The microwave thawing method refers to a method of thawing frozen food under the action of electromagnetic waves of a certain frequency. The traditional frozen food (raw material) is thawed at room temperature or in a heated room (or hot water). Since frozen foods have a higher thermal conductivity than non-frozen foods, the heat transfer during the melting process is carried out from the top to the bottom.
When the thawing temperature is constant, the outer layer of the food is thawed slower than the inner layer, and the thawing time is long, which easily causes juice loss and affects the quality of the defrosted food. Utilizing the strong penetrating power of microwave energy at low temperature and the dielectric characteristics of ice, the industrial use of microwave for thawing and temperature regulation of frozen meat can obtain fresh meat-like quality and facilitate the better utilization of meat raw materials. And further processing after thawing.
The microwave thawing method refers to a method of thawing frozen food under the action of electromagnetic waves of a certain frequency. Compared with traditional natural thawing, water immersion or water thawing, it has the advantages of short thawing time, uniform internal and external heat, reduced meat loss, no loss of nutrients, clean thawing environment and high product hygiene standards.
Full Automatic Industrial Meat Thawing Machine is a special type of equipment used to thaw frozen food. The use of microwave heating, low energy consumption, small internal and external temperature difference, the material is not damaged during the thawing process, the thawing speed is fast, can effectively preserve the original flavor, color and nutrition of the food, and has a strong bactericidal effect.
Full Automatic Industrial Meat How the Thawing Machine works
The microwave thawing method is an internal heating method and is a type of electrolytic freezing. The principle is that electromagnetic waves act on the high molecular and low molecular polar groups in the frozen product, especially for water molecules. The higher the frequency of the electromagnetic wave, the greater the collision and friction effects, and the more heat is generated, the faster the thawing speed.
Full Automatic Industrial Meat Thawing Machine Construction
1 The microwave thawing device is composed of a defrosting chamber, a magnetron, a stirrer, an air cooler group and the like.
2 The defrosting chamber is made of stainless steel, and the magnetron and agitator are installed in the upper part of the defrosting chamber. The device is provided with a cooling fan group and a cold air circulation channel to prevent local overheating of the frozen product during the thawing process.
3 microwave thawing electromagnetic waves use two bands of frequency 915MHz and 2450MHz.
1. Input power: three-phase five-wire 380V±10% 50Hz±1%
2, microwave output power: 30kW (adjustable)
3, microwave frequency: 2450MHz ± 50Hz
4, rated input apparent power: ≤ 45kVA
5, the height of the inlet and outlet: 50mm
6, conveyor belt width: 650mm
7, transmission speed: 0.1 ~ 5m / min
8. Dimensions (length × width × height): about 11630 × 1310 × 1668mm
9, working environment: 0 ~ 40 ° C, relative humidity ≤ 80%
10, microwave machine output: dry dehydration 30kg per hour
11, in line with GB 10436-1989 workplace microwave radiation health standards
12, in line with GB/5226.1-2002 mechanical safety mechanical and electrical equipment
Full Automatic Industrial Meat Thawing Machine Advantages and Disadvantages
1 The advantage of the microwave thawing device is that the thawing time is short, and the original quality of the defrosted food can be well maintained, and the nutrient components are not lost.
2 Microwave has a bactericidal effect, and the defrosted food is not contaminated.
3 The device has a small footprint and can also achieve continuous production.
4 The main disadvantage of this device is the uneven thawing. The microwave is easy to concentrate on the protruding parts of the frozen product and the corners, causing local overheating. The agitator and the cooling fan circulation channel are arranged in the defrosting chamber to overcome this disadvantage.
Another disadvantage of the 5 device is the high cost and difficulty in performing complete thawing.
6 microwave thawing device electromagnetic wave frequency is different, 2450MHz electromagnetic wave due to less penetration, only suitable for thawing frozen food with a thickness of less than 5cm. If the thickness is 5 cm or more, electromagnetic waves of 915 MHz are often used.
The microwave thawing process for frozen foods includes melting and tempering. Melting is the rapid thawing of frozen foods by microwave. The temperature adjustment is based on the thawing process to raise the frozen product from a certain temperature under freezing conditions to a temperature below zero to facilitate post-processing (such as dicing of frozen meat).
The dehydration rate caused by microwave thawing is slightly higher than that of natural thawing, which is mainly the control problem of thawing process conditions. The depth of penetration of microwaves in ice is greater than that of water, but the rate of absorption of water is faster than that of ice, and for heat, the effect of absorption is greater than the effect of penetration.