Meat food is rich in nutrients such as water, protein and fat. It is a good medium for microorganisms, and its high activity of tissue enzymes causes the biggest difficulty in meat preservation, cryopreservation is a good solution to this difficulty. However, frozen meat must be thawed for cooking and eating, improper thawing can also lead to quality and safety issues. Uniform and fast, water retention and high safety are the most basic requirements for meat thawing.
At present, the common thawing methods for meat mainly use external heating methods such as convection, conduction or radiation (such as: natural air thawing, running water, thawing, hot water, thawing, etc.) and dielectric induction internal heating methods such as low frequency, high frequency or microwave (eg: microwave thawing). Practice has proved that the ordinary heating method has low thawing efficiency, large juice loss rate, and easy introduction of microbial contamination, which is not conducive to food quality and safety. The dielectric induction heating has high requirements on the meat itself and the operating conditions, and the internal thawing is prone to obvious unevenness and local overheating.
Meat microwave thawing machine
Meat thawing microwave equipment structure diagram
Step 1: Open the box door 1, place the frozen meat on the rotating tray of the pressure sensor 10 and close the box door 1;
Step 2: Start the power supply, the PLC system 13 preset vacuum degree is 93 kPa, the humidity is 80%-85%; the light source 6 is turned on; the pressure sensor reads the frozen product quality; the PLC system 13 controls the motor 12 to drive the pressure sensor 10 to automatically rotate; The CCD camera lens 8 collects spectral information and 3D images of the frozen product; retrieving the spectral image in the database to identify the initial temperature, type, size and shape of the frozen product;
Step 3: The PLC system 13 sets the voltage and time t required for thawing according to the identified frozen product information;
Step 4: The CPU in the PLC system 13 issues an instruction to activate the vacuuming device 16, so that the vacuum in the chamber of the upper chamber reaches 93 kPa, and then the humidifier 4 is opened, the humid steam is introduced and the humidity thereof reaches 80%-85%; Finally, the high voltage generating device 15 is activated, and the high voltage generating device 15 outputs a voltage of 15-25 kV to form a high voltage electrostatic field between the negative electrode plate 7 and the positive electrode plate 9, and the generated corona wind acts on the frozen product until the thawing ends; Open the normal pressure valve, and after the normal pressure is restored in the cavity of the upper chamber, the defrosted meat can be taken out.
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Meat Thawing Microwave Equipment Images