Food processing equipment Technical information
With a conventional "external heating" system, frozen products are heated from the outside, and this heat gradually transfers to the inside to thaw the product. For this reason, besides being time-consuming, thawing efficiency is affected by the heat conductivity of the frozen product, and uneven thawing and dripping tend to occur.
However, with "internal heating" by electromagnetic wave energy, heat is generated from the inside of the frozen product, which enables it to thaw in a short time. In particular, the electrolytic action of high frequency causes intense molecular action inside the frozen product, which causes the frozen product itself to generate heat. As a result, efficient, uniform and high-quality thawing is possible.
Differences between Internal and External Heating Methods
