Super-long wave low-frequency high-voltage alternating electric field based food treating device for

Abstract

The invention relates to a super-long wave low-frequency high-voltage alternating electric field based food treating device. The food treating device is suitable for the freezing, preserving and unfreezing of the food including meat products, fish products, rice products, etc., reduction of food frying temperature, meat and wine maturation and storage of wine products. The super-long wave low-frequency high-voltage alternating electric field based food treating device is characterized by comprising a super-long wave low-frequency high-voltage alternating electric field electronic circuit, a super-long wave low-frequency high-voltage alternating electromagnetic output coil and an accommodating container, wherein the super-long wave low-frequency high-voltage alternating electric field electronic circuit comprises a voltage-reducing rectifying circuit, a push-pull oscillating circuit, a voltage stabilizing transformer, a boosting transformer circuit, a voltage doubling rectifying circuit, a switch circuit and the super-long wave low-frequency high-voltage alternating electromagnetic output coil.

Description

technical field [0001] The invention relates to an ultra-long wave low-frequency high-voltage alternating electric field food processing device, which is suitable for freezing, fresh-keeping and thawing of meat products, fish products, rice noodle products, etc., reducing the frying temperature of food, aging meat and wine, and Wine storage. Background technique [0002] At present, there are many kinds of equipment and products for food preservation and thawing on the market. Among them, the products using electrostatic technology are boosted by a transformer and then a current-limiting resistor is installed at the output end. When the frozen items need to be thawed, by applying Appropriate voltage to realize the thawing of frozen items, but when the product equipment like this is thawing, when the temperature rises from -6°C to -2°C, it usually takes 8 to 10 hours, which not only delays the time of thawing items , but also a waste of energy. In addition, the quality of f...

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Problems solved by technology

[0002] At present, there are many kinds of equipment and products for food preservation and thawing on the market. Among them, the products using electrostatic technology are boosted by a transformer and then a current-limiting resistor is installed at the output end. When the frozen items need to be thawed, by applying Appropriate voltage to realize the thawing of frozen items, but when the product equipment like this is thawing, when the temperature rises from -6°C to -2°C, it usually takes 8 to 10 hours, which not only delays the time of thawing items , but also wastes energy

In addition, when the above products are used for thawing, the quality of frozen items cannot be guaranteed

[0003] In addition, Chinese patent 200410048213.8 (CN582712A) discloses an electronically modulated high-voltage variable-frequency induction device and an electrostatic fresh-keeping and thawing method for food. High-voltage variable-frequency oscillating current is used to keep and thaw food. Since the frequency is still relatively high, the electric field can only be used on the surface of the food. Wandering, unable to penetrate the food layer, when thawing, it can only be thawed slowly from the surface of the food inward, and the thawing time is relatively long. In fact, it is impossible to overcome the fact that it takes a long time for the thawed food to heat up from -6°C to -2°C question

[0004] In the method of thawing food published in U.S. Patent US5034236A, the high-voltage electric field is beneficial to the ripening and rapid thawing of meat, but its disadvantage is that the high-frequency high-voltage electric field can only pass through the surface of objects (meat, food), so Not very helpful for ripening and quick thawing of meat and food

[0005] At present, food frying is carried out at high oil temperature, the oil is easy to oxidize, the acid frame becomes higher, and it is easy to blacken and deteriorate

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