High-fidelity thawing and restoring method and device for food

Abstract

The invention provides a high-fidelity unfreezing reduction method and device for food, and the method comprises the steps: detecting the center temperature of the food, and if the center temperature of the food is within a first temperature range, unfreezing the food through a heat pipe and steam. And when the temperature of the food is raised to a second temperature range, unfreezing the food by adopting microwaves. And when ice in the food is completely unfrozen into liquid water and the temperature of the food is raised to a third temperature range, heating the food in a combined manner by adopting a heat pipe and steam so as to realize preheating of the food. And when the temperature of the food is increased to a fourth temperature range, the food is heated again by adopting microwaves, so that complete reheating of the food is realized. Two modes of heat pipe and steam combined heating and microwave heating are alternately carried out, so that food can be uniformly unfrozen and the humidity of the food can be increased when the temperature of the food is relatively low; and when the temperature of the food is-5-0 DEG C, the food can quickly pass through the maximum ice crystal generation area through microwave heating, so that the thawing time is shortened, and the food quality is maintained.

Description

Technical Field

[0001] The invention relates to the technical field of food thawing, and in particular to a high-fidelity thawing and restoring method and device for food. Background Art

[0002] The thawing process will have a significant impact on the quality of frozen food. At present, thawing methods such as room temperature thawing, low temperature thawing, static water thawing and microwave thawing are still the most commonly used thawing methods due to their convenience and low cost. However, these thawing methods have disadvantages such as high juice loss rate, long thawing time and uneven thawing. In addition, although new thawing technologies such as ultrasound-assisted thawing, electric field and magnetic field-assisted thawing and vacuum thawing have shown certain advantages in improving the quality of frozen food, they have not yet been popularized due to cost and difficulty in use.

[0003] Frozen foods are usually frozen using low-temperature quick-freezing technology and then stored at -18°C. Since most frozen foods have a high moisture content and are rich in nutrients, improper thawing methods can cause severe oxidation of frozen foods, high juice loss, large loss of nutrients, and softening of the texture.

[0004] The reheating methods used for pre-prepared foods are generally frying, deep-frying, boiling and microwave. Although traditional reheating methods are widely used, they may lead to a decline in flavor and texture. In contrast, microwave reheating is faster and can retain more food ingredients under certain conditions, but this heating method is prone to uneven temperature distribution and local overheating. Therefore, it is necessary to combine multiple reheating methods to reheat pre-prepared foods.

[0005] Existing thawing or reheating equipment has certain limitations in terms of function, efficiency and applicability. In particular, it does not have the functions of thawing and reheating at the same time. When processing frozen foods of different types and forms, the equipment lacks adaptability and flexibility and cannot accurately control the heating time and temperature, which affects the taste and nutritional content of the food. In addition, the equipment is not intelligent enough and cannot automatically adjust the thawing or reheating parameters according to the type and state of the food, which brings inconvenience to users.

[0006] Therefore, a high-fidelity thawing and restoring method for frozen food is needed, which can thaw frozen food uniformly, fully and quickly while ensuring thawing and heating efficiency, and can also realize reheating of the food. Summary of the invention

[0007] In order to overcome the problems existing in the related art, the purpose of the present invention is to provide a high-fidelity thawing and restoration method and device for food, which can evenly and fully thaw frozen food and achieve reheating while ensuring thawing and heating efficiency.

[0008] A high-fidelity thawing and restoring method for food, comprising:

[0009] detecting the center temperature of the food, and if the center temperature of the food is within a first temperature range, thawing the food using a heat pipe and steam;

[0010] When the food is heated to a second temperature range, the food is thawed by microwaves; wherein the second temperature range is close to 0°C and lower than 0°C, and the lower limit of the second temperature range is greater than or equal to the upper limit of the first temperature range;

[0011] When the ice in the food is completely thawed into liquid water and the temperature of the food rises to a third temperature range, the food is heated in combination with a heat pipe and steam to preheat the food; wherein the lower limit of the third temperature range is greater than or equal to the upper limit of the second temperature range;

[0012] When the food is preheated to a fourth temperature range, microwaves are used for reheating to achieve complete reheating of the food, and a lower limit of the fourth temperature range is greater than or equal to an upper limit of the third temperature range.

[0013] In a preferred technical solution of the present invention, the method of thawing food by using a heat pipe and steam comprises:

[0014] Starting the heat pipe to increase the temperature of the heat pipe; wherein a portion of the heat pipe is located in the thawing chamber where the food is located;

[0015] Heating the water in the heating pool to generate steam;

[0016] The steam is introduced into the thawing chamber to thaw the food.

[0017] In a preferred technical solution of the present invention, the step of introducing the steam into the thawing chamber to thaw the food comprises:

[0018] Start the electric fan;

[0019] The electric fan is controlled to blow the steam generated by the heating pool toward the thawing chamber to increase the humidity in the thawing chamber and accelerate the convection between the heating pool and the thawing chamber.

[0020] In a preferred technical solution of the present invention, after detecting the center temperature of the food, the method further comprises:

[0021] Adjusting the angle of the ultraviolet sterilization lamp so that the ultraviolet sterilization lamp faces the food;

[0022] The ultraviolet sterilization lamp is started to sterilize the food during the thawing process of the food.

[0023] In a preferred technical solution of the present invention, the first temperature range is -18°C to -5°C, the second temperature range is -5°C to 0°C, the third temperature range is 0°C to 60°C, the fourth temperature range is greater than or equal to 60°C, or the fourth temperature range is greater than 60°C.

[0024] The present invention also provides a high-fidelity thawing and restoration device for food, which is applied to the high-fidelity thawing and restoration method for food described in any of the above items, and the device includes a thawing chamber, and a heating pool is arranged below the thawing chamber; a partition is arranged between the thawing chamber and the heating pool, and a plurality of air holes are opened on the partition; a heat pipe is arranged in the heating pool, and the heat pipe extends into the thawing chamber.

[0025] In a preferred technical solution of the present invention, the high-fidelity thawing and restoration device for food also includes an electric fan, which includes fan blades and a support rod. An opening is provided in the middle of the partition, and the support rod passes through the opening. The fan blades are connected to one end of the support rod located between the partition and the thawing chamber.

[0026] In a preferred technical solution of the present invention, the high-fidelity thawing and restoration device for food also includes a shell, and the thawing chamber and the heating pool are both located in the shell; an infrared thermal imaging lens is provided on the inner wall of the shell, and the infrared thermal imaging lens is directed toward the food in the thawing chamber, and the infrared thermal imaging lens is electrically connected to a temperature measuring terminal; the temperature measuring terminal obtains an infrared image of the food taken by the infrared thermal imaging lens, and analyzes the center temperature of the food based on the infrared image of the food.

[0027] In a preferred technical solution of the present invention, an ultraviolet sterilization lamp is arranged on the top of the inner side of the shell, and a microwave emitting element is also arranged on the inner wall of the shell. The ultraviolet sterilization lamp and the microwave emitting element are both located in the thawing chamber, and a humidity sensor is arranged near the food; a heating device and a thermocouple are arranged in the heating pool, and the heating pool is connected to the water inlet and the water outlet.

[0028] In a preferred technical solution of the present invention, the thermal conductivity of the heat pipe is 5000-10000 W / mK.

[0029] The beneficial effects of the present invention are:

[0030] The high-fidelity thawing and restoring method of food provided by the present invention includes detecting the central temperature of the food. If the central temperature of the food is within the first temperature range, the food is thawed by using a heat pipe and steam. The heat pipe quickly transfers heat to the thawing chamber to increase the temperature of the food in the thawing chamber. The steam is led into the thawing chamber, and the steam exchanges heat with the surface of the food, which can also increase the humidity on the surface of the food. When the central temperature of the food is within the first temperature range, the overall temperature of the food is low. Combining the heat pipe heating and steam heating methods, the temperature of the food can be quickly raised, the efficiency of food thawing can be improved, and the food can be evenly heated. When the food is heated to the second temperature range, the food is thawed by microwaves. Since the second temperature range is close to 0°C and below 0°C, when the central temperature of the food is within the second temperature range, the food has an ice crystal formation zone, which consumes the most time, and part of the heated heat is used for phase change, that is, the ice in the food is thawed into liquid water. The microwave thawing method can accelerate the thawing process of the food when it is within the second temperature range. However, microwave heating can cause food to lose water. Therefore, the present invention first uses heat pipes and steam to thaw the food to replenish the moisture of the food, and then uses microwave thawing to make the food quickly undergo phase change and shorten the time taken for phase change. When the ice in the food is completely thawed into liquid water and the food is heated to within the third temperature range, the food is combined with heat pipes and steam to preheat the food. When the center temperature of the food is within the third temperature range, microwave heating has the problem of uneven heating. At this time, the food can be evenly heated by combining heat pipes and steam. When the food is preheated to within the fourth temperature range, microwaves are used again to heat the food completely, and the lower limit of the fourth temperature range is greater than or equal to the upper limit of the third temperature range. The above method is divided into two stages below 0°C, namely heat pipe and steam thawing, and microwave thawing. It is also divided into two stages above 0°C, namely heat pipe and steam heating, and microwave heating. The present invention combines the advantages of heat pipe, steam heating and microwave heating, and can evenly and fully defrost food while ensuring thawing and heating efficiency, and can also achieve water replenishment and reheating of food. BRIEF DESCRIPTION OF THE DRAWINGS

[0031] Figure 1 is a flow chart of the high-fidelity thawing and restoring method of food of the present invention;

[0032] Figure 2 is a flow chart of the present invention for thawing food using a heat pipe and steam;

[0033] Figure 3 is a cross-sectional view of the high-fidelity thawing and restoring device for food of the present invention;

[0034] Figure 4 It is a top view of the high-fidelity thawing and restoring device for food of the present invention.

[0035] Figure numerals: 1. Thawing chamber; 2. Heating pool; 3. Partition; 4. Air hole; 5. Heat pipe; 6. Fan blade; 7. Support rod; 8. Opening; 9. Shell; 10. Infrared thermal imaging lens; 11. Ultraviolet sterilization lamp; 12. Microwave emitting element; 13. Humidity sensor; 14. Heating device; 15. Thermocouple; 16. Water inlet; 17. Water outlet; 18. Temperature measurement terminal. DETAILED DESCRIPTION

[0036] The preferred embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. Although the preferred embodiments of the present invention are shown in the accompanying drawings, it should be understood that the present invention can be implemented in various forms and should not be limited by the embodiments described herein. On the contrary, these embodiments are provided to make the present invention more thorough and complete, and to fully convey the scope of the present invention to those skilled in the art.

[0037] Example 1

[0038] like Figure 1 As shown, this embodiment provides a high-fidelity thawing and restoring method for food, comprising:

[0039] S1: Detecting the core temperature of food. If the core temperature of the food is within a first temperature range, thawing the food using a heat pipe and steam.

[0040] S2: When the food is heated to a second temperature range, the food is thawed by microwaves; wherein the second temperature range is close to 0°C and lower than 0°C, and the lower limit of the second temperature range is greater than or equal to the upper limit of the first temperature range.

[0041] S3: When the ice in the food is completely thawed into liquid water and the food is heated to within a third temperature range, the food is heated in combination with a heat pipe and steam to preheat the food; wherein the lower limit of the third temperature range is greater than or equal to the upper limit of the second temperature range.

[0042] S4: When the food is preheated to a fourth temperature range, microwaves are used for reheating to achieve complete reheating of the food, and the lower limit of the fourth temperature range is greater than or equal to the upper limit of the third temperature range.

[0043] The first temperature range is -18°C to -5°C, the second temperature range is -5°C to 0°C, the third temperature range is 0°C to 60°C, the fourth temperature range is greater than or equal to 60°C, or the fourth temperature range is greater than 60°C.

[0044] The temperature of the food in the thawing chamber 1 is within a first temperature range, and the food is first thawed and then heated.

[0045] By using the heat pipe 5 and steam combined heating and microwave heating alternately, the food can be evenly thawed when the food temperature is low, that is, when the center temperature of the food is within the first temperature range, and the steam exchanges heat with the surface of the food, thereby increasing the humidity of the food. When the food temperature is close to -5°C, the water in the food will undergo a phase change, that is, the water changes from a solid state to a liquid state or a solid-liquid mixed state. The phase change requires more energy and consumes the most time. Using microwave thawing can accelerate the phase change of the water in the food, thereby achieving rapid thawing of the food. Microwave thawing has the problem of uneven heating and food dehydration. In the previous thawing stage, that is, when the center temperature of the food is within the first temperature range, the heat pipe 5 and steam are used to thaw the food and replenish the water to the food. Since the second temperature range is -5°C to 0°C, the problem caused by uneven microwave heating in this process is relatively small, and the food can be prevented from losing more water during the second stage of thawing. The second temperature range corresponds to the maximum ice crystal formation zone of most foods, that is, the stage where the ice crystals inside the food begin to change phase into liquid water. This stage generally requires a longer thawing time, so microwave thawing is used to quickly pass through the temperature range of -5℃-0℃.

[0046] When the center temperature of the food in the thawing chamber 1 is greater than 0°C, it is divided into two heating stages, wherein the first heating stage is when the food is heated to 0-60°C, the food is heated by a combination of heat pipe 5 and steam to achieve uniform heating of the food and replenish the moisture in the food. When the food is heated to above 60°C, microwaves are used again to heat the food quickly. Since the protein in most foods will denature above 60°C, microwave heating will result in uneven heating, so heat pipe 5 and steam are used for mixed heating to evenly heat the food.

[0047] When the food center temperature of the food in the thawing chamber 1 reaches 60°C, microwave heating is used to quickly reheat the food. The present invention uses infrared thermal imaging to detect the food center temperature of the food in the thawing chamber 1 in real time to change the heating method, thereby realizing automatic control of the entire thawing and heating process. The food of the present invention can be chicken steak or other frozen food, which is not limited here.

[0048] The high-fidelity thawing and restoring method of food provided in this embodiment includes detecting the central temperature of the food. If the central temperature of the food is within the first temperature range, the food is thawed by using a heat pipe 5 and steam. The heat pipe 5 quickly transfers heat to the thawing chamber 1 to increase the temperature of the food in the thawing chamber 1. The steam is introduced into the thawing chamber 1, and the steam exchanges heat with the surface of the food, which can also increase the humidity of the surface of the food. When the central temperature of the food is within the first temperature range, the overall temperature of the food is low. Combining the heating of the heat pipe 5 and the steam heating method, the temperature of the food can be quickly increased, the efficiency of food thawing can be improved, and the food can be evenly heated. When the food is heated to the second temperature range, the food is thawed by microwaves. Since the second temperature range is close to 0°C and below 0°C, when the central temperature of the food is within the second temperature range, the food has an ice crystal formation zone, which consumes the most time, and part of the heated heat is used for phase change, that is, the ice in the food is completely thawed into liquid water. The thawing process of the food when it is within the second temperature range can be accelerated by using microwave thawing. However, microwave heating can cause food to lose water, so the present invention first uses heat pipe 5 and steam to thaw food to replenish the water content of food, and then uses microwave thawing to make food change phase quickly, shortening the time spent on phase change. When the ice in the food is completely thawed into liquid water, and the food is heated to within the third temperature range, heat pipe 5 and steam are used to combine heating the food to preheat the food. When the center temperature of the food is within the third temperature range, microwave heating has the problem of uneven heating. At this time, heat pipe 5 and steam are used to combine heating, so that food can be evenly heated. The above method can evenly and fully thaw the food while ensuring thawing and heating efficiency, and can also achieve food reheating.

[0049] Example 2

[0050] This embodiment provides a high-fidelity thawing and restoring method for food. This embodiment only describes the differences from Embodiment 1, such as Figure 2 As shown, the method of thawing food by using a heat pipe and steam comprises:

[0051] S12: starting the heat pipe to increase the temperature of the heat pipe; wherein a portion of the heat pipe is located in the thawing chamber where the food is located.

[0052] S13: Heat the water in the heating pool to generate steam.

[0053] S14: The steam is introduced into the thawing chamber to thaw the food.

[0054] Before step S12, the method further includes step S11: detecting the center temperature of the food.

[0055] The heat generated by the heating pool 2 is transferred to the thawing chamber 1 through the heat pipe 5 to thaw or reheat the frozen food. The heat pipe 5 is used as a heating element, and pure water is used as a heating medium. A thermocouple 15 is installed in the heating pool 2, and the thermocouple 15 is electrically connected to a PID control system. The PID control system is used to monitor and control the temperature of the heating pool 2.

[0056] Heat pipes 5 are installed around the thawing chamber 1, and the heat pipes 5 can quickly transfer the heat of the heating pool 2 to the thawing chamber 1, so as to achieve uniform and rapid temperature rise of the thawing chamber 1. A microwave emitting element 12 and an infrared thermal imaging lens 10 are arranged above the thawing chamber 1, and the microwave emitting element 12 uses the energy of microwaves to heat the food, so that the food is quickly heated.

[0057] The step of directing the steam into the thawing chamber to thaw the food comprises:

[0058] S141: Start the electric fan.

[0059] S142: Control the electric fan to blow the steam generated by the heating pool toward the thawing chamber to increase the humidity in the thawing chamber and accelerate convection between the heating pool and the thawing chamber.

[0060] An electric fan is installed between the heating pool 2 and the thawing chamber 1. During the thawing process, the electric fan will blow the steam generated by the heating pool 2 toward the thawing chamber 1, thereby increasing the internal humidity of the thawing chamber 1. The rotation of the electric fan accelerates the diffusion rate of the steam and the air convection in the thawing chamber 1.

[0061] After detecting the food center temperature, the method further comprises:

[0062] S15: adjusting the angle of the ultraviolet sterilization lamp so that the ultraviolet sterilization lamp faces the food.

[0063] S16: Start the ultraviolet sterilization lamp to sterilize the food during the thawing process of the food.

[0064] When executing step S12, step S15 is executed simultaneously. First, the angle of the ultraviolet sterilization lamp 11 is adjusted so that the ultraviolet sterilization lamp 11 is aimed at the food in the thawing chamber 1, and then the ultraviolet sterilization lamp 11 is started to emit ultraviolet rays to the food, thereby sterilizing the food during the thawing and heating process of the food.

[0065] The method of thawing the food by using the heat pipe 5 and steam in this embodiment includes starting the heat pipe 5 and raising the temperature of the heat pipe 5, wherein a portion of the heat pipe 5 is located in the thawing chamber 1 where the food is located. The water in the heating pool 2 is heated to generate steam. The steam is led into the thawing chamber 1 to thaw the food. The method of leading the steam into the thawing chamber 1 to thaw the food includes starting an electric fan and controlling the electric fan to blow the steam generated by the heating pool 2 toward the thawing chamber 1 to increase the humidity in the thawing chamber 1 and accelerate the convection between the heating pool 2 and the thawing chamber 1. The present invention combines the heat pipe 5 and steam to uniformly heat the food in the thawing chamber 1, and the rotation of the electric fan accelerates the diffusion rate of the steam and the air convection in the thawing chamber 1.

[0066] Example 3

[0067] like Figure 3-Figure 4 As shown, this embodiment provides a high-fidelity thawing and restoration device for food, which is applied to the high-fidelity thawing and restoration method in Example 1 or Example 2, and the device includes a thawing chamber 1, and a heating pool 2 is arranged below the thawing chamber 1; a partition 3 is arranged between the thawing chamber 1 and the heating pool 2, and a plurality of air holes 4 are opened on the partition 3; a heat pipe 5 is arranged in the heating pool 2, and the heat pipe 5 extends into the thawing chamber 1.

[0068] The high-fidelity thawing and restoring device for food also includes an electric fan, which includes fan blades 6 and a support rod 7. An opening 8 is opened in the middle of the partition 3, and the support rod 7 passes through the opening 8. The fan blades 6 are connected to one end of the support rod 7 located between the partition 3 and the thawing chamber 1.

[0069] The high-fidelity thawing and restoring device for food also includes a shell 9, and the thawing chamber 1 and the heating pool 2 are both located in the shell 9; an infrared thermal imaging lens 10 is provided on the inner wall of the shell 9, and the infrared thermal imaging lens 10 is facing the food in the thawing chamber 1, and the infrared thermal imaging lens 10 is electrically connected to a temperature measuring terminal 18; the temperature measuring terminal 18 obtains an infrared image of the food taken by the infrared thermal imaging lens 10, and analyzes the central temperature of the food based on the infrared image of the food.

[0070] An ultraviolet sterilization lamp 11 is arranged on the top of the inner side of the shell 9, and a microwave emitting element 12 is also arranged on the inner wall of the shell 9. The ultraviolet sterilization lamp 11 and the microwave emitting element 12 are both located in the thawing chamber 1, and a humidity sensor 13 is arranged near the food; a heating device 14 and a thermocouple 15 are arranged in the heating pool 2, and the heating pool 2 is connected with a water inlet 16 and a water outlet 17.

[0071] The partition 3 is provided with a plurality of pores 4, and the steam generated by the heating pool 2 enters the thawing chamber 1 through the partition 3, so that the humidity in the thawing chamber 1 increases, and the steam entering the thawing chamber 1 generates heat exchange with the surface of the food.

[0072] The first end of the support rod 7 passes through the bottom of the housing 9 and is connected to the motor, and the second end of the support rod 7 passes through the opening 8 on the partition 3. The second end of the support rod 7 is connected to the fan blade 6, and the fan blade 6 is located between the thawing chamber 1 and the partition 3. The motor drives the support rod 7 to rotate, thereby driving the fan blade 6 to rotate.

[0073] The thawing chamber 1 is located in the upper part of the housing 9, and the heating pool 2 is located in the lower part of the thawing chamber 1. An infrared thermal imaging lens 10 is arranged above the thawing chamber 1. The infrared thermal imaging lens 10 shoots the food in the thawing chamber 1 to obtain an infrared image of the food, and then transmits the infrared image of the food to the temperature measurement terminal 18. The temperature measurement terminal 18 of the present invention can be a computer or a server, which is not limited here. The temperature measurement terminal 18 analyzes the pixel value distribution in the infrared image of the food to obtain the central temperature of the food.

[0074] An ultraviolet sterilization lamp 11 is arranged near the infrared thermal imaging lens 10. In the process of thawing food by using the heat pipe 5, steam, and microwaves, the ultraviolet sterilization lamp 11 emits ultraviolet rays to the food to kill bacteria in the food.

[0075] The inner wall of the housing 9 is provided with a microwave emitting element 12, and the food in the thawing chamber 1 absorbs part of the microwave energy and generates heat. Since the heat is transferred from the surface of the food to the inside of the food to heat the food, a temperature gradient is inevitably present in the food, so the food is heated unevenly, resulting in local overheating of the food. Therefore, the present invention uses microwaves to thaw the food in the second temperature range, i.e., -5°C to 0°C, so that the food undergoes a rapid phase change.

[0076] Several humidity sensors 13 are provided in the thawing chamber 1. In this embodiment, two humidity sensors 13 are provided as an example. The humidity sensor 13 is used to detect the humidity in the thawing chamber 1 to control the generation rate and flow rate of steam. A heating device 14 is provided in the heating pool 2. The heating device 14 of the present invention is an electric heating wire. A thermocouple 15 is provided in the heating pool 2. The thermocouple 15 is immersed in the water of the heating pool 2 to detect the water temperature of the heating pool 2. A water inlet 16 is provided in the heating pool 2 near the partition 3, and a water outlet 17 is provided on one side of the electric heating wire near the bottom of the shell 9. Water flows into the heating pool 2 from the water inlet 16 and flows out from the water outlet 17, thereby forming a water flow circulation.

[0077] The heat pipe 5 has a thermal conductivity of 5000-10000 W / mK, and has a high thermal conductivity. The heat pipe 5 mainly relies on the phase change of the working liquid between the vapor phase and the liquid phase to transfer heat, and the heat resistance of the heat pipe 5 is small. Therefore, the heat pipe 5 has a strong thermal conductivity and can quickly transfer the heat in the heating pool 2 to the thawing chamber 1, thereby realizing fast and uniform thawing and heating of food.

[0078] The high-fidelity thawing and restoring device for food of this embodiment comprises a thawing chamber 1, a heating pool 2 is arranged below the thawing chamber 1; a partition 3 is arranged between the thawing chamber 1 and the heating pool 2, and a plurality of air holes 4 are opened on the partition 3; a heat pipe 5 is arranged in the heating pool 2, and the heat pipe 5 extends into the thawing chamber 1. The part of the heat pipe 5 located in the heating pool 2 is arranged obliquely, and the part of the heat pipe 5 located in the thawing chamber 1 is arranged vertically. The heating device 14 heats the water in the heating pool 2, and the heat pipe 5 transfers the heat of the water in the heating pool 2 to the thawing chamber 1, thereby thawing or heating the food in the thawing chamber 1. The blades 6 of the electric fan rotate, so that the steam generated by the heating pool 2 quickly flows into the thawing chamber 1 through the air holes 4 on the partition 3, thereby thawing or heating the food in the thawing chamber 1.

[0079] It should be noted that, in this article, the terms "include", "comprises" or any other variations thereof are intended to cover non-exclusive inclusion, so that a process, device, article or method including a series of elements includes not only those elements, but also includes other elements not explicitly listed, or also includes elements inherent to such process, device, article or method. In the absence of further restrictions, an element defined by the sentence "includes a ..." does not exclude the presence of other identical elements in the process, device, article or method including the element.

[0080] The above description is only a preferred embodiment of the present application, and does not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the present application specification and drawings, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A high-fidelity thawing and restoring method for food, characterized in that: include: detecting the center temperature of the food, and if the center temperature of the food is within a first temperature range, thawing the food using a heat pipe and steam; When the food is heated to a second temperature range, the food is thawed by microwaves; wherein the second temperature range is close to 0°C and lower than 0°C, and the lower limit of the second temperature range is greater than or equal to the upper limit of the first temperature range; When the ice in the food is completely thawed into liquid water and the temperature of the food rises to a third temperature range, the food is heated in combination with a heat pipe and steam to preheat the food; wherein the lower limit of the third temperature range is greater than or equal to the upper limit of the second temperature range; When the food is preheated to a fourth temperature range, microwaves are used for reheating to achieve complete reheating of the food, and a lower limit of the fourth temperature range is greater than or equal to an upper limit of the third temperature range.

2. The high-fidelity thawing and restoring method of food according to claim 1, characterized in that: The method of thawing food by using a heat pipe and steam comprises: Starting the heat pipe to increase the temperature of the heat pipe; wherein a portion of the heat pipe is located in the thawing chamber where the food is located; Heating the water in the heating pool to generate steam; The steam is introduced into the thawing chamber to thaw the food.

3. The high-fidelity thawing and restoring method of food according to claim 2, characterized in that: The step of directing the steam into the thawing chamber to thaw the food comprises: Start the electric fan; The electric fan is controlled to blow the steam generated by the heating pool toward the thawing chamber to increase the humidity in the thawing chamber and accelerate the convection between the heating pool and the thawing chamber.

4. The high-fidelity thawing and restoring method of food according to claim 1, characterized in that: After detecting the food center temperature, the method further comprises: Adjusting the angle of the ultraviolet sterilization lamp so that the ultraviolet sterilization lamp faces the food; The ultraviolet sterilization lamp is started to sterilize the food during the thawing process of the food.

5. The high-fidelity thawing and restoring method of food according to claim 1, characterized in that: The first temperature range is -18°C to -5°C, the second temperature range is -5°C to 0°C, the third temperature range is 0°C to 60°C, the fourth temperature range is greater than or equal to 60°C, or the fourth temperature range is greater than 60°C.

6. A high-fidelity thawing and restoring device for food, characterized in that: A high-fidelity thawing and restoration method for food as described in any one of claims 1 to 5, wherein the device comprises a thawing chamber, a heating pool is arranged below the thawing chamber; a partition is arranged between the thawing chamber and the heating pool, and a plurality of air holes are opened on the partition; a heat pipe is arranged in the heating pool, and the heat pipe extends into the thawing chamber.

7. The high-fidelity thawing and restoring device for food according to claim 6, characterized in that: It also includes an electric fan, which includes fan blades and a support rod. An opening is opened in the middle of the partition, and the support rod passes through the opening. The fan blade is connected to one end of the support rod located between the partition and the thawing chamber.

8. The high-fidelity thawing and restoring device for food according to claim 6, characterized in that: It also includes a shell, and the thawing chamber and the heating pool are both located in the shell; an infrared thermal imaging lens is provided on the inner wall of the shell, the infrared thermal imaging lens is facing the food in the thawing chamber, and the infrared thermal imaging lens is electrically connected to a temperature measuring terminal; the temperature measuring terminal obtains an infrared image of the food taken by the infrared thermal imaging lens, and analyzes the center temperature of the food based on the infrared image of the food.

9. The high-fidelity thawing and restoring device for food according to claim 8, characterized in that: An ultraviolet sterilization lamp is arranged on the top of the inner side of the shell, and a microwave emitting element is also arranged on the inner wall of the shell. The ultraviolet sterilization lamp and the microwave emitting element are both located in the thawing chamber, and a humidity sensor is arranged near the food; a heating device and a thermocouple are arranged in the heating pool, and the heating pool is connected with a water inlet and a water outlet.

10. The high-fidelity thawing and restoring device for food according to claim 6, characterized in that: The thermal conductivity of the heat pipe is 5000-10000 W / mK.

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