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Vacuum thawing food in supermarket refrigerated showcase
Vacuum thawing food in supermarket refrigerated showcase
(1) The principle of vacuum thawing in supermarket refrigerated showcase. In the vacuum thawing room, the water in the water tank in the thawing room is boiled and vaporized at low pressure and low temperature by using a heat source. The low-temperature water vapor exchanges heat with the frozen food. The water vapor condenses on the food surface and releases latent heat to heat the food and thaw. The vacuum is used to reduce the temperature of the water vapor used for thawing, so as to avoid excessive heating of the food surface. Vacuum thawing is suitable for frozen food such as meat, fish, eggs, fruits and vegetables, and concentrated forms. It can always maintain hygiene and can use semi-automatic or fully automated equipment. However, vacuum thawing also has certain disadvantages, such as the slower temperature rise of the inner layer of thick and large food. In addition, the cost of thawing food is higher than air thawing and thawing.
(2) Vacuum thawing device. Supermarket refrigerated showcase The vacuum thawing device is mainly composed of two parts.
supermarket refrigerated showcase Pressurized defrosting
Pressurized defrosting is to put the defrosted food into a pressure-resistant iron container, and pass compressed air with a pressure of 2~3kgf/cm2 (lkgf=9.8N), and the temperature of the container is 15-20℃ , Make the air flow in the pressurized container, the wind speed is l-1.5m/S. The effect of pressure and wind speed improves the heat transfer state of the surface and shortens the defrosting time. For example, the defrosting speed of frozen fish is 5 times the defrosting speed at room temperature 25℃. The principle of pressure thawing: the freezing point decreases due to the increase of pressure: after the pressure increases, the density of air in the unit volume increases, which increases the heat exchange speed of food and air in the supermarket refrigerated showcase. Therefore, pressurized thawing is faster than general air thawing.
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