Control method for thawing device

Abstract

This invention provides a control method for a thawing device. The control method includes the steps that a radio frequency generator module generates radio frequency signals; a radio frequency antenna generates radio frequency waves of the corresponding frequency in a thawing chamber according to the radio frequency signals and enables a to-be-treated object to thaw; the surface temperature of the to-be-treated object is obtained; if the surface temperature of the untreated object is greater than or equal to a preset target temperature, the radio frequency generator module stops working. By adopting the thawing device in this invention, users only need to turn on a thawing switch to start the thawing procedure, and the thawing device can automatically terminate the thawing procedure whenthe thawing is completed without the users' manual control, thus improving the user's convenience.

Description

technical field [0001] The invention relates to the field of thawing, in particular to a control method for a thawing device. Background technique [0002] The freezer compartment of a general household refrigerator (the temperature of the freezer compartment is generally -18°C) is used to store food that will not be eaten in a short period of time, especially various meats. Before cooking the food stored in the freezer, the user usually Frozen ingredients need to be thawed to about -5°C. Meat at this temperature is easy to cut and will not be cut because the temperature is too low. If the temperature is too high, it is difficult to cut and the cut meat or sliced ​​meat will not be shaped. [0003] However, in the prior art, the air thawing operation is simple, but the thawing time is too long, the surface of the food is easily oxidized, and the juice loss is serious after thawing; the water thawing is not only time-consuming, but also bacteria and microorganisms are easy to...

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Problems solved by technology

[0003] However, in the prior art, the air thawing operation is simple, but the thawing time is too long, the surface of the food is easily oxidized, and the juice loss is serious after thawing; the water thawing is not only time-consuming, but also bacteria and microorganisms are easy to grow on the surface of the food during the thawing process, seriously Affect food quality; heating wire or heating tube for thawing, the heating efficiency is low and the temperature of the food after thawing is uneven; when the microwave oven based on the magnetron technology thaws the food, the electromagnetic wave emitted by the magnetron as the emission source cannot be controlled The phase and poor directionality of the food will lead to uneven heating inside and outside the food, which will cause the temperature difference between the inside and outside of the thawed food to be too large, the juice will be lost too much, and the quality of the food will be seriously damaged.

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