Method for rapidly and uniformly defrosting frozen agro-fishery products/processed food
A frozen food, electromagnetic wave technology, applied in food preservation, preservation of meat/fish by freezing/cooling, food science, etc.
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Embodiment 1
[0033] figure 2 It is a graph showing the temperature change (thawing curve) in the center when the frozen tuna block (5cm×5cm×4cm, about 90g) is thawed by electromagnetic waves of 60MHz, 100MHz, 140MHz, 170MHz and 300MHz. The thawing by electromagnetic wave was carried out by the thawing device disclosed in patent document 4 as a trial production. The electromagnetic wave output was set to 25W, and irradiation was performed until the end of thawing without changing the frequency and electromagnetic wave output. In addition, the temperature was measured with an optical fiber thermometer (manufactured by ASTECH Corporation) pierced at a depth of 2.5 cm to the center (2.5 cm from the surface) of the frozen tuna block. In the thawing at 100 MHz disclosed in Patent Document 4, it takes 20 minutes or more to pass through the B band. From this, it became clear that although it is excellent compared with 60 MHz thawing, when compared with 140 MHz, 170 MHz, and 300 MHz, it is still...
Embodiment 2
[0035] image 3 It is a graph showing the time required for thawing (up to -2° C.) when frozen tuna pieces are thawed with electromagnetic waves changed at intervals of 10 MHz from 100 MHz to 170 MHz. The conditions used were the same as in Example 1 except for the frequency. like image 3 As shown, it can be seen that the unfreezing time is the shortest at 130MHz, and there is almost no difference in the unfreezing time up to 170MHz. Therefore, it can be seen that in this embodiment, the irradiation frequency is preferably 130 MHz to 170 MHz.
Embodiment 3
[0037] Figure 4 It is a graph showing the time it takes for the center of the tuna block to pass through the A zone (-50°C to -5°C) when the frozen tuna block is thawed with electromagnetic waves that are changed at intervals of 10 MHz from 100 MHz to 170 MHz. Implementation condition is identical with embodiment 2. like Figure 4 As shown, it can be seen that there is little difference in the time required to pass through the A band in the range of 100 MHz to 170 MHz, and it is implied that the total unfreezing time is largely dependent on the time required to pass through the B band. In addition, this result means that storing frozen products in a freezer is not necessarily stable or safe storage, and suggests that repeated automatic defrosting operations in the freezer may also become a rather unstable factor.
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