1. How to adjust the operation of fish fillets that adhere or clump to each other during IQF quick freezing, or have meat texture and juice loss after thawing?
Answer: Fish fillet adhesion is usually caused by the surface moisture not being drained before freezing, or insufficient equipment air pressure causing the material to be unable to suspend; After thawing, the meat becomes dry and produces water due to the slow freezing rate, which causes the fish meat to stay in the maximum ice crystal formation zone (-1 ℃ to -5 ℃) for too long, forming large ice crystals that pierce the cells. The solution is: firstly, before freezing, the free water on the surface of the fish fillet must be thoroughly removed by a vibrating drain machine, and the material must be laid flat on the mesh belt in a single layer, and stacking is strictly prohibited; Secondly, it is necessary to increase the fan frequency of the IQF freezer and use the dual suction fluidized bed strong convection air pressure to make the fish slices suspended in the freezing zone, ensuring that the cold air penetrates evenly; Finally, strictly control the freezing time to ensure that the center temperature of the fish fillet quickly drops below -18 ℃ within 30 minutes, maximizing the freshness and moisture retention.
2. How to improve the dry spots, dark color, or fat oxidation on the surface of frozen fish slices from the operational end?
Answer: Fish meat is rich in protein and fat, and direct exposure to strong cold air can easily cause water sublimation (dry consumption) and oxidation discoloration. The key to solving this problem lies in "physical isolation" and "environmental control". In terms of operation, the fish slices should be immediately coated with ice coating after leaving the quick freezing machine (immerse the frozen fish slices in clean ice water at 0-4 ℃ for 2-3 seconds), forming a thin and uniform transparent ice film to isolate the air and prevent oxidation; Then quickly vacuum pack or nitrogen pack. In addition, it is necessary to check the relative humidity inside the quick freezing machine (it is recommended to keep it above 90%). If the environment is too dry, it is possible to consider installing an ultrasonic humidification system to reduce water loss from fish meat.
How to troubleshoot and maintain if the mesh belt deviates, there is excessive accumulation of ice debris at the bottom, or the cold air circulation is not smooth during equipment operation?
Answer: Belt deviation and ice accumulation are common mechanical and process issues in IQF equipment, usually related to material status or mechanical adjustment. If the mesh belt deviates, immediately stop the machine to check if the active roller and passive roller are parallel, and adjust the tension screws at both ends to ensure even force distribution; If there is too much ice accumulation at the bottom, it is usually due to excessive moisture in the fish slices before freezing, or abnormal operation of the defrosting/defrosting system inside the equipment. It is necessary to check whether the evaporator has too thick frost, start the hot air defrosting program in a timely manner, and clean the broken ice at the bottom; If the cold air circulation is not smooth, it is necessary to check whether the evaporator fins are blocked by frost and whether the fan belt is loose. In daily operation, it is necessary to ensure that the equipment has an electric lifting system so that the mesh belt can be lifted during shift changes or shutdowns, thoroughly flushing the internal hygiene dead corners, and preventing bacterial growth.

E-mail:

sales@syguanfeng.com

Tel: 
+86 15088506234
 

Address: 

South Industrial Park of Dongguan, Shangyu District, Shaoxing City,Zhejiang Province,China.