THAWING PROCESS

PURPOSE:To thaw frozen fishes and meat in a short time without unevenness in thawing. CONSTITUTION:The temperature inside the freezer is controlled so that the temperature on the surface of fishes or meat to be thawed is kept at -1 deg.C+ or -0.5 deg.C and the humidity in the freezer is kept at more...

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Bibliographische Detailangaben
Hauptverfasser:	HARADA SHIYUKUYUKI, SHINBA KOUZOU, MATSUSHITA YOSHINOBU, AKASHI KEIICHI, FUKAZAWA MAYUMI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE:To thaw frozen fishes and meat in a short time without unevenness in thawing. CONSTITUTION:The temperature inside the freezer is controlled so that the temperature on the surface of fishes or meat to be thawed is kept at -1 deg.C+ or -0.5 deg.C and the humidity in the freezer is kept at more than 75% during the thawing, thus keeping the temperature difference between the surface and the core 1 deg.C+ or - 0.5 deg.C. These operation can be attained by use of microcomputers.