In the field of agricultural product processing, the quick freezing of granular foods (such as corn kernels, green beans, diced carrots) and flaky foods (such as vegetable slices, fish slices) has always been a pain point in the industry. Traditional stacked quick freezing machines have low freezing efficiency and are prone to clumping due to uneven airflow distribution; The CBFI fluidized freezing machine uses "suspension fluidized freezing technology+intelligent zone control" to shorten the freezing time of granular food to within 15 minutes, while achieving a high-quality standard of ice crystal particle size ≤ 15 microns. This technology not only solves the contradiction between efficiency and quality of traditional equipment, but also promotes the upgrading of the fruit and vegetable processing and pre packaged food industry towards "short-term efficiency and precise preservation".
The dilemma and market pain points of traditional pellet food quick freezing
1. Uneven freezing and quality loss
• Agglomeration and local undercooling: Due to insufficient airflow penetration, particles in the stacked freezer are prone to accumulate into blocks, resulting in rapid freezing of the outer layer and severe dehydration of the inner layer. After thawing, the difference in quality and nutrient loss rate can reach over 25%.
Shape damage: Flake shaped foods often have a damage rate of over 10% due to friction and collision during tunnel freezing, especially for easily deformed ingredients such as corn kernels and edamame.
2. Energy consumption and efficiency bottleneck
Traditional equipment has a unit energy consumption of up to 0.5-0.7 kWh/kg, and its single processing capacity is limited, with a daily output generally below 5 tons, making it difficult to meet the needs of modern production lines.
3. Insufficient adaptability
Due to differences in particle size (such as corn kernel diameter of 8-12mm, carrot diced diameter of 15mm), most equipment requires manual adjustment of parameters or replacement of components, resulting in low flexibility of the production line.
Technical Architecture and Core Innovation of CBFI Fluidized Freezing Machine
The device is based on the core technology of "fluidized freezing chamber+multi-layer intelligent temperature control" and has built a solution for optimizing the entire process.
1. Fluidized freezing chamber: achieving suspended uniform freezing
Core principle: By generating upward airflow through a bottom porous airflow plate, particles are suspended to form a "fluidized bed". Each particle contacts -35 ℃ cold air 360 °, increasing heat transfer efficiency by more than three times.
Anti caking design: The airflow speed automatically matches the particle density (such as corn kernels with a flow rate of 0.8m/s and carrot cubes with a flow rate of 1.2m/s), avoiding accumulation and achieving a freezing uniformity error of ≤ 2%.
2. Intelligent zone temperature control system
Segmented freezing curve: The cabin is divided into pre cooling zone, rapid freezing zone, and isothermal shelf life zone. The refrigerant flow rate in each zone is dynamically adjusted through 128 temperature sensors to ensure that the center temperature of the corn kernels drops from -1 ℃ to -18 ℃ in just 9 minutes.
Ice crystal suppression technology: Adopting an alternating mode of "slow cooling rapid freezing" (such as slow cooling at -5 ℃ for 3 minutes, and then rapid freezing at -35 ℃), the ice crystal particle size is reduced to 1/3 of the traditional process, and the recovery rate after thawing is increased to 95%.
3. Adaptive Material Handling Module
Flexible deflectors: Automatically adjust the angle of the internal deflectors of the cabin according to the shape of the food ingredients. Sheet shaped foods (such as vegetable slices) freeze vertically, while particulate matter remains suspended.
Anti splash structure: The top baffle and side wall air curtain provide dual protection to prevent material splashing or blockage of the air outlet, and the applicable particle size range is expanded to 2-30mm.
4. Energy consumption optimization and food safety assurance
• Waste heat recovery system: Utilizing the cold released during the freezing process to pre cool the feed, the comprehensive energy consumption is reduced to 0.25 kWh/kg, and the daily electricity cost is saved by about 80000 yuan (calculated at 20 tons/day).
Aseptic environment design: The cabin is equipped with an ozone generator and a circulating filtration system, and the microbial content is controlled below 10CFU/g, in compliance with FDA and HACCP standards.
Flexible adaptation capability for scenarios
• Multi form compatibility:
• Granular types: corn kernels, green beans, edamame, etc., with a sorting pass rate of ≥ 98% after freezing, meeting the strict quality requirements for pre made vegetables.
• Flake type: Vegetable slices (such as okra and lotus root slices), fish slices, etc., with no frostbite spots on the surface, supporting the premium of high-end fresh food brands.
• Mixing form: simultaneously process large and small particle mixtures (such as Babao Congee raw materials), and automatically sort them through an intelligent screening system to reduce manual sorting costs.
• Flexible production mode:
Small batch customization: supports flexible switching between 500kg-5 tons/batch, suitable for e-commerce pre-sales, regional distribution and other scenarios.
• Programmable temperature curve: Users can preset 10 freezing schemes (such as quick freezing mode and slow freezing mode) through the touch screen, and retrieve parameters with one click.
The CBFI fluidized freezing machine, with its three core advantages of suspension fluidization technology, intelligent temperature control, and flexible adaptation, not only solves the pain points of low efficiency, poor quality, and high energy consumption of traditional equipment, but also helps enterprises achieve a full chain upgrade from agricultural product processing to pre packaged vegetable production with the concept of "one machine with multiple functions and full scene coverage". In the future, with the deepening of intelligence and low-carbon trends, CBFI will continue to promote the evolution of food freezing technology towards "precise freezing and resource efficiency", injecting new momentum into the sustainable development of the global food industry.
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