CN111213810A - Ultrasonic wave magnetism nanometer stirring's system of unfreezing - Google Patents
Ultrasonic wave magnetism nanometer stirring's system of unfreezing Download PDFInfo
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- CN111213810A CN111213810A CN202010064427.3A CN202010064427A CN111213810A CN 111213810 A CN111213810 A CN 111213810A CN 202010064427 A CN202010064427 A CN 202010064427A CN 111213810 A CN111213810 A CN 111213810A
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- 238000003756 stirring Methods 0.000 title claims abstract description 14
- 230000005389 magnetism Effects 0.000 title description 11
- 238000010257 thawing Methods 0.000 claims abstract description 103
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000002253 acid Substances 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000003860 storage Methods 0.000 claims abstract description 9
- 230000002378 acidificating effect Effects 0.000 claims abstract description 5
- 235000013305 food Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 231100000252 nontoxic Toxicity 0.000 claims description 3
- 230000003000 nontoxic effect Effects 0.000 claims description 3
- 239000000696 magnetic material Substances 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 9
- 230000009471 action Effects 0.000 abstract description 5
- 239000000725 suspension Substances 0.000 abstract description 5
- 238000005536 corrosion prevention Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000005684 electric field Effects 0.000 abstract description 3
- 238000003760 magnetic stirring Methods 0.000 abstract description 3
- 238000009434 installation Methods 0.000 abstract description 2
- 238000004904 shortening Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 13
- 238000000034 method Methods 0.000 description 12
- 235000013372 meat Nutrition 0.000 description 10
- 239000000523 sample Substances 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 239000004743 Polypropylene Substances 0.000 description 6
- -1 polypropylene Polymers 0.000 description 6
- 229920001155 polypropylene Polymers 0.000 description 6
- 230000008569 process Effects 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 239000000853 adhesive Substances 0.000 description 4
- 230000001070 adhesive effect Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 241001282110 Pagrus major Species 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000012546 transfer Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 108010061951 Methemoglobin Proteins 0.000 description 2
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000006185 dispersion Substances 0.000 description 2
- 235000013611 frozen food Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 108010064719 Oxyhemoglobins Proteins 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000009529 body temperature measurement Methods 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
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- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002122 magnetic nanoparticle Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
- A23L3/365—Thawing subsequent to freezing
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
- B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
- B01F33/00—Other mixers; Mixing plants; Combinations of mixers
- B01F33/45—Magnetic mixers; Mixers with magnetically driven stirrers
- B01F33/452—Magnetic mixers; Mixers with magnetically driven stirrers using independent floating stirring elements
Abstract
The invention discloses an ultrasonic magnetic nano stirring thawing system, which comprises a magnetic nano replacement tank, a thawing device and a thawing storage tank which are sequentially connected; the thawing apparatus includes: the device comprises a thawing container, an ultrasonic device, a suspension device, a packaging bag, weak acid potential water, a magnetic nanometer outlet, a magnetic nanometer inlet, a magnetic rotor and an alternating current electric field generator. The thawing system is simple in structure, beneficial to installation, capable of thawing under the combined action of ultrasonic waves, magnetic stirring, magnetic nano water and weakly acidic potential water, capable of greatly shortening thawing time and capable of achieving the effects of corrosion prevention, sterilization and disinfection in the thawing process.
Description
Technical Field
The invention belongs to the technical field of food thawing, and particularly relates to an ultrasonic magnetic nano-stirring thawing system.
Background
Along with the development of economy and the progress of society, the living standard of people is increasingly improved, China becomes a world of food production and consumption, and in the process of processing and selling, frozen storage of raw materials is a key link and is an important means for circulation, trade and prolonging of the shelf life of food. Compared with fresh food, the frozen product can inhibit and kill microorganisms, reduce transportation and storage cost and the like, but has certain influence on nutrient components, quality and taste, so that the influence of freezing on the food can be reduced by selecting a proper thawing process.
In recent years, people have made intensive studies on the food thawing industry, and a plurality of novel thawing modes, such as ultrasonic thawing, ultrahigh pressure thawing, electromagnetic wave thawing, vacuum thawing, radio frequency thawing, combined thawing and the like, appear. Therefore, the innovative thawing method is not very slow.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides an ultrasonic magnetic nano stirring unfreezing system. The unfreezing system has the advantages of automation, faster improvement of industrialization and better guarantee of the quality of unfrozen food.
The purpose of the invention is realized by the following technical scheme: an ultrasonic magnetic nano stirring thawing system comprises a magnetic nano replacing tank, a thawing device and a thawing storage tank which are sequentially connected; the thawing apparatus includes: the device comprises a thawing container, an ultrasonic device, a suspension device, a packaging bag, weak acid potential water, a magnetic rotor and an alternating current electric field generator. The upper end of the side of the thawing container is provided with a magnetic nano inlet, the lower end of the side of the thawing container is provided with a magnetic nano outlet, the upper end and the lower end of the side of the magnetic nano replacement groove are provided with openings, the magnetic nano inlet is connected with the lower end opening of the magnetic nano replacement groove, and the magnetic nano outlet is connected with the upper end opening of the magnetic nano replacement groove; the ultrasonic device is fixedly connected with the side surface or the top of the unfreezing container; the suspension device is fixedly connected with the top of the unfreezing container, the packaging bag and the magnetic rotor are arranged in the unfreezing container, weakly acidic potential water is filled in the packaging bag, and the alternating field generator is fixed on the outer side of the bottom of the unfreezing container.
Further, the material of the thawing container is nonmagnetic material.
Further, the ultrasonic device is an ultrasonic generator, an ultrasonic cleaner or an ultrasonic control box.
Further, the weak acidic potential water can be replaced by sodium alginate.
Further, the packaging bag is made of non-toxic and food-grade materials.
Further, the temperature in the thawing system is 20-30 ℃.
Compared with the prior art, the beneficial effect that this system of unfreezing has lies in: the ultrasonic wave emits frequency, the sound wave is transmitted in the liquid, so that the liquid has energy which can directly act on the surface of the food, the heat transfer is enhanced, and meanwhile, the ultrasonic wave also has the functions of sterilization and disinfection. And meanwhile, magnetic nano is introduced, so that electromagnetic energy is converted into heat energy under the radiation action of electromagnetic waves, the thawing time is shortened, and the uniform heat transfer is promoted. The rotor can also continuously change the direction under the action of the alternating electric field to form magnetic stirring, and the vibration frequency of the metal atom particles of the rotor is enhanced to further generate heat. The weakly acidic electrolyzed water has the functions of sterilization and corrosion prevention, has no toxic residue after sterilization, is harmless to human bodies, and can be used for food-grade unfreezing. The unfreezing system is simple in structure and beneficial to installation. The thawing is carried out by four combined actions of ultrasonic wave, magnetic stirring, magnetic nano and weak acid potential water (sodium alginate), so that the thawing time can be greatly shortened, and the effects of corrosion prevention, sterilization and disinfection are achieved in the thawing process.
Drawings
FIG. 1 is a flow chart of the structure of the present invention;
FIG. 2 is a schematic diagram showing the structure of the thawing apparatus of the present invention.
The device comprises a magnetic nanometer replacement tank 1, a thawing device 2, a thawing storage tank 3, a thawing container 4, an ultrasonic device 5, a hanging device 6, a packaging bag 7, weak acid potential water 8, thawed food 9, a magnetic nanometer outlet 10, a magnetic nanometer inlet 11, a magnetic rotor 12 and an alternating field generator 13.
Detailed Description
Fig. 1 is a flow chart of an ultrasonic magnetic nano stirring thawing system according to the present invention, the thawing system includes a magnetic nano replacement tank 1, a thawing apparatus 2, and a thawing storage tank 3, which are connected in sequence, the magnetic nano replacement tank 1 is connected to the thawing apparatus 2 through a pipeline for replacing a magnetic nano solution in the thawing apparatus 2, and the thawing apparatus 2 is connected to the thawing storage tank 3 through a conveyor belt, so as to facilitate transportation of a thawed product. As shown in fig. 2, which is a schematic structural view of the thawing apparatus 2 according to the present invention, it can be seen that the thawing apparatus 2 includes: the device comprises a thawing container 4, an ultrasonic device 5, a suspension device 6, a packaging bag 7, weak acid potential water 8, a magnetic rotor 12 and an alternating field generator 13. The person skilled in the art can select a non-magnetic material as the material of the thawing container 4, and influence on the magnetic nanoparticles can be avoided in the experiment process. The side upper end of container 4 that unfreezes is equipped with magnetism nanometer entry 11, and the lower extreme is equipped with magnetism nanometer export 10, the lower extreme all is equipped with the opening on the side of magnetism nanometer replacement groove 1, magnetism nanometer entry 11 is connected with the lower extreme opening of magnetism nanometer replacement groove 1, magnetism nanometer export 10 is connected with the upper end opening of magnetism nanometer replacement groove 1, and what set up the magnetism nanometer access & exit like this is conveniently to change magnetism nanometer dispersion. The ultrasonic device 5 is fixedly connected with the side surface or the top of the unfreezing container 4, the purpose of the ultrasonic device 5 is to enhance heat transfer, so that the heating is uniform, and meanwhile, the ultrasonic device has the functions of disinfection and sterilization, and a person skilled in the art can replace the ultrasonic device 5 by an ultrasonic cleaner or an ultrasonic control box and the like. Hanging device 6 and the top fixed connection who unfreezes container 4, wrapping bag 7 and magnetic rotor 12 set up in unfreezing container 4, faintly acid potential water 8 is equipped with in the wrapping bag 7, and hanging device 6 is arranged in the food 9 that unfreezes among the fixed faintly acid potential water 8, and simultaneously, technical personnel in the art can adopt sodium alginate to replace faintly acid potential water 8, and faintly acid potential water 8 can carry out anticorrosive sterilization to food, and sodium alginate has water retention to it is natural polysaccharide, and is pollution-free to food, wrapping bag 7 is nontoxic and is the material of food level, such as polypropylene. The alternating field generator 13 is fixed at the outer side of the bottom of the thawing container 4, so as to control the beginning and the end of thawing. The temperature in the thawing system is controlled between 20 ℃ and 30 ℃ in the whole thawing process.
The working process of the unfreezing system comprises the following steps: when the experiment is started, the thawed food product 9 is connected to the suspension unit 6. The magnetic nano replacement tank 1 is raised to a position slightly higher than the thawing apparatus 2, the magnetic nano inlet 8 is opened, the magnetic nano dispersion liquid is put in, and the magnetic nano inlet 8 is closed. The switch of the alternating field generator 10 and the ultrasonic device 5 is opened to start thawing. After thawing, taking down the thawed food 6, putting the food on a conveyor belt, and transporting the food to a thawing storage tank 3 for later use; the magnetic nano solution in the thawing apparatus 2 is then discharged into the magnetic nano replacement tank 1 through the magnetic nano outlet 10.
Examples
1. Pretreatment of raw materials
The red sea bream used in the experiment is from Qingdao Shandong. Immediately after arrival, the meat on the back was taken and then peeled to give a fish flesh weight of about 290 g. Dividing the obtained fish meat into 3 pieces, each piece having a size of 9 × 3 × 1.5cm3The weight of each of the bags was about 30g, and the bags were individually filled with polypropylene and then frozen in a refrigerator at-20 ℃ for 24 hours. In the thawing process, experiments are carried out by 3 thawing methods of thawing in still water, ultrasonic thawing and ultrasonic magnetic nano stirring thawing. Each fish is separately packaged by a cooking bag (polypropylene bag) in the preservation process, so that unnecessary water loss in the experimental process is prevented.
2. Unfreezing method of fish fillets
2.1 thawing in still Water
Putting the fish blocks into a polypropylene fresh-keeping bag, sealing the bag to ensure that the fish blocks are completely immersed in a beaker (with the temperature of 19-24 ℃) filled with distilled water, inserting a temperature sensor into the center of the fish blocks every half minute, recording the center temperature of the fish, and obtaining the thawing end point when the temperature reaches 0 ℃.
2.2 ultrasonic thawing
The fish blocks are put into a polypropylene fresh-keeping bag, sealed and put into an ultrasonic cleaner (the frequency is 40kHz and the power is 200W), and the temperature measurement and the thawing termination are carried out according to 2.1 steps.
2.3 ultrasonic magnetic nano stirring thawing
And (4) putting the fish blocks into a polypropylene fresh-keeping bag, sealing the bag, and unfreezing the fish blocks in a unfreezing system. The measurement of temperature and the termination of thawing and thawing were carried out according to 2.1 steps.
3. Determination of chromatic aberration
The frozen food was measured for L × (brightness of sample), a × (positive for red and negative for green), b × (positive for yellow and negative for blue) using a color difference meter. Each sample was tested 6 replicates and averaged.
4. Determination of Texture (TPA)
The texture analyzer is used to analyze the hardness, elasticity, adhesive force and resilience of fish meat. Cutting 3 thawed fish meat into 2 × 2 × 2cm3And (6) testing. 5 groups of parallel samples are set in each unfreezing mode, and the tested parameters are as follows: (1) p50 probe (straight 50 mm); (2) the speed before the test is 1.0 mm/s; (3) the test rate is 1.0 mm/s; (4) the rate after the test was 1.0 mm/s; (5) the compression ratio is 30%; (6) the interval between 2 depressions was 3 s.
5. Determination of volatile salt-based Total Nitrogen (TVB-N)
Refer to GB/T5009.44-2003 "Standard analysis method for meat and meat products hygiene".
6. Processing of data
TABLE 1 thawing time, color, texture and volatile basic total nitrogen of Pagrus major
Table 1 shows the thawing time, color, texture and total nitrogen change of volatile salts of the sample red sea bream after different thawing methods of the frozen food.
The color of the frozen meat is an important factor influencing the quality of food and is the most intuitive judgment basis when consumers buy the food, and the two factors mainly influencing the color of the meat are the content of the methemoglobin, the degradation of the pigment and the oxidation of fat. From table 1, the content of L x values corresponding to the three methods is ultrasonic magnetic nano thawing > ultrasonic thawing > still water thawing, and the higher the content of L x values is, the better the color brightness of the thawed sample is; the content of a value of ultrasonic magnetic nano stirring thawing is higher than that of the other two groups because the thawing mode is used for a short time, the activity of enzyme is gradually recovered, the ferrihemoglobin is converted into oxyhemoglobin, the content of a value is increased, and the color of the meat is kept; the content of b is mainly related to the degradation of pigment and the oxidation of fat, and the larger the b value is, the poorer the color of the sample is. In conclusion, the ultrasonic magnetic nano stirring and thawing has a good effect on maintaining the color and luster of the sample.
Texture is the physical characteristics of hardness, elasticity, adhesive force, recovery and the like of the main test sample. As known from Table 1, after thawing, the restoring force and the elastic force of each group of samples are measured without obvious change, while the hardness and the adhesive force of the samples of the ultrasonic magnetic nano stirring thawing group are obviously higher than those of the samples of the other two thawing methods, and the main reason is that the proteins undergo physicochemical reaction in the thawing process, the phenomena of melting and self-melting occur, so that the proteins are gradually decomposed into small molecules, and the meat quality is deteriorated. And the novel unfreezing mode greatly shortens the unfreezing time, reduces the damage degree of the sample, and improves the hardness and the adhesive force to a certain extent.
TVB-N is an important index for reflecting the putrefaction degree of meat products, and in the process of freeze thawing, due to the action of enzyme and microorganism, protein generates chemical reaction and is decomposed to generate ammonia and amine alkaline nitrogenous substances, so that the more serious the meat putrefaction is, the higher the TVB-N content is. As can be seen from Table 1, the TVB-N values of the still water thawing group and the ultrasonic wave thawing group are obviously higher than those of the ultrasonic wave magnetic nano stirring thawing group, due to the existence of weak acid potential water, the growth of microorganisms can be effectively inhibited, and in addition, the thawing time is shorter, so that the content of TVB-N is reduced, and the putrefaction and deterioration of samples are reduced.
In conclusion, the unfreezing system has the characteristics of high efficiency, automation, sterilization and corrosion prevention.
Claims (6)
1. The ultrasonic magnetic nano stirring thawing system is characterized by comprising a magnetic nano replacing tank (1), a thawing device (2) and a thawing storage tank (3) which are sequentially connected; the thawing apparatus (2) comprises: the device comprises a thawing container (4), an ultrasonic device (5), a hanging device (6), a packaging bag (7), weak acid potential water (8), a magnetic rotor (12) and an alternating field generator (13). The upper end of the side of the thawing container (4) is provided with a magnetic nano inlet (11), the lower end of the side of the thawing container is provided with a magnetic nano outlet (10), the upper end and the lower end of the side of the magnetic nano replacement groove (1) are provided with openings, the magnetic nano inlet (11) is connected with the lower end opening of the magnetic nano replacement groove (1), and the magnetic nano outlet (10) is connected with the upper end opening of the magnetic nano replacement groove (1); the ultrasonic device (5) is fixedly connected with the side surface or the top of the unfreezing container (4); hanging device (6) and the top fixed connection who unfreezes container (4), wrapping bag (7) and magnetic rotor (12) set up in unfreezing container (4), weak acid potential water (8) are equipped with in wrapping bag (7), alternating field generator (13) are fixed in the bottom outside of unfreezing container (4).
2. Thawing system according to claim 1, characterized in that said thawing container (4) is made of a non-magnetic material.
3. Thawing system according to claim 1, characterized in that said ultrasonic means (5) are an ultrasonic generator, an ultrasonic cleaner or an ultrasonic control box or the like.
4. Thawing system according to claim 1, characterized in that said weakly acidic potentiometric water (8) can be replaced by sodium alginate.
5. Thawing system according to claim 1, characterized in that said packaging bag (7) is of a non-toxic and food grade material.
6. The thawing system of claim 1, wherein the temperature in said thawing system is between 20 ℃ and 30 ℃.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112088930A (en) * | 2020-10-23 | 2020-12-18 | 中国药科大学 | Quick thawing device based on ultrasonic and high-voltage electric field combination |
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| US20160015025A1 (en) * | 2013-03-15 | 2016-01-21 | Regents Of The University Of Minnesota | Cryopreservative compostions and methods |
| CN206808598U (en) * | 2017-02-16 | 2017-12-29 | 湖南嘉盛保鲜科技有限公司 | A kind of ultrasonic wave thawing equipment |
| CN108371277A (en) * | 2018-03-29 | 2018-08-07 | 渤海大学 | A kind of food defrosting method of magnetic Nano electromagnetic wave heating |
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2020
- 2020-01-20 CN CN202010064427.3A patent/CN111213810A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011231021A (en) * | 2010-04-23 | 2011-11-17 | Osaka Prefecture Univ | Magnetic field-responsive liposome and magnetic field-responsive chemical release system |
| CN103355731A (en) * | 2012-03-29 | 2013-10-23 | 浙江海洋学院 | Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water |
| US20160015025A1 (en) * | 2013-03-15 | 2016-01-21 | Regents Of The University Of Minnesota | Cryopreservative compostions and methods |
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| CN108371277A (en) * | 2018-03-29 | 2018-08-07 | 渤海大学 | A kind of food defrosting method of magnetic Nano electromagnetic wave heating |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112088930A (en) * | 2020-10-23 | 2020-12-18 | 中国药科大学 | Quick thawing device based on ultrasonic and high-voltage electric field combination |
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