Heating device

Abstract

The invention provides a heating device. The heating device comprises a cylinder for placing an object to be treated and an electromagnetic wave generating system for generating electromagnetic waves in the cylinder to heat the object to be treated. The electromagnetic wave generation system comprises a plurality of radiation groups and a phase shifter. Each radiation group comprises a plurality of radiation units and a plurality of radiation groups used for radiating electromagnetic waves. The phase shifter is configured to adjust the direction of the electromagnetic waves radiated by the plurality of radiation units of the plurality of radiation groups. The heating device is provided with the plurality of radiation groups and the phase shifter for adjusting the direction of the electromagnetic waves radiated by the plurality of radiation groups, and each radiation group comprises the plurality of radiation units, so that each part of the to-be-treated object can be accurately heated in a targeted manner, the bad phenomenon that the to-be-treated object is locally overheated and even is thoroughly cooked is reduced, the loss of nutritional ingredients is reduced, and the quality of the unfrozen food materials is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an electromagnetic wave heating 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 the user to thaw the food, the food is usually thawed by an electromagnetic wave heating device. [0003] Thawing food through the electromagnetic wave heating device is not only fast and efficient, but also has low loss of nutritional components of the food. However, due to the difference in the penetration and absorption of water and ice by microwaves, and the uneven distribution of substances inside the food, the melted area absorbs more energy, which is prone to problems of uneven thawing and local overheating (such as the fat part of pork belly). , chicken feet, fish tails, etc.). Contents of the invention [0004] An object of the present in...

AI Technical Summary

Problems solved by technology

However, due to the difference in the penetration and absorption of water and ice by microwaves, and the uneven distribution of substances inside the food, the melted area absorbs more energy, which is prone to problems of uneven thawing and local overheating (such as the fat part of pork belly). , chicken feet, fish tails, etc.)

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