CN107788093B - Method and equipment for intelligent control of thawing meat by combining high-voltage electrostatic field with vacuum - Google Patents
Method and equipment for intelligent control of thawing meat by combining high-voltage electrostatic field with vacuum Download PDFInfo
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- CN107788093B CN107788093B CN201710990518.8A CN201710990518A CN107788093B CN 107788093 B CN107788093 B CN 107788093B CN 201710990518 A CN201710990518 A CN 201710990518A CN 107788093 B CN107788093 B CN 107788093B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
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Abstract
The invention discloses a method and equipment for intelligently regulating and controlling thawing of meat by combining high-voltage electrostatic fields with vacuum; the upper side wall of the upper cavity is provided with a vacuum degree sensor, a humidifier, a humidity sensor, a CCD camera lens, a motor for rotating the pressure sensor, a PLC system, a spectrometer and the like; negative plates and positive needle plates are respectively arranged on the left side wall and the right side wall of the upper cavity; the high-voltage generating device is used for forming a high-voltage electrostatic field between the negative plate and the positive needle plate so as to generate corona wind; the CCD camera lens is used for transmitting the acquired frozen product spectrum information and the 3D image to the spectrometer. The vacuum is cooperated with the high-voltage electrostatic field to defrost, so that the phenomena of oxidation, dry consumption and the like caused by the electric field are avoided, and the problems of protein denaturation, fat oxidation, juice loss and the like are well solved. On the other hand, the thawing can be accelerated, and the equipment cost and the energy consumption required by vacuum thawing are reduced. And the spectrum is introduced for monitoring the thawing process, so that the method is rapid and accurate, and the problem of distinguishing the thawing endpoint in the industry is solved.
Description
Technical Field
The invention relates to meat thawing equipment, in particular to a method and equipment for intelligently regulating and controlling meat thawing by combining high-voltage electrostatic fields with vacuum.
Background
The meat food is rich in moisture, protein, fat and other nutrient components, is a good culture medium for microorganisms, has high activity of self-organized enzymes, causes the biggest difficulty in meat preservation, and well solves the difficulty in freezing preservation. Frozen meat must be available for cooking by thawing, and improper thawing can also lead to quality and safety issues. Even and quick, water preservation and fresh keeping, and high safety is the most basic requirement for thawing meat. At present, the common thawing method for meat mainly adopts external heating methods such as convection, conduction or radiation (such as natural air thawing, flowing water thawing, hot water thawing and the like) and dielectric induction internal heating methods such as low frequency, high frequency or microwaves (such as microwave thawing). Practice proves that the common heating method has low thawing efficiency and high juice loss rate, is easy to introduce microbial pollution, and is unfavorable for food quality and safety. Dielectric induction heating has high requirements on meat itself and operating conditions, and internal thawing is prone to obvious non-uniformity and local overheating.
Disclosure of Invention
The invention aims to overcome the defects and the shortcomings of the prior art, and provides the high-voltage electrostatic field combined vacuum intelligent control meat thawing method and device which are simple in structure and good in thawing effect.
The vacuum is cooperated with the high-voltage electrostatic field to defrost, so that the phenomena of oxidation, dry consumption and the like caused by the electric field are avoided, and the problems of protein denaturation, fat oxidation, juice loss and the like are well solved. On the other hand, the thawing can be accelerated, and the equipment cost and the energy consumption required by vacuum thawing are reduced. And the spectrum is introduced for monitoring the thawing process, so that the method is rapid and accurate, and the problem of distinguishing the thawing endpoint in the industry is solved.
The invention is realized by the following technical scheme:
a high-voltage electrostatic field combined vacuum intelligent regulation and control meat thawing equipment comprises a box body 2 and a box door 1 matched with the box body; the inside of the box body 2 is respectively provided with an upper cavity and a lower cavity, the upper cavity is a defrosting cavity, and the lower cavity is an electric cavity;
the upper side wall of the upper cavity is provided with a vacuum degree sensor 3, a humidifier 4, a humidity sensor 5 and a light source 6;
the middle part of the left side wall of the upper cavity is provided with a negative electrode plate 7 with negative charges, the middle part of the right side wall is provided with a positive electrode needle plate 9, and a plurality of electrode needles with positive charges are distributed on the positive electrode needle plate 9 in an array manner;
a pressure sensor 10 which is also used as a rotary tray is arranged on a partition plate between the upper cavity and the lower cavity; the upper cavity is connected with an external vacuumizing device 16 through a pipeline;
a CCD camera lens 8 is arranged on the rear side wall of the upper cavity and corresponds to the upper part of the pressure sensor 10;
the lower cavity is provided with a motor 12 for driving the pressure sensor 10 to rotate, a PLC system 13, a spectrometer 14 and a high-voltage generating device 15;
the high voltage generating device 15 is used for forming a high voltage electrostatic field between the negative plate 7 and the positive needle plate 9 so as to generate corona wind; the CCD camera lens 8 is used for transmitting the acquired frozen product spectrum information and the 3D image to the spectrometer 14.
The vacuum degree sensor 3, the humidity sensor 5 and the pressure sensor 10 respectively monitor the vacuum degree and the humidity in the upper cavity and collect the weight of frozen products, and the data information is fed back to the PLC system 13 through the communication module.
The negative plate 7 is a copper plate with the size of 30 multiplied by 30cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The positive electrode needle plate 9 is formed by fixedly connecting a copper plate and a plurality of copper electrode needles which are arranged on the copper plate in an array manner and used for discharging, the electrode needles are perpendicular to the copper plate and are mutually parallel, and the size of the copper plate is 30 multiplied by 30cm 2 The diameter of the electrode needle is 0.04cm, the length is 5cm, and the interval is 3cm; the distance between the negative plate 7 and the positive needle plate 9 is 30 cm-40 cm.
The humidifier 4 is arranged in the middle of the upper side wall of the upper cavity, an electric heater and a water tank are arranged in the humidifier, and drinking water is added into the water tank;
the light source 6 is respectively arranged at two sides of the upper side wall of the upper cavity by two 150W optical fiber halogen lamps and is used for providing continuous spectrums of a visible light wave band and a short wave near infrared wave band;
the CCD camera lens 8 is a CCD detector (DL-604M) with the resolution of 1004 multiplied by 1002 and a lens (OLE 23) with the focal length of 23mm, and can collect spectral information and 3D images of frozen products in the rotation process of the pressure sensor 10.
The high voltage generating device 15 can generate 0-50kV direct current voltage;
the connecting pipeline of the external vacuumizing device 16 is provided with a normal pressure valve, and the normal pressure valve is used as a bypass to adjust the vacuum degree and is opened after defrosting is finished to restore the normal pressure in the upper cavity;
the inner wall surface of the box body 2 is insulated, and the shell is grounded; the lower cavity panel is used for mounting the control panel 11.
A thawing method for a high-voltage electrostatic field combined vacuum intelligent regulation and control meat thawing device comprises the following steps:
step one: opening the box door 1, placing frozen meat on a rotary tray of the pressure sensor 10, and closing the box door 1;
step two: starting a power supply, wherein the PLC system 13 presets the vacuum degree of 93kPa and the humidity of 80% -85%; the light source 6 is turned on; the pressure sensor reads the quality of the frozen product; the PLC system 13 controls the motor 12 to drive the pressure sensor 10 to automatically rotate; simultaneously, the CCD camera lens 8 collects spectrum information and 3D images of frozen products; searching the spectrum images in the database to identify the initial temperature, the type, the size and the shape of the frozen product;
step three: the PLC system 13 sets voltage and time t required for thawing according to the identified frozen product information;
step four: the CPU in the PLC system 13 gives an instruction, the vacuumizing device 16 is started, the vacuum degree in the cavity of the upper cavity reaches 93kPa, then the humidifier 4 is opened, and damp-heat steam is introduced, wherein the humidity reaches 80% -85%; finally, starting a high-voltage generating device 15, and outputting 15-25kV voltage by the high-voltage generating device 15 to enable a high-voltage electrostatic field to be formed between the negative plate 7 and the positive needle plate 9, wherein generated corona wind acts on the frozen product until thawing is finished; and opening the normal pressure valve, and taking out the unfrozen meat after the normal pressure in the cavity of the upper cavity is restored.
Step one, the frozen meat is not required to be divided, and the outer package of the frozen meat is required to be removed to expose the frozen meat; the door 1 also serves as a switch of a door control circuit, and the door is opened to cut off the power supply, and the door is closed to cut on the power supply.
Step two, the database establishes the corresponding relation among the spectral image, frozen product information, thawing condition parameters and thawing time, and can be called at any time in the thawing process;
performing principal component analysis and image texture analysis by extracting characteristic wavelengths, and establishing a relation model of hyperspectral images and frozen product types; the size and shape of the frozen product are converted through the combination of the 3D image and the quality; obtaining a relation model of temperature and characteristic wavelength through derivative analysis;
and obtaining thawing condition parameters and time corresponding to different initial temperatures, types, shapes and sizes through thawing experiments, and establishing a database.
The thawing time in the database means the time required for the frozen product to rise to-2 ℃ from the beginning of thawing to the center temperature, which is slightly lower than the freezing point of meat by-1.7 ℃, and the meat is not thoroughly softened at this time, but is kept in a partially frozen state, so that the frozen product is convenient to cut, too many microorganisms are not bred, and the mouthfeel is not hardened due to overheating.
Compared with the prior art, the invention has the following advantages and effects:
1) The device has high automation degree, does not need pretreatment such as segmentation, can realize one-key thawing, has quick thawing, good effect, strong applicability and simple method.
2) The spectral technology is used for monitoring the thawing process, so that the method is rapid and accurate, and the problem of distinguishing the thawing endpoint in the industry is solved.
3) The problems of protein denaturation, fat oxidation, juice loss and the like are well solved.
4) The advantages of high-voltage electrostatic field and vacuum thawing are fully exerted, the defects of the high-voltage electrostatic field and the vacuum thawing can be overcome, and the thawing speed is high and the thawing effect is good. The spectrum is used for regulation and control, so that the degree of automation is high, and one-key thawing can be realized.
5) The low-concentration ozone and corona wind generated by the high-voltage electrostatic field can effectively kill microorganisms, and the safety is high.
Drawings
FIG. 1 is a schematic diagram of a high-voltage electrostatic field combined vacuum intelligent control meat thawing apparatus.
Fig. 2 is an electrical block diagram of the PLC system of fig. 1.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
Example 1
Selecting large-mesh tuna from fish, cutting into 2×4×6cm blocks, and freezing in-30deg.C refrigerator. (1) Loading frozen fish blocks into a tray, placing the frozen fish blocks on a pressure sensor 10 of a thawing box, and closing a box door 1; (2) Starting a power supply, and automatically presetting the vacuum degree to 93kPa and the humidity to 80% -85% by a PLC system (Programmable Logic Controller); the light source 6 is turned on; the weight of the fish blocks read by the pressure sensor is 200g; the PLC system 13 controls the motor 12 to drive the pressure sensor 10 to automatically rotate, and meanwhile, the CCD camera lens 8 collects spectral information and 3D images of the fish blocks; the spectral images in the database were searched to identify that the initial temperature of the fish chunk was-30 ℃, the species was large-mesh tuna, the size was 2×4×6cm, and the shape was square. (3) The PLC system further searches out that the matched thawing voltage is 20kV according to the weight, the initial temperature, the type, the size and the shape of the fish blocks, and the thawing time t is 20min. (4) A CPU in the PLC system gives an instruction, and firstly, the vacuumizing device 16 is started to enable the vacuum degree in the defrosting box to reach 93kPa; then the humidifier 4 is opened, damp and hot steam is introduced, the humidity is controlled to be 80% -85%, the humidifier stops working in the range higher than the range, condensation is avoided from being formed due to excessive humidity, and the humidifier automatically opens supplementary steam in the range lower than the range; finally, starting a high voltage generating device 15, and applying 20kV direct current high voltage to the positive electrode needle plate 9 until thawing is finished; and opening the normal pressure valve, and taking out the fish blocks after the thawing box returns to normal pressure.
The thawing rate of the large-mesh tuna treated by the thawing method is 1.8 times that of the tuna by using the vacuum thawing method alone and 2.3 times that of the tuna by using the high-voltage electrostatic field thawing method alone. In addition, the quality of the thawed tuna is multiplied, and the total bacterial count is reduced by 2.2log compared with that of a vacuum group 10 CFU/mL; the oxidation rate of the grease is low, the TBA value is 0.66mg/kg, and is reduced by 71.3 percent compared with the single use of a high-voltage electric field; the juice loss rate is less, the sensory quality is better kept, and the thawing effect is better.
Example 2
Selecting pork fillet from livestock meat, cutting into blocks of 4X8X10 cm, and freezing in-18deg.C refrigerator. (1) The frozen meat pieces are placed in a tray, placed on a pressure sensor 10 of a defrosting box, and the box door 1 is closed. (2) Starting a power supply, and automatically presetting the vacuum degree to 93kPa and the humidity to 80% -85% by the PLC system 13; the light source 6 is turned on; the weight of the fish blocks read by the pressure sensor is 400g; the PLC system 13 controls the motor 12 to drive the pressure sensor 10 to automatically rotate, and meanwhile, the CCD camera lens 8 collects spectrum information and 3D images of meat blocks; the spectral images in the database were searched to identify that the initial temperature of the meat chunk was-18 ℃, the type was pork fillet, the size was 4×8×10cm, and the shape was square. (3) The PLC system further searches out that the matched thawing voltage is 25kV according to the weight, the initial temperature, the type, the size and the shape of the meat blocks, and the thawing time t is 30min. (4) A CPU in the PLC system gives an instruction, and firstly, the vacuumizing device 16 is started to enable the vacuum degree in the defrosting box to reach 93kPa; then the humidifier 4 is opened, damp and hot steam is introduced, the humidity is controlled to be 80% -85%, the humidifier stops working in the range higher than the range, condensation is avoided from being formed due to excessive humidity, and the humidifier automatically opens supplementary steam in the range lower than the range; finally, starting the high voltage generating device 15, and applying 25kV direct current high voltage on the positive electrode needle plate until thawing is finished; opening the normal pressure valve, and taking out the meat blocks after the thawing box returns to normal pressure.
The thawing rate of the pork fillet treated by the thawing method is 2.08 times that of the pork fillet treated by the vacuum thawing method alone and 2.5 times that of the pork fillet treated by the high-voltage electrostatic field thawing method alone. In addition, the quality of the thawed pig back ridge is multiplied, and the total bacteria number is reduced by 1.9log compared with that of a vacuum group singly used 10 CFU/mL; the oxidation rate of the grease is low, the TBA value is 0.47mg/kg, and is reduced by 67.1 percent compared with the single use of a high-voltage electric field; the juice loss rate is less, the sensory quality is better kept, and the thawing effect is better.
Example 3
Selecting shelled shrimp from shrimp food, weighing 500g, and freezing in-18deg.C refrigerator. (1) Loading frozen shelled shrimps into a tray, placing the frozen shelled shrimps on a pressure sensor 10 of a thawing box, and closing a box door 1; (2) Starting a power supply, and automatically presetting the vacuum degree to 93kPa and the humidity to 80% -85% by the PLC system 13; the light source 6 is turned on; the weight of the fish blocks read by the pressure sensor is 500g; the PLC system 13 controls the motor 12 to drive the pressure sensor 10 to automatically rotate, and meanwhile, the CCD camera lens 8 collects spectrum information and 3D images of the shrimp meat; the spectral images in the database are searched to identify that the initial temperature of the shelled shrimp is-18 ℃, the shelled shrimp is the kind of shelled shrimp, and the size and the shape are not considered. (3) The PLC system searches in a database according to the weight, initial temperature and types of the shelled shrimps, the matched thawing voltage is 15kV, and the thawing time t is 15min. (4) The CPU in the PLC system gives an instruction, and firstly, the vacuumizing device 16 is started to enable the vacuum degree in the defrosting box to reach 93kPa. And then the humidifier 4 is opened, hot and humid steam is introduced, the humidity is controlled to be 80% -85%, the humidifier stops working in a range higher than the range, condensation is avoided from being formed due to excessive humidity, and the humidifier automatically opens supplementary steam in a range lower than the range. Finally, starting a high voltage generating device 15, and applying 15kV direct current high voltage to the positive electrode needle plate 9 until thawing is finished; opening the normal pressure valve, and taking out the shelled shrimps after the thawing box returns to normal pressure.
The thawing rate of the shelled shrimps treated by the thawing method is 1.86 times that of the shelled shrimps treated by the vacuum thawing method singly and 2.2 times that of the shelled shrimps treated by the high-voltage electrostatic field thawing method singly. In addition, the quality of the thawed shelled shrimps is superior, and the total bacterial count is reduced by 1.3log compared with that of a vacuum group singly used 10 CFU/mL; no dry loss, less juice loss rate, better maintenance of sensory quality and better thawing effect.
As described above, the present invention can be preferably realized.
The embodiments of the present invention are not limited to the above examples, and any other changes, modifications, substitutions, combinations, and simplifications that do not depart from the spirit and principles of the invention should be made and equivalents should be construed as falling within the scope of the invention.
Claims (3)
1. A thawing method for a high-voltage electrostatic field combined vacuum intelligent regulation and control meat thawing device is characterized by comprising the steps of based on the high-voltage electrostatic field combined vacuum intelligent regulation and control meat thawing device;
the thawing equipment comprises a box body (2), a box door (1) matched with the box body and a PLC system (13); the inside of the box body (2) is respectively provided with an upper cavity and a lower cavity, the upper cavity is a defrosting cavity, and the lower cavity is an electric cavity;
the upper side wall of the upper cavity is provided with a vacuum degree sensor (3), a humidifier (4), a humidity sensor (5) and a light source (6);
the middle part of the left side wall of the upper cavity is provided with a negative plate (7) with negative charges, the middle part of the right side wall is provided with a positive electrode needle plate (9), and a plurality of electrode needles with positive charges are distributed on the positive electrode needle plate (9) in an array manner;
a pressure sensor (10) which is also used as a rotary tray is arranged on the partition plate between the upper cavity and the lower cavity; the upper cavity is connected with an external vacuumizing device (16) through a pipeline;
a CCD camera lens (8) is arranged on the rear side wall of the upper cavity and corresponds to the upper part of the pressure sensor (10);
a motor (12) for driving the pressure sensor (10) to rotate, a PLC system (13), a spectrometer (14) and a high-voltage generating device (15) are arranged in the lower cavity;
the high-voltage generating device (15) is used for forming a high-voltage electrostatic field between the negative plate (7) and the positive needle plate (9) so as to generate corona wind; the CCD camera lens (8) is used for transmitting the acquired frozen product spectrum information and the 3D image to the spectrometer (14);
the vacuum degree sensor (3), the humidity sensor (5) and the pressure sensor (10) respectively monitor the vacuum degree and the humidity in the upper cavity and collect the weight of frozen products, and the data information is fed back to the PLC system (13) through the communication module;
the negative plate (7) is a copper plate with the size of 30 multiplied by 30cm 2 The method comprises the steps of carrying out a first treatment on the surface of the The positive electrode needle plate (9) is formed by fixedly connecting a copper plate and a plurality of copper electrode needles which are arranged on the copper plate in an array manner and used for discharging, the electrode needles are perpendicular to the copper plate and are mutually parallel, and the size of the copper plate is 30 multiplied by 30cm 2 The diameter of the electrode needle is 0.04cm, the length is 5cm, and the interval is 3cm; the interval between the negative plate (7) and the positive needle plate (9) is 30 cm-40 cm,
the humidifier (4) is arranged in the middle of the upper side wall of the upper cavity, an electric heater and a water tank are arranged in the humidifier, and drinking water is added into the water tank;
the light source (6) is respectively arranged at two sides of the upper side wall of the upper cavity by two 150W optical fiber halogen lamps and is used for providing continuous spectrums of a visible light wave band and a short wave near infrared wave band;
the CCD camera lens (8) is a CCD detector with the resolution ratio of 1004 multiplied by 1002 and a lens with the focal length of 23mm, and can collect spectral information and 3D images of frozen products in the rotation process of the pressure sensor (10);
the high voltage generating device (15) can generate 0-50kV direct current voltage;
the connecting pipeline of the external vacuumizing device (16) is provided with a normal pressure valve, and the normal pressure valve is used as a bypass to adjust the vacuum degree and is opened after defrosting is finished to restore the normal pressure in the upper cavity;
the inner wall surface of the box body (2) is insulated, and the shell is grounded; the lower cavity panel is used for installing a control panel (11);
the thawing method comprises the following steps:
step one: opening the box door (1), and placing frozen meat on a rotary tray of the pressure sensor (10), guan Xiangmen (1);
step two: starting a power supply, wherein the PLC system (13) presets a vacuum degree of 93kPa and a humidity of 80% -85%; the light source (6) is turned on; the pressure sensor reads the quality of the frozen product; the PLC system (13) controls the motor (12) to drive the pressure sensor (10) to automatically rotate; simultaneously, a CCD camera lens (8) collects spectrum information and 3D images of frozen products; searching the spectrum images in the database to identify the initial temperature, the type, the size and the shape of the frozen product; the database establishes the corresponding relation among the spectral image, frozen product information, defrosting condition parameters and defrosting time, and can be called at any time in the defrosting process; performing principal component analysis and image texture analysis by extracting characteristic wavelengths, and establishing a relation model of hyperspectral images and frozen product types; the size and shape of the frozen product are converted through the combination of the 3D image and the quality; obtaining a relation model of temperature and characteristic wavelength through derivative analysis; obtaining thawing condition parameters and time corresponding to different initial temperatures, types, shapes and sizes through thawing experiments, and establishing a database; the thawing time in the database refers to the time required for the frozen product to rise to the temperature of-2 ℃ from the beginning of thawing to the center of the frozen product, and the temperature is lower than the freezing point of meat by-1.7 ℃;
step three: the PLC system (13) sets voltage and time t required for thawing according to the identified frozen product information;
step four: a CPU in the PLC system (13) gives an instruction, a vacuumizing device (16) is started to enable the vacuum degree in a cavity of the upper cavity to reach 93kPa, then a humidifier (4) is opened, and damp-heat steam is introduced to enable the humidity to reach 80% -85%; finally, starting a high-voltage generating device (15), and outputting 15-25kV voltage by the high-voltage generating device (15) to enable a high-voltage electrostatic field to be formed between the negative plate (7) and the positive needle plate (9), wherein generated corona wind acts on frozen products until thawing is finished; and opening the normal pressure valve, and taking out the unfrozen meat after the normal pressure in the cavity of the upper cavity is restored.
2. The thawing method of the high-voltage electrostatic field combined vacuum intelligent regulation and control meat thawing equipment according to claim 1 is characterized by comprising the following steps: the frozen meat in the first step is not required to be divided, and the outer package of the frozen meat is required to be removed to expose the frozen meat.
3. The thawing method of the high-voltage electrostatic field combined vacuum intelligent regulation and control meat thawing equipment according to claim 2, which is characterized by comprising the following steps: step one, the box door (1) is also used as a switch of a gate control circuit, the power supply is cut off when the door is opened, and the power supply is cut on when the door is closed.
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| CN108371206A (en) * | 2018-03-23 | 2018-08-07 | 杭州谱乐天成科技有限公司 | A kind of thawing apparatus based on high voltage electric field |
| CN110793256A (en) * | 2018-08-03 | 2020-02-14 | 博西华电器（江苏）有限公司 | Refrigerator and refrigerator working method |
| CN109170491A (en) * | 2018-10-17 | 2019-01-11 | 震惶科技（成都）有限公司 | A kind of fresh device of jelly to thaw for frozen food turn |
| CN111338306A (en) * | 2020-03-11 | 2020-06-26 | 内蒙古西热智能科技有限责任公司 | Intelligent freezing, thawing and supercooling preservation system based on Internet of things technology |
| CN111713548A (en) * | 2020-05-09 | 2020-09-29 | 中国肉类食品综合研究中心 | Thawing control method and thawing system |
| CN112136869A (en) * | 2020-09-17 | 2020-12-29 | 利辛县凯利达肉类加工有限公司 | High-pressure meat sterilization treatment device |
| CN115590056B (en) * | 2022-09-22 | 2023-12-01 | 上海盘点食品科技有限公司 | Method and apparatus for thawing meat products by controlling temperature and humidity |
| CN115644234A (en) * | 2022-10-09 | 2023-01-31 | 宁夏大学 | Low-voltage electrostatic field combined vacuum unfreezing device and method |
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| CN107788093A (en) | 2018-03-13 |
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