The global meat processing industry is facing three challenges:
① The food safety standards continue to upgrade, and the requirement for cold chain break time in the European and American markets has been shortened to 15 minutes;
② The energy consumption of deep processing of meat products accounts for 38% -45% of the factory's operating costs;
③ The demand for "elastic taste" among consumers has given rise to new processing techniques.
The CBFI plate ice maker breaks through the traditional intermittent ice making mode and adopts a "three-phase cycle intelligent temperature control" system:
1. Ice making core module
Using aviation grade titanium alloy heat exchange plates (thickness 0.8mm, heat transfer coefficient K value up to 850W/m ² · K)
The unique wavy surface structure controls the thickness deviation of the ice layer within ± 1.2mm
Modular design
2. Intelligent control system
3. Environmental design
• Environmental temperature adaptation range: -5 ℃ to 40 ℃ (meets the needs of tropical factories)
The refrigerant uses a new environmentally friendly working fluid, reducing the GWP value to 280
Process application case: The entire process from pre cooling meat filling to finished product shaping
Module A: Rapid pre cooling system for meat filling. In traditional processes, the cooling of meat filling requires 30 minutes of standing in the refrigeration room, which has the following defects:
Uneven temperature field leads to the risk of bacterial growth (Staphylococcus aureus easily reproduces at 15-20 ℃)
Excessive cooling time can cause shrinkage of meat fibers, affecting the subsequent mixing and clumping rate
• Energy consumption is 1.8 times that of conventional refrigeration systems
Solution:
1. Install a plate ice buffer compartment at the outlet of the mixer to maintain a constant temperature of -5 ℃
2. Adopting a "waterfall" conveying design, evenly dispersing the meat filling on the continuously moving surface of the ice layer
3. Dynamic control parameters: Plate ice thickness of 4mm, contact time between meat filling and plate ice ≤ 8 seconds
4. Data performance: It only takes 90 seconds for the center temperature of the meat filling to drop from 18 ℃ to 4 ℃, which is 7 times faster than traditional methods
Module B: The traditional water-cooled tank has three major defects in the cooling and shaping process after boiling:
• Water temperature fluctuation leads to uneven shrinkage of Rice-meat dumplings surface (usually in the environment>20 ℃)
The water circulation system requires frequent sterilization, resulting in a 30% increase in water consumption
Cooling time up to 12 minutes, affecting production line efficiency
Innovative applications:
1. Develop a double-layer cooling water tank, with the upper layer filled with a -2 ℃ plate ice water mixture (ice water ratio 7:3)
2. "Vortex" water flow control is adopted to make Rice-meat dumplings evenly cooled in 360 ° circulation
3. Key parameters: Cooling time shortened to 4 minutes, finished product center temperature ≤ 8 ℃, 100% compliance rate
4. Quality improvement: the elastic modulus of Rice-meat dumplings is increased from 28kPa to 45kPa (according to the test of TA. XTPlus texture analyzer)
Three major application extensions:
1. In the field of aquatic processing: applied to the rapid freezing of fish slices, achieving a 40% reduction in fiber damage rate of fish meat under -35 ℃ conditions
2. Cold chain logistics support: Develop a mobile ice generator to shorten the cold chain interruption time of transport vehicles to 8 minutes
3. Emergency food reserve: The shelf life of meat products pre cooled with plate ice has been extended to 7 days
