浸渍冷冻用多元载冷剂的凝固点实验研究

Experimental Study on Freezing Point of Multiple Secondary Refrigerant for Immersion Chilling and Freezing

通过实验手段测试了乙醇、氯化钠、水构成的多元载冷剂的凝固点温度,分析了各组分彼此间的影响以及葡萄糖、蛋白质作为添加剂对混合溶液凝固点的影响。通过实验得到了适合不同温度区间使用的载冷剂质量浓度组成:-20℃以上区域:乙醇5%~15%,氯化钠5%~20%;-20℃^-30℃区域:乙醇23%~25%,氯化钠14%~18%;-30℃^-40℃区域:乙醇37%~40%,氯化钠12%~14%;-40℃^-46℃区域:乙醇40%~55%,氯化钠9%~12%。实验结果表明:乙醇溶液加入氯化钠后,溶液的凝固点都有大幅下降;同等浓度的氯化钠溶液,随着乙醇加入的浓度增大,凝固点降低;氯化钠在乙醇水溶液中的溶解的饱和度随着乙醇水溶液质量浓度增加而减小;加入蛋白质可以使溶液凝固点降低1~2℃,葡萄糖对溶液凝固点的影响不明显。

This paper found the freezing point of multiple secondary refrigerant for immersion chilling and freezing by the experiment. The refrigerant consists of ethanol, sodium chloride and water. The mutual influence of each component as well as glucose and protein as an additive to the freezing point of the mixed solution was analyzed. The results showed that suitable composition of multiple secondary refrigerant used in different temperature range for ICF are as follows： above -20℃： Ethanol concentration 5%-15% and sodium chloride concentration 5%-20%; between -20℃ to -30℃： Ethanol concentration 23%-25% and sodium chloride concentration 14%-18%; between -30℃ to -40℃： Ethanol concentration 37%-40% and sodium chloride concentration 12%-14%; between -40℃ to -460C： Ethanol concentration 40%-55% and sodium chloride concentration 9%-12%. Sodium chloride reduced the freezing point of ethanol solution and ethanol lowered the freezing point of sodium chloride solution. The saturation of sodium chloride on ethanol solution decreased with the increasing of the ethanol concentration. Aqueous protein reduced 1-2℃ freezing point of mixture solution, but the effect of glucose on freezing point of mixture solution was not obvious.