Ultrahigh-pressure solar quick thawing device and thawing method

Abstract

The invention discloses an ultrahigh-pressure solar rapid thawing device, and relates to the technical field of food fresh-keeping equipment. The device comprises a heating system, a pressurizing system and a thawing unit. The thawing unit comprises a tank body, a plurality of first slideways are uniformly distributed on the inner side wall of the tank body in the circumferential direction, a plurality of sliding assemblies capable of sliding up and down along the first slideways are arranged in the first slideways in the up-down direction, the sliding assemblies located in the same first slideway are connected in series through a lifting rope, and each sliding assembly is provided with a packaging assembly. The packaging assembly comprises a sealed space which is formed by a first film and a second film together and used for containing foods. Meanwhile, the invention discloses an ultrahigh-pressure solar rapid thawing method. According to the method, a food is packaged in a water bathand then pressurized to change the thermophysical property of the food, so that the freezing point of the food is reduced, the thawing temperature difference is increased, the thawing time is shortened, and the thawing quality is guaranteed.

Description

technical field [0001] The invention relates to the technical field of food fresh-keeping equipment, in particular to an ultra-high pressure solar energy quick thawing device and a thawing method. Background technique [0002] In general, unfreezing takes longer than freezing, and unfreezing is more difficult than freezing. The traditional thawing method of food is a heat transfer process. The rate of thawing depends on the rate of heat transfer, and the rate of heat transfer is proportional to the temperature difference of heat transfer. The freezing point of fruits and vegetables under normal pressure is about 0°C, and the temperature of the thawing heat source medium is generally 15-20°C, due to the limitation of the biological and chemical physical properties of the microorganisms and molds of the thawed food, the temperature of the thawing medium should not be too high, so the traditional atmospheric pressure thawing temperature difference is limited within 20°C, result...

AI Technical Summary

Problems solved by technology

The traditional thawing method of food is a heat transfer process. The rate of thawing depends on the rate of heat transfer, and the rate of heat transfer is proportional to the temperature difference of heat transfer. The freezing point of fruits and vegetables under normal pressure is about 0°C, and the temperature of the thawing heat source medium is generally 15-20°C, due to the limitation of the biological and chemical physical properties of the microorganisms and molds of the thawed food, the temperature of the thawing medium should not be too high, so the traditional atmospheric pressure thawing temperature difference is limited within 20°C, resulting in too long thawing time long

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