Material used for manufacturing microwavetempering machine and defrosting device therefrom

Abstract

The invention relates to a material for making a microwave unfreezing device and the unfreezing device made of the material. The materials for making the microwave unfreezing device in the invention comprise the following components: aluminum oxide of 86 to 95 percent, magnesium oxide powder of 1 to 4 percent, silicon oxide of 3 to 6 percent, talcum powder of 0.50 to 2 percent and kaolin powder of 0.50 to 2 percent. The invention makes the unfreezing device made of the material into a shape of a pot lid or disc which can be directly covered on the periphery of food. The material provided in the invention can excite out far-infrared spectrum with a wavelength of 6 to 13 Mu m under the action of the microwave of certain intensity, and the spectrum is same with the absorption spectrum of ice and food; under the common action of the microwave and the far-infrared ray, the polarization motion of ice and food molecules is strengthened, which results in that the unfreezing temperature of the food is more uniform, the unfreezing time is shortened, and the unfreezing efficiency is greatly improved. The unfreezing efficiency of the unfreezing device provided in the invention can by improved by over 40 percent, and the unfreezing device has the good unfreezing uniformity; the rapid and high efficient unfreezing can be realized through the high-firepower and full-power microwave, and the unfreezing time is 70 percent shorter than the traditional unfreezing time.

Description

Technical field: [0001] The invention relates to a material for making a microwave thawer and a thawer made of the material, in particular to a material for a microwave thawer and a thawer made of the material, which belong to the material of a microwave thawer and the thawer made of the material Innovative technology for thawers. Background technique: [0002] Thawing frozen food with a microwave oven is one of the uses of the microwave oven. The operation method is generally to place the food 1 directly on the tray 2 of the microwave oven, as shown in Figure 1, and start the microwave thawing function (usually using low- and medium-range Microwave firepower) to thaw food, from the design, to ensure that the microbial reproduction can be inhibited to the greatest extent when thawing, and the original fresh taste of food can be kept to the greatest extent. However, due to the structure of the microwave oven, the limitation of the matching design and the inherent characteris...

AI Technical Summary

Problems solved by technology

However, due to the structure of the microwave oven, the limitation of matching design and the inherent characteristics of the microwave distribution, the electromagnetic field strength in the microwave oven cavity cannot be the same everywhere, and there must be uneven distribution of the electromagnetic field. Therefore, it is not conducive to the improvement of the thawing rate. If the program Incorrect setting may also cause part of the food to be unthawed, another part to be overheated, or even partially cooked

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