Installation for defrosting or tempering of frozen food products
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Solution Overview
Problem
Existing defrosting and tempering technologies face challenges in achieving rapid thawing or tempering while maintaining a controlled surface temperature to prevent damage to sensitive food products, particularly fish, and ensuring the quality and appearance of thawed or tempered food.
Innovation Solution
A defrosting or tempering installation with forced air circulation exceeding 5 m/s, combined with steam injection, hot or cold water misting, and temperature-regulated water spraying, to control heat transfer and maintain surface temperature.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Productivity
If steam injection and hot water spraying are used to accelerate defrosting, then defrosting speed is improved, but surface temperature rises excessively causing product damage
Solution Approach 1:
The patent applies periodic action by alternating between phases of intensive heating (steam injection, hot water spraying) and phases of cooling (cold air circulation, cold water spraying). The system dynamically switches between these opposing thermal actions based on real-time temperature monitoring, allowing the product to accumulate heat for rapid defrosting while periodically shedding excess surface heat to prevent damage.
Solution Approach 2:
The patent implements parameter changes by dynamically adjusting multiple process parameters including steam injection rate, hot water temperature and flow rate, cold air temperature and velocity, and cold water spraying intensity. The control system continuously modifies these parameters based on measured product temperature and environmental conditions to optimize the balance between defrosting speed and surface temperature control.
2Productivity
If strong air circulation is applied to enhance heat transfer, then defrosting efficiency is improved, but product surface is damaged by excessive mechanical stress
Solution Approach 1:
The patent applies local quality by creating zones of different air circulation intensities within the defrosting chamber. High-velocity air streams are directed at specific areas requiring intensive heat transfer, while other areas experience gentler air flow to protect delicate product surfaces. The system can locally adjust air flow parameters based on product position and sensitivity.
Solution Approach 2:
The patent uses water spraying (both hot and cold) as an intermediary medium to facilitate heat transfer without relying solely on high-velocity air streams. The water droplets provide efficient thermal contact with the product surface, reducing the need for mechanically aggressive air circulation while maintaining high heat transfer rates.
3Productivity
If high temperature heating is used to reduce defrosting time, then productivity is improved, but product quality and appearance are degraded
Solution Approach 1:
The patent implements parameter changes by dynamically varying the temperature of heating and cooling media throughout the defrosting process. Early stages may use higher temperatures to rapidly raise product temperature above freezing, while later stages transition to lower temperatures to prevent surface overheating and quality degradation. The system continuously adapts temperature parameters based on real-time monitoring.
Solution Approach 2:
The patent applies periodic action by cycling between intensive heating phases and protective cooling phases. During heating phases, steam and hot water are injected to accelerate defrosting. During cooling phases, cold air circulation and cold water spraying are enhanced to maintain surface temperature within quality-preserving limits, creating a rhythmic pattern of thermal stress and recovery.
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
The installation enables rapid defrosting or tempering with minimal surface temperature rise, preserving the quality and appearance of food products by efficiently balancing heat input and surface temperature regulation.
Implementation Method 1
a ventilation means, in particular directed horizontally or vertically, to establish a forced circulation of air in the chamber
Implementation Method 2
means for heating the products, in particular by injection or creation of steam in the chamber
Implementation Method 3
a means of spraying, showering or misting water, in particular cold water, in the chamber
Data Source
Figure 1~2
AI summary
Installation (10) for defrosting or tempering frozen food products, comprising: - A chamber (12) for receiving the products to be defrosted or tempered, - a ventilation means (60), in particular directed horizontally or vertically, to establish forced air circulation in the chamber, at a speed greater than or equal to 5 ms-1, - a means for heating the products present in the chamber, comprising at least one of a means (30) for injecting or creating steam in the chamber, in particular steam at a temperature between 95°C and 152°C, in particular by low-pressure steam diffusion, a means for spraying, showering or misting hot or ambient-temperature water, a means for mixing air over a hot heat exchanger or a heating element, and a high-frequency electromagnetic system, in particular microwave,and preferably a means (30) for injecting or creating steam in the chamber or a high-frequency electromagnetic system, - a means for cooling the air in the chamber comprising a means for misting, showering or spraying cold water in the chamber (12), - a supply to be connected to a domestic cold water network and at least one refrigeration unit (15) for cooling the mains water to a desired temperature before spraying, delivering by showering or misting.