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The electrolysis in the supermarket refrigerated showcase
the electrolysis in the supermarket refrigerated showcase
The electrolysis in the supermarket refrigerated showcase can be divided into two parts:
(1) low-frequency current defrosting. When current passes through the nickel-chromium wire, the nickel-chromium wire generates heat due to its high resistance. According to this principle, electric current is passed through the frozen food, and electric heat is generated inside the food to melt the ice crystals. At first, due to the large resistance and small current of ice crystals, the liquid water increases in the process of gradual heating, the resistance decreases, and the current gradually increases. The current is alternating current, and because it is a low-frequency electricity with a frequency of 50-60 Hz, it is called low-frequency thawing. Using this method to defrost is 2 to 3 times faster than using air and thawing, and it consumes less electricity and is not expensive. The disadvantage is that it can only thaw the frozen food with smooth surface. When the texture of the frozen food is uneven or it cannot be closely attached to the electrode plate, uneven thawing overheating often occurs.
(2) High-frequency defrosting and microwave defrosting. High-frequency thawing uses 3-30MHz high-frequency waves, while microwave thawing uses 915MH and 2450MHz microwaves. In order to prevent the microwave leaking from the microwave thawing device from interfering with the listening and viewing of broadcast and television, the internationally stipulated industrial microwave frequency is 915MHz and 2450MHz two frequency bands. From the perspective of electrical conductivity, food is basically an insulator (dielectric). Like most insulators, food has many molecules (such as water molecules, etc.) that are electric dipoles with equal positive and negative charges. When the food is not in an electric field, the arrangement direction of each electric dipole is arbitrary and random, and the whole food does not show polarity. When the food in the supermarket refrigerated showcase is in an electric field, the electric dipoles in the food are aligned along the direction of the electric field. When the electric field is an alternating electric field, since the direction of the electric field changes constantly, the arrangement direction of the electric dipoles also changes at the same frequency. In the process of alternately changing the arrangement direction, the electric dipoles collide and rub against each other and generate heat. The higher the frequency, the more heat is generated. This is the principle of high frequency thawing and microwave thawing.
The advantages of high frequency and microwave thawing are as follows.
① Food thawing is not heated by an external heat source, but internal heating is used to thaw the surface and deep layers of the food at the same time. The thawing speed is very fast, and it only takes tens of minutes to complete the thawing, and the food quality basically does not change.
②Less juice loss.
③Except for metal packaging containers, food can be thawed with packaging, and the packaging materials will not be heated.
④Good sanitary conditions and not easy to be contaminated by microorganisms. The disadvantages of
high frequency and microwave thawing are as follows.
① The cost of the device is high.
②The food composition is complex, and the absorption capacity of microwave energy is different, which will cause uneven thawing of various parts of the food. In addition, if the local ice melts, since the wave energy utilization coefficient in the water is greater than that of the ice, the water will absorb more microwave energy, which is likely to cause the phenomenon of local boiling. In addition, food shapeIrregularities and uneven surfaces will absorb more microwave energy at the corners and protrusions, causing uneven thawing of the food in the supermarket refrigerated showcase.
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