesource) kauv lub freezer tau rov tsim kho cov txheej txheem khov ntawm cov nqaij ua los ntawm kev siv tshuab.
Cov kev txwv ntawm cov tsoos khov tshuab thiab cov ntsiab lus mob hauv kev lag luam xav tau
Qhov kev tsis sib haum xeeb ntawm kev khov ceev thiab kev puas tsuaj ntawm tes
Cov tshuab ua kom lub cev khov kho ib txwm cia siab rau huab cua zoo li qub, ua rau qeeb qeeb qeeb (feem ntau 4-6 teev), uas ua rau coarsening ntawm cov dej khov nab kuab sab hauv thiab sab nraum cov nqaij. Noj cov nqaij npuas kib ua piv txwv, tom qab qhov kub thiab txias, qhov kub ntawm qhov chaw tuaj yeem ncav cuag 180 degree. Yog tias lawv ncaj qha khaws cia rau hauv -35℃lub freezer, qhov kev ntxhov siab uas tsim los ntawm kev txias sai yuav ua rau cov nqaij fibers tawg, thiab cov dej poob tom qab thawing yuav siab li 15% -20%.
2. Qhov teeb meem "qhov muag tsis pom kev" ntawm kev tsis sib xws
Flat freezing khoom yog nquag tsim kub gradients ntawm cov npoo ntawm cov khoom, uas ua rau ncua sij hawm khov nyob rau hauv nruab nrab cheeb tsam. Raws li cov ntaub ntawv los ntawm ib pab pawg neeg noj zaub mov, cov nqaij npuas khov khov khov muaj 37% ntau dua cov protein denaturation tus nqi thaum qhov nruab nrab kub nce mus rau -5℃tom qab lub sij hawm ntev cia ntawm -18 degree, uas ncaj qha cuam tshuam rau cov tom qab reheating saj.
3. Lub dual shackles ntawm lub zog noj thiab efficiency
Cov txheej txheem ib txwm xav tau kev ua kom txias ua ntej, feem ntau yog siv cua- txias ua ntej txias (uas yuav siv sijhawm 1-2 teev) lossis dej txias ua ntej txias (uas ua rau muaj kev pheej hmoo ntawm kev sib kis). Kev siv hluav taws xob tag nrho ntawm cov txheej txheem suav nrog ntau dua 30% ntawm lub Hoobkas nqi hluav taws xob.
Technological Deconstruction thiab Innovation Breakthrough ntawm CBFI Kauv Freezing Tshuab
1. Dynamic freezing core: Kauv propulsion system
Cov cuab yeej siv "kab laug sab staircase" cov khoom siv thauj khoom, uas ua rau cov khoom tsim cov txheej txheem ntws hauv qhov chaw ntsug. Tsav los ntawm lub cev muaj zog sib txawv, cov khoom siv tau nqis los ntawm kev hloov kho ceev ntawm 0.5-2m / min hauv cov lus tsa suab, ua ke nrog lub voj voog saum huab cua, kom ntseeg tau tias qhov sib xws ntawm cov cua ntws hauv kev sib cuag nrog txhua tus nqaij npuas chop thaum lub sijhawm khov.
2. Kev tswj qhov kub thiab txias: ntau- theem ua ntej txias thiab gradient khov
Kev sib koom ua ke tshiab ntawm peb - theem ua ntej txias module rau cov khoom siv:
• Theem 1 (chav txias ua ntej txias): Siv cov tshuaj tsuag tub yees kom txo qhov kub ntawm cov nqaij npuas chops ntawm 180℃mus rau 60℃(siv 8 feeb), zam kev puas tsuaj los ntawm kev kub ntxhov siab;
• theem thib ob (kev hloov pauv hloov pauv): Ua 20 feeb gradient txias hauv -15℃kev hloov pauv chamber txhawm rau txhawm rau tsim sai ntawm cov dej khov nab kuab;
• theem thib peb (tub ntxhais khov): nkag mus rau -45℃kauv freezing chamber thiab ua kom tiav cov cell kua theem hloov nyob rau hauv 5 feeb, nrog ib tug dej tuav tus nqi ntawm ntau tshaj 98%.
3. Customized airflow ncig system
Raws li Computational Fluid Dynamics (CFD) simulation optimization, cov cua txias hauv cov cuab yeej ntws hauv "vortex + cross" hom sib xyaw ntawm tus nqi ntws ntawm 1.2m / s. Piv nrog rau cov tsoos linear airflow, qhov kev tsim no tswj qhov kub thiab txias ntawm qhov chaw khov hauv ± 1.5℃thaum txo kev siv hluav taws xob los ntawm 50%.
Technology Extension: Food Preservation Field
1. Tus nqi ntawm reconstructing catering mov saw
Lub tshuab no txhawb nqa qhov ua tau hloov kho ntawm "central kitchen cold chain distribution store reheating" model. Noj cov khw noj mov ua piv txwv, siv kauv khov ua ntej ua nqaij npuas chops tuaj yeem ua tiav:
• Tag nrho cov txheej txheem los ntawm lub Hoobkas khov rau khaws thawing thiab rov kib yuav tsum tau tswj tsis pub dhau 30 feeb;
• Tom qab khaws cia ntawm -18℃rau 180 hnub, cov qhab-nees sensory (xim, aroma, thiab saj) tseem nyob ntawm 90 tawm ntawm 100;
• Txuag 40% ntawm cov nqi ua haujlwm hauv khw muag khoom thiab txo BOM cov nqi hloov pauv los ntawm kev poob khoom noj.
2. Kev hloov kho technology nthuav dav
Cov cuab yeej technology tam sim no tau ua tiav hauv cov haujlwm hauv qab no:
• Kev khov sai ntawm cov nqaij nruab deg: Lub cell ruaj khov ntawm cov cw thiab scallops nce mus txog 91%;
• Cov khoom ci: qhov poob ntawm fluffiness ntawm cov khob cij khov yog txo kom qis dua 3%;
• Cov khoom noj nqaij kub qis: Kev ua raws li microbial Performance index ntawm qis-cov hnyuv ntxwm kub tau nce mus rau 99.7%.
Lub CBFI (Icesource) kauv lub freezer tsis tsuas yog ua kom luv luv lub cev ntawm lub sijhawm thiab nyob deb, tab sis kuj rov txhais lub tswv yim ntawm "kev txuag" hauv kev ua zaub mov. Thaum cov nqaij npuas kib tuaj yeem tiv taus qhov kev sim nruj ntawm -45℃thiab tseem nyob twj ywm crispy thiab muaj kua, nws tsis yog tsuas yog yeej ntawm cov txheej txheem kev ua haujlwm, tab sis kuj yog ib qho khoom plig rau kev ua raws li cov txheej txheem ntawm kev lag luam khoom noj khoom haus.
Cim npe nrov: cbfi (icesource) kib nqaij npuas chop kauv khov tshuab tshuab, Tuam Tshoj, chaw tsim tshuaj paus, hoobkas, nqe, yuav
