With the development trend of the frozen meat import market, large quantities of frozen pork, beef, and other meats have begun to enter the Chinese market. Whether frozen meat is to be sold in supermarkets, wholesale markets, or used for deep processing into meat products, it needs to be thawed to become fresh meat or reach a temperature of around -4°C to meet cutting requirements. This necessitates the thawing of frozen pork or beef quarters.

At the same time, for large meat processing plants, facing production schedules while raw materials remain frozen not only wastes time but also delays processing progress, slows down production output, and affects the company's reputation.

The Necessity of Thawing

Currently, the most widely used, effective, and safest method for preserving meat is low-temperature treatment.

Thawing involves raising the temperature of frozen meat to melt the ice crystals and restore it to its pre-frozen state.

Thawing methods for frozen meat are divided into two categories based on heat transfer: external thawing and internal thawing.

External thawing involves heat transfer from a higher-temperature medium to the surface of the frozen meat, with heat gradually moving from the surface to the center. Examples include air thawing and water thawing.

Internal thawing involves simultaneous heating of all parts of the frozen meat by the medium, which is internal heating. (Examples include microwave thawing, high-voltage electrostatic thawing, and high-voltage radio frequency thawing.)

Working Principle of Thawing Machines

Utilizes low-temperature, high-humidity circulating air passing over the surface of the frozen product to achieve slow thawing under relatively small temperature differences. The air blower circulates air under multiple air plates to blow over the product being thawed, creating uniform airflow organization. A certain level of humidity increases the heat conduction medium in the air. Thawing is achieved through fully automated, staged control of temperature, humidity, and time via a PLC microcomputer system (low temperature around 10°C to inhibit bacterial growth, humidity around 90%).

Advantages and Disadvantages of Various Thawing Methods

Water Thawing: Suitable for various types of food, but severe dripping occurs, thawing is uneven, and quality degradation is significant. Temperature and humidity are uncontrollable, color becomes dull, original meat flavor is lost, muscle tissue becomes loose, weight loss rate exceeds 4%, bacteria easily multiply, hygiene is poor, and it occupies a large area.

Natural Thawing: Suitable for seafood and meat, but severe dripping occurs, thawing is uneven, quality degradation is significant, temperature and humidity are uncontrollable, color becomes dull and gray, severe discoloration occurs, texture becomes spongy, weight loss rate exceeds 3%, hygiene is poor, thawing takes over 24 hours, and it occupies a large area.

Microwave Thawing: Suitable for various types of food, but over-thawing easily occurs, thawing is uneven, humidity is uncontrollable, color becomes charred, food is damaged, texture becomes rubbery, weight loss rate is 0.03%, high-temperature sterilization is achieved, and time ranges from 0.2 to 2 hours.

Low-Temperature High-Humidity Thawing: Suitable for various types of food, thawing is even, no dripping occurs, temperature and humidity are controllable, color remains bright, texture is elastic, weight loss rate is around 2%, imported UV sterilization is used, time ranges from 13 to 20 hours, and it occupies a small area.

Components of Low-Temperature High-Humidity Thawing Machines

1.Insulated Thawing Chamber

2.Air Circulation System

3.Humidification and Heating System

4.Refrigeration System

5.Electrical Control System

1. Insulated Chamber: