Thawing method used for thawing device

Abstract

The invention provides a thawing method used for a thawing device. The thawing device comprises a barrel body used for defining a thawing cavity used for the placement of an object to be treated and provided with a forward opening, a device door body arranged at the forward opening of the thawing cavity and used for opening and closing the thawing cavity, a radio frequency generation module, and an upper electrode plate and a lower electrode plate which are respectively and horizontally arranged on the top wall and the bottom wall of the thawing cavity and respectively and electrically connected with the radio frequency generation module. The thawing method comprises the following steps: generating, by the radio frequency generation module, a radio frequency signal within a frequency rangeof 40 to 42 MHz; acquiring the radio frequency signal; generating, by the upper electrode plate and the lower electrode plate, radio frequency waves at corresponding frequencies in the thawing cavityaccording to the radio frequency signal, and thawing the object to be treated in the thawing cavity. The inventor of the invention creatively finds that the radio frequency waves in the frequency range of the thawing device are shorter in thawing time, higher in temperature uniformity and lower in liquid loss rate than radio frequency waves at other frequencies.

Description

technical field [0001] The invention relates to the field of thawing, in particular to a thawing method for a thawing device. Background technique [0002] During the freezing process of food, the quality of food is maintained, but frozen food needs to be thawed before processing or consumption. In order to facilitate users to freeze and thaw food, in the prior art, a heating device or a microwave device is generally provided in the refrigerator to thaw the food. [0003] However, thawing food through a heating device generally requires a long thawing time, and the thawing time and temperature are not easy to control, which will easily cause water evaporation and juice loss in the food, resulting in loss of food quality; It is fast and efficient, so the loss of nutrients in food is very low. However, due to the difference in the penetration and absorption of water and ice by microwaves, and the uneven distribution of internal substances in food, the melted area absorbs more...

AI Technical Summary

Problems solved by technology

[0003] However, thawing food through a heating device generally requires a long thawing time, and the thawing time and temperature are not easy to control, which will easily cause moisture evaporation and juice loss in the food, resulting in loss of food quality; It is fast and efficient, so the loss of nutrients in food is very low, but due to the difference in the penetration and absorption of water and ice by microwaves, and the uneven distribution of internal substances in food, the melted area absorbs more energy and is prone to thawing Problems with uneven and localized overheating

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