Low temperature and high humidity air thawing machine
1. Working principle
The low temperature and high humidity air thawing machine is a defrosting equipment with air as the medium. It is not difficult to know from the daily life experience that the meat is exposed directly to the air and thawed easily to dry the meat surface, which leads to the deterioration of meat quality. The low temperature and high humidity air thawing machine can defrost the frozen products by lowering the temperature and increasing the humidity, so as to avoid the phenomenon of surface dryness.
In addition, the thawing machine of low temperature and high humidity is composed of cold air machine, refrigeration condenser unit, air circulation system, steam pipeline system, temperature and humidity control system, etc., which can provide frozen meat solution for large and medium meat processing plants.
2. Thawing mode
Low temperature and high humidity air thawing machine adopts low temperature and high humidity thawing method, thawing time is longer. But for this reason, it can provide enough time for the internal juice of meat, so that the internal juice of meat and related nutrients can be preserved. It is easy for protein denaturation to damage the original water retention of meat, and the ultrasonic thawing machine and microwave thawing machine can not provide sufficient reflux time.
Therefore, in meat juice loss rate, low temperature and high humidity air thawing machine has an unparalleled advantage. In addition, the thawing method of low temperature and high humidity air thawing machine is gentle and gentle, and will not change greatly in meat quality and meat structure, so the meat thawed after thawing has a higher guarantee in quality.
3. Automatic control
At present, most of the low-temperature and high-humidity air thawing equipment in the market adopt automatic control methods, which can adjust the thawing time, temperature, humidity and so on according to the requirements of different freezing products, so as to ensure the best thawing effect and time. After thawing, the meat will automatically be refrigerated, and meat will not go bad because it is forgotten to take out meat.
From the point of view of temperature, the thawing equipment of low temperature and high humidity has been maintained at low temperature, which makes the difference between food center temperature and surface temperature small, and the thawing effect is more uniform. Meanwhile, the phenomenon of meat quality deterioration caused by the mass propagation of microorganisms is avoided.
In the process of using frozen meat as raw material, it is difficult to face the thawing problem of frozen meat. In the long-term practice, the low temperature and high humidity air thawing machine has the unique superiority in the use cost, the thawing meat quality taste and so on, and has been favored by most food enterprises.
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