Project Introduction

With the development of the food industry and the improvement of people's living standards, people's requirements for food are becoming more and more strict. Not only needs to be various, but also we need to pay more attention on nutrition and the quality of food. Frozen foods play an important role in the storage, transportation, and processing industries, but frozen foods must be thawed before processing or consumption. Not only the frozen ways affect the quality of the food, but also frozen is the key role in food quality.

The first problem to be solved in food thawing is safety. Bacteria can be rapidly increased after 2 hours from the frozen environment. At present, the industry adapt the skills of soaking for unfrozen, which will lose a lot of nutrients and unfrozen effect. But also a large amount of protein and nutrients from meat. The other method is air thawing, because of the poor air flow, the small heat, which leads to the longer time of unfrozen. Although the cooling time can be shortened by accelerating the air flow, the evaporation of water and the loss of meat juice will increase the quality loss of the product, and the method covers a large area and the investment cost is high.

The MCVEY microwave thawing/ Unfrozen equipment does not affect the nutrient composition of the material itself and the color of the material while ensuring the thawing speed block and thawing uniformity, but it can continues work at the same time . Safe and hygienic, high service life, can be applied to industries related to thawing demand.

Advantages of microwave thawing

Fast thawing

Microwave thawing is simultaneous heating inside and outside, and no heat conduction process is required, therefore thawing is fast, production efficiency is improved, and thawing time is greatly shortened.

Thawing evenly

Microwave thawing can cause heat to be generated by the electromagnetic field at the same time. Therefore, the uniformity of thawing is good, and there is no phenomenon of external heat and internal cooling.

Without losing nutrient content/ nutritional ingredients

Microwave thawing can maintain the taste of thawed materials through thermal effects and biological effects, and the nutrients such as proteins, amino acids and vitamins are not destroyed. At the same time, it has a bactericidal effect and improves product quality.

Non-discoloring material, reducing meat loss rate

Natural thawing and water thawing will have watery blood outflow, the meat loss rate is 5-10%, and it is easy to change colors and mildew, while microwave thawing has no blood water outflow, the meat loss rate is less than 1%, and the product is preserved to maintain the original color after thawing.

Continuous operation of equipment with high reliability

The thawing equipment can work continuously, and the special microwave excitation cavity and microwave circulator not only improve the microwave efficiency and uniformity but also prolong the life of the magnetron.

Health and Safety

Microwave thawing works in a closed defrosting chamber made of stainless steel, and the tank and conveyor belt can be safely flushed.

Microwave thawing method

The thawing process applied to frozen meat by microwave thawing can be divided into two types: temperature regulation and melting. Tempering is generally to adjust the frozen meat from a lower temperature to a freezing point just below water, ie -4 ° C ~ -2 ° C, at this time, the meat is still in a hard shape, easier to slice or other processing; melting is The frozen meat is rapidly thawed by microwave, and the raw material is only placed on the conveyor belt, and the frozen meat is completely thawed directly by microwave irradiation. It can process 3-6 tons of frozen meat per hour.

Soaking and thawing

Soaking and thawing is a common process in food thawing, but immersion and thawing seem to be very fast. In fact, the thawing of the meat inside is very slow. Uneven thawing will cause the cells to swell and be destroyed, resulting in the loss of nutrients along with water. Greatly reduce the softness and freshness. If the water quality is not clean, it may cause secondary pollution. If the water temperature is too high, it will produce a carcinogen, propionaldehyde.