Ultrasonic wave and microwave combined deicing device

Abstract

The invention belongs to the technical field of food material thawing, and particularly relates to an ultrasonic wave and microwave combined deicing device. The combined deicing device is characterized by comprising a box body, a support frame arranged in a machine body, a sewage storage box arranged below the support frame, an ultrasonic wave thawing apparatus arranged in the box body and on at least one side of the box body, a microwave deicing apparatus arranged in the box body and on at least one side of the box body, and a cooling humidifier arranged in the box body, wherein the ultrasonic wave thawing apparatus comprises an ultrasonic generator and an ultrasonic transducer; the microwave deicing device comprises a microwave generator and a microwave transducer; and the cooling humidifier comprises a water supply tank with a pressure pump and a plurality of cooling water mist nozzles connected with the water supply tank and arranged above the box body. The combined deicing deviceis small in appearance and low in noise; compared with a traditional food thawing mode, the combined deicing device can better guarantee that the original taste and flavor of a food lock nutritional ingredients in the food, the taste of the food is prevented from being damaged, and the food is restored to be in a state before being frozen.

Description

technical field [0001] The invention belongs to the technical field of food thawing, and in particular relates to a deicing device combining ultrasonic waves and microwaves. Background technique [0002] At this stage, there are five main methods for food thawing: 1. Air thawing: This method does not require special thawing equipment, but simply thaws frozen food naturally in the air at room temperature. Low, slow heat conduction, thawing time is very long, so it is easy to cause bacteria to multiply and affect the quality of food; 2. Warm water thawing: This method does not require special thawing equipment, just put the frozen food directly into the container. Thawing in a container of warm water, although this can shorten the thawing time, but it will cause the loss of protein and vitamins in the food, and at the same time accelerate the production of carcinogens such as propionaldehyde; 3. Circulating water thawing: this method also No special thawing equipment is neede...

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Problems solved by technology

[0002] At this stage, there are five main methods for food thawing: 1. Air thawing: This method does not require special thawing equipment, but simply thaws frozen food naturally in the air at room temperature. Low, slow heat conduction, thawing time is very long, so it is easy to cause bacteria to multiply and affect the quality of food; 2. Warm water thawing: This method does not require special thawing equipment, just put the frozen food directly into the container. Thawing in a container of warm water, although this can shorten the thawing time, but it will cause the loss of protein and vitamins in the food, and at the same time accelerate the production of carcinogens such as propionaldehyde; 3. Circulating water thawing: this method also No special thawing equipment is needed, just put the frozen food under the faucet or running water, and use circulating normal temperature water to thaw the food, which can speed up the conduction of heat and shorten the thawing time, but this method is to remove the ice cubes from the Melting from the surface to the inside, the efficiency is still not enough, so that the nutrient solution in the food is lost, and the water resources are seriously wasted; 4. The method of microwave thawing does not require special thawing equipment, only a microwave oven is needed, and electromagnetic waves are used to make it The polar molecules in the frozen food rotate rapidly, vibrating, rubbing, and colliding with each other to generate a large amount of heat energy, which makes the frozen food heat from the inside to the surface at the same time, and shortens the thawing time extremely quickly. This high-temperature rapid thawing method makes the ice crystals melt faster The water is lost with the soluble components in the cells, causing a large loss of food flavor and nutrient solution, which seriously reduces the quality of food; 5. Ultrasonic thawing method in a frozen environment. This thawing method requires special thawing equipment. Under the environment, the ice on the surface of the food is shattered to achieve the purpose of thawing, but it cannot eliminate the ice inside the food and restore the food to its original appearance, nor can it guarantee that the ice inside the food will not affect the original taste of the food

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