Microwave imported Australian beef thawing and processing equipment price

“People take food as their heaven” With the continuous improvement of people’s living standards, the people’s demands for food are constantly increasing. Therefore, for enterprises engaged in deep processing of food, only by adopting new technologies and new processes to improve efficiency and product quality can they comply with the national policy of “saving energy and protecting the environment” in order to meet the increasing living needs of the people.

Some food processing raw materials must be cryogenic frozen for storage and transport and long-term processing turnover. The freezing is mainly stored as an example. If the raw materials are to be thawed, a procedure in the food processing technology is called thawing and rewarming. , which is the reversal of freezing.

The thawing of the traditional food processing enterprises is generally achieved by means of heat, water, air and vacuum condensing steam medium to achieve the effect of temperature thawing. There are mainly the following ways:

1, air thawing

That is, the temperature difference between the product and the air flow and the adjustment of the air flow velocity cause the heat to be transmitted to the frozen body through the static pressure of the surface boundary layer of the product, so that the frozen body can reach the purpose of temperature refreezing. There are mobile air, static air and other means, its characteristics: there is a strong adaptability, equipment investment is very small, from small to a single strawberry to the whole head of the carcass can be used, but a long time, low efficiency.

2, hydrolysis frozen

Similar to the thawing of the air flow, the medium is replaced by water. The feature is slightly better than the thawing of the air flow, but it is also inefficient, takes a long time, and requires a lot of water resources.

The above two methods are most used in traditional processing techniques. Generally, frozen products are placed on shelves or trolleys, and the warm-up time often exceeds 12 hours. The process of thawing is the reversal of the freezing process. During the freezing process, the surface temperature of the food rapidly decreases, and the reproduction of the bacteria is severely inhibited. When the temperature reaches -10°C or below, the reproduction of the bacteria is completely controlled, and the thawing process is the same. The surface area is the area where the temperature rises first. Due to the long defrosting time, the bacteria reproduction starts again. For the bulky materials, the surface has actually been corrupted before the material center area has been completely thawed. The weight loss rate of raw materials.

3, microwave temperature thawing

Microwave thaw is the use of electromagnetic waves in the high-frequency radiation, the use of polar molecular vibration and the surrounding molecules of elastic collisions, grinding heat detection, and its warming from the inside of the product material, using this method to refrigerate the food has a production cost The advantages of low, high efficiency, no bacterial growth and small footprint are unmatched by other process methods.

The microwave thawing process used in frozen foods can be divided into two kinds of temperature adjustment and melting, and the temperature adjustment is generally about -4 to 2°C near the freezing point when the thawed frozen product is thawed from the lower temperature to the water. At this point, the material is still in the solid state and is easier to cut and process, which is also the principle of the freezing process.

The main features of microwave thawing:

1, thaw speed, high efficiency

Since the microwave can penetrate directly into the interior of the material and does not require a conduction process, a piece of meat in 25 kg will only need to be completed within 2 minutes from -15 to -4 degrees, which is when the thawing time changes from "hour" to "Minute" timing.

2, save investment, environmental protection without pollution

It saves a lot of shelf space and floor space needed for natural thawing, and can be thawed within the package, which reduces the requirements on the sanitary environment and avoids the waste of water resources during the hydrolysis and freezing. For example, there are 8 self-provided wells in a beef processing plant, and 24 hours of continuous pumping from the underground can be used on the thawing workshop. This is a big waste of water resources. The oleaginous effluent formed after thawing has added a burden to the sewage treatment and caused the loss of oil and fat substances.

3, ensure the nutrition of the material, no corruption.

Since microwave thawing is a cold-storage process, it avoids the proliferation of bacteria during processing and the thawing of liquid materials, and reduces the meat loss rate. In microwave thawing process, because 915MHZ is longer than the wavelength of 2450MHZ, its penetrating ability is stronger, and it is more suitable for processing large food materials. This frequency is more suitable for the thawing process.

The application of microwave thawing and temperature regulating equipment in foreign food companies is very common. Food enterprises that develop rapidly in China are also gradually used. With the rapid development of China's economy and the improvement of people’s living standards, food quality requirements are regarded as food safety. The protection has become the focus of the people's general concern. At the same time, the requirements of the environment and resources do not allow extensive processing methods. Therefore, the traditional method of thawing is far from meeting the development requirements of modern food processing companies. In order to meet the needs of food processing enterprises in China, Shandong Kehong Microwave Energy Co., Ltd. has developed a microwave thawing and temperature-recovering equipment with leading domestic level through continuous research and development. The microwave operating frequency is 915MHZ and the power output is over 20kw-200kw. To meet the different manufacturers of product quality, output requirements. Compared with foreign microwave equipments, it has the advantages of less investment and convenient operation and maintenance. Compared with traditional thawing methods, it has the advantages of low investment, high efficiency, low operating cost, high product quality, and convenient control and operation. Microwave thaw is the first choice for food processing companies to thaw, and it is also the development direction of food thawing in China.