LOW POWER MICROWAVE THAWING OF ANIMAL FOODS.

Type of article: Book chapter

Summary

THE THAWING OF ANIMAL FOODS REQUIRES MUCH ENERGY TO BE ADDED TO THE PRODUCT, AT THE SAME TIME AS THE SURFACE TEMPERATURES HAVE TO BE KEPT LOW. THE LOW HEAT CONDUCTIVITY OF THAWED ANIMAL FOODS MAKES THAWING TIMES LONG WHEN USING CONVENTIONAL TECHNIQUES. THIS CAN BE OVERCOME BY USING MICROWAVES. THERE ARE HOWEVER PROBLEMS WITH UNEVEN TEMPERATURE DISTRIBUTION DURING RAPID MICROWAVE THAWING OF LARGE BLOCKS OF MEAT AND FISH. PARAMETERS WERE STUDIED. THE CALCULATIONS OF MICROWAVE THAWING SHOW THAT PROCESSING IN LESS THAN ONE HOUR IS ONLY POSSIBLE FOR THICKNESSES BELOW 50 MILLIMETRES. THICKER BLOCKS CAN ONLY BE PARTIALLY THAWED OR TEMPERED. WITH LONGER THAWING TIMES (5-10 HOURS) ALSO THICKER BLOCKS (150-250 MILLIMETERS) CAN BE SUCCESSFULLY THAWED AT 915 MEGAHERTZ.

Details

Original title: LOW POWER MICROWAVE THAWING OF ANIMAL FOODS.
Record ID : 1985-1557
Languages: English
Source: In: Therm. Process. Qual. Foods, Elsevier - 579-584; 4 fig.; 6 ref.
Publication date: 1984
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Meat and meat products
Keywords: Thawing; Reheating; Calculation; Microwave; Meat; Frozen food; Fish