A delivery apparatus and method for delivering liquid cryogen to a chilling application includes a liquid cryogen feed tank; a liquid cryogen conduit in fluid communication between the liquid cryogen feed tank and the chilling application, wherein the chilling application uses the liquid cryogen to produce an exhaust gas; a device for measuring a temperature of the exhaust gas, the device in operative communication with a controller; and wherein the controller is in communication with the temperature measuring device and a flow control valve, and is configured to receive a signal corresponding to the temperature of the exhaust gas from the temperature measuring device to vary the speed of delivery of the liquid cryogen through the liquid cryogen conduit to the chilling application in response to the temperature of the exhaust gas.

A cooler with an insulated housing comprising an encircling wall, base and lid, the insulated housing defining a storage cavity and having an air channel communicating from the storage cavity to outside the insulated housing, the air channel being defined by channel walls and forming at least in part a cylinder; and a vacuum pump integral with the insulated housing, the vacuum pump comprising a piston arranged to reciprocate within the cylinder under manual control from outside of the insulated housing. A method including placing material within a storage cavity of an insulated cooler, the material having an average temperature different than an ambient temperature; closing a lid over the storage cavity; and operating a vacuum pump to reduce the air pressure within the storage cavity. A combination of the cooler and ice within the storage cavity.

A device for controlling the temperature of products to be frozen during a freeze drying process includes a plurality of Peltier elements and at least one magazine including different areas for accommodating products to be frozen. The Peltier elements are separably controllable such that the different areas of the magazine are maintainable at different temperatures during a freeze drying process.

A vacuum cooling device for the cooling of foodstuff, in particular hot bakery products comprises a vacuum chamber, which contains a product chamber for receiving the foodstuff for its cooling and a separation chamber, a vacuum source, which is connected with the product chamber or the separation chamber and a vapor condenser for condensation of vapor containing discharge air generated during the cooling process in the product chamber. The vapor condenser is arranged below the product chamber, whereby the vapor condenser can contain a cooling medium, if the vacuum cooling device is in the operating state. The vapor condenser comprises a cooling medium distribution device to distribute the cooling medium in the vapor condenser. The product chamber comprises at least an opening for supplying the vapor containing discharge air into the cooling medium.

Ice nucleation and supercooling are controlled by the presence of magnetite particles. Magnetite decreases supercooling and promotes ice nucleation. Therefore, freezing of liquid solutions occurs at higher temperature compared to supercooled solutions. Applying a magnetic field allows control of supercooling and ice nucleation.

An item to be preserved is chilled or frozen without causing discoloration or an offensive odor on the item. A refrigeration chamber includes: a refrigeration compartment set at a chilling temperature or a freezing temperature; a catalyst-layer forming plate provided along the wall surface of the refrigeration compartment; a catalyst layer containing a catalyst prepared by blending photocatalyst particles and metal catalyst particles with a solution of a binder and a binder adjuvant; a light source opposed to the refrigeration compartment, the light source irradiating the catalyst layer with light, and item trays disposed in the refrigeration compartment, the item trays acting as plasma plates or having plasma plates thereon, wherein the refrigeration compartment contains a counter electrode plate for the plasma plate.

An apparatus, system, and method for a precision temperature and moisture content control for batch food production using an agitated and jacketed vessel equipped with a multi-stage and balanced vacuum system, an outboard heat exchanger system indirectly heats the vessel and accompanying, weighing, sensing, and controlling devices. A condensate collection and weight system is interlinked with processing control so as to allow a vacuum level within the system to be precisely controlled based on the weighing system to allow moisture removal and prevent overcooking in an automated vacuum cooling process, a vacuum cooking process, or a combination of a vacuum cooling and a vacuum cooking process.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold to, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A partial-freezing meat fresh-preservation control method, a controller and a refrigerator are provided. The control method includes: S1 (101), acquiring a current temperature of meat food in a compartment of a refrigerator in real time; S2 (102), judging whether the current temperature of the meat food is greater than or equal to a first temperature threshold t.sub.0, and if yes, performing S3 (103); S3 (103), controlling the compartment to perform a cooling operation; S4 (104), judging whether the meat food is frozen during the cooling operation, and if yes, performing S5 (105), S5 (105), starting timing once the freezing occurs, and performing S6 (106) after the timing reaches a first preset time period; S6 (106), controlling the compartment to perform a heating operation; wherein, after the performance of the step S6 (106) is completed, the performance of the step S1 (101) is continued. The partial-freezing fresh-preservation control method provided by the embodiment of the present disclosure can maintain the meat food in a fresh and easy-to-cut state for a long time, and make up for the technical gap in the field.

A refrigerator includes a first storage compartment, a heat source, a cold source, a water molecule freezing preventing device, and a controller configured to perform a first operation based on a first notch temperature for a first cooling operation, a second operation based on a second notch temperature for a heating operation, and a third operation based on a third notch temperature for a second cooling operation. The second notch temperature is higher than 0 C., and the third notch temperature is higher than the first notch temperature. Accordingly, it may be possible to efficiently supply the cold or heat until reaching a supercooling maintenance section.