WO2024244124A1 - 非热解冻装置、具有解冻功能的电器及非热解冻方法 - Google Patents

非热解冻装置、具有解冻功能的电器及非热解冻方法 Download PDF

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Publication number
WO2024244124A1
WO2024244124A1 PCT/CN2023/106775 CN2023106775W WO2024244124A1 WO 2024244124 A1 WO2024244124 A1 WO 2024244124A1 CN 2023106775 W CN2023106775 W CN 2023106775W WO 2024244124 A1 WO2024244124 A1 WO 2024244124A1
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Prior art keywords
thawing
frozen food
oscillating current
oscillating
current
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Ceased
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PCT/CN2023/106775
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English (en)
French (fr)
Inventor
杨哪
姚黄兵
金亚美
周宇益
张孝
徐学明
巫宇航
吴凤凤
徐丹
薛丽萍
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Jiangnan University
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B4/00—Preservation of 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
    • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
    • A23B2/00—Preservation of foods or foodstuffs, in general
    • A23B2/80—Freezing; Subsequent thawing; Cooling
    • A23B2/82—Thawing subsequent to freezing
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

Definitions

  • the present application particularly relates to a non-thermal thawing device, an electrical appliance with a thawing function and a non-thermal thawing method, belonging to the technical field of food thawing.
  • the current intensity of the oscillating current applied in the mth stage is 20-80% of the current intensity of the oscillating current applied in the m-1th stage, or, for the same closed loop, the holding time of the oscillating current applied in the mth stage is 20-80% of the holding time of the oscillating current applied in the m-1th stage.
  • each of the thawing cycles includes: applying y oscillating currents to one or more parts of the frozen food each time, y ⁇ 1, and y is an integer.
  • the thicknesses of the x parts of the frozen food are the same or different, and the current intensity of the oscillating current applied to the x parts of the frozen food is positively correlated with the thickness of each part of the frozen food.
  • the current waveform of the oscillating current is a square wave or a sawtooth wave.
  • the current intensity of the oscillating current applied to the selected portion is 3-400 mA; when the thickness of the selected portion of the frozen food is 8-15 cm, the current intensity of the oscillating current applied to the selected portion is 400-2000 mA.
  • the current intensity of the oscillating current applied in the mth thawing stage is 20-80% of the current intensity of the oscillating current applied in the m-1th thawing stage, or, for the same closed loop, the holding time of the oscillating current applied in the mth thawing stage is 20-80% of the holding time of the oscillating current applied in the m-1th thawing stage, (m-1) ⁇ 1.
  • the non-thermal thawing method specifically includes: making at least one group of conductive modules electrically connected to the control power supply electrically contact with the frozen food, and forming at least one closed loop between each group of conductive modules and the frozen food, and applying an oscillating current to each of the closed loops with the control power supply, wherein the group of conductive modules includes two conductive modules, and the two conductive modules are respectively electrically connected to two different terminals of the control power supply; it can be understood that the effective value of the current intensity of the oscillating current in each of the closed loops is 3-2000mA and the current frequency is 1Hz-100kHz.
  • the non-thermal thawing method specifically includes: making multiple groups of conductive modules electrically connected to a control power supply contact with the frozen food, and forming multiple closed loops between the multiple groups of conductive modules and the frozen food, and simultaneously applying multiple oscillating currents to the multiple closed loops with the control power supply, respectively, and the current intensity of the oscillating current applied to each closed loop is positively correlated with the thickness of the frozen food corresponding to each closed loop.
  • the non-thermal thawing method specifically comprises: applying a first oscillating current to a first portion of the frozen food and applying a second oscillating current to a second portion of the frozen food in the same time period, wherein the first portion has a first thickness and the second portion has a second thickness,
  • each of the conductive modules includes one or more conductive structures, and the multiple conductive structures included in each of the conductive modules are connected in series and/or in parallel.
  • each conductive module is arranged at intervals, and a distance between two adjacent conductive structures is 1-30 mm.
  • the non-thermal thawing method specifically includes: making at least part of the conductive modules move along a selected direction so that the working ends of multiple conductive modules are located on a selected working surface, the contour of the selected working surface matches the surface contour of the frozen food, and the working ends of multiple conductive modules located in the selected working surface are in contact with the frozen food at the same time. It can be understood that by providing multiple movable conductive modules, the conductive modules can be in contact with frozen foods with irregular shapes and/or uneven surfaces and maintain a good fit, thereby avoiding the problem of ripening or deterioration caused by local overheating inside the frozen food.
  • the non-thermal thawing method specifically includes: periodically applying the oscillating current to each part of the frozen food.
  • the application period of the oscillating current is 0-10min.
  • the non-thermal thawing method further comprises: maintaining a constant effective value of the current intensity of the oscillating current applied to the frozen food at different time periods.
  • the non-thermal thawing method specifically includes: utilizing Ohm's law, using an oscillating voltage to monitor the oscillating current in the closed loop corresponding to the selected part of the frozen food, and adjusting the current intensity of the oscillating current applied to the corresponding closed loop according to the duty cycle of the oscillating voltage in each closed loop, that is, utilizing the amplitude modulation principle to keep the current intensity of the oscillating current in the closed loop constant, and the effective value of the oscillating voltage is 20-300V, and the duty cycle is 1-99%; it should be noted that the thickness of the frozen food is positively correlated with its own impedance, that is, the thicker the part, the greater the corresponding impedance.
  • the present application adopts an oscillating current with an effective value of 3-2000mA, a current frequency of 1Hz-100kHz, and a current waveform of a square wave or a sawtooth wave.
  • the energy generated by the current can be controlled to be equivalent to the energy required to convert the ice crystals in the frozen food into liquid water, thereby making the thawing speed faster, the effect better, and the energy consumption lower.
  • a staged thawing process is adopted to reduce the intensity of the applied oscillating current or the energy received by some areas of the frozen food as a whole, thereby achieving simultaneous melting of internal and external ice crystals, achieving uniform thawing, and smaller regional temperature differences in the internal cross-section of the sample.
  • the frozen food includes frozen aquatic products, frozen meat products or frozen noodle products, etc.
  • the frozen meat products include frozen livestock products or frozen poultry products, etc.
  • the present application also provides a non-thermal thawing device, comprising:
  • each of the oscillating current emission components includes a plurality of conductive modules, and the distance between two adjacent conductive modules is 1-30 mm.
  • each of the conductive modules includes a plurality of conductive structures, and the plurality of conductive structures included in each of the conductive modules are connected in series and/or in parallel.
  • each conductive module is arranged at intervals, and a distance between two adjacent conductive structures is 1-30 mm.
  • At least part of the conductive structure is movable, and the part of the conductive structure can move along a selected direction under the driving force of an external force, so that the working ends of the plurality of conductive structures cooperate to form a plurality of working surfaces, and the wheel of each working surface
  • the profile matches the surface profile of a frozen food in a certain form, so that the plurality of conductive structures are always in contact with the surface of the frozen food, or the conductive structures are fixedly arranged and are retractable structures.
  • the oscillating current emission component also includes a support body, and the conductive structure is arranged on the support body, wherein at least a portion of the conductive structure is movably cooperated with the support body, and the portion of the conductive structure is transmission-connected to the first driving mechanism, and the external force is provided by the first driving mechanism, or the portion of the conductive structure is also connected to the support body via an elastic mechanism, and the external force is the resultant force of the elastic force of the elastic mechanism and the pressure generated when the elastic mechanism contacts the frozen food.
  • a non-thermal thawing device can be arranged in an electrical appliance with a thawing function, or as a part of an electrical appliance with a thawing function, the electrical appliance with a thawing function can be a refrigerator, a microwave oven, a thawing box, an electric oven, etc. Specifically, the electrical appliance with a thawing function can be a small household appliance or a large industrial appliance, etc.
  • the non-thermal thawing device can be arranged in the thawing space (thawing layer) of the electrical appliance with a thawing function. It should be noted that the circuit connection structure of the non-thermal thawing device and the electrical appliance with a thawing function are all known to those skilled in the art and are not specifically limited here.
  • the non-thermal thawing device includes two oscillating current emission components 10 and a control power supply 20.
  • the two oscillating current emission components 10 are arranged opposite to each other and at an interval.
  • An accommodating space for placing frozen food 30 is formed between the two oscillating current emission components 10.
  • the control power supply 20 is electrically connected to the two oscillating current emission components 10, and provides an oscillating current with a current intensity of 3-2000 mA, a current frequency of 1 Hz-100 kHz, and a square wave current waveform to the two oscillating current emission components 10.
  • the two oscillating current emission components 10 are electrically connected to the two terminals of the control power supply 20 respectively.
  • the two oscillating current emission components 10 are electrically conductive, one or more closed loops are formed between the two oscillating current emission components 10 and the control power supply 20.
  • the control power supply 20 can apply voltage to each closed loop to form the aforementioned oscillating current in each closed loop.
  • the control power supply also monitors and analyzes the thawing state of frozen food between a group of conductive modules (i.e., corresponding to a closed loop) (based on Ohm's law) through the applied voltage signal and the real-time output current, and adjusts the voltage applied to the closed loop according to the impedance in each closed loop.
  • the conductive structure 12 can be a conductive contact or an electrode, etc.
  • the conductive structure 12 can also be called an electrode.
  • the shape of the radial cross-section of the conductive structure 12 can be circular, triangular, rounded rectangular, trapezoidal, etc.
  • the conductive structure 12 shown in Figure 1 is a spherical structure, and the conductive structure 12 shown in Figure 2 is a rounded rectangular parallelepiped or a cylinder.
  • the conductive structure 12 may be made of any metal such as titanium, iron, copper, aluminum, or an alloy formed by two or more metals.
  • the oscillating current emission component 10 may further include a support body 11, and the conductive module may be fixedly arranged on the support body 11, but the conductive module itself is a retractable structure, and the conductive module itself includes a third driving mechanism, the third driving mechanism is connected to the active part of the conductive module by transmission, and drives the active part of the conductive module to move along its own axial direction, so that the working ends of the multiple conductive modules cooperate to form multiple working surfaces with multiple contour shapes; the third driving mechanism may be a linear drive motor or a cylinder, etc.;
  • the conductive module is movably arranged on the support body 11, and an elastomer is also arranged between the conductive module and the support body 11, and the conductive module and the support body 11 are respectively connected to the elastomer.
  • the elastomer can undergo a recoverable deformation, so that the conductive module can move along its own axial direction under the combined force of the pressure and the elastic force of the elastomer, so that the working ends of multiple conductive modules cooperate to form multiple working surfaces with various shapes.
  • the elastomer can be a food-grade silicone elastic component, a rubber elastic component, a plastic elastic component or a metal elastic component (such as a spring), etc.
  • At least one of the supports is also transmission-connected to the second drive mechanism and can move under the drive of the second drive mechanism to approach or move away from another support opposite thereto, so that the height of the accommodation space between the two oscillating current emission components 10 can be adjusted.
  • the second drive mechanism can be a linear drive mechanism such as a linear drive motor or a cylinder.
  • Example 2 Single-stage thawing of thick-cut steak (one electrode plate + multiple fixed electrodes + support + constant current)
  • the non-thermal thawing device used in this embodiment includes two oscillating current emission components arranged opposite to each other.
  • One of the oscillating current emission components includes 100 electrodes, and every 5 electrodes are connected as one output (that is, every 5 electrodes are used as a conductive module, the same below). Therefore, the oscillating current emission component includes 20 output leads.
  • the other oscillating current emission component is a monopolar plate (which can be understood as a metal plate in which the electrode and the support body are integrated, the same below), and includes one output lead.
  • the output leads serve as a common terminal, and the 21 output leads of the two oscillating current transmitting components are connected to the control power supply together, that is, the control power supply simultaneously controls the current intensity, frequency and duration of the 20 output oscillating currents, and forms a maximum of 20 closed loops in different parts of the thick-cut steak.
  • a method for thawing thick-cut steak comprising:
  • the thick-cut steak is arranged between the oscillating current emission components, and the two oscillating current emission components are arranged on the upper and lower sides of the frozen thick-cut steak, so that the two oscillating current emission components are respectively in electrical contact with multiple areas/parts of the thick-cut steak. Since the thick-cut steak has two flat surfaces, the arranged electrodes and monopolar plates can effectively contact different areas/parts of the thick-cut steak.
  • the thick-cut steak was divided into 4 pieces, and the temperatures of different parts of the thick-cut steak were measured using a handheld temperature measuring thermal imager, and the surface and cut surface of the thick-cut steak were checked for local overheating, incomplete thawing, or local ripening.
  • the results showed that the average temperature of the thawed thick-cut steak in this embodiment was 0.5°C, the highest point temperature was 3.3°C, the lowest point temperature was -2.6°C, the regional temperature difference was 5.9°C, no local overheating or ripening occurred, and the weight loss rate was 4.32%.
  • the thawing of the thick-cut steak After thawing, observe the thawing of the thick-cut steak: divide the thick-cut steak into 4 pieces, use a handheld temperature measuring thermal imager to measure the temperature of different parts of the thick-cut steak, and check whether there is local overheating or incomplete thawing or local ripening on the surface and cut surface of the thick-cut steak; the results show that the surface temperature of the thawed thick-cut steak in Comparative Example 1 reaches 23+0.8°C, the temperature of most other parts is 18+1.6°C, the regional temperature difference is 12.6°C, and there is ripening on the surface, that is, a large amount of thermal denaturation of protein causes the surface to turn white, and the overall weight loss rate is 15.57%.
  • the method for thawing basa fish in this embodiment is implemented by the non-thermal thawing device in Example 1.
  • the frozen basa fish in this embodiment is frozen at -20°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emission components arranged opposite to each other.
  • the number of electrodes included in a single oscillating current emission component is 48, and the center distance between the electrodes is 25 mm.
  • a method for thawing basa fish specifically comprising:
  • the fish body length is measured to be 25-28 cm, the fish body width is 4-11 cm, and the fish body thickness is 1.8-3.0 cm.
  • the frozen basa fish is placed in the accommodation space between the oscillating current emission components, and two oscillating current emission components are placed on the upper and lower sides of the frozen basa fish, so that multiple electrodes contained in the two oscillating current emission components are respectively in contact with multiple areas of the frozen basa fish. Since the electrodes are movable, the electrodes can effectively contact different areas of the basa fish with different thicknesses;
  • each electrode By controlling the power supply, each electrode emits an oscillating current with a current intensity of 100mA, a current frequency of 100Hz, and a sawtooth waveform, and maintains it for 3min.
  • the thawing condition of the Basa fish was observed.
  • the Basa fish was divided into 4 pieces.
  • the temperature of different areas was observed using a handheld temperature measuring thermal imager.
  • the surface and cross-section of the Basa fish were also observed to see if there was local overheating and maturation.
  • the results showed that the overall temperature of the thawed Basa fish in this embodiment was -2+0.5°C, and no overheating was observed on the surface and cross-section of the Basa fish of different thicknesses, and the weight loss rate was only 5.21%.
  • the method for thawing basa fish in Comparative Example 2 and the shape and size of the frozen basa fish are basically the same as those in Example 3, and are also implemented using the same non-thermal thawing device as in Example 3, except that:
  • the power supply is controlled to control the current intensity emitted by each electrode to be 500 mA, and in Comparative Example 1, the positions of the multiple electrodes are fixed in the same plane.
  • the method for thawing basa fish in this embodiment is implemented by the non-thermal thawing device in Example 1.
  • the frozen basa fish in this embodiment is frozen at -20°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emission components arranged opposite to each other.
  • the number of electrodes included in a single oscillating current emission component is 48, and the center distance between the electrodes is 25 mm.
  • a method for thawing basa fish specifically comprising:
  • the fish body length is measured to be 25-28 cm, the fish body width is 4-11 cm, and the fish body thickness is 1.8-3.0 cm.
  • the frozen basa fish is placed in the accommodation space between the oscillating current emission components, and two oscillating current emission components are placed on the upper and lower sides of the frozen basa fish, so that multiple electrodes contained in the two oscillating current emission components are respectively in contact with multiple areas of the frozen basa fish. Since the electrodes are movable, the electrodes can effectively contact different areas of the basa fish with different thicknesses;
  • each electrode By controlling the power supply, each electrode emits an oscillating current with a current intensity of 3 mA, a current frequency of 80 Hz, and a sawtooth waveform, and maintains it for 10 min.
  • the thawing condition of the Basa fish was observed.
  • the Basa fish was divided into 4 pieces.
  • the temperature of different areas was observed using a handheld temperature measuring thermal imager.
  • the surface and cross-section of the Basa fish were also observed to see if there was local overheating and maturation.
  • the results showed that the overall temperature of the thawed Basa fish in this embodiment was -2.5 ⁇ 0.5°C, and no overheating was observed on the surface and cross-section of the Basa fish of different thicknesses, and the weight loss rate was only 4.32%.
  • the method for thawing pork in this embodiment is implemented using the non-thermal thawing device in Example 1.
  • the frozen pork in this embodiment is frozen at -18°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emission components that are arranged opposite to each other.
  • the number of electrodes included in a single oscillating current emission component is 24, and the center distance between the electrodes is 10 mm.
  • a method for thawing pork specifically comprising:
  • each electrode By controlling the power supply, each electrode emits an oscillating current with a current intensity of 450 mA, a current frequency of 200 Hz, and a square wave current waveform, and maintains it for 7 minutes.
  • the thawing condition of the pork was observed, and the pork was divided into 4 pieces.
  • a handheld temperature measuring thermal imager was used to observe the temperature conditions in different areas, and to observe whether there was local overheating and ripening on the surface and cross-section of the pork.
  • the results showed that the overall temperature of the thawed pork in this embodiment was 1+0.9°C, and no overheating was observed on the surface and cross-section of the pork of different thicknesses, and the weight loss rate was only 4.29%.
  • the method for thawing pork and the shape and size of the frozen pork in Comparative Example 3 are basically the same as those in Example 5, and are also implemented using the same non-thermal thawing device as in Example 5, except that:
  • the power supply is controlled to control the current intensity emitted by each electrode to be 0.5 mA, and in Comparative Example 3, the positions of the multiple electrodes are fixed in the same plane.
  • the pork was observed to thaw.
  • the pork was divided into 4 pieces and the temperature in different areas was observed with a handheld thermal imager.
  • the surface and cross-section of the pork were also observed to see if there was local overheating or ripening.
  • the results showed that because the electrodes could not be adjusted and the current intensity emitted by each electrode was too small, the thickness of the pork was irregular.
  • the temperature of most areas of the pork was -16+1.6°C, indicating that it had not been thawed.
  • This embodiment is implemented by the non-thermal thawing device in Example 1.
  • the frozen tenderloin in this embodiment is frozen at -18°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emitting components, one of which includes 80 electrodes, and every 10 electrodes are connected as one output (that is, every 10 electrodes are used as a conductive module, the same below), so this oscillating current emitting component includes 8 output leads; the other oscillating current emitting component is a monopolar plate and contains 1 output lead as a common end, and the 9 output leads of the two oscillating current emitting components are connected to the control power supply together, that is, the control power supply simultaneously controls the current intensity, frequency and duration of the 8-way output oscillating current, and can form up to 8 closed loops in different areas/parts of the frozen tenderloin.
  • the material of the electrode in this embodiment is 304 stainless steel, the structure of the top of the electrode is hemispherical and has a diameter of 5mm, the height of the electrode is 32mm, the minimum spacing between adjacent electrodes is 8mm, all electrodes and output leads are fixed by a support body, the movable electrode contains a spring, and the maximum retractable distance of the movable electrode is 12mm.
  • a method for thawing tenderloin comprising:
  • the frozen tenderloin is arranged between the oscillating current emission components, and the two oscillating current emission components are arranged on the upper and lower sides of the frozen tenderloin, so that the multiple electrodes and the monopolar plates contained in the two oscillating current emission components are respectively in electrical contact with multiple areas/parts of the frozen tenderloin; it should be noted that although the thickness of the tenderloin is uneven, the electrodes are retractable, so that the tenderloin can effectively contact the monopolar plate and the multiple electrodes and different areas/parts of the tenderloin;
  • the pork tenderloin is thawed by applying multiple oscillating currents to the pork tenderloin in stages through two oscillating current emitting components by controlling the power supply.
  • the specific thawing process is divided into three stages according to the set time, totaling 8 minutes, wherein the three stages are set as: 2 minutes for the early thawing stage, 4 minutes for the middle thawing stage, and 2 minutes for the final thawing stage.
  • a detection signal with an effective value of 150V and a duty cycle of 1% is output.
  • the average effective value of the current of the 8-way output is 6mA.
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled to make the current intensity applied to each output 400mA, the current frequency 3000Hz, and the current waveform a square wave oscillating current, that is, the average current intensity of the oscillating current provided by each electrode is 40mA, which lasts for 2min;
  • each output applies an oscillating current with a current intensity of 200mA, a current frequency of 2000Hz, and a square wave current waveform.
  • the average current intensity of the oscillating current provided by each electrode is 20mA, which lasts for 4 minutes.
  • each output applies an oscillating current with a current intensity of 80mA, a current frequency of 1000Hz, and a square wave current waveform.
  • the average current intensity of the oscillating current provided by each electrode is 8mA, which lasts for 2 minutes.
  • the tenderloin was divided into 4 pieces, and the temperature of different areas of the tenderloin was detected by a handheld temperature measuring thermal imager, and whether there was local overheating, incomplete thawing or local ripening on the surface and cross-section of the tenderloin; the results showed that the average temperature of the thawed tenderloin in this embodiment was -1.3°C, the highest point temperature was 0.4°C, the lowest point temperature was -3.4°C, the regional temperature difference was 3.8°C, there was no surface overheating, and the weight loss rate was only 3.85%.
  • This embodiment is implemented by the non-thermal thawing device in Example 1.
  • the frozen salmon in this embodiment is frozen at -20°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emitting components arranged opposite to each other, one of which includes 45 electrodes, and every 15 electrodes are connected as one output, so the oscillating current emitting component includes 3 output leads; the other oscillating current emitting component is a monopolar plate and contains 1 output lead as a common end.
  • the 4 output leads of the two oppositely arranged oscillating current emitting components are connected to the control power supply together, that is, the control power supply simultaneously controls the current intensity, frequency and duration of the oscillating currents of the three outputs, and can form up to 3 closed loops in different areas of the frozen salmon.
  • the material of the electrode in this embodiment is aluminum alloy, the structure of the top of the electrode is hemispherical and has a diameter of 3mm, the height of the electrode is 38mm, the minimum spacing between adjacent electrodes is 10mm, all electrodes and output leads are fixed by a support body, the movable electrode contains a spring, and the maximum retractable distance of the movable electrode is 30mm.
  • a method for thawing salmon comprising:
  • the frozen salmon is placed between two oscillating current emission components, and the two oscillating current emission components are arranged on the upper and lower sides of the salmon, so that the two oscillating current emission components are respectively in contact with multiple areas/parts of the salmon. Since the thickness of the frozen salmon is uneven, but the electrodes are retractable, the arranged electrodes and monopolar plates can effectively contact different areas of the salmon; wherein, the 15 electrodes of the first output are in electrical contact with the area/part of the salmon with a thickness of 1.0-2.0 cm, the 15 electrodes of the second output are in electrical contact with the area/part of the salmon with a thickness of 2.0-3.0 cm, and the 15 electrodes of the third output are in electrical contact with the area/part of the salmon with a thickness of 3.0-4.0 cm.
  • the power supply is controlled to apply multiple oscillating currents to the salmon in stages through two oscillating current transmitting components, so that the salmon is thawed.
  • the specific thawing process is divided into four stages according to the set time, totaling 8 minutes. The four stages are set as: 1 minute in the early stage of thawing, 2 minutes in the second stage of thawing, 3 minutes in the third stage of thawing, and 2 minutes in the final stage of thawing.
  • a detection signal with an effective value of 300V and a duty cycle of 1% is first output.
  • the average effective current values of the three different outputs are 8mA, 10mA and 13mA respectively.
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled so that the current intensity applied to the first output is 300mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 20mA;
  • the current intensity applied to the second output is 450mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 30mA;
  • the current intensity applied to the third output is 750mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 50mA, which lasts for 1min;
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled so that the current intensity applied by the first output is 120mA, the current frequency is 2000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 8mA;
  • the current intensity applied by the second output is 300mA, the current frequency is 2000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 20mA;
  • the current intensity applied by the third output is 600mA, the current frequency is 2000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 40mA, which lasts for 2min;
  • the current intensity applied to the first output is 90mA, the current frequency is 3000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided to each electrode is 6mA;
  • the current intensity applied to the second output is 225mA, the current frequency is 3000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided to each electrode is 15mA;
  • the current intensity applied to the third output is 450mA, the current frequency is The oscillating current is 3000Hz and the current waveform is a square wave.
  • the average current intensity provided by each electrode is 30mA.
  • the monopolar plate as the common end carries a total oscillating current of 765mA for the three outputs, which lasts for 3 minutes.
  • the current intensity applied by the first output is 75mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided to each electrode is 5mA;
  • the current intensity applied by the second output is 150mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided to each electrode is 10mA;
  • the current intensity applied by the third output is 300mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided to each electrode is 20mA, which lasts for 1 min.
  • the salmon was divided into 4 pieces, and the temperature of different areas of the salmon was detected by a handheld temperature measuring thermal imager, and whether there was local overheating, incomplete thawing or local ripening on the surface and cross-section of the salmon; the results showed that the average temperature of the thawed salmon in this embodiment was -0.7°C, the highest point temperature was 1.1°C, the lowest point temperature was -0.9°C, the regional temperature difference was 2.0°C, there was no surface overheating, and the weight loss rate was only 2.29%.
  • Example 8 Multi-stage scanning thawing of irregular chicken breast (one monopolar plate + multiple active electrodes + marquee)
  • This embodiment is implemented using the non-thermal thawing device in Example 1.
  • the frozen chicken breasts in this embodiment are frozen at -19.5°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emitting components arranged opposite to each other, one of which includes 120 electrodes, and every 12 electrodes are connected to form one output, so the oscillating current emitting component includes 10 output leads; the other oscillating current emitting component is a monopolar plate and contains 1 output lead as a common end, and the 11 output leads of the two oppositely arranged oscillating current emitting components are connected to the control power supply together, that is, the control power supply simultaneously controls the oscillating current size, frequency and duration of the 10 outputs, and can form a maximum of 10 closed-loop oscillating currents in different areas of the frozen chicken breast.
  • the material of the electrode in this embodiment is 316 stainless steel.
  • the structure of the top of the electrode is hemispherical and has a diameter of 4mm.
  • the height of the electrode is 6mm.
  • the minimum spacing between adjacent electrodes is 9mm. All electrodes are spaced apart on a support body.
  • the movable electrode contains a spring, and the maximum retractable distance of the movable electrode is 100mm.
  • a method for thawing chicken breasts comprising:
  • the thickness of the contact area/part between the 12 electrodes output from the 1st channel and the chicken breast is 1.0-2.0 cm
  • the thickness of the contact area/part between the 12 electrodes output from the 2nd channel and the chicken breast is 2.0-3.0 cm
  • the thickness of the contact area/part between the 12 electrodes output from the 3rd channel and the chicken breast is 3.0-4.0 cm, and so on, based on the thickness of the chicken breast.
  • the thickness of the contact area/part between the 12 electrodes output from the 10th channel and the chicken breast is 10.0-11.0 cm.
  • Table 1 shows the correspondence between the 10 outputs and the different contact areas/parts of the chicken breast
  • an oscillating current is applied to different areas/parts of the chicken breast in stages through two oscillating current emission components, so that the chicken breast is thawed.
  • the specific thawing process is divided into three stages according to the set time, totaling 10 minutes. The three stages are set as: 3 minutes in the early thawing stage, 5 minutes in the middle thawing stage, and 2 minutes in the final thawing stage.
  • the detection signal with an effective value of 180V and a duty cycle of 1% is first output.
  • the average effective current values of the 10 outputs are 4mA, 5mA, 6mA, 7mA, 8mA, 9mA, 10mA, 11mA, 12mA and 13mA respectively.
  • the duty cycle of the output of the control power supply is iteratively modulated to keep the oscillation current constant and only one is turned on each time. One output is used to provide oscillation current, and the other 9 outputs remain in the closed state. After a period of time, the output is closed, and then another output oscillation current is turned on.
  • Table 2 shows the configuration parameters of 10 outputs in the early stage of thawing
  • Table 3 shows the configuration parameters of 10 outputs in the middle of thawing
  • the working mode of the 10 outputs is the same as above, and each output is turned on and off in a marquee manner while the other outputs are turned off.
  • This cycle process lasts for 2 minutes, and the time to complete a cycle is 5 seconds. Therefore, within the 2 minutes of the end of the thawing period, the oscillating current of each output is turned on and off 24 times in sequence.
  • the configuration parameters of the 10 outputs are shown in Table 4:
  • Table 4 shows the configuration parameters of 10 outputs in the middle of thawing
  • the chicken breast was divided into 4 pieces, and the temperature of different areas was detected by a handheld temperature measuring thermal imager, and the surface and cross-section of the chicken breast were observed to determine whether there was local overheating, incomplete thawing, or local ripening.
  • the results showed that the average temperature of the thawed chicken breast in this embodiment was -1.3°C, the highest point temperature was -0.5°C, the lowest point temperature was -1.5°C, the regional temperature difference was 1.0°C, there was no surface overheating, and the weight loss rate was only 0.92%.
  • This embodiment is implemented by the non-thermal thawing device in Example 1.
  • the frozen Pangasius in this embodiment is frozen at -20°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emitting components arranged opposite to each other.
  • Each oscillating current emitting component includes 90 electrodes, and every 3 electrodes are connected as one output. Therefore, a single oscillating current emitting component includes 30 output leads, and is connected to a control power supply together with the 30 output leads of another oscillating current emitting component. That is, the control power supply simultaneously controls the oscillating current size, frequency and duration of the 30 outputs, and can form a maximum of 30 closed-loop currents in different areas/parts of the frozen basa fish.
  • the material of the electrode in this embodiment is 316 stainless steel.
  • the structure of the top of the electrode is hemispherical and has a diameter of 4 mm.
  • the electrode height is 30 mm.
  • the minimum spacing between adjacent electrodes is 12 mm. All electrodes and output leads are fixed by a support body.
  • the movable electrode contains a spring, and the maximum retractable distance of the movable electrode is 12 mm.
  • a method for thawing basa fish specifically comprising:
  • the frozen basa fish is arranged in the accommodation space between the oscillating current emission components, and the two oscillating current emission components are arranged on the upper and lower sides of the frozen basa fish, so that the multiple electrodes contained in the two oscillating current emission components are respectively in contact with multiple areas/parts of the frozen basa fish.
  • the electrodes are retractable and movable, so that the arranged electrodes can effectively electrically contact different areas/parts of the basa fish.
  • a plurality of oscillating currents are applied to the Basa fish in stages through two oscillating current transmitting components by controlling the power supply, so that the Basa fish is thawed.
  • the specific thawing process is divided into three stages according to the set time, totaling 10 minutes, and the three stages are set as: 3 minutes for the early thawing stage, 5 minutes for the middle thawing stage, and 2 minutes for the final thawing stage.
  • a detection signal with an effective value of 230V and a duty cycle of 1% is output first.
  • the average effective value of the current of 30 different outputs is 7mA.
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled to make each output apply an oscillating current with a current intensity of 150mA, a current frequency of 1000Hz, and a current waveform of a square wave.
  • the average current intensity provided by each electrode is 50mA, which lasts for 3min.
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled so that each output applies an oscillating current with a current intensity of 90mA, a current frequency of 1000Hz, and a square wave current waveform.
  • the average current intensity provided by each electrode is 30mA, which lasts for 5min.
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled so that each output applies an oscillating current with a current intensity of 30mA, a current frequency of 1000Hz, and a square wave current waveform.
  • the average current intensity provided by each electrode is 10mA, which lasts for 2 minutes.
  • the thawing condition of the Basa fish was observed, the Basa fish was divided into 4 pieces, and the temperature conditions in different areas were detected by a handheld temperature measuring thermal imager. It was also observed whether there was local overheating, incomplete thawing or local ripening on the surface and cross-section of the Basa fish.
  • the results showed that the average temperature of the thawed Basa fish in this embodiment was -2.1°C, the highest point temperature was 0.2°C, the lowest point temperature was -2.8°C, the regional temperature difference was 3.0°C, there was no surface overheating, and the weight loss rate was only 3.45%.
  • the method for thawing the basa fish in Comparative Example 4 and the shape, size, etc. of the frozen basa fish are basically the same as those in Example 9, and are also implemented using the non-thermal thawing device in Example 9, except that:
  • the control power supply controls the current intensity of each output to be always 150mA, and the duration is 10min, but no staged thawing is performed.
  • the positions of multiple electrodes are fixed in the same plane, forming 15 closed loops in the local area of the frozen basa fish, thereby applying 15 oscillating currents.
  • the basa fish was divided into 4 pieces, and the temperature of different areas was detected by a handheld temperature measuring thermal imager, and whether there was local overheating and ripening on the surface and cross-section of the basa fish was observed; the results showed that in comparative example 4, due to the non-adjustable pole head and irregular thickness of the basa fish body, the local temperature reached 10+0.8°C after thawing, and the temperature of most other areas was -15+1.6°C. There were still ice crystals inside and it could not be cut with a knife. In addition, the current intensity of the oscillating current applied to the basa fish remained unchanged during the thawing process.
  • the current intensity of each electrode was too high in the late thawing period, resulting in the electrode and the basa fish being stuck together.
  • the contact time is long, which causes the surface of the basa fish at a thickness of 3.0 cm to be slightly cooked, that is, the surface turns white and the protein denatures.
  • the 1.8 cm part is not in contact with the pole head and is still not thawed, and the overall weight loss rate is 11.85%.
  • This embodiment is implemented by the non-thermal thawing device in Example 1.
  • the frozen lamb chops in this embodiment are frozen at -20°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current emitting components arranged opposite to each other, wherein each oscillating current emitting component includes 60 electrodes, and every 20 electrodes are connected as one output. Therefore, this oscillating current emitting component includes 3 output leads, and is connected to a control power supply together with the 3 output leads of another oscillating current emitting component, that is, the control power supply simultaneously controls the oscillating current size, frequency and duration of the 3 outputs, and can form a maximum of 3 closed-loop oscillating currents in different areas/parts of the frozen lamb chops.
  • the material of the electrode in this embodiment is 316 stainless steel.
  • the structure of the top of the electrode is hemispherical and has a diameter of 5mm.
  • the electrode height is 48mm.
  • the minimum spacing between adjacent electrodes is 12mm. All electrodes and output leads are fixed by a support body.
  • the movable electrode contains a spring, and the maximum retractable distance of the movable electrode is 30mm.
  • a method for thawing lamb chops specifically comprising:
  • the frozen lamb chops are arranged in the accommodating space between the oscillating current emission components, and the two oscillating current emission components are arranged on the upper and lower sides of the frozen lamb chops, so that the multiple electrodes contained in the two oscillating current emission components are respectively in contact with multiple areas of the frozen lamb chops; although the thickness of the frozen lamb chops is uneven, the electrodes are retractable and movable, so that the arranged electrodes can effectively electrically contact different areas/parts of the lamb chops; wherein the thickness of the lamb chops in contact with the 20 pairs of electrodes of the first output is 3.5-4.5 cm, the thickness of the lamb chops in contact with the 20 pairs of electrodes of the second output is 4.5-5.5 cm, and the thickness of the lamb chops in contact with the 20 pairs of electrodes of the third output is 5.5-6.5 cm.
  • a plurality of oscillating currents are applied to the lamb chops in stages through two oscillating current transmitting components by controlling the power supply, so that the lamb chops are thawed.
  • the specific thawing process is divided into three stages according to the set time, totaling 12 minutes, and the three stages are set as: 3 minutes in the early thawing stage, 6 minutes in the middle thawing stage, and 3 minutes in the final thawing stage.
  • the detection signal with an effective value of 280V and a duty cycle of 1% is output first.
  • the effective values of the currents of the three different outputs are 10mA, 12mA and 15mA respectively.
  • the duty cycle of the output of the power supply is adjusted by iterative amplitude modulation.
  • the current intensity applied by the first output is 1000mA, the current frequency is 2000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 50mA;
  • the current intensity applied by the second output is 1400mA, the current frequency is 2000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 70mA;
  • the current intensity applied by the third output is 1800mA, the current frequency is 2000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 90mA, which lasts for 3 minutes;
  • the current intensity applied by the first output is 800mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 40mA;
  • the current intensity applied by the second output is 1200mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 60mA;
  • the current intensity applied by the third output is 1600mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 80mA, which lasts for 6 minutes;
  • the duty cycle of the iterative amplitude modulation output of the power supply is controlled so that the current intensity applied by the first output is 600mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 30mA;
  • the current intensity applied by the second output is 800mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 40mA;
  • the current intensity applied by the third output is 1200mA, the current frequency is 1000Hz, and the current waveform is a square wave oscillating current, and the average current intensity provided by each electrode is 60mA, which lasts for 3 minutes;
  • the thawing condition of the lamb chops was observed, the lamb chops were divided into 4 pieces, and the temperature conditions in different areas were detected by a handheld temperature measuring thermal imager, and it was observed whether there was local overheating, incomplete thawing or local ripening on the surface and cross-section of the lamb chops; the results showed that the average temperature of the thawed lamb chops in this embodiment was -1.2°C, the highest point temperature was -0.4°C, the lowest point temperature was -2.5°C, the regional temperature difference was 2.1°C, there was no surface overheating, and the weight loss rate was only 2.43%.
  • Example 11 Multi-stage scanning thawing of 25 kg frozen chicken giblets (irregular sample, movable electrode + marquee)
  • This embodiment is implemented by the non-thermal thawing device in Embodiment 1.
  • the frozen chicken giblets in this embodiment are frozen at -20.0°C.
  • the non-thermal thawing device used in this embodiment includes two oscillating current transmitting components arranged opposite to each other.
  • Each oscillating current transmitting component includes 220 electrodes. Every 10 electrodes are connected as one output. Therefore, the oscillating current transmitting component has a plurality of electrodes.
  • the component includes 22 output leads, and is connected to a control power supply together with the 22 output leads of another oscillating current transmitting component, that is, the control power supply simultaneously controls the size, frequency and duration of the oscillating current of the 22 outputs, and can form up to 22 closed-loop oscillating currents in different areas of the frozen chicken offal;
  • the electrode is made of 316 stainless steel
  • the structure of the top of the electrode of the oscillating current transmitting component is hemispherical and has a diameter of 10 mm
  • the electrode height is 6 mm
  • the minimum spacing between adjacent electrodes is 12 mm
  • all electrodes and wires are fixed by a support body
  • the movable electrode contains a spring
  • the maximum retractable distance of the movable electrode is 30 mm.
  • a method for thawing chicken giblets specifically comprising:
  • the whole piece of frozen chicken giblets is arranged in the accommodation space between the oscillating current emission components, and two oscillating current emission components are arranged on the upper and lower sides of the frozen chicken giblets, so that the multiple electrodes contained in the two oscillating current emission components are respectively in electrical contact with multiple areas/parts of the whole piece of frozen chicken giblets.
  • the electrodes therein are retractable and movable, so that the arranged electrodes can effectively contact different areas of the whole piece of frozen chicken giblets; wherein the electrodes 1, 2,
  • the thickness of the whole chicken giblets contacted by 70 pairs of electrodes of the 3rd, 4th, 5th, 6th and 7th outputs is 12.0-13.0 cm
  • the thickness of the whole chicken giblets contacted by 80 pairs of electrodes of the 8th, 9th, 10th, 11th, 12th, 13th, 14th and 15th outputs is 13.0-14.0 cm
  • the thickness of the whole chicken giblets contacted by 70 pairs of electrodes of the 16th, 17th, 18th, 19th, 20th, 21st and 22nd outputs is 14.0-15.0 cm.
  • the configuration parameters of the 22-channel output are shown in Table 5:
  • Table 5 shows the configuration parameters of 22 outputs
  • a plurality of oscillating currents are applied to the frozen chicken giblets in stages through two oscillating current emission components by controlling the power supply, so that the frozen chicken giblets are thawed.
  • the specific thawing process is divided into three stages according to the set time, totaling 15 minutes, and the three stages are set as: 4 minutes in the early thawing stage, 8 minutes in the middle thawing stage, and 3 minutes in the final thawing stage.
  • the detection signal with an effective value of 240V and a duty cycle of 1% is first output.
  • the average effective value of the current of the 22 outputs is 10mA.
  • the duty cycle of the iterative amplitude modulation output of the control power supply is controlled to keep the oscillation current constant and only one output is turned on each time to provide the oscillation current, and the other 21 outputs are kept in a closed state.
  • the output is turned off; then, another output oscillation current is turned on, and the other 21 outputs are also kept in a closed state, and the cycle is cycled in sequence to form a marquee output form, that is, one output is always kept in an open state. This cycle process is maintained for 4 minutes, and the parameters of the 22 outputs are shown in Table 6;
  • Table 6 shows the configuration parameters of 22 outputs in the early stage of thawing
  • the time to complete one cycle is 24 seconds, so each output oscillating current is turned on and off 10 times in sequence during the 4 minutes before thawing.
  • Table 7 shows the configuration parameters of 22 outputs in the middle of thawing
  • the time to complete one cycle is 24 seconds, so each output oscillating current is turned on and off 20 times in sequence during the 8 minutes of the middle thawing period.
  • control power supply operation mode is the same as above, and each output is turned on and the other outputs are turned off in a marquee manner. This cycle process lasts for 3 minutes.
  • the parameters of the 22 outputs are shown in Table 8:
  • Table 8 shows the configuration parameters of the 22 outputs at the end of the defrost period.
  • the time to complete one cycle is 10 seconds, so each output oscillating current is turned on and off 18 times in sequence within 3 minutes at the end of the thawing period.
  • the thawing of the frozen chicken giblets was observed, the whole piece of chicken giblets was broken into pieces, and after being dispersed individually, some parts were selected and cut open.
  • a handheld temperature measuring thermal imager was used to detect the temperature conditions in different areas, and the surface and cross-section of the chicken giblets were observed to determine whether there was local overheating, incomplete thawing, or local ripening.
  • the results showed that the average temperature of the thawed chicken giblets in this embodiment was -0.3°C, the highest point temperature was 0.2°C, the lowest point temperature was -0.7°C, the regional temperature difference was 0.9°C, there was no surface overheating, and the weight loss rate was only 0.94%.
  • Examples 2-11 of the present application all use the non-thermal thawing device in Example 1 to directly perform the thawing operation in the thawing space of an electrical appliance with a thawing function. Of course, the operation can also be performed directly in other open spaces.
  • the non-thermal thawing device provided by the present application has a simple structure and can be applied to the thawing of frozen foods in different forms. In the process of thawing frozen foods, multiple different parts of the frozen foods can be thawed at the same time, and the thawing process is more uniform and efficient.
  • the non-thermal thawing method provided by the present application uses energy provided by a specific oscillating current to melt ice crystals inside frozen foods, thereby achieving the thawing of frozen foods.
  • the energy provided by the specific oscillating current is the same as or slightly greater than the energy required to convert ice crystals in the frozen food into liquid water, thereby allowing the frozen food to be efficiently and uniformly thawed at a relatively low temperature.
  • the final thawing endpoint temperature of the frozen food does not exceed 15°C, so that the quality of the thawed food is higher.
  • the present application provides a method in which, during the thawing process of frozen food, as an oscillating current is continuously applied, ice crystals inside the frozen food begin to gradually melt.
  • a staged thawing process is adopted to make the intensity of the applied oscillating current or the energy received by some areas of the frozen food show an overall downward trend, thereby achieving simultaneous melting of internal and external ice crystals and achieving the purpose of uniform thawing.
  • the regional temperature difference of the internal cross-section of the sample is smaller, and the final thawing end temperature of the frozen food does not exceed 15°C, so that the quality of the thawed food is higher.
  • the present application provides a method for thawing frozen food, which applies a specific oscillating current to various parts of the frozen food in stages and periodically, so that different parts of the frozen food can receive energy intermittently under a scanning processing flow, that is, "marquee"-style rapid application, which helps to evenly melt ice crystals inside the frozen food; compared with constant thawing by oscillating current, the present application can further prevent short-term accumulation of excessive energy and local overheating of the surface, and the loss of juice in the frozen food is less; and compared with thawing in stages at the same time, the ice crystal melting linearity of the frozen food in the present application is better, so the temperature difference in the area of the internal cross-section of the frozen food at the end of thawing is smaller, so that the quality of the thawed food is higher.
  • the non-thermal thawing method provided in the present application is a non-thermal thawing technology that utilizes microcurrents applied in multiple parts for thawing, and the energy of the microcurrents applied to irregular food materials reaches a balance point that destroys the energy of ice crystals, thereby achieving uniform non-thermal thawing and being applicable to both civilian and industrial applications.

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Abstract

本申请公开了一种非热解冻装置、具有解冻功能的电器及非热解冻方法。所述非热解冻方法包括：向冷冻食品施加至少一振荡电流，所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，且使所述冷冻食品内部区域的解冻终点温度不超过15℃。本申请提供的一种非热解冻方法，采用特定的振荡电流提供的能量使冷冻食品内部冰晶融化，从而实现冷冻食品的解冻，使得解冻后的食品品质更高。

Description

非热解冻装置、具有解冻功能的电器及非热解冻方法
本申请基于并要求于2023年05月30日递交的申请号为2023106307718、申请名称为“非热解冻装置、具有解冻功能的电器及非热解冻方法”、于2023年05月30日递交的申请号为2023106261269、申请名称为“提高冷冻食品解冻品质的方法”、于2023年05月30日递交的申请号为2023106260868、申请名称为“冷冻食品的解冻方法”的中国专利申请的优先权。
技术领域
本申请特别涉及一种非热解冻装置、具有解冻功能的电器及非热解冻方法，属于食品解冻技术领域。
背景技术
随着人口增长和经济发展，全球对食品的需求日益增加。提供健康和安全的食品原料是目前人们关注的焦点。冷冻是食品长期保存最常见方法，但冷冻食品在批量化加工或食用前往往需要进行解冻处理。由于冷冻食品的细胞组织受到冰晶的影响，最终产品的品质与解冻技术和工艺参数相关。在解冻过程中，食品在外界环境和微生物的影响下，长时间解冻会引起微生物滋生、蛋白质变性、水分及营养成分流失、脂质氧化等风险，从而降低其经济价值。
目前，浸渍解冻和空气解冻是最常见的解冻方法。然而，这些传统方法耗时长，易导致解冻过程中食品原料的品质下降。近年来，一些新兴的非热技术，包括超声波、高压静电场、微波和射频等，已被用于一些食品材料的解冻。但是，超声波解冻的使用成本高昂，且对细胞组织破坏性较大，易导致样品的损伤；高压静电场的输出电压高，存在安全隐患，固载电源投入成本较高；微波解冻利用电磁波穿透食材，实现内部水分子的振荡摩擦并发热，然而，冷冻食品中的水分子形成固定冰晶，仅能在有限范围内旋转振荡位移，导致水分含量高的部分会吸收更多电磁波能量，进而样品表面局部过热，解冻不均匀；而射频解冻利用大分子和离子在高频 电磁场的摩擦、碰撞，使样品内部产生热量，但射频解冻效果与上下极板间距、冷冻产品位置及几何形状、激励信号波形均有关系，频率越低，穿透深度越大，但频率过高，则易导致穿透深度低，当食品形状不规则时，边角厚度较小的部分易被射频波穿透，也会导致局部加热过度进而影响产品品质。
目前常见解冻技术均无法针对不规则食品原料实现均匀的温升，且投入和使用成本相对较高，导致现有物理解冻技术的商业价值及普及推广仍具有较大局限。
申请内容
本申请的主要目的在于提供一种非热解冻装置、具有解冻功能的电器及非热解冻方法，从而克服现有技术中的不足。
为实现前述申请目的，本申请采用的技术方案包括：
本申请一方面提供了一种非热解冻方法，包括：
向冷冻食品施加至少一振荡电流，所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，且使所述冷冻食品内部区域的解冻终点温度不超过15℃。
本申请另一方面还提供了一种非热解冻装置，包括：
至少两个振荡电流发射组件，至少两个所述振荡电流发射组件相对设置，且至少两个所述振荡电流发射组件之间形成有可供放置冷冻食品的容置空间，其中，每一所述振荡电流发射组件包括至少一个导电模块，所述导电模块能够与位于所述容置空间内的冷冻食品接触；
控制电源，与每一所述导电模块电连接，并至少用于向每一所述导电模块提供振荡电流。
本申请另一方面还提供了一种具有解冻功能的电器，包括所述非热解冻装置。
与现有技术相比，本申请的优点包括：
1)本申请提供的一种非热解冻装置的结构简单，可以适用于不同形态冷冻食品的解冻处理，且在对冷冻食品的解冻处理过程中，可同时对冷冻食品的多个不同部分同时进行解冻，解冻过程更加均匀且高效；
2)本申请提供的一种非热解冻方法，采用特定的振荡电流提供的能量使冷冻食品内部冰晶融化，从而实现冷冻食品的解冻，该特定的振荡电流所提供的能量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使冷冻食品在相对低温的状态下即可被高效且均匀的解冻，最终冷冻食品的解冻终点温度不超过15℃，使得解冻后的食品品质更高；
3)本申请在解冻过程中，随着振荡电流的持续施加，冷冻食品内部的冰晶开始逐渐消融，为了保证解冻过程的线性化，以防止局部电流或能量施加过大而造成的表面焦糊和蛋白质变性、避免内部区域温差过大，故采用分阶段的解冻处理工艺，使施加的振荡电流强度或冷冻食品部分区域所接受的能量总体呈现降低趋势，实现内外冰晶的同时消融，同时达到均匀解冻的目的，且样品内部截面的区域温差更小，最终冷冻食品的解冻终点温度不超过15℃，使得解冻后的食品品质更高；
4)本申请提供的冷冻食品的解冻方法，对各部分分阶段、周期性施加特定的振荡电流，在扫描式的处理流程下，使得冷冻食品不同部分能间歇式的接受到能量，即“跑马灯”式的快速施加，有助于冷冻食品内部冰晶的均匀消融；和振荡电流恒稳解冻相比，本申请提供的冷冻食品的解冻方法，可以进一步的防止短时聚集能量过高以及表面局部过热现象，冷冻食品的汁液流失更少；和分阶段同时解冻相比，本申请提供的冷冻食品的解冻方法中的冷冻食品的冰晶消融线性程度更佳，故解冻终点时的冷冻食品内部截面的区域的温差更小，使得解冻后的食品品质更高。
附图说明
图1是本申请实施例1中提供的一种非热解冻装置的结构示意图；
图2是本申请实施例2中包含多个电极的振荡电流发射组件的结构示意图；
图3是本申请实施例6中提供的一种非热解冻装置对冷冻食品进行解冻时的结构示意图；
图4是本申请实施例6中包含多个电极的振荡电流发射组件的结构示意图；
图5是本申请实施例7中提供的一种非热解冻装置对冷冻食品进行解冻时的结构示意图；
图6是本申请实施例7中包含多个电极的振荡电流发射组件的结构示意图；
图7是本申请实施例8中包含多个电极的振荡电流发射组件的结构示意图；
图8是本申请实施例9中包含多个电极的振荡电流发射组件的结构示意图；
图9是本申请实施例10中包含多个电极的振荡电流发射组件的结构示意图；
图10是本申请实施例11中包含多个电极的振荡电流发射组件的结构示意图。
具体实施方式
鉴于现有技术中的不足，本案申请人经长期研究和大量实践，得以提出本申请的技术方案。如下将对该技术方案、其实施过程及原理等作进一步的解释说明。
本申请中的名词解释：
冷冻食品：在低于-4℃的温度下被冻结的食品。
非热解冻：不依靠热传导如浸渍或风吹的方式使食品升温解冻，即在无外界热源情况下，使食品内部解冻处理。
本申请一方面提供了一种非热解冻方法，包括：
向冷冻食品施加至少一振荡电流，所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，且使所述冷冻食品内部区域的解冻终点温度不超过15℃。
进一步的，每一所述振荡电流的电流强度为3-2000mA、电流频率为1Hz-100kHz，其中，所述振荡电流的电流强度为有效值。
进一步的，所述振荡电流的电流波形为方波或锯齿波。
进一步的，所述非热解冻方法具体包括：周期性的施加所述振荡电流。
进一步的，所述振荡电流的施加周期为0-10mim。
进一步的，所述非热解冻方法具体包括：同时向所述冷冻食品的多个部分施加多个所述振荡电流。
进一步的，多个所述振荡电流的电流频率相同，电流强度相同或不同。
进一步的，向所述冷冻食品的每一部分施加的所述振荡电流的电流强度和每一部分的厚度正相关。
进一步的，所述冷冻食品的厚度在15cm以内。
进一步的，所述冷冻食品的厚度为0.5-15cm，且当所述冷冻食品的选定部分的厚度为0.5-8cm时，施加于该选定部分的每一振荡电流的电流强度为3-400mA；当所述冷冻食品的选定部分的厚度为8-15cm时，施加于该选定部分的每一振荡电流的电流强度为400-2000mA。
在一较为典型的实施案例中，所述的非热解冻方法包括：依次对冷冻食品进行m个阶段的解冻处理，每个阶段的解冻处理包括：向冷冻食品施加至少一振荡电流，每一所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，且使所述冷冻食品的内部区域的解冻终点温度不超过15℃；
其中，针对所述冷冻食品的同一部分，第m个阶段所施加的振荡电流的保持时间与第m-1个阶段所施加的振荡电流的保持时间相同，而第m个阶段所施加的振荡电流的电流强度小于第m-1个阶段所施加的振荡电流的电流强度，或者，第m个阶段所施加的振荡电流的电流强度与第m-1个阶段所施加的振荡电流的电流强度相等，而第m个阶段所施加的振荡电流的保持时间小于第m-1个阶段所施加的振荡电流的保持时间，m≥2。
进一步的，m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的保持时间相同，而m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的电流强度是梯度变化的，或者，m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的电流强度是相同的，而m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的保持时间是梯度变化的。
进一步的，m个阶段施加在同一所述闭合回路内的所述振荡电流的保持时间相同，而m个阶段施加在同一所述闭合回路内的所述振荡电流的电流强度是梯度变化的，或者，m个阶段施加在同一所述闭合回路内的所述振荡电流的电流强度是相同的，而m个阶段施加在同一所述闭合回路内的所述振荡电流的保持时间是梯度变化的。
进一步的，针对同一所述闭合回路，第m个阶段所施加的振荡电流的电流强度为第m-1个阶段所施加的振荡电流的电流强度的20-80％，或者，针对同一所述闭合回路，第m个阶段所施加的振荡电流的保持时间为第m-1个阶段所施加的振荡电流的保持时间的20-80％。
在一较为典型的实施案例中，所述非热解冻方法包括m个解冻阶段，每一解冻阶段包括n个解冻周期，每一所述解冻周期包括依次向冷冻食品的x个部分施加振荡电流，所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，所述冷冻食品的内部区域的解冻终点温度不超过15℃，其中，m、n、x≥1，m、n、x均为整数；
进一步的，每一所述解冻周期包括：每次向冷冻食品的一个或多个部分施加y个振荡电流，y≥1，y为整数。
进一步的，在每一解冻周期内，每次向冷冻食品的一个部分周期性地施加所述振荡电流，所述振荡电流的施加周期为0.1-10min。
进一步的，冷冻食品的x个部分的厚度相同或不同，以及，向冷冻食品的x个部分施加的所述振荡电流的电流强度与冷冻食品的每一部分的厚度正相关。
进一步的，所述冷冻食品的厚度在15cm以内，每一所述振荡电流的电流强度为3-2000mA、电流频率为1Hz-100kHz，所述电流强度为有效值。
进一步的，所述振荡电流的电流波形为方波或锯齿波。
进一步的，冷冻食品的选定部分的厚度与施加于该选定部分的振荡电流的电流强度的对应关系为0.5-15cm：3-2000mA。
进一步的，当所述冷冻食品的选定部分的厚度为0.5-8cm时，施加于该选定部分的振荡电流的电流强度为3-400mA；当所述冷冻食品的选定部分的厚度为8-15cm时，施加于该选定部分的振荡电流的电流强度为400-2000mA。
进一步的，所述的非热解冻方法包括：使m个解冻阶段向冷冻食品的同一部分施加的振荡电流梯度减小，而使m个解冻阶段向冷冻食品的同一部分施加的振荡电流的保持时间保持相同，或，使m个解冻阶段向冷冻食品的同一部分施加的振荡电流梯度保持相同，而使m个解冻阶段向冷冻食品的同一部分施加的振荡电流的保持时间梯度减小。
进一步的，每个解冻阶段的时间为0.1-10min，每一解冻周期向冷冻食品的x个部分施加振荡电流的保持时间均是相同的。
进一步的，针对同一所述闭合回路，第m个解冻阶段所施加的振荡电流的电流强度为第m-1个解冻阶段所施加的振荡电流的电流强度的20-80％，或者，针对同一所述闭合回路，第m个解冻阶段所施加的振荡电流的保持时间为第m-1个解冻阶段所施加的振荡电流的保持时间的20-80％，(m-1)≥1。
进一步的，所述的非热解冻方法具体包括：使与控制电源电连接的至少一组导电模块与冷冻食品电性接触，并在每一组导电模块与冷冻食品之间形成至少一个闭合回路，以及，以所述控制电源向每一所述闭合回路内施加一所述振荡电流，其中，该一组导电模块包括两个导电模块，该两个导电模块分别与控制电源的两个不同的接线端电连接；可以理解的，每一所述闭合回路内的振荡电流的电流强度的有效值均为3-2000mA、电流频率为1Hz-100kHz。
进一步的，所述非热解冻方法具体包括：使与控制电源电连接的多组导电模块与冷冻食品接触，并在多组导电模块与冷冻食品之间形成多个闭合回路，以及，同时以所述控制电源分别向多个所述闭合回路内施加多个所述振荡电流，在每一闭合回路施加的所述振荡电流的电流强度和每一所述闭合回路对应的冷冻食品的厚度正相关。
需要说明的是，冷冻食品的厚度与它的冰晶含量正相关，即厚度越大的部分对应的冰晶含量越大。
在一些较为具体的实施方案中，所述的非热解冻方法具体包括：在同一时间段内，向所述冷冻食品的第一部分施加第一振荡电流、向所述冷冻食品的第二部分施加第二振荡电流，所述第一部分具有第一厚度、所述第二部分具有第二厚度，
当所述第一厚度与所述第二厚度相等时，所述第一振荡电流与所述第二振荡电流相等，当所述第一厚度大于所述第二厚度时，所述第一振荡电流大于所述第二振荡电流，当所述第一厚度小于所述第二厚度时，所述第一振荡电流小于所述第二振荡电流，所述第一振荡电流和所述第二电流的电流强度的有效值均为3-2000mA、电流频率均为1Hz-100kHz。
进一步的，每一所述导电模块包括一个或多个导电结构，每一所述导电模块所包含的多个所述导电结构串联和/或并联。
进一步的，每一所述导电模块所包含的多个所述导电结构间隔设置，且相邻两个所述导电结构之间的间距为1-30mm。
在一些较为具体的实施方案中，所述的非热解冻方法还包括：使所述导电模块沿选定方向活动，以使所述导电模块与所述冷冻食品接触。
进一步的，所述的非热解冻方法具体包括：至少使部分所述导电模块沿选定方向活动，以使多个所述导电模块的工作端位于一选定工作面，所述选定工作面的轮廓与冷冻食品的表面轮廓相匹配，位于所述选定工作面内的多个所述导电模块的工作端同时与所述冷冻食品接触部分，可以理解的，通过设置多个可以活动的导电模块，可以使导电模块与不规则形状和/或表面不平滑的冷冻食品接触并保持良好的贴合状态，从而避免冷冻食品内部局部过热而导致的熟化或变质问题。
进一步的，所述的非热解冻方法具体包括：向冷冻食品的每一部分均周期性的施加所述振荡电流。
进一步的，所述振荡电流的施加周期为0-10mim。
在一些较为具体的实施方案中，所述的非热解冻方法还包括：使在不同时间段向所述冷冻食品施加的所述振荡电流的电流强度的有效值保持恒定。
进一步的，所述的非热解冻方法具体包括：利用欧姆定律，采用振荡电压监测与所述冷冻食品的选定部分对应的所述闭合回路内的振荡电流，根据每一所述闭合回路内的振荡电压占空比调节施加于相应所述闭合回路的振荡电流的电流强度，即利用调幅原理，使所述闭合回路内的振荡电流的电流强度保持恒定，且振荡电压有效值为20-300V，占空比为1-99％；需要说明的是，冷冻食品的厚度与自身阻抗正相关，即厚度越大的部分对应的阻抗越大。
需要说明的是，当导电性的冷冻食品与控制电源电连接的两组导电模块接触时，电流会通过食品并释放出能量，从而引起食品的自发热现象，进而引起食品的冰晶消融现象，最终达到解冻的效果，并且，为了避免食品内的电流释放的能量过大而导致食品内部局部过热的问题，本申请采用电流强度的有效值为3-2000mA、电流频率为1Hz-100kHz、电流波形为方波或锯齿波的振荡电流，能够将电流产生的能量控制在与冷冻食品内的冰晶转化为液态水所需的能量相当，从而使解冻的速度更快、效果更好且能耗更低。
具体的，在解冻过程中，随着振荡电流的持续施加，冷冻食品内部的冰晶开始逐渐消融，为了保证解冻过程的线性化，以防止局部电流或能量施加过大而造成的表面焦糊和蛋白质变 性、避免内部区域温差过大，故采用分阶段的解冻处理工艺，使施加的振荡电流强度或冷冻食品部分区域所接受的能量总体呈现降低趋势，实现内外冰晶的同时消融，同时达到均匀解冻的目的，且样品内部截面的区域温差更小。
具体的，与振荡电流恒稳解冻或分阶段同时解冻相比，对各部分分阶段、周期性施加特定的振荡电流，在扫描式的处理流程下，使得冷冻食品不同部分能间歇式的接受到能量，即“跑马灯”式的快速施加，有助于冷冻食品内部冰晶的均匀消融；和振荡电流恒稳解冻相比，本申请可以进一步的防止短时聚集能量过高以及表面局部过热现象，冷冻食品的汁液流失更少；而和分阶段同时解冻相比，本申请中的冷冻食品的冰晶消融线性程度更佳，故解冻终点时的冷冻食品内部截面的区域的温差更小。
进一步的，所述冷冻食品内部区域的解冻终点温度为-4-15℃。
进一步的，所述冷冻食品包括冷冻水产品、冷冻肉制品或冷冻面制品等，所述冷冻肉制品包括冷冻畜类产品或冷冻禽类产品等。
本申请另一方面还提供了一种非热解冻装置，包括：
至少两个振荡电流发射组件，至少两个所述振荡电流发射组件相对设置，且至少两个所述振荡电流发射组件之间形成有可供放置冷冻食品的容置空间，其中，每一所述振荡电流发射组件包括至少一个导电模块，所述导电模块能够与位于所述容置空间内的冷冻食品接触；
控制电源，与每一所述导电模块电连接，并至少用于向每一所述导电模块提供电流强度为3-2000mA、电流频率为1Hz-100kHz的振荡电流。
进一步的，每一所述振荡电流发射组件包括多个导电模块，相邻两个所述导电模块之间的间距为1-30mm。
进一步的，每一所述导电模块包括多个导电结构，每一所述导电模块所包含的多个所述导电结构串联和/或并联。
进一步的，每一所述导电模块所包含的多个所述导电结构间隔设置，且相邻两个所述导电结构之间的间距为1-30mm。
进一步的，至少部分所述导电结构是可以活动的，该部分所述导电结构可以在外力驱使下沿选定方向运动，而使多个所述导电结构的工作端配合形成多个工作面，每一所述工作面的轮 廓与一种形态的冷冻食品的表面轮廓相匹配，从而使多个所述导电结构始终与冷冻食品的表面接触，或者，所述导电结构是固定设置的，且所述导电结构为可伸缩的结构。
进一步的，所述振荡电流发射组件还包括支撑体，所述导电结构设置在所述支撑体，其中，至少部分所述导电结构与所述支撑体活动配合，且该部分所述导电结构与第一驱动机构传动连接，外力是由所述第一驱动机构提供的，或者，该部分所述导电结构还经一弹性机构与所述支撑体连接，所述外力是由所述弹性机构的弹力与所述弹性机构与冷冻食品接触时产生的压力的合力。
进一步的，所述的非热解冻装置还包括第二驱动机构，所述第二驱动机构与至少一振荡电流发射组件传动连接，并用于驱使所述振荡电流发射组件沿靠近或远离与其相对设置的另一振荡电流发射组件的方向运动。
进一步的，所述第二驱动机构与所述支撑体传动连接。
本申请另一方面还提供了一种具有解冻功能的电器，包括所述非热解冻装置，所述非热解冻装置可以设置在具有解冻功能的电器的解冻空间(如解冻层等)，所述具有解冻功能的电器可以是冰箱、微波炉、解冻箱、电烤炉等，具体的，该具有解冻功能的电器可以是小型的家用电器，也可以是大型的工业用电器等。
针对现有技术的诸多缺陷，本案申请人经长期研究和大量实践，得以提出本申请的技术方案。如下将结合附图以及具体实施案例对该技术方案、其实施过程及原理等作进一步的解释说明。但是，应当理解，在本申请范围内，本申请的上述各技术特征和在下文(实施例)中具体描述的各技术特征之间都可以相互结合，从而构成新的或者优选的技术方方案。限于篇幅，在此不再一一累述。
实施例1
一种非热解冻装置，可以设置在具有解冻功能的电器中，或者，作为具有解冻功能的电器的一部分，该具有解冻功能的电器可以是冰箱、微波炉、解冻箱、电烤炉等，具体的，该具有解冻功能的电器可以是小型的家用电器，也可以是大型的工业用电器等。该非热解冻装置可以设置在具有解冻功能的电器的解冻空间(解冻层)，需要说明的是，该非热解冻装置与具有解冻功能的电器的电路连接结构等均是本领域技术人员已知的，在此不做具体的限定。
请参阅图1，该非热解冻装置包括两个振荡电流发射组件10和控制电源20，两个振荡电流发射组件10相对且间隔设置，两个振荡电流发射组件10之间形成有可供放置冷冻食品30的容置空间，控制电源20与两个振荡电流发射组件10电连接，并向两个振荡电流发射组件10提供电流强度为3-2000mA、电流频率为1Hz-100kHz、电流波形为方波的振荡电流，该振荡电流在位于容置空间内且与两个振荡电流发射组件10接触的冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使冷冻食品被解冻，且使冷冻食品的解冻终点温度不超过15℃，即实现对冷冻食品的非热解冻。
具体的，两个振荡电流发射组件10分别与控制电源20的两个接线端电连接，当两个振荡电流发射组件10之间电性导通时，在两个振荡电流发射组件10与控制电源20之间形成一个或多个闭合回路，控制电源20可以向每一闭合回路施加电压，以在每一闭合回路内都形成前述的振荡电流，并且，控制电源还通过所施加的电压信号和实时输出的电流来对一组导电模块之间(即对应一闭合回路)的冷冻食品的解冻状态(基于欧姆定律实现)进行监测和分析，并根据每一闭合回路内阻抗调节施加在该闭合回路的电压。
在本实施例中，两个振荡电流发射组件10的结构可以是相同的，以其中一个振荡电流发射组件为例，振荡电流发射组件10包括一个或多个导电模块，多个导电模块均与控制电源20电连接，与控制电源20的不同接线端电连接的两个导电模块可以配合形成一个闭合回路，具体的，控制电源20可单独控制每一个或多个导电模块，使每个导电模块都可以施加电流强度的有效值为3-2000mA、电流频率为1Hz-100kHz、电流波形为方波的振荡电流。
在本实施例中，多个导电模块的工作端配合形成工作面的轮廓形状可以调节，以适配多种形态的解冻食品，其中，导电模块的工作端为导电模块朝向容置空间且与冷冻食品接触的一端。
在本实施例中，每一振荡电流发射组件10所包含的多个导电模块可以是串联和/或并联设置的。
在本实施例中，每一所述导电模块可以包括一个或多个导电结构12，每一所述导电模块所包含的多个所述导电结构12串联和/或并联，每一所述导电模块中相邻两个所述导电结构12之间的间距为1-30mm。
在本实施例中，导电结构12可以是导电触点或电极等，导电结构12也可以称之为电极，导电结构12的径向截面的形状可以是圆形、三角形、圆角矩形、梯形等，图1中示出的导电结构12为球形结构，图2中示出的导电结构12为圆角长方体或圆柱体。
在本实施例中，导电结构12的材质可以是钛、铁、铜、铝等任意一种金属或两种以上金属形成的合金。
具体的，振荡电流发射组件10还可以包括支撑体11，导电模块可以固定设置在支撑体11上，但导电模块自身为可以伸缩的结构，并且，导电模块自身包含第三驱动机构，该第三驱动机构与导电模块的活动部分传动连接，并驱使导电模块的活动部分沿自身轴向运动，进而使多个导电模块的工作端配合形成具有多种轮廓形状的多个工作面；该第三驱动机构可以是直线驱动电机或气缸等；
或者，导电模块活动设置在支撑体11上，且支撑体11上还设置有第一驱动机构，该第一驱动机构与导电模块传动连接，并驱使导电模块整体沿自身轴向方向活动，从而使多个导电模块的工作端配合形成具有多种形状的多个工作面，该第一驱动机构可以是直线驱动电机或气缸等；
或者，导电模块活动设置在支撑体11上，且导电模块与支撑体11之间还设置有弹性体，导电模块和支撑体11分别与该弹性体连接，当导电模块与冷冻食品接触而产生压力时，该弹性体可以发生可恢复的形变，从而使导电模块在该压力和弹性体的弹力的合力作用下沿自身轴向方向活动，从而使多个导电模块的工作端配合形成具有多种形状的多个工作面，示例性的，该弹性体可以是食品级的硅胶弹性构件、橡胶弹性构件、塑料弹性构件或金属弹性构件(例如弹簧)等。
可以理解的，导电模块与支撑体的配合连接关系可以等同于部分或全部导电结构12与支撑体的配合连接关系。
在本实施例中，所述支撑体11可以是导电或非导电的构件，当所述支撑体11为导电构件时，所述导电模块可以与支撑体11一体设置，示例性的，所述支撑体11的材质可以是钛、铁、铜、铝等任意一种金属或两种以上金属形成的合金，也可以是非金属，所述支撑体11可以是平整的板状结构，也可以是表面带凸起、凹陷或褶皱的板状结构，需要说明的是，当导电模块与支撑体一体设置时，导电模块和支撑体整体可以是导电的金属板/导电结构12板。
在本实施例中，控制电源20包括交流电源和控制电路板，控制电路板与交流电源电连接，控制电路板用于调控交流电源输出的电流的频率、电流波形、振荡电压以及监测闭合回路内的冷冻食品的解冻状态等，以使控制电源输出前述振荡电流，需要说明的是，控制电路板可以包括PLC控制等，控制电路板所采用的数控程序等均可以通过市购获得，且控制电源中的电路结构和调幅控制占空比达到恒流输出的方式均是采用本领域技术人员已知的方式或技术进行实现的，在此不做特别的限定。
在本实施例中，其中至少一支撑体还与第二驱动机构传动连接，并能够在第二驱动机构的驱使下运动，以靠近或远离与之相对的另一支撑体，从而使两个振荡电流发射组件10之间的容置空间的高度可以调节，示例性的，该第二驱动机构可以是直线驱动电机或气缸等直线驱动机构。
需要说明的是，本实施例中仅示出了设置两个振荡电流发射组件10的案例，当然，还可以设置四个或更多个振荡电流发射组件10，例如，当设置四个振荡电流发射组件10时，其中两个振荡电流发射组件10沿第一方向相对设置，其余两个振荡电流发射组件10沿第二方向相对设置，该四个振荡电流发射组件10之间形成容置空间，第一方向和第二方向交叉设置。
实施例2单阶段解冻厚切牛排(一极板+多固定电极+支撑体+同恒流)
本实施例中对冷冻的厚切牛排进行解冻的方法是以实施例1中的非热解冻装置实施的，本实施例中的厚切牛排是在-15℃进行冻结的，且该厚切牛排是厚度均一的。
请参阅图1和图2，本实施例所采用的非热解冻装置包含相对设置的两个振荡电流发射组件，其中一个振荡电流发射组件包含的电极数量为100个，每5个电极连接为一路输出(即，每5个电极作为一个导电模块，下同)，故此振荡电流发射组件包含20条输出引线，另一个振荡电流发射组件为单极板(可以理解为电极与支撑体设置为一体的金属板，下同)，且含一条 输出引线作为公共端，两个振荡电流发射组件的21条输出引线一起接入控制电源，即控制电源同时控制20路输出的振荡电流的电流强度、频率和持续时间，并在厚切牛排的不同部分形成最多20个闭合回路。
本实施例中的电极的材质为316不锈钢，电极顶部的结构呈半球形且直径为5mm，电极的高度为20mm，相邻两个电极之间的最小间距为8mm，所有电极和输出引线都通过支撑体固定。
一种解冻厚切牛排的方法，具体包括：
1)取350g冷冻的厚切牛排，测量厚切牛排长度最大为15cm，最大宽度6cm，厚度均为3.5cm。
2)将该厚切牛排设置在振荡电流发射组件之间，且两个振荡电流发射组件设置在冷冻厚切牛排的上下两侧，使两个振荡电流发射组件分别与厚切牛排的多个区域/部分电性接触，由于厚切牛排两面平整，使得所设置的电极和单极板可以与厚切牛排的不同区域/部分均有效接触。
3)通过控制电源经两个振荡电流发射组件对厚切牛排施加多个振荡电流，从而使所述厚切牛排被解冻。
具体的，解冻过程设置为一个阶段，持续时间为12mim，解冻时，首先输出有效值200V且占空比为1％的检测信号(例如检测振荡电压等)，此时得到20路输出的平均电流有效值为8mA，程序分析后，通过控制电源迭代调幅输出的占空比使每路输出的电流强度有效值始终保持在50mA、电流频率2000Hz、电流波形为方波的振荡电流，相应地，每个电极输出的平均电流强度则为10mA。
解冻结束后，将厚切牛排分割为4块，采用手持测温热像仪测量厚切牛排不同部分的温度，并检查厚切牛排表面和切面是否存在局部过热或未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的厚切牛排的平均温度为0.5℃，最高点温度3.3℃，最低点温度-2.6℃，区域温差为5.9℃，未出现局部过热或熟化的现象，且失重率为4.32％。
对比例1解冻厚切牛排
对比例1中解冻厚切牛排的方法以及厚切牛排的形态、尺寸等与实施例2基本相同，且也是采用与实施例1中的非热解冻装置实施的，区别在于：
在解冻过程中，控制电源控制每路输出施加的电流强度始终为3000mA，每个电极输出的平均电流强度为600mA，超出本申请的技术指标，即厚度8cm内施加的每一振荡电流的最大电流强度不超过400mA。
解冻结束后，观察厚切牛排解冻情况：将厚切牛排分割为4块，采用手持测温热像仪测量厚切牛排不同部分的温度情况，并检查厚切牛排表面和切面是否存在局部过热或未完全解冻或局部熟化现象；结果表明，对比例1中解冻后的厚切牛排表面温度达到23+0.8℃，其他大部分部分温度为18+1.6℃，区域温差为12.6℃，且表面有熟化现象，即蛋白质大量热变性而导致表面发白，且整体失重率为15.57％。
实施例3解冻巴沙鱼
本实施例中进行解冻巴沙鱼的方法是以实施例1中的非热解冻装置实施的，本实施例中的冷冻巴沙鱼是在-20℃进行冻结的。
本实施例所采用的非热解冻装置包含两个相对设置的振荡电流发射组件，单个振荡电流发射组件包含的电极数量为48个，电极间的中心距为25mm。
一种解冻巴沙鱼的方法，具体包括：
取500g冷冻巴沙鱼，测量鱼身长度为25-28cm，鱼身宽度4-11cm，鱼身厚度1.8-3.0cm，将该冷冻巴沙鱼设置在振荡电流发射组件之间的容置空间内，且使两个振荡电流发射组件设置在冷冻巴沙鱼的上下两侧，使两个振荡电流发射组件所包含的多个电极分别与冷冻巴沙鱼的多个区域接触，由于电极可以活动，使得电极可以与巴沙鱼厚度不同的不同区域均可有效接触；
通过控制电源使每个电极各自发射出电流强度为100mA、电流频率100Hz、电流波形为锯齿波的振荡电流，并保持3mim。
结束后，观察巴沙鱼解冻情况，将巴沙鱼分割为4块，采用手持测温热像仪观察不同区域温度情况，并观察巴沙鱼表面和切面是否存在局部过热，熟化现象；结果表明，本实施例中解冻后的巴沙鱼整体温度为-2+0.5℃，巴沙鱼不同厚度的表面及切面均未见过热现象，且失重率仅为5.21％。
对比例2解冻巴沙鱼
对比例2中进行解冻巴沙鱼的方法以及冷冻巴沙鱼的形态、尺寸等与实施例3基本相同，也是采用与实施例3相同的非热解冻装置实施的，区别在于：
在解冻过程中，控制电源控制每个电极各自发射出的电流强度为500mA，且对比例1将多个电极的位置固定在同一平面内。
解冻结束后，观察巴沙鱼解冻情况，将巴沙鱼分割为4块，采用手持测温热像仪观察不同区域温度情况，并观察巴沙鱼表面和切面是否存在局部过热，熟化现象；结果表明，对比例2中由于电极不可调节，巴沙鱼身厚度不规则，解冻后局部温度达到6+0.8℃，大部分温度为-15+1.6℃，且每个电极发射的电流强度过大，导致巴沙鱼厚度3.0cm处表面略有熟化现象，内部仍有冰晶，而1.8cm处由于未与电极接触，未解冻，且失重率为11.85％。
实施例4解冻巴沙鱼
本实施例中进行解冻巴沙鱼的方法是以实施例1中的非热解冻装置实施的，本实施例中的冷冻巴沙鱼是在-20℃进行冻结的。
本实施例所采用的非热解冻装置包含两个相对设置的振荡电流发射组件，单个振荡电流发射组件包含的电极数量为48个，电极间的中心距为25mm。
一种解冻巴沙鱼的方法，具体包括：
取500g冷冻巴沙鱼，测量鱼身长度为25-28cm，鱼身宽度4-11cm，鱼身厚度1.8-3.0cm，将该冷冻巴沙鱼设置在振荡电流发射组件之间的容置空间内，且使两个振荡电流发射组件设置在冷冻巴沙鱼的上下两侧，使两个振荡电流发射组件所包含的多个电极分别与冷冻巴沙鱼的多个区域接触，由于电极可以活动，使得电极可以与巴沙鱼厚度不同的不同区域均可有效接触；
通过控制电源使每个电极各自发射出电流强度为3mA、电流频率80Hz、电流波形为锯齿波的振荡电流，并保持10mim。
结束后，观察巴沙鱼解冻情况，将巴沙鱼分割为4块，采用手持测温热像仪观察不同区域温度情况，并观察巴沙鱼表面和切面是否存在局部过热，熟化现象；结果表明，本实施例中解冻后的巴沙鱼整体温度为-2.5±0.5℃，巴沙鱼不同厚度的表面及切面均未见过热现象，且失重率仅为4.32％。
实施例5解冻猪肉
本实施例中进行解冻猪肉的方法是以实施例1中的非热解冻装置实施的，本实施例中的冷冻猪肉是在-18℃进行冻结的。
本实施例所采用的非热解冻装置包含两个相对设置的振荡电流发射组件，单个振荡电流发射组件包含的电极数量为24个，电极间的中心距为10mm。
一种解冻猪肉的方法，具体包括：
取500g冷冻猪肉，测量猪肉整体长度为6-10cm，宽度4-6cm，厚度10-13cm，将该冷冻猪肉设置在振荡电流发射组件之间的容置空间内，两个振荡电流发射组件相对设置在冷冻猪肉的左右两侧，且使两个振荡电流发射组件所包含的多个电极分别与冷冻猪肉的多个区域接触，由于电极可以活动，使得电极可以与冷冻猪肉厚度不同的不同区域均可有效接触；
通过控制电源使每个电极各自发射出电流强度为450mA、电流频率200Hz、电流波形为方波的振荡电流，并保持7mim。
解冻结束后，观察猪肉解冻情况，将猪肉分割为4块，采用手持测温热像仪观察不同区域温度情况，并观察猪肉表面和切面是否存在局部过热，熟化现象；结果表明，本实施例中解冻后的猪肉整体温度为1+0.9℃，猪肉不同厚度的表面及切面均未见过热现象，且失重率仅为4.29％。
对比例3解冻猪肉
对比例3中进行解冻猪肉的方法以及冷冻猪肉的形态、尺寸等与实施例5基本相同，且也是采用与实施例5相同的非热解冻装置实施的，区别在于：
在解冻过程中，控制电源控制每个电极各自发射出的电流强度为0.5mA，且对比例3将多个电极的位置固定在同一平面内。
解冻结束后，观察猪肉解冻情况，将猪肉分割为4块，采用手持测温热像仪观察不同区域温度情况，并观察猪肉表面和切面是否存在局部过热，熟化现象；结果表明，由于电极不可调节，且每个电极发射出的电流强度过小，猪肉厚度不规则，解冻后猪肉大部分区域的温度为-16+1.6℃，未解冻。
实施例6多阶段解冻不规则的里脊肉(一单极板+多个活动电极+支撑体+同恒流)
请参阅图3和图4，本实施例是以实施例1中的非热解冻装置实施的，本实施例中的冷冻的里脊肉是在-18℃进行冻结的。
本实施例所采用的非热解冻装置包含两个振荡电流发射组件，其中一个振荡电流发射组件包含的电极数量为80个，每10电极连接为一路输出(即，每10个电极作为一个导电模块，下同)，故此振荡电流发射组件包含8条输出引线；另一个振荡电流发射组件为单极板且含1条输出引线作为公共端，两个振荡电流发射组件的9条输出引线一起接入控制电源，即控制电源同时控制8路输出的振荡电流的电流强度、频率和持续时间，并在冷冻里脊肉不同区域/部分能形成最多8个闭合回路。
本实施例中的电极的材质为304不锈钢，电极顶部的结构呈半球形且直径为5mm，电极的高度为32mm，相邻电极之间的最小间距为8mm，所有电极和输出引线都通过支撑体固定，活动的电极内含弹簧，活动的电极的最大可伸缩距离为12mm。
一种解冻里脊肉的方法，具体包括：
1)取250g冷冻的里脊肉，里脊肉的长度最大为23cm，最大宽度为5cm，厚度为2.3-3.5cm不等；
2)将冷冻的里脊肉设置在振荡电流发射组件之间，且两个振荡电流发射组件设置在冷冻里脊肉的上下两侧，使两个振荡电流发射组件所包含的多个电极和单极板分别与冷冻里脊肉的多个区域/部分电性接触；需要说明的是，尽管该里脊肉的厚度不均匀，但由于电极可伸缩，使得该里脊肉能够与单极板以及多个电极和可以与里脊肉的不同区域/部分均有效接触；
3)通过控制电源经两个振荡电流发射组件分阶段的对里脊肉施加多个振荡电流，从而使所述里脊肉被解冻，具体的解冻过程根据设置时间分为三个阶段，总计8min，其中，三个阶段设置为：解冻前期为2min，解冻中期4min，解冻末期2min。
解冻前期：首先输出有效值150V且占空比为1％的检测信号，此时得到8路输出的平均电流有效值为6mA，程序分析后，通过控制电源迭代调幅输出的占空比使每路输出各自施加的电流强度为400mA、电流频率3000Hz、电流波形为方波的振荡电流，即每个电极提供的振荡电流的平均电流强度为40mA，持续2min；
解冻中期：通过控制电源迭代调幅输出的占空比使每路输出各自施加电流强度为200mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的振荡电流的平均电流强度则为20mA，持续4min；
解冻末期：通过控制电源迭代调幅输出的占空比使每路输出各自施加电流强度为80mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的振荡电流的平均电流强度则为8mA，持续2min。
结束后，观察里脊肉解冻情况，将里脊肉分割为4块，采用手持测温热像仪检测里脊肉不同区域的温度，并检测里脊肉的表面和切面是否存在局部过热、未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的里脊肉平均温度为-1.3℃，最高点温度0.4℃，最低点温度-3.4℃，区域温差为3.8℃，未出现表面过热现象，且失重率仅为3.85％。
实施例7多阶段解冻不规则三文鱼(一单极板+多个活动电极+支撑体+异恒流)
请参阅图5和图6，本实施例是以实施例1中的非热解冻装置实施的，本实施例中的冷冻三文鱼是在-20℃进行冻结的。
本实施例所采用的非热解冻装置包含相对设置的两个振荡电流发射组件，其中一个振荡电流发射组件包含的电极数量为45个，每15个电极连接为一路输出，故此振荡电流发射组件包含3条输出引线；另一个振荡电流发射组件为单极板，且含1条输出引线作为公共端，两个相对设置的振荡电流发射组件的4条输出引线一起接入控制电源，即控制电源同时控制3路输出的振荡电流的电流强度、频率和持续时间，并在冷冻三文鱼不同区域能形成最多3个闭合回路。
本实施例中的电极的材质为铝合金，电极顶部的结构呈半球形且直径为3mm，电极的高度为38mm，相邻电极之间的最小间距为10mm，所有电极和输出引线都通过支撑体固定，活动的电极内含弹簧，活动的电极的最大可伸缩距离为30mm。
一种解冻三文鱼的方法，具体包括：
1)取150g冷冻的三文鱼，冷冻的三文鱼的最大长度为13cm，最大宽度为6cm，厚度为1.0-4.0cm不等；
2)将该冷冻的三文鱼放置在两个振荡电流发射组件之间，且两个振荡电流发射组件设置在三文鱼的上下两侧，使两个振荡电流发射组件分别与三文鱼的多个区域/部分接触，由于冷冻三文鱼厚度不均匀，但由于电极可伸缩，使得所设置的电极和单极板可以与三文鱼的不同区域均有效接触；其中，第1路输出的15个电极与三文鱼厚度为1.0-2.0cm的区域/部分电性接触，第2路输出的15个电极与三文鱼厚度为2.0-3.0cm的区域/部分电性接触，第3路输出的15个电极与三文鱼厚度为3.0-4.0cm的区域/部分电性接触。
3)通过控制电源经两个振荡电流发射组件分阶段的对三文鱼施加多个振荡电流，从而使所述三文鱼被解冻，具体的解冻过程根据设置时间分为四个阶段，总计8min，四个阶段设置为：解冻前期1min，解冻2期2min，解冻3期3min，解冻末期2min。
解冻前期，首先输出有效值300V且占空比为1％的检测信号，此时得到3路不同输出的平均电流有效值分别为8mA、10mA和13mA，程序分析后，通过控制电源迭代调幅输出的占空比使第1路输出施加的电流强度为300mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为20mA；使第2路输出施加的电流强度为450mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为30mA；使第3路输出施加的电流强度为750mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为50mA，持续1min；
解冻2期，通过控制电源迭代调幅输出的占空比使第1路输出施加的电流强度为120mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为8mA；使第2路输出施加的电流强度为300mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为20mA；使第3路输出施加的电流强度为600mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为40mA，持续2min；
解冻3期，通过控制电源迭代调幅输出的占空比使第1路输出施加的电流强度为90mA、电流频率3000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为6mA；使第2路输出施加的电流强度为225mA、电流频率3000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为15mA；使第3路输出施加的电流强度为450mA、电流频率 3000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为30mA，此时，单极板作为公共端承载3路输出总的振荡电流为765mA，持续3min；
解冻末期，通过控制电源迭代调幅输出的占空比使第1路输出施加的电流强度为75mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为5mA；使第2路输出施加的电流强度为150mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为10mA；使第3路输出施加的电流强度为300mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为20mA，持续1min。
结束后，观察三文鱼解冻情况，将三文鱼分割为4块，采用手持测温热像仪检测三文鱼不同区域的温度，并检测三文鱼表面和切面是否存在局部过热、未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的三文鱼平均温度为-0.7℃，最高点温度1.1℃，最低点温度-0.9℃，区域温差为2.0℃，未出现表面过热现象，且失重率仅为2.29％。
实施例8多阶段扫描解冻不规则鸡胸脯(一单极板+多个活动电极+跑马灯)
本实施例是以实施例1中的非热解冻装置实施的，本实施例中的冷冻鸡胸脯是在-19.5℃进行冻结的。
请参阅图7，本实施例所采用的非热解冻装置包含相对设置的两个振荡电流发射组件，其中一个振荡电流发射组件包含的电极数量为120个，每12个电极连接为一路输出，故此振荡电流发射组件包含10条输出引线；另一个振荡电流发射组件为单极板且含1条输出引线作为公共端，两个相对设置的振荡电流发射组件的11条输出引线一起接入控制电源，即控制电源同时控制10路输出的振荡电流大小、频率和持续时间，并在冷冻鸡胸脯不同区域能形成最多10个闭合回路的振荡电流。
本实施例中的电极的材质为316不锈钢，电极顶部的结构呈半球形且直径为4mm，电极的高度为6mm，相邻电极之间的最小间距为9mm，所有电极间隔设置在支撑体上，活动的电极内含弹簧，活动的电极的最大可伸缩距离为100mm。
一种解冻鸡胸脯的方法，具体包括：
1)取660g冷冻的鸡胸脯，鸡胸脯的长度最大为20cm，最大宽度为15cm，厚度为1.0-11.0cm不等；
2)将冷冻的鸡胸脯置于两个振荡电流发射组件之间的容置空间内，且两个振荡电流发射组件设置在冷冻鸡胸脯的上下两侧，使两个振荡电流发射组件所包含的多个电极和单极板分别与冷冻鸡胸脯的多个区域/部分电性接触；需要说明的是，尽管冷冻鸡胸脯厚度不均匀，但由于电极可以活动，电极能贴附于鸡胸脯表面，从而使得电极和单极板可以与鸡胸脯的不同区域/部分保持有效的电性接触；其中，该10路输出与鸡胸脯的不同接触区域/部分的对应关系如表1所示，示例性的，第1路输出的12个电极与鸡胸脯的接触区域/部分的厚度为1.0-2.0cm，第2路输出的12个电极与鸡胸脯的接触区域/部分的厚度为2.0-3.0cm，第3路输出的12个电极与鸡胸脯的接触区域/部分的厚度为3.0-4.0cm，根据鸡胸脯的厚度以此类推，第10路输出的12个电极与鸡胸脯的接触区域/部分的厚度为10.0-11.0cm。
表1为10路输出与鸡胸脯的不同接触区域/部分的对应关系
3)通过控制电源经两个振荡电流发射组件分阶段的依次对鸡胸脯的不同区域/部分施加振荡电流，从而使所述鸡胸脯被解冻，具体的解冻过程根据设置时间分为三个阶段，总计10min，三个阶段设置为：解冻前期3min，解冻中期5min，解冻末期2min。
解冻前期，首先输出有效值180V且占空比为1％的检测信号，此时得到10路输出的平均电流有效值分别为4mA、5mA、6mA、7mA、8mA、9mA、10mA、11mA、12mA和13mA，程序分析后，再通过控制电源迭代调幅输出的占空比使振荡电流保持恒定且每次只开启一 路输出用于提供振荡电流，其他9路输出保持关闭状态，持续一段时间后关闭该路输出，然后，再开启另一路输出振荡电流，同时其他9路输出也保持关闭状态，使9路输出依次循环开启，完成一次循环的时间为10s，形成跑马灯的输出形式，即始终保持一路输出开启状态，此循环处理过程保持3min，解冻前期的3min时间内每路输出的振荡电流依次有18次开启和关闭，此时10路输出的配置参数如下表2所示；
表2为10路输出在解冻前期的配置参数
解冻中期，10路输出的工作方式如前述，采用跑马灯形式每次开启每一路输出并同时关闭其他路输出，此循环处理过程保持5min，完成一次循环的时间为10s，故解冻中期的5min时间内每路输出振荡电流依次有30次开启和关闭；此时10路输出的参数如下表3所示：
表3为10路输出在解冻中期的配置参数

解冻末期，10路输出的工作方式如前述，也采用跑马灯形式开启每一路输出并同时关闭其他路输出，此循环处理过程保持2min，完成一次循环的时间为5s，故解冻末期的2min时间内每路输出振荡电流依次有24次开启和关闭，此时10路输出的配置参数如表4所示：
表4为10路输出在解冻中期的配置参数
结束后，观察鸡胸脯解冻情况，将鸡胸脯分割为4块，采用手持测温热像仪检测不同区域温度情况，并观察鸡胸脯表面和切面是否存在局部过热、未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的鸡胸脯平均温度为-1.3℃，最高点温度-0.5℃，最低点温度-1.5℃，区域温差为1.0℃，未出现表面过热现象，且失重率仅为0.92％。
实施例9多阶段解冻巴沙鱼(不规则样品，活动电极+支撑体)
本实施例是以实施例1中的非热解冻装置实施的，本实施例中的冷冻的巴沙鱼是在-20℃进行冻结的。
请参阅图8，本实施例所采用的非热解冻装置包含两个相对设置的振荡电流发射组件，每个振荡电流发射组件包含的电极数量为90个，每3电极连接为一路输出，故单个振荡电流发射组件包含30条输出引线，并与另一个振荡电流发射组件的30条输出引线一起接入控制电源，即控制电源同时控制30路输出的振荡电流大小、频率和持续时间，并在冷冻巴沙鱼不同区域/部分能形成最多30个闭合回路的电流。
本实施例中的电极的材质为316不锈钢，电极顶部的结构呈半球形且直径为4mm，电极高度30mm，相邻电极间最小间距为12mm，所有电极和输出引线都通过支撑体固定，活动的电极内含弹簧，活动的电极的最大可伸缩距离为12mm。
一种解冻巴沙鱼的方法，具体包括：
1)取400g冷冻巴沙鱼，巴沙鱼的鱼身长度最大为28cm，宽度最大为11cm，鱼身厚度为1.8-3.0cm不等；
2)将该冷冻巴沙鱼设置在振荡电流发射组件之间的容置空间内，且两个振荡电流发射组件设置在冷冻巴沙鱼的上下两侧，使两个振荡电流发射组件所包含的多个电极分别与冷冻巴沙鱼的多个区域/部分接触，尽管冷冻巴沙鱼厚度不均匀，但电极可伸缩活动，使得所设置的电极可以与巴沙鱼的不同区域/部分均有效电性接触。
3)通过控制电源经两个振荡电流发射组件分阶段的对巴沙鱼施加多个振荡电流，从而使所述巴沙鱼被解冻，具体的解冻过程根据设置时间分为三个阶段总计10min，三个阶段设置为：解冻前期为3min，解冻中期5min，解冻末期2min。
解冻前期，先输出有效值230V且占空比为1％的检测信号，此时得到30路不同输出的平均电流有效值为7mA，程序分析后，通过控制电源迭代调幅输出的占空比使每路输出各自施加电流强度为150mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为50mA，持续3min；
解冻中期，通过控制电源迭代调幅输出的占空比使每路输出各自施加电流强度为90mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为30mA，持续5min；
解冻末期，通过控制电源迭代调幅输出的占空比使每路输出各自施加电流强度为30mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为10mA，持续2min。
结束后，观察巴沙鱼解冻情况，将巴沙鱼分割为4块，采用手持测温热像仪检测不同区域温度情况，并观察巴沙鱼表面和切面是否存在局部过热、未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的巴沙鱼平均温度为-2.1℃，最高点温度0.2℃，最低点温度-2.8℃，区域温差为3.0℃，未出现表面过热现象，且失重率仅为3.45％。
对比例4解冻巴沙鱼
对比例4中进行解冻的巴沙鱼的方法以及冷冻巴沙鱼的形态、尺寸等与实施例9基本相同，也是采用与实施例9中的非热解冻装置实施的，区别在于：
在解冻过程中，控制电源控制每路输出各自发射的电流强度始终为150mA，持续时间10min，但不进行分阶段式的解冻，且对比例2将多个电极的位置固定在同一平面内，在冷冻巴沙鱼局部区域形成15个闭合回路，从而施加15个振荡电流。
解冻结束后，观察巴沙鱼解冻情况，将巴沙鱼分割为4块，采用手持测温热像仪检测不同区域温度情况，并观察巴沙鱼表面和切面是否存在局部过热，熟化现象；结果表明，对比例4中由于极头不可调节，巴沙鱼身厚度不规则，解冻后局部温度达到10+0.8℃，其他大部分区域温度为-15+1.6℃，内部仍有冰晶，无法用刀切开，且在解冻过程中施加在巴沙鱼内的振荡电流的电流强度保持不变，每个电极由于发射的电流强度在解冻后期持续过高，导致电极与巴沙鱼 的接触时间长，进而造成巴沙鱼厚度3.0cm处的表面略有熟化现象，即表面发白，蛋白质变性，而1.8cm处由于未与极头接触，依然未解冻，且整体失重率为11.85％。
实施例10多阶段解冻羊排(不规则样品，活动电极+支撑体)
本实施例是以实施例1中的非热解冻装置实施的，本实施例中的冷冻羊排是在-20℃进行冻结的。
请参阅图9，本实施例所采用的非热解冻装置包含两个相对设置的振荡电流发射组件，其中每个振荡电流发射组件包含的电极数量为60个，每20电极连接为一路输出，故此振荡电流发射组件包含3条输出引线，并与另一个振荡电流发射组件的3条输出引线一起接入控制电源，即控制电源同时控制3路输出的振荡电流大小、频率和持续时间，并在冷冻羊排不同区域/部分能形成最多3个闭合回路的振荡电流。
本实施例中的电极的材质为316不锈钢，电极顶部的结构呈半球形且直径5mm，电极高度48mm，相邻电极最小间距为12mm，所有电极和输出引线都通过支撑体固定，活动的电极内含弹簧，活动的电极的最大可伸缩距离为30mm。
一种解冻羊排的方法，具体包括：
1)取250g冷冻羊排，羊排长度最大为20cm，最大宽度8cm，厚度为3.5-6.5cm；
2)将该冷冻羊排设置在振荡电流发射组件之间的容置空间内，且两个振荡电流发射组件设置在冷冻羊排的上下两侧，使两个振荡电流发射组件所包含的多个电极分别与冷冻羊排的多个区域接触；尽管冷冻羊排的厚度不均匀，但电极可伸缩活动，使得所设置的电极可以与羊排的不同区域/部分均有效电性接触；其中，与第1路输出的20对电极接触的羊排厚度为3.5-4.5cm，与第2路输出的20对电极接触的羊排厚度为4.5-5.5cm，与第3路输出的20对电极接触的羊排厚度为5.5-6.5cm。
3)通过控制电源经两个振荡电流发射组件分阶段的对羊排施加多个振荡电流，从而使所述羊排被解冻，具体的解冻过程根据设置时间分为三个阶段总计12min，三个阶段设置为：解冻前期3min，解冻中期6min，解冻末期3min。
解冻前期，先输出有效值280V且占空比为1％的检测信号，此时得到3路不同输出的电流有效值分别为10mA，12mA和15mA，程序分析后，通过控制电源迭代调幅输出的占空比使 第1路输出施加的电流强度为1000mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为50mA；使第2路输出施加的电流强度为1400mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为70mA；使第3路输出施加的电流强度为1800mA、电流频率2000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为90mA，持续3min；
解冻中期，通过控制电源迭代调幅输出的占空比使第1路输出施加的电流强度为800mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为40mA；使第2路输出施加的电流强度为1200mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为60mA；使第3路输出施加的电流强度为1600mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为80mA，持续6min；
解冻末期，通过控制电源迭代调幅输出的占空比使第1路输出施加的电流强度为600mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为30mA；使第2路输出施加的电流强度为800mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为40mA；使第3路输出施加的电流强度为1200mA、电流频率1000Hz、电流波形为方波的振荡电流，每个电极提供的平均电流强度则为60mA，持续3min；
结束后，观察羊排解冻情况，将羊排分割为4块，采用手持测温热像仪检测不同区域温度情况，并观察羊排表面和切面是否存在局部过热、未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的羊排平均温度为-1.2℃，最高点温度-0.4℃，最低点温度-2.5℃，区域温差为2.1℃，未出现表面过热现象，且失重率仅为2.43％。
实施例11多阶段扫描解冻25kg冷冻鸡杂包(不规则样品，活动电极+跑马灯)
本实施例是以实施例1中的非热解冻装置实施的，本实施例中的冷冻鸡杂是在-20.0℃进行冻结的。
请参阅图10，本实施例所采用的非热解冻装置包含两个相对设置的振荡电流发射组件，每一振荡电流发射组件包含的电极数量为220个，每10电极连接为一路输出，故此振荡电流发射 组件包含22条输出引线，并与另一个振荡电流发射组件的22条输出引线一起接入控制电源，即控制电源同时控制22路输出的振荡电流大小、频率和持续时间，并在冷冻鸡杂不同区域能形成最多22个闭合回路的振荡电流；其中，电极的材质为316不锈钢，振荡电流发射组件的电极顶部的结构呈半球形且直径10mm，电极高度6mm，相邻电极最小间距为12mm，所有电极和导线都通过支撑体固定，活动的电极内含弹簧，活动的电极的最大可伸缩距离为30mm。
一种解冻鸡杂的方法，具体包括：
1)取25kg冷冻鸡杂包，撕开包装袋，测量整块冷冻鸡杂的长度最大为52cm，最大宽度25cm，厚度为12.0-15.0cm；
2)将该整块冷冻鸡杂设置在振荡电流发射组件之间的容置空间内，且两个振荡电流发射组件设置在冷冻鸡杂块的上下两侧，使两个振荡电流发射组件所包含的多个电极分别与整块冷冻鸡杂的多个区域/部分电性接触，尽管整块冷冻鸡杂的厚度略微不均匀，但其中的电极可伸缩活动，使得所设置的电极可以与整块冷冻鸡杂的不同区域均有效接触；其中与第1、2、3、4、5、6、7路输出的70对电极接触整块鸡杂厚度为12.0-13.0cm，与第8、9、10、11、12、13、14、15路输出的80对电极接触的整块鸡杂厚度为13.0-14.0cm，与第16、17、18、19、20、21、22路输出的70对电极接触的整块鸡杂厚度为14.0-15.0cm，22路输出的配置参数如表5所示：
表5为22路输出的配置参数

3)通过控制电源经两个振荡电流发射组件分阶段的对冷冻鸡杂施加多个振荡电流，从而使所述冷冻鸡杂被解冻，具体的解冻过程根据设置时间分为三个阶段总计15min，三个阶段设置为：解冻前期4min，解冻中期8min，解冻末期3min。
解冻前期，首先输出有效值240V且占空比为1％的检测信号，此时得到22路输出的平均电流有效值为10mA，程序分析后，再通过控制电源迭代调幅输出的占空比使振荡电流保持恒定且每次只开启一路输出用于提供振荡电流，其他21路输出保持关闭状态，持续一段时间后关闭该路输出；然后，再开启另一路输出振荡电流，同时其他21路输出也保持关闭状态，依次循环，形成跑马灯的输出形式，即始终保持一路的输出开启状态，此循环处理过程保持4min，22路输出的参数如表6所示；
表6为22路输出在解冻前期的配置参数

完成一次循环的时间为24s，故解冻前期的4min时间内每路输出振荡电流依次有10次开启和关闭。
解冻中期，控制电源操作方式同上，采用跑马灯形式开启每一路输出并同时关闭其他路输出，此循环处理过程保持8min，22路输出的参数如表7所示：
表7为22路输出在解冻中期的配置参数

完成一次循环的时间为24s，故解冻中期的8min时间内每路输出振荡电流依次有20次开启和关闭。
解冻末期，控制电源操作方式同上，也采用跑马灯形式开启每一路输出并同时关闭其他路输出，此循环处理过程保持3min，22路输出的参数如表8所示：
表8为22路输出在解冻末期的配置参数

完成一次循环的时间为10s，故解冻末期的3min时间内每路输出振荡电流依次有18次开启和关闭。
结束后，观察冷冻鸡杂解冻情况，将整块鸡杂掰开，单个分散后选部分切开，采用手持测温热像仪检测不同区域温度情况，并观察鸡杂表面和切面是否存在局部过热、未完全解冻或者局部熟化现象；结果表明，本实施例中解冻后的鸡杂平均温度为-0.3℃，最高点温度0.2℃，最低点温度-0.7℃，区域温差为0.9℃，未出现表面过热现象，且失重率仅为0.94％。
需要说明的是，本申请实施例2-11均是采用实施例1中的非热解冻装置直接在具有解冻功能的电器中的解冻空间内直接进行的，当然，也可以直接在其他开放空间内进行。
本申请提供的一种非热解冻装置的结构简单，可以适用于不同形态冷冻食品的解冻处理，且在对冷冻食品的解冻过程中，可同时对冷冻食品的多个不同部分同时进行解冻，解冻过程更加均匀且高效；本申请提供的一种非热解冻方法，采用特定的振荡电流提供的能量使冷冻食品内部冰晶融化，从而实现冷冻食品的解冻，该特定的振荡电流所提供的能量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使冷冻食品在相对低温的状态下即可被高效且均匀的解冻，最终冷冻食品的解冻终点温度不超过15℃，使得解冻后的食品品质更高。
本申请提供的一种方法，在对冷冻食品进行解冻过程中，随着振荡电流的持续施加，冷冻食品内部的冰晶开始逐渐消融，为了保证解冻过程的线性化，以防止局部电流或能量施加过大而造成的表面焦糊和蛋白质变性、避免内部区域温差过大，故采用分阶段的解冻处理工艺，使施加的振荡电流强度或冷冻食品部分区域所接受的能量总体呈现降低趋势，实现内外冰晶的同时消融，同时达到均匀解冻的目的，且样品内部截面的区域温差更小，最终冷冻食品的解冻终点温度不超过15℃，使得解冻后的食品品质更高。
本申请提供的一种冷冻食品的解冻方法，对冷冻食品各部分分阶段、周期性施加特定的振荡电流，在扫描式的处理流程下，使得冷冻食品不同部分能间歇式的接受到能量，即“跑马灯”式的快速施加，有助于冷冻食品内部冰晶的均匀消融；和振荡电流恒稳解冻相比，本申请可以进一步的防止短时聚集能量过高以及表面局部过热现象，冷冻食品的汁液流失更少；而和分阶段同时解冻相比，本申请中的冷冻食品的冰晶消融线性程度更佳，故解冻终点时的冷冻食品内部截面的区域的温差更小，使得解冻后的食品品质更高。
本申请提供的一种非热解冻方法，是利用多部分施加的微电流进行解冻的非热解冻技术，并且微电流施加到不规则食材的能量达到破坏冰晶能量的平衡点，能实现均匀的非热解冻，并能被推广到民用和工业端。
需说明的是，前述实施例仅是对本申请的示范性说明，其中所采用的各种工艺条件均是较为典型的范例，但经过本案申请人大量试验验证，于前文所列出的其它工艺条件也是适用的，并也均可达成本申请所声称的技术效果。
应当理解，上述实施例仅为说明本申请的技术构思及特点，其目的在于让熟悉此项技术的人士能够了解本申请的内容并据以实施，并不能以此限制本申请的保护范围。凡根据本申请精神实质所作的等效变化或修饰，都应涵盖在本申请的保护范围之内。

Claims (10)

  1. 一种非热解冻方法，其特征在于，包括：
    向冷冻食品施加至少一振荡电流，所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，且使所述冷冻食品的内部区域的解冻终点温度不超过15℃。
  2. 根据权利要求1所述的非热解冻方法，其特征在于：每一所述振荡电流的电流强度为3-2000mA、电流频率为1Hz-100kHz，所述电流强度为有效值；
    优选的，所述振荡电流的电流波形为方波或锯齿波；
    和/或，所述非热解冻方法具体包括：周期性的施加所述振荡电流，优选的，所述振荡电流的施加周期为0-10mim；
    和/或，所述非热解冻方法具体包括：同时向所述冷冻食品的多个部分施加多个所述振荡电流；
    优选的，多个所述振荡电流的电流频率相同，电流强度相同或不同；
    优选的，向所述冷冻食品的每一部分施加的所述振荡电流的电流强度和每一部分的厚度正相关；
    优选的，所述冷冻食品的厚度在15cm以内；
    优选的，所述冷冻食品的厚度为0.5-15cm，且当所述冷冻食品的选定部分的厚度为0.5-8cm时，施加于该选定部分的每一振荡电流的电流强度为3-400mA；
    当所述冷冻食品的选定部分的厚度为8-15cm时，施加于该选定部分的每一振荡电流的电流强度为400-2000mA。
  3. 根据权利要求1所述的非热解冻方法，其特征在于：依次对冷冻食品进行m个阶段的解冻处理，每个阶段的解冻处理包括：向冷冻食品施加至少一振荡电流，每一所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品 内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，且使所述冷冻食品的内部区域的解冻终点温度不超过15℃；
    其中，针对所述冷冻食品的同一部分，第m个阶段所施加的振荡电流的保持时间与第m-1个阶段所施加的振荡电流的保持时间相同，而第m个阶段所施加的振荡电流的电流强度小于第m-1个阶段所施加的振荡电流的电流强度，或者，第m个阶段所施加的振荡电流的电流强度与第m-1个阶段所施加的振荡电流的电流强度相等，而第m个阶段所施加的振荡电流的保持时间小于第m-1个阶段所施加的振荡电流的保持时间，m≥2。
  4. 根据权利要求3所述的非热解冻方法，其特征在于：m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的保持时间相同，而m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的电流强度是梯度变化的，或者，m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的电流强度是相同的，而m个阶段施加在所述冷冻食品的同一部分的所述振荡电流的保持时间是梯度变化的；
    和/或，m个阶段施加在同一所述闭合回路内的所述振荡电流的保持时间相同，而m个阶段施加在同一所述闭合回路内的所述振荡电流的电流强度是梯度变化的，或者，m个阶段施加在同一所述闭合回路内的所述振荡电流的电流强度是相同的，而m个阶段施加在同一所述闭合回路内的所述振荡电流的保持时间是梯度变化的；
    优选的，针对同一所述闭合回路，第m个阶段所施加的振荡电流的电流强度为第m-1个阶段所施加的振荡电流的电流强度的20-80％，或者，针对同一所述闭合回路，第m个阶段所施加的振荡电流的保持时间为第m-1个阶段所施加的振荡电流的保持时间的20-80％。
  5. 根据权利要求1所述的非热解冻方法，其特征在于：所述非热解冻方法包括m个解冻阶段，每一解冻阶段包括n个解冻周期，每一所述解冻周期包括依次向冷冻食品的x个部分施加振荡电流，所述振荡电流于所述冷冻食品内产生的热量与冷冻食品内的冰晶转化为液态水所需的能量相同或略大于冷冻食品内的冰晶转化为液态水所需的能量，从而使所述冷冻食品被解冻，所述冷冻食品的内部区域的解冻终点温度不超过15℃，其中，m、n、x≥1，m、n、x均为整数；
    优选的，每一所述解冻周期包括：每次向冷冻食品的一个或多个部分施加y个振荡电流，y≥1，y为整数；
    优选的，在每一解冻周期内，每次向冷冻食品的一个部分周期性地施加所述振荡电流，所述振荡电流的施加周期为0.1-10min；
    优选的，冷冻食品的x个部分的厚度相同或不同，以及，向冷冻食品的x个部分施加的所述振荡电流的电流强度与冷冻食品的每一部分的厚度正相关。
  6. 根据权利要求5所述的非热解冻方法，其特征在于，包括：使m个解冻阶段向冷冻食品的同一部分施加的振荡电流梯度减小，而使m个解冻阶段向冷冻食品的同一部分施加的振荡电流的保持时间保持相同，或，使m个解冻阶段向冷冻食品的同一部分施加的振荡电流梯度保持相同，而使m个解冻阶段向冷冻食品的同一部分施加的振荡电流的保持时间梯度减小；
    优选的，每个解冻阶段的时间为0.1-10min；
    优选的，针对同一所述闭合回路，第m个解冻阶段所施加的振荡电流的电流强度为第m-1个解冻阶段所施加的振荡电流的电流强度的20-80％，或者，针对同一所述闭合回路，第m个解冻阶段所施加的振荡电流的保持时间为第m-1个解冻阶段所施加的振荡电流的保持时间的20-80％，(m-1)≥1。
  7. 根据权利要求1或3或5所述的非热解冻方法，其特征在于，具体包括：使与控制电源电连接的至少一组导电模块与冷冻食品电性接触，并在每一组导电模块与冷冻食品之间形成至少一个闭合回路，以及，以所述控制电源向每一所述闭合回路内施加一所述振荡电流，其中，该一组导电模块包括两个导电模块，该两个导电模块分别与控制电源的两个不同的接线端电连接；
    优选的，所述非热解冻方法具体包括：使与控制电源电连接的多组导电模块与冷冻食品接触，并在多组导电模块与冷冻食品的多个部分之间形成多个闭合回路，以及，以所述控制电源分别向多个所述闭合回路内施加多个所述振荡电流，所述冷冻食品的每一部分至少对应一个所述闭合回路；
    优选的，每一所述导电模块包括一个或多个导电结构，每一所述导电模块所包含的多个所述导电结构串联和/或并联；
    优选的，每一所述导电模块所包含的多个所述导电结构间隔设置，且相邻两个所述导电结构之间的间距为1-30mm；
    优选的，所述的非热解冻方法还包括：使所述导电模块沿选定方向活动，以使所述导电模块与所述冷冻食品接触；
    优选的，所述的非热解冻方法具体包括：至少使部分所述导电模块沿选定方向活动，以使多个所述导电模块的工作端位于一选定工作面，所述选定工作面的轮廓与冷冻食品的表面轮廓相匹配；
    优选的，所述的非热解冻方法，其特征在于，还包括：在每一阶段，使向所述冷冻食品施加的所述振荡电流的电流强度保持恒定；
    优选的，所述的非热解冻方法具体包括：利用欧姆定律，采用振荡电压监测与所述冷冻食品的选定部分对应的所述闭合回路内的振荡电流，并根据所述闭合回路内的振荡电压占空比调节施加于相应所述闭合回路的振荡电流的电流强度，以使所述闭合回路内的振荡电流的电流强度保持恒定，且振荡电压有效值为20-300V，占空比为1-99％；
    优选的，所述冷冻食品的内部区域的解冻终点温度为-4-15℃；优选的，所述冷冻食品包括冷冻水产品、冷冻肉制品或冷冻面制品。
  8. 一种非热解冻装置，其特征在于，包括：
    至少两个振荡电流发射组件，至少两个所述振荡电流发射组件相对设置，且至少两个所述振荡电流发射组件之间形成有可供放置冷冻食品的容置空间，其中，每一所述振荡电流发射组件包括至少一个导电模块，所述导电模块能够与位于所述容置空间内的冷冻食品接触；
    控制电源，与每一所述导电模块电连接，并至少用于向每一所述导电模块提供振荡电流。
  9. 根据权利要求8所述的非热解冻装置，其特征在于：每一所述振荡电流发射组件包括多个导电模块，相邻两个所述导电模块之间的间距为1-30mm；
    和/或，每一所述导电模块包括一个或多个导电结构，每一所述导电模块所包含的多个所述导电结构串联和/或并联；
    优选的，每一所述导电模块所包含的多个所述导电结构间隔设置，且相邻两个导电结构之间的间距为1-30mm；
    和/或，至少部分所述导电结构是可以活动的，该部分所述导电结构可以在外力驱使下沿选定方向运动，而使多个所述导电结构的工作端配合形成多个工作面，每一所述工作面的轮廓与一种形态的冷冻食品的表面轮廓相匹配，从而使多个所述导电结构始终与冷冻食品的表面接触，或者，所述导电结构是固定设置的，且所述导电结构为可伸缩的结构；
    和/或，所述振荡电流发射组件还包括支撑体，所述导电结构设置在所述支撑体，其中，至少部分所述导电结构与所述支撑体活动配合，且部分所述导电结构与第一驱动机构传动连接，所述外力是由所述第一驱动机构提供的，或者，部分所述导电结构还经一弹性机构与所述支撑体连接，所述外力是由所述弹性机构的弹力与所述弹性机构与冷冻食品接触时产生的压力的合力；和/或，所述的非热解冻装置还包括第二驱动机构，所述第二驱动机构与至少一振荡电流发射组件传动连接，并用于驱使所述振荡电流发射组件沿靠近或远离与其相对设置的另一振荡电流发射组件的方向运动。
  10. 一种具有解冻功能的电器，包括权利要求8或9所述的非热解冻装置；优选的，所述具有解冻功能的电器包括冰箱。
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