WO1982000403A1 - Procede de decongelation d'aliments congeles et installation pour la mise en oeuvre de ce procede - Google Patents

Procede de decongelation d'aliments congeles et installation pour la mise en oeuvre de ce procede Download PDF

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Publication number
WO1982000403A1
WO1982000403A1 PCT/SE1981/000224 SE8100224W WO8200403A1 WO 1982000403 A1 WO1982000403 A1 WO 1982000403A1 SE 8100224 W SE8100224 W SE 8100224W WO 8200403 A1 WO8200403 A1 WO 8200403A1
Authority
WO
WIPO (PCT)
Prior art keywords
microwave
frozen
thawing
objects
equipment
Prior art date
Application number
PCT/SE1981/000224
Other languages
English (en)
Inventor
Ab Mikrovagsapplication
Original Assignee
Iverlund B
Uddborn H
Risman P
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Iverlund B, Uddborn H, Risman P filed Critical Iverlund B
Priority to AU75340/81A priority Critical patent/AU7534081A/en
Publication of WO1982000403A1 publication Critical patent/WO1982000403A1/fr

Links

Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/365—Thawing subsequent to freezing

Definitions

  • the present invention relates to a method of thawing frozen food in the shape of big pieces, e.g. parts of or whole animal bodies, and to an equipment for carrying out this method.
  • microwaves As a heating source for thawing, which preferably in household microwave ovens offers the advantage of a short thawing process.
  • various types of microwave equipment are mainly used for so-called tempering of frozen animal products, i.e. to perform a process where the phase transition from the frozen state is only partial. In this semi-solid state of the meat it is possible to cut and chop it while it keeps its liquid and freshness.
  • the phase transition is complete so that the final temperature exceeds 0 °C.
  • a problem in microwave thawing appears in that the depth of penetration of the waves is essentially reduced, when the temperature of the object is increased, e.g. the depth may be 150 mm at -20 °C, 75 mm at -10 °C and 20 mm at 0 °C for microwave frequences about 1 GHz.
  • the depth of penetration is defined as the perpendicular distance from the plane surface to a point where the intensity of the plane wave in the object is decreased by the ratio l:e of the value at the surface.
  • the heat conduction heat transmission coefficient
  • a method of thawing a frozen object with high water content in which the penetration depth during most of the treatment is maintained on a large value owing to the measure of keeping a surface layer of the object at a low temperature.
  • the surface layer can thus remain frozen and maintain its high heat conductivity. This means that the layer will not be very thin and that there will be an equilibrium thickness, maintained on one hand by the difference of microwave absorption between the frozen and thawed regions, respectively, and on the other hand by the heat conduction between these regions which tends to reduce temperature differences. If the microwave power density is low, the cooling will dominate and the temperature rise will proceed slowly, preferably deep below the surface. The difference in microwave absorption between the regions will not be so high that the difference in temperature can be increased. If the microwave power density is high, the frozen layer will successively become thinner, which in its turn will result in a reduction of the temperature differences in the transient region due to the shorter heat conduction distance - the frozen layer will be thawed. The consequence will be that there are microwave power densities and surface cooling rates which in combination will create conditions where there will exist a frozen surface layer and an efficient microwave heating deep below the surface.
  • microwave thawing achieved by the invention over conventional methods (warm air thawing or water immersion thawing ) the following may be noted:
  • the process time will decrease to considerably less than the half.
  • the process is suitable also for prepacked objects or objects in containers.
  • the microwave heating power can be controlled and rapidly adjusted to avoid damages during the process.
  • the losses of meat juice, so-called drip losses, are essentially decreased and the wastage caused by damage by bacteria and the like is essentially decreased.
  • the frozen layer shall have a proper thickness - it should not be so thin that the improved penetration of the microwaves deep into the object through the frozen layer is reduced, it should not exert a bad influence on the hygienic conditions, contamination or drip losses; it should not be so thick that the final parts of the thawing procedure are delayed by a time consuming thawing and temperature equilibrization in the surface layer.
  • the proper thickness for lean meat seems to be 10 - 20 mm.
  • the microwave power is supplied by a microwave source operating in an established ISM-frequency range, preferably 915 MHz.
  • the cooling effect is obtained from a cooling apparatus with a fan device.
  • the method is preferably carried out in a treatment room 10 with a microwave source 11 and a cooling apparatus 12 connected thereto by means of waveguides 13 and air conduits 14.
  • a microwave source 11 and a cooling apparatus 12 connected thereto by means of waveguides 13 and air conduits 14.
  • the inner walls of the room are designed for high reflectivity of microwave energy and are carefully sealed for prevention of microwave leakage.
  • the carrying members can be movable on a horizontal track 17, e.g. in a meander pattern (Fig. 3).
  • the members may be made of non-metallic material.
  • Flanges 18 are secured to the carrying members at the ceiling in order to bring about a capacitive sealing against the ceiling so that the waves are short-circuited and do not escape.
  • the diameter of the members at the passage through the ceiling is chosen so that wave propagation through the opening cannot occur.
  • the shafts of the carrying members 15 are journailed so that the members can rotate.
  • the purpose of making the carrying members movable is to make it possible for the microwaves to reach the objects from several directions and thus bring about a uniform absorption.
  • the main parameters are time and temperature.
  • the object to be treated is a fully-frozen body, the thickness of which is of the same order as the penetration depth of the microwaves, under the assumption that the waves enter from several directions.
  • the object to be treated is subjected to microwave irradiation and cooling air in combination, and the respective effects are determined by means of a diagram based on practical experience (Fig. 1).
  • the equilibrium between cooling effect (horizontal axis) and heating effect (vertical axis) is obtained in the shaded area of the diagram.
  • the field to the left of this area indicates a dominating heating effect so that no frozen surface layer can be maintained, and the field to the right of the area indicates too slow thawing, i.e. the cooling effect dominates.
  • the summed amounts P tot of the cooling and heating powers are indicated.
  • the temperature in various parts of the object can be measured by temperature sensors.
  • any microwave heating after the final thawing of the surface layer proceeds only in the surface region of the object, because of the smaller penetration depth of the waves in a thawed state. It can therefore be said that thawing of thick objects by means of microwaves will be technically feasible only in combination with surface cooling.
  • Fig. 1 only shows the relations in principle and that the shape of the shaded area may vary and that there may be objects for which it does not even exist. A series of conditions must be satisfied if the method shall be possible to carry out. It is, however, interesting to note that it is possible in many instances to optimize the parameters microwave power, cooling effect and time.
  • a prepreparation of the objects comprising dipping or spraying of the same with a water containing liquid may be made.
  • This liquid will freeze on the surface of the object and contribute to keeping it fresh during the thawing procedure and prevent an evaporation of the meat juice.
  • the object in microwave thawing is warmer than the air, which may give a tendency of surface evaporation.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Freezing, Cooling And Drying Of Foods (AREA)
  • Constitution Of High-Frequency Heating (AREA)

Abstract

Procede et installation de decongelation de grandes pieces, telles que des parties de corps alimentaires ou autres, par energie engendree par micro ondes, de preference a une frequence dans la bande ISM de 915MHz dans une grande chambre metallique fermee hermetiquement, a micro ondes (10) ayant des dimensions superieures a quatre longueurs d'onde dans toutes les directions, avec refroidissement simultane des objets (16) par air de convexion, la densite de l'energie de micro ondes et l'effet de refroidissement sont regles de telle sorte qu'une couche de surface congelee soit maintenue pendant la decongelation jusqu'a ce que les parties internes soient decongelees.
PCT/SE1981/000224 1980-08-11 1981-08-10 Procede de decongelation d'aliments congeles et installation pour la mise en oeuvre de ce procede WO1982000403A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU75340/81A AU7534081A (en) 1980-08-11 1981-08-10 A method of thawing frozen food and an equipment for carryingout this method

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
SE8005654A SE8005654L (sv) 1980-08-11 1980-08-11 Forfarande for upptining av djupfrysta livsmedel och anleggning for utovande av forfarandet
SE8005654800811 1980-08-11

Publications (1)

Publication Number Publication Date
WO1982000403A1 true WO1982000403A1 (fr) 1982-02-18

Family

ID=20341538

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/SE1981/000224 WO1982000403A1 (fr) 1980-08-11 1981-08-10 Procede de decongelation d'aliments congeles et installation pour la mise en oeuvre de ce procede

Country Status (3)

Country Link
EP (1) EP0058184A1 (fr)
SE (1) SE8005654L (fr)
WO (1) WO1982000403A1 (fr)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001042737A1 (fr) * 1999-12-13 2001-06-14 Industrial Research Limited Capteur pour tissus
GB2412563A (en) * 2004-03-29 2005-10-05 Meac Tempering frozen foods
FR2898461A1 (fr) * 2006-03-13 2007-09-14 Creative Heating Services Sa Procede et dispositif d'echauffement par micro-ondes
RU2507855C1 (ru) * 2013-03-05 2014-02-27 Государственное научное учреждение Всероссийский научно-исследовательский институт холодильной промышленности Российской академии сельскохозяйственных наук Способ размораживания бескостных мясных полуфабрикатов
CN109393005A (zh) * 2018-11-29 2019-03-01 河南科技学院 一种微波解冻猪肉的装置及方法
US10368692B2 (en) 2015-09-01 2019-08-06 Husqvarna Ab Dynamic capacitive RF food heating tunnel
US11284742B2 (en) 2015-09-01 2022-03-29 Illinois Tool Works, Inc. Multi-functional RF capacitive heating food preparation device

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1492544A1 (de) * 1964-09-03 1969-09-04 Krupp Gmbh Verfahren und Vorrichtung zum gleichmaessigen Auftauen von tiefgefrorenen Nahrungsmitteln
US3470942A (en) * 1966-12-10 1969-10-07 Sanyo Electric Co Microwave heating apparatus and method
US3536129A (en) * 1968-11-19 1970-10-27 Varian Associates Method for thawing frozen water-bearing substances utilizing microwave energy
FR2224719A1 (en) * 1973-04-04 1974-10-31 Nacoma Conveying system for fish fillet freezing tunnel - has fillets impaled on horiz. spikes carried along overhead rail
FR2353236A1 (fr) * 1976-06-03 1977-12-30 Electricite De France Procede et dispositif de decongelation combinant l'action d'un rayonnement a haute frequence et d'une pulverisation electrostatique de liquide cryogenique
JPS5383153A (en) * 1976-12-28 1978-07-22 Sanyo Electric Co Ltd Thawing device
JPS53101158A (en) * 1977-02-15 1978-09-04 Mitsubishi Electric Corp High frequency defreezer
JPS5436660A (en) * 1977-08-26 1979-03-17 Mayekawa Mfg Co Ltd Defrosting process of frozen material
FR2405023A1 (fr) * 1977-10-07 1979-05-04 Anvar Procede de decongelation par irradiations hyperfrequences et dispositif d'irradiation
GB2017887A (en) * 1978-03-30 1979-10-10 Daikin Ind Ltd Apparatus and method for chilling broiler carcasses
SU695643A1 (ru) * 1977-07-01 1979-11-05 Астраханский технический институт рыбной промышленности и хозяйства Способ дефростации замороженных пищевых продуктов и устройство дл его осуществлени

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1492544A1 (de) * 1964-09-03 1969-09-04 Krupp Gmbh Verfahren und Vorrichtung zum gleichmaessigen Auftauen von tiefgefrorenen Nahrungsmitteln
US3470942A (en) * 1966-12-10 1969-10-07 Sanyo Electric Co Microwave heating apparatus and method
US3536129A (en) * 1968-11-19 1970-10-27 Varian Associates Method for thawing frozen water-bearing substances utilizing microwave energy
FR2224719A1 (en) * 1973-04-04 1974-10-31 Nacoma Conveying system for fish fillet freezing tunnel - has fillets impaled on horiz. spikes carried along overhead rail
FR2353236A1 (fr) * 1976-06-03 1977-12-30 Electricite De France Procede et dispositif de decongelation combinant l'action d'un rayonnement a haute frequence et d'une pulverisation electrostatique de liquide cryogenique
JPS5383153A (en) * 1976-12-28 1978-07-22 Sanyo Electric Co Ltd Thawing device
JPS53101158A (en) * 1977-02-15 1978-09-04 Mitsubishi Electric Corp High frequency defreezer
SU695643A1 (ru) * 1977-07-01 1979-11-05 Астраханский технический институт рыбной промышленности и хозяйства Способ дефростации замороженных пищевых продуктов и устройство дл его осуществлени
JPS5436660A (en) * 1977-08-26 1979-03-17 Mayekawa Mfg Co Ltd Defrosting process of frozen material
FR2405023A1 (fr) * 1977-10-07 1979-05-04 Anvar Procede de decongelation par irradiations hyperfrequences et dispositif d'irradiation
GB2017887A (en) * 1978-03-30 1979-10-10 Daikin Ind Ltd Apparatus and method for chilling broiler carcasses

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
Patent Abstract of Japan, abstract of JP nr 53-83153 published 1978, 07-22. Sanyo Denki K.K. *
Patent Abstract of Japan, abstract of JP nr 54-36660 published 1979-03-17, Maekawa Seisakusho K.K. *

Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2001042737A1 (fr) * 1999-12-13 2001-06-14 Industrial Research Limited Capteur pour tissus
US7089047B2 (en) 1999-12-13 2006-08-08 Industrial Research Limited Fat depth sensor
GB2412563A (en) * 2004-03-29 2005-10-05 Meac Tempering frozen foods
FR2898461A1 (fr) * 2006-03-13 2007-09-14 Creative Heating Services Sa Procede et dispositif d'echauffement par micro-ondes
WO2007105070A1 (fr) * 2006-03-13 2007-09-20 Creative Heating Services Sa Procede et dispositif d’ εchauffement par micro-ondes
RU2507855C1 (ru) * 2013-03-05 2014-02-27 Государственное научное учреждение Всероссийский научно-исследовательский институт холодильной промышленности Российской академии сельскохозяйственных наук Способ размораживания бескостных мясных полуфабрикатов
US10368692B2 (en) 2015-09-01 2019-08-06 Husqvarna Ab Dynamic capacitive RF food heating tunnel
US11284742B2 (en) 2015-09-01 2022-03-29 Illinois Tool Works, Inc. Multi-functional RF capacitive heating food preparation device
CN109393005A (zh) * 2018-11-29 2019-03-01 河南科技学院 一种微波解冻猪肉的装置及方法

Also Published As

Publication number Publication date
EP0058184A1 (fr) 1982-08-25
SE8005654L (sv) 1982-02-12

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