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Electrostatic induced water unfreezing method and device for food

An electrostatic induction and water thawing technology, which is applied in food preservation, food science, application, etc., can solve problems such as difficult to meet the needs of thawing a large amount of food, damage to food quality, and food quality damage

Inactive Publication Date: 2013-07-24
NEW DEFROST TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Conventional water thawing method not only consumes water and is inefficient, but also seriously damages the quality of food
Electrostatically induced thawing can increase the speed of thawing, but the method of direct immersion is difficult to meet the needs of thawing a large amount of food. Placing a large amount of frozen food in the sink will cause the water temperature to drop rapidly and slow down the thawing speed. Excessive soaking and thawing time will further damage the food. quality

Method used

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  • Electrostatic induced water unfreezing method and device for food
  • Electrostatic induced water unfreezing method and device for food
  • Electrostatic induced water unfreezing method and device for food

Examples

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Embodiment Construction

[0072] Reference will now be made in detail to embodiments of the invention, examples of which are illustrated in the accompanying drawings.

[0073] figure 1 Shown is the working flow diagram of the air bubble type water thawing cleaning machine according to the principles of the present invention; figure 2 Shown is the circuit diagram of the bubble type electrostatic induction water thawing machine of the present invention; image 3 Shows the jet pipe of the bubble type electrostatic induction water thawing machine of the present invention; Figure 4 Shown is the perspective view of the bubble type electrostatic induction water thawing machine (embodiment 1) of the present invention; Figure 5 Shown is the front sectional view of the bubble type electrostatic induction water thawing machine (embodiment 1) of the present invention; Figure 6 Shown is the sectional right side view of the bubble type electrostatic induction water thawing machine (embodiment 1) of the presen...

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Abstract

The invention discloses an electrostatic induced water unfreezing method and an electrostatic induced water unfreezing device for food. The device is characterized in that: a storage net made of conductive material is arranged in a water tank which is full of water and made of conductive material; the water tank is connected with a body shell through an insulated support seat arranged at the bottom of the body shell and made of insulating material and / or an insulated support frame arranged at the upper part of the water tank, and a proper blocking distance is kept between the side wall of the water tank and the side wall of the body shell, so that the water tank is insulated with the body shell; an electrostatic induction device capable of generating a high-voltage electrostatic field is connected to the water tank through a lead; and an air pump is connected with an air injection pipe arranged at the bottom of the water tank and provided with air injection holes through an air inlet pipe, and the air pump is used for pumping air to form bubbles.

Description

technical field [0001] The invention relates to a water thawing method for food, in particular to an electrostatic induction device that uses an air pump and an air jet pipe placed in a water tank full of air jet holes to press air to generate a large number of air bubbles and cooperate to generate a high-voltage electrostatic field. The thawing method also relates to a bubble-type electrostatically induced water thawing machine realized by using the above-mentioned method. Background technique [0002] In many food processing companies and restaurants, water is used for thawing. There are two common methods. One is to soak the food in a sink filled with water to speed up the thawing of the food. When there are a lot of ingredients that need to be thawed and it is not easy to thaw, the method of replacing the thawing water or using running water to thaw will be adopted after a period of time. These two methods have many disadvantages. In the soaking method, the ingredients ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L3/365
Inventor 周天财
Owner NEW DEFROST TECH
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