Which is better, traditional thawing method or microwave thawing method?

- May 07, 2019 -

< P > There are two traditional ways of rewarming and thawing in enterprises: hydrolytic thawing and air flow thawing. Generally, by means of water and air and vacuum condensation vapor medium through heat conduction to achieve thawing effect. The new type of microwave equipment thawing into the thawing market, the market has brought tremendous impact. Then who has the advantage of traditional thawing method and new microwave equipment thawing?

1, traditional hydrolysis thawing

uses the temperature difference between product and water and the regulation of water flow velocity to transfer heat to the freezer through the water pressure of the product surface boundary layer, so that the freezer can achieve the purpose of thawing back. The characteristics of

are that it is slightly better than air flow thawing, but it is inefficient, takes a long time and needs a lot of water resources. Air flow thawing

2 is similar to hydrolysis thawing, and the medium is changed into air. There are mobile air, static air and other means. The characteristics of

are: strong adaptability, little investment in equipment, from small to single strawberry to whole cattle carcass can be used, but the time is long and the efficiency is low.

Hydrolysis and air-flow thawing are most used in traditional processing technology, and the time of temperature recovery often exceeds 12 hours. The thawing process is the reversal of the freezing process. During the freezing process, the surface temperature of food decreases rapidly, and bacterial reproduction is severely inhibited. The bacterial reproduction is completely controlled when the temperature is below -10 C. The same surface area during the thawing process is the area where the temperature first rises. Because of the long thawing time, the bacterial reproduction starts again at this time, and for the volume. The surface of larger materials is actually corrupted before they are completely thawed in the material center area, thus increasing the weight loss rate of raw materials.

and the new microwave thawing method solves the drawbacks of traditional thawing process. Microwave thawing is an elastic collision and grinding heat generated by the vibration of polar molecules under the action of high frequency radiation of electromagnetic wave. Its heating mode is generated from the inside of product materials. This method has the advantages of low production cost, high efficiency, no bacteria growth and small floor area. It is incomparable with other technological methods. The application of microwave equipment in the thawing process of frozen food can be divided into two kinds: temperature regulation and thawing. Temperature regulation generally changes frozen food from lower temperature to near the freezing point of water, i.e. - 4-2 C. At this time, the material is still in solid state and easier to cut, which is also the requirement of the principle of freezing processing. The main characteristics of microwave equipment thawing are as follows:

P>1. Ensure the nutritive quality of materials and no corruption.

Because microwave thawing is a refrigeration process before thawing, it avoids a large number of bacteria reproduction and material thawing fluid leakage during the processing, and reduces meat loss rate. In microwave thawing process, 915MHZ has longer wavelength and stronger penetration than 2450MHZ. It is more suitable for processing large food materials, and this frequency is more suitable for thawing process.

< P>2, fast thawing speed, high efficiency

Because microwave can be directly heated in the material, no conduction process is needed. It takes only two minutes for a piece of meat in 25 kg to rise from - 15 degree to - 4 degree. The thawing time is changed from "hour" to "minute".

3, saving investment, environmental protection and pollution-free

saves a large number of shelves and space required by natural thawing, can be thawed in packaging, reduces the requirement of sanitary environment, and avoids the waste of water resources during hydrolysis and freezing. If there are 8 self-contained wells in a beef jerky processing plant, pumping water continuously from underground for 24 hours can be used in thawing workshop. This is a huge waste of water resources. The oily sewage formed after thawing adds to the burden of sewage treatment and causes the loss of oily substances.

Traditional thawing methods can not meet the development requirements of modern food processing enterprises. Microwave thawing is the first choice for food processing enterprises, and is also the development direction of food thawing technology in China. In foreign countries, most food enterprises use microwave thawing and temperature control equipment, and China has begun to popularize the use of this new thawing equipment technology. Shanghai Boao, as the industry leader, is the largest microwave energy equipment company in China. With the world advanced technology, I.S.M international frequency series of more than 40 types and specifications of "Boao" brand microwave energy application equipment are developed according to GMP and FDA standards. All technical indicators have reached the international advanced level. It can fully meet the requirements of product quality and output of different manufacturers.

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