Host: The Japan Society of Mechanical Engineers
Name : [in Japanese]
Date : October 20, 2018 - October 21, 2018
Ultrasonic thawing experiments were performed on frozen tissue to clarify the effectiveness of high-frequency ultrasonic vibration for thawing frozen foods. In the experiments, a cylindrical agar gel was selectively used as test sample. Three types of thawing methods were tested; conventional thawing using flowing liquid, natural convective thawing by air, and ultrasonic thawing at frequency of 1MHz with flowing liquid. As the results, higher thawing rate with small increase of temperature in tissue surface region was realized by using ultrasonic heating effects due to absorption of acoustic energy. Summarizing these results, possibility of rapid and uniform thawing using ultrasound was discussed.
