Ultrasonic thawing device and method and application in ice breaking and defrosting

Abstract

The invention relates to a thawing technology, in particular to an ultrasonic thawing device and method and application in ice breaking and defrosting. The ultrasonic thawing device comprises a machine body and a freezing area arranged on the machine body, wherein the freezing area comprises a thawing cabinet and a cold storage cabinet capable of freezing food, the thawing cabinet is provided with an ultrasonic thawing apparatus, the ultrasonic thawing apparatus breaks ice on the frozen food in the thawing cabinet under the freezing environment, so that nutritional substances of the food can be prevented from being lost along with the water, the original taste of the food is ensured, the taste is good, and the thawing efficiency is improved. The ultrasonic thawing method can be used for ice breaking of ocean, rivers, roads, railways, bridges, electric power and telecommunication circuits, can also be used for defrosting of fast-freezing tunnels, subzero storages, refrigerators, and air conditioner condensers, is not only short in ice breaking time and high in efficiency, but also low in energy consumption and convenient in operation.

Description

technical field [0001] The invention relates to the technical field of thawing, in particular to an ultrasonic thawing device and method and its application for breaking ice and defrosting. Background technique [0002] At present, there are four main methods for food thawing: 1. Air thawing: This method does not require special thawing equipment, but simply thaws frozen food naturally in the air at room temperature. Low, slow heat conduction, thawing time is very long, so it is easy to cause bacteria to multiply and affect the quality of food. 2. Warm water thawing: This method does not require special thawing equipment. It only needs to put the frozen food directly into a container with warm water for thawing. Although this can shorten the thawing time, it will make the food The protein vitamin in food is lost, also can accelerate the production of carcinogens such as propionaldehyde at the same time. 3. Circulating water thawing: This method does not require special tha...

AI Technical Summary

Problems solved by technology

[0002] At present, there are four main methods for food thawing: 1. Air thawing: This method does not require special thawing equipment, but simply thaws frozen food naturally in the air at room temperature. Low, slow heat conduction, thawing time is very long, so it is easy to cause bacteria to multiply and affect the quality of food

2. Warm water thawing: This method does not require special thawing equipment. It only needs to put the frozen food directly into a container with warm water for thawing. Although this can shorten the thawing time, it will make the food The protein and vitamins in the body are lost, and at the same time, the production of carcinogens such as propionaldehyde will be accelerated.

3. Circulating water thawing: This method does not require special thawing equipment. It only needs to place the frozen food under the faucet or flowing water, and use circulating normal temperature water to thaw the food, which can speed up the conduction of heat and shorten the thawing time. , but this method is to melt the ice cubes from the surface to the inside, the efficiency is not enough, the nutrient solution in the food is lost, and the water resources are seriously wasted

4. Microwave thawing: This method does not require special thawing equipment, only a microwave oven is needed, and the polar molecules in the frozen food are rapidly rotated by electromagnetic waves, and mutual vibration, friction, and impact generate a large amount of heat energy, making the frozen food Heat from the inside to the outside at the same time, shortening the thawing time extremely quickly. This high-temperature rapid thawing method makes the water melted by the ice crystals lose the soluble components in the cells, causing a large loss of food flavor and nutrient solution, and seriously reducing food quality.

Images