The present invention has for its object to provide a simple technology capable of preserving sea foods, crustaceans or the like without decomposition over an extended period of time. As shown in FIG. 3, a sheet carrying calcium oxide powders and/or calcium hydroxide powders is laid down on the bottom of an enclosure while crustaceans or sea foods are placed on the top surface of the sheet, and water is then filled up within the enclosure. It is preferable that after the water is filled up within the enclosure, the sheet and the sea foods/crustaceans, etc. are frozen by rapid cooling to create an ice body including them for storage.

Disclosed is a device and method for preparing composite ice glaze, relating to the field of freshness of aquatic products. The device includes a frame portion, a mother liquid preparation portion, an ice glaze preparation portion, an ice glaze post-processing portion and a controller system; the frame portion includes a shell, a base, and a thermal insulation baffles; the mother liquid preparation portion includes a main water inlet pipe, a water storage tank, mother liquid tanks; the ice glaze preparation portion includes a homogenizing tank, a homogenizing tank inlet pipe, a waste cylinder inlet pipe; the ice glaze post-processing portion includes a reception cylinder, and a waste cylinder. The device provided by the invention is simple to use, and the prepared concentration is accurate and effective, so that the compounding process can be simplified and the compounding efficiency is effectively improved.

Disclosed is a device and method for preparing composite ice glaze, relating to the field of freshness of aquatic products. The device includes a frame portion, a mother liquid preparation portion, an ice glaze preparation portion, an ice glaze post-processing portion and a controller system; the frame portion includes a shell, a base, and a thermal insulation baffles; the mother liquid preparation portion includes a main water inlet pipe, a water storage tank, mother liquid tanks; the ice glaze preparation portion includes a homogenizing tank, a homogenizing tank inlet pipe, a waste cylinder inlet pipe; the ice glaze post-processing portion includes a reception cylinder, and a waste cylinder. The device provided by the invention is simple to use, and the prepared concentration is accurate and effective, so that the compounding process can be simplified and the compounding efficiency is effectively improved.

The present invention relates to a method and a device for ship-borne freezing of marine products after treated by highly activated water and nondestructive sensing of ice crystals. Through treating the seawater with atmospheric plasma in a certain atmosphere and introducing the tail gas from plasma reactor into the seawater in tail gas collecting device, the highly activated water is obtained. After cooling by the ship-borne refrigeration system, the cooled highly activated water can be used to cool and sterilize the captured marine products timely. During the following freezing processes, both the ultra-high frequency (UHF) electromagnetic field system and pulsed ultrasonic monitoring system are applied simultaneously, which can not only effectively reduce the size of ice crystals and the juice loss of the frozen products during thawing, but also inhibits the thermal effect of electromagnetic field.

The present invention relates to a method and a device for ship-borne freezing of marine products after treated by highly activated water and nondestructive sensing of ice crystals. Through treating the seawater with atmospheric plasma in a certain atmosphere and introducing the tail gas from plasma reactor into the seawater in tail gas collecting device, the highly activated water is obtained. After cooling by the ship-borne refrigeration system, the cooled highly activated water can be used to cool and sterilize the captured marine products timely. During the following freezing processes, both the ultra-high frequency (UHF) electromagnetic field system and pulsed ultrasonic monitoring system are applied simultaneously, which can not only effectively reduce the size of ice crystals and the juice loss of the frozen products during thawing, but also inhibits the thermal effect of electromagnetic field.

Disclosed are an anti-ice nucleation activator comprising a purine base or a purine base-containing polymer, and an antifreeze liquid comprising the anti-ice nucleation activator and water; a method for improving the anti-ice nucleation activity of a biological material, the method comprising bringing the anti-ice nucleation activator into contact with the biological material; and a method for preserving a biological material, the method comprising bringing the anti-ice nucleation activator into contact with a biological material.

Disclosed are an anti-ice nucleation activator comprising a purine base or a purine base-containing polymer, and an antifreeze liquid comprising the anti-ice nucleation activator and water; a method for improving the anti-ice nucleation activity of a biological material, the method comprising bringing the anti-ice nucleation activator into contact with the biological material; and a method for preserving a biological material, the method comprising bringing the anti-ice nucleation activator into contact with a biological material.

A method for adjusting a viscosity of a food product for processing in a mixer includes measuring a weight and introductory temperature of a batch of the food product; determining a viscosity of the batch of the food product necessary for subsequent processing; determining a processing temperature of the batch necessary to arrive at the viscosity; and introducing an amount of cryogen into the batch based upon enthalpy of the batch for arriving at the processing temperature.

A method for adjusting a viscosity of a food product for processing in a mixer includes measuring a weight and introductory temperature of a batch of the food product; determining a viscosity of the batch of the food product necessary for subsequent processing; determining a processing temperature of the batch necessary to arrive at the viscosity; and introducing an amount of cryogen into the batch based upon enthalpy of the batch for arriving at the processing temperature.

A method for coating food products with a coating substance including: a step a) of supercooling the food products, by providing external frigories, to a temperature lower than the initial temperature of same, before contacting the food products with the coating substance, and subsequently, a step b) of contacting the supercooled food products obtained in step a) with the coating substance. In step b): (i) the supercooled food products are contacted with the coating substance in a treatment chamber, (ii) the food products are stirred by a motorised mechanised system, including at least one stirring member, internal to the treatment chamber, (iii) the at least one stirring member is heated, and the intensity of the heating is adjusted, without excess heating, so as to avoid the accumulation of materials on the stirring member.