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Journal of Microwave Power
and Electromagnetic Energy (JMPEE) |
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TITLE |
Microwave Thawing of Food Products Using Associated Surface
Cooling [PDF] |
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AUTHORS |
D. Bialod, M. Jolion and R. LeGoff 1978 13 3 269-274 |
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Abstract Experience has shown that to
thaw products more than a few centimeters thick using
microwaves, surface cooling is necessary. The study presented here shows the
amount of frigorific energy required as a function of the thickness of the
product and the end temperature. The cooling process using sprayed cryogenic
liquids under electrostatic high voltage, developed at (Renardieres)
EDF research center, permits the fulfilment of the
requirements herein defined. The results demonstrate the possibility of
thawing the center and throughout, regardless of
the thickness of the product. |
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