Defrosting method for defrosting apparatus
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Solution Overview
Problem
Existing thawing methods, such as using heating devices or microwaves, are inefficient and can lead to uneven thawing, nutrient loss, and quality degradation of food due to prolonged thawing times and uneven energy distribution.
Innovation Solution
A thawing method utilizing a radio frequency generation module and electrode plates to generate radio frequency waves within the 40 to 42 MHz range, coupled with a detection module to monitor impedance and dielectric changes, allowing for load compensation and power adjustment to ensure uniform thawing and prevent excessive thawing.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If heating device is used for thawing food, then thawing can be achieved, but thawing time is long and temperature control is difficult leading to water evaporation and juice loss
Solution Approach 1:
The patent replaces the conventional heating device (thermal field) with a radio frequency generation module (electromagnetic field) to achieve thawing. The RF generation module generates radio frequency signals that are converted to electromagnetic waves by electrode plates, which directly heat the water molecules in the food through dielectric heating, significantly reducing thawing time compared to conventional heating methods.
Solution Approach 2:
The patent changes the frequency parameter of the electromagnetic waves used for thawing from conventional microwave frequencies to radio frequency range (40-42 MHz). This parameter change allows for better penetration depth and more uniform energy distribution throughout the food, enabling faster and more controlled thawing while preventing excessive temperature rise and juice loss.
2Productivity
If microwave device is used for thawing food, then thawing speed is fast, but uneven distribution of internal substances causes uneven thawing and local overheating
Solution Approach 1:
The patent changes the frequency parameter from microwave range to radio frequency range (40-42 MHz). This lower frequency provides better penetration depth and more uniform energy distribution throughout the food, eliminating the local overheating problem associated with microwaves while maintaining fast thawing speed.
Solution Approach 2:
The patent incorporates a detection module that detects incident wave signals and reflected wave signals to calculate load impedance in real-time. This feedback mechanism allows the system to monitor the thawing process and adjust the RF power accordingly, ensuring uniform energy distribution and preventing local overheating while maintaining efficient thawing.
3Productivity
If conventional heating or microwave methods are used, then thawing can be achieved, but nutrient loss occurs due to prolonged time or uneven heating
Solution Approach 1:
The patent replaces conventional heating methods with radio frequency electromagnetic heating. This substitution enables rapid thawing through direct molecular heating of water, significantly reducing thawing time and thereby minimizing nutrient loss that occurs during prolonged thawing processes.
Solution Approach 2:
The detection module continuously monitors the thawing process by detecting incident and reflected wave signals to calculate load impedance. This real-time feedback allows precise control of the RF power, ensuring uniform heating and preventing local overheating that would cause nutrient degradation, while maintaining fast overall thawing speed.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method achieves faster, more uniform thawing with reduced juice loss and nutrient preservation, as evidenced by temperatures ranging from -4 to -2°C upon completion, effectively preventing excessive thawing and maintaining food quality.
Implementation Method 1
generating, by the radio frequency generation module, a radio frequency signal in a frequency range of 40 to 42 MHz; obtaining the radio frequency signal; and generating, by the upper electrode plate and the lower electrode plate, radio frequency waves of corresponding frequency in the thawing chamber according to the radio frequency signal, and thawing the object to be processed in the thawing chamber
Data Source
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Figure 5~6
AI summary
A defrosting method for a defrosting apparatus. The defrosting method comprises: a radio frequency generator module (130) generating a radio frequency signal having a frequency in a range from 40 MHz to 42 MHz; acquiring the radio frequency signal; an upper electrode plate (140a) and a lower electrode plate (140b) generating, according to the radio frequency signal, radio frequency waves having a corresponding frequency in a defrosting chamber (114), and defrosting an object to be processed in the defrosting chamber (114). Compared to radio frequency waves of other frequencies, the radio frequency waves of frequencies in the above-described range can achieve a shorter defrosting time, better temperature uniformity and lower liquid loss rate.