What is the difference in thawing between high-frequency thawing devices and microwave thawing devices?
Utilize different frequencies to maintain quality and eliminate product variation! Thawing and heating in a short time! Would you like to thaw uniformly?
High-frequency thawing differs from microwave thawing. Microwaves, like those used in microwave ovens, have a very high heat generation characteristic when it comes to water. As thawing progresses, some parts of the product thaw and the ice melts, leading to concentrated heating in those areas and resulting in overheating, making uniform thawing difficult. Additionally, food materials are thick, and the short wavelength of microwaves causes power to be consumed at the surface, making it difficult for electromagnetic waves to reach the center. On the other hand, high-frequency waves have a longer wavelength compared to microwaves, allowing them to penetrate deeply into the product, ensuring that thick products do not loosen at the surface and achieve uniform thawing throughout the center, making them most suitable for thawing in the food industry.
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