抄録
Thawing method by using dielectric heating can rapidly heat food with less temperature difference between the surface layer and inside of the food, because the food itself becomes a heat-generating element. Compared with microwaves (300MHz～30GHz), radio frequency waves (3MHz～300MHz) are so suitable for thawing that hot spots and thermal runaway hardly occur. The half-thawing state at slightly lower temperature range -5 to -1°C than the freezing point is called “Tempering”, which is distinguished a complete-thawing state. “Tempering” has been variously utilized for frozen food processing. Herein we introduce thawing cases and an overview of batch type and continuance type radio frequency thawing equipments.
