Thawing device for food detection

Abstract

The invention discloses a thawing device for food detection, comprising a base, wherein two supporting rods are fixed on the base, the top ends of the two supporting rods are connected with a supporting rail, the rail is buckled with two mutually matched thawing covers in a sliding manner, one of the thawing covers is internally fixed with a permanent magnet, the other thawing cover is internallyfixed with two electromagnets with opposite winding, the magnetic pole of the opposite ends of the two electromagnets and the magnetic pole of the opposite ends of the permanent magnet are the same and opposite respectively, a needle tubing is arranged in each thawing cover, a steam pipe is inserted into the needle tubing and is connected with an external steamer, and heating wires are arranged inthe thawing covers. The thawing device provided by the invention is novel in structure and simple to operate, the food can be thawed both internally and externally, the thawing is complete, the thawing speed is high, the structure stability is high, and the service life is long.

Description

technical field [0001] The invention relates to the technical field of food detection. More specifically, the present invention relates to a defrosting device for food testing. Background technique [0002] Food safety testing is to detect harmful substances in food according to national indicators, mainly the detection of some harmful and toxic indicators, such as heavy metals, aflatoxins, etc. An important aspect of food science and engineering is the introduction and application of chemical unit operations, and the development of food engineering unit operations, thereby promoting the development of the food industry in the direction of large-scale, continuous and automated. During food testing, refrigerated or frozen foods are often thawed. When the food is thawed, as the ice crystals melt, the hydrophilic colloids in the cells absorb water, and the water gradually diffuses and penetrates into the cells. When the food is thawing, it should pass through the maximum i...

AI Technical Summary

Problems solved by technology

Seriously affect the detection of food

[0003] In the prior art, the thawing of food by high-temperature electric heating and thawing in hot water is relatively strong.

There are the following disadvantages: 1. High-temperature electrothermal thawing causes damage to the internal structure and organization of the food to be tested; 2. The efficiency of thawing by soaking in hot water is low; 3. In the thawing process of the above methods, the thawing process is not complete. , but the internal heat is less, and the effect of thawing cannot be achieved

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