THAWING OF QUICK-FROZEN POULTRY PRODUCTS BY MICROWAVES IN A HOLLOW RESONATOR TREATMENT SPACE.

[In Hungarian. / En hongrois.]

Author(s) : SZABO G.

Type of article: Article

Summary

THE SPECIFIC MECHANISM OF THE EFFECT OF MICROWAVE ENERGY TRANSFER AND HOW IT IS APPLIED IN THAWING ARE DESCRIBED. A DETAILED DESCRIPTION OF THE THAWING TECHNOLOGY OF CHICKEN AND TURKEY BREAST IS GIVEN. USING THE RESULTS OF THE INVESTIGATION A DIMENSIONING PROCESS WAS DEVELOPED WHICH MAKES IT POSSIBLE TO DETERMINE THE GEOMETRICAL PARAMETERS OF THE HOLLOW RESONATOR TREATMENT SPACE AND THE ENERGY INTRODUCTION SURFACES. THE HOMOGENEOUS DISTRIBUTION OF THE MULTIMODE ELECTROMAGNETIC SPACE IS THEREBY ENSURED. THE SCIENTIFICALLY ESTABLISHED DIMENSIONING PROCESS APPLIED TO CONCRETE INDUSTRIAL EQUIPMENT PERMITS THE DESCRIPTION OF A PERIODICALLY OPERATING HOLLOW RESONATOR THAWING APPARATUS.

Details

Original title: [In Hungarian. / En hongrois.]
Record ID : 1991-0243
Languages: Hungarian
Source: Hütöipar - vol. 36 - n. 1
Publication date: 1990
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Poultry
Keywords: Thawing; Poultry; Calculation; Microwave; Meat; Frozen food; Performance