Thawing method for thawing device
摘要
說(shuō)明書(shū)
The thawing effects of the thawing devices 100 having the frequencies of all embodiments and all comparative examples are tested. Test explanation: 1 kg of beef having the same shape and size and an initial temperature of ?18° C. is selected and placed on the tray 170 in the thawing device 100 of each embodiment and each comparative example, and the thawing time, the temperature uniformity and the juice loss rate of each embodiment and each comparative example are respectively measured, where the thawing time is the time from the beginning of thawing to the time when the thawing device 100 determines that the thawing is completed (i.e., the radio frequency generation module stops working). Temperature uniformity: after the thawing is completed, the temperatures of four corners and a center point of the beef are respectively measured, a difference between an average value of the four corners and the temperature of the center point is calculated, and the temperature uniformity is a ratio of the difference to the average value. Juice loss rate: the weight of the beef before thawing and the weight of the beef after thawing are respectively measured, a difference between the two weights is calculated, and the juice loss rate is a ratio of the difference to the weight of the beef before thawing.
The test results of the thawing effects according to Embodiments 1 to 7 and Comparative examples 1 to 2 are as shown in a table 2.
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