Thawing cavity and radio frequency thawing device

Abstract

The invention relates to the technical field of the food industry, in particular to a thawing cavity and a radio frequency thawing device. The thawing cavity comprises a metal cavity with an opening,a metal lid capable of covering the opening, an insulating partition board arranged in the metal cavity to divide the metal cavity into a first accommodating cavity and a second accommodating cavity as well as an LC oscillation device arranged in the second accommodating cavity. The LC oscillation device comprises a metal column arranged at the bottom of the second accommodating cavity to serve asan inductor and a metal plate arranged at one end, away from the bottom, of the metal column to serve as a capacitor. A radio frequency power source is electrically connected with the metal column tooutput a radio frequency signal to the metal column, so that the metal column and the metal plate perform oscillation treatment on the radio frequency signal, the radio frequency signal subjected tooscillation treatment is transmitted to the first accommodating cavity in a microwave form, and microwave thawing of a to-be-thawed object arranged in the first accommodating cavity is realized. By means of the device, to-be-thawed objects can be quickly and uniformly thawed, and the taste and nutrients of the objects can be guaranteed.

Description

technical field [0001] The invention relates to the technical field of food industry, in particular to a thawing cavity and a radio frequency thawing device. Background technique [0002] Freezing food is a better way to keep food quality stable, but when thawing frozen food, different thawing methods have a great impact on the quality of the thawed food. Traditional thawing methods include air thawing and water thawing. During the thawing process, the heat is transferred from the surface of the food to the inside by means of heat transfer. This method not only takes a long time to thaw, but also has a high rate of juice loss in the food during the thawing process and is easily contaminated by microorganisms. etc., the quality of food after thawing will deteriorate. [0003] Therefore, it is a technical problem to be solved urgently to provide a method that can quickly and evenly thaw frozen food and ensure the taste and nutrition of the food. Contents of the invention ...

AI Technical Summary

Problems solved by technology

[0002] Freezing food is a better way to keep food quality stable, but when thawing frozen food, different thawing methods have a great impact on the quality of thawed food

Traditional thawing methods include air thawing and water thawing. During the thawing process, the heat is transferred from the surface of the food to the inside by means of heat transfer. This method not only takes a long time to thaw, but also has a high rate of juice loss in the food during the thawing process and is easily contaminated by microorganisms. etc., making the quality of thawed food worse

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