详情
Introduction:
The working principle of thawing machine is a kind of equipment
with air as the medium for thawing. By lowering the
temperature and increasing the humidity, the frozen products
are thawed by high humidity air to avoid the
appearance of surface drying. In addition, the
low temperature and high humidity thawing machine is
composed of refrigeration system, air circulation system,
steam heating system, temperature and humidity control system. It
can provide sufficient reflux time for the internal juice of
meat during the thawing process, so that the internal juice
and related nutrients can be retained. In addition, the thawing
method of low temperature and high humidity thawing machine
is gentle and gentle, and there is no big change in meat
quality and meat structure. The low temperature and high
humidity thawing machine adopts the fully automatic control
mode, which can adjust the thawing time, humidity and
humidity according to different frozen products, so as to ensure
the best thawing effect and time, and automatically change
to the refrigeration and fresh-keeping state after meat
thawing. From the point of view of temperature, the low
temperature and high humidity thawing equipment has been
maintained at low temperature, which makes the temperature
difference between the center temperature and the surface
temperature of the food smaller, and the thawing effect is
more uniform. At the same time, it avoids the proliferation
of microorganisms. On the basis of uniform thawing, it maintains
the original nutritional components and fresh quality of
meat products, and achieves the purpose of high-quality
thawing.
Parameter:
Food type: Beef
Size: **0 (L)×**0 (W)×*0 (T)
Initial temperature: **8℃
Final temperature: *3℃/ *1℃
Three stages of thawing:
Stage 1: **8℃～*6℃ for 1 hour;
Stage 2: *6℃～*2℃ for 8 hours;
Stage 3: 2℃～ *2℃ refrigerating.
Relative humidity inside the
equipment: above *5%
Mass before thawing:***0 g
Mass after thawing:***5 g
Weight loss: 0.*7%
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