Defreezing method for thawing device

Abstract

The invention provides a thawing method for a thawing device. The thawing device includes a cylinder body defining a thawing chamber for placing objects to be treated and having a forward opening, a device door for opening and closing the thawing chamber, a radio frequency generating module, The upper electrode plate and the lower electrode plate which are respectively arranged horizontally at the top wall and the bottom wall of the thawing chamber and are respectively electrically connected with the radio frequency generating module, the tray for carrying the object to be processed which is arranged in the thawing chamber, and the At least one temperature sensor on the inner wall of the thawing chamber; the thawing method includes: the temperature sensor senses the temperature of the object to be processed; and the working power of the radio frequency generating module is adjusted according to the temperature of the object to be processed. Compared with the thawing method with constant thawing power in the prior art, the present invention adjusts the real-time working power of the radio frequency generation module through the temperature of the object to be treated, prevents the object from being thawed excessively, and ensures the quality of the object to be processed.

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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