It is well known that the humidifier of small defroster and the humidification system of low temperature and high humidity defroster. In the food industry, food storage is a necessary process before eating, processing or selling; The purpose is to prolong the shelf life of food, so that the food can be eaten or sold for a longer time. Generally, the methods of food storage are divided into: dry storage, low-temperature storage and chemical storage; Generally, livestock meat (pigs, cattle, sheep), poultry meat (chickens, ducks, geese), fish and shrimp, seafood, aquatic products and other foods are stored in low temperature freezing storage (under - 18 ℃). On the premise of keeping the freshness of these foods, the quality of food will not be affected
The livestock meat (pig, cattle, sheep), poultry meat (chicken, duck, goose), fish and shrimp, seafood, aquatic products and other foods stored in low temperature freezing must undergo appropriate thawing before being eaten, processed or sold to meet the temperature requirements for further processing. Inappropriate thawing methods will cause excessive juice loss, loss of meat nutrients, and microbial reproduction, leading to a decline in the quality of thawed meat. Therefore, It is necessary to use safe and efficient methods to thaw beef. It is understood that the commonly used thawing technologies for cold frozen meat products in the past mainly include natural thawing, hydrolytic thawing, microwave thawing, etc
1. Natural thawing: It is simply to put frozen food in the air at room temperature for natural thawing. Although the operation is simple and the cost is low, the thawing time is very long, which is easy to cause bacterial reproduction and the meat surface is easy to be oxidized and discolored
2. Warm hydrolysis freezing: it is only necessary to directly put it into a container containing warm water for thawing. Although this can shorten the thawing time, it will cause loss of protein vitamins and accelerate the production of carcinogens such as propionaldehyde
3. Cyclic hydrolytic freezing: It is only necessary to place frozen food under a tap or flowing water for checking and thawing. This can shorten the thawing time, but the efficiency is still insufficient, nutrients are lost, and water resources are wasted seriously
4. Microwave thawing: only one microwave oven is needed. Although this high temperature rapid thawing method can shorten the thawing time very quickly, it will cause a large loss of food flavor and nutrient solution, and seriously reduce the food quality
It can be seen that these traditional defrosting technologies have different disadvantages! For this reason, many food processing enterprises use the low temperature and high humidity air defrosting technology when unfreezing livestock meat (pigs, cattle, sheep), poultry meat (chickens, ducks, geese), fish and shrimp, seafood, aquatic products and other foods, generally in a dedicated defrosting room or defrosting warehouse. The temperature in the warehouse is controlled to 2-8 ℃, and the relative humidity is maintained between 95-98% RH The flow rate and wind direction meet different defrosting process requirements
The low temperature and high humidity air defrosting technology is an air based defrosting method, which usually includes static air, flowing air and pressurized air. The low temperature and high humidity method is used to circulate the high humidity air in a low temperature environment, so as to form a high humidity air flow in the defrosting room and avoid the phenomenon of drying the surface of the thawed product. For this reason, no matter the low temperature and high humidity defroster or the low temperature and high humidity defroster, the refrigeration system, heating system, humidification system and circulation system should be equipped. Compared with other thawing methods, the low temperature thawing warehouse has a more uniform thawing effect, no cross contamination, and a very low water loss rate
High humidity is conducive to reducing the outflow of juice when the meat is thawed, so it is necessary to use an industrial humidifier for effective humidification to ensure that the humidity requirements under different temperatures and environments during the freezing process are understood, so that different frozen meat can achieve high-quality thawing, and the full automatic thawing process can be achieved through the control program. At present, there are indeed many types of humidifiers on the domestic market, but there are few humidifiers suitable for such low temperature and high humidity environments as cold storage, acid discharge storage, pre cooling storage, defrosting storage, etc., which are also prone to failure, or even unable to operate normally
While the humidifier of ZS-20Z small defroster and the humidifier of ZS series low temperature and high humidity defroster, the power supply, fan and main electrical accessories are all of IP68 waterproof grade. More importantly, the humidity sensor with high humidity resistance is used, which can fully meet the needs of humidification in this low temperature and high humidity environment; And for humidifiers of other humidification methods, it has the obvious advantages of [fine atomized particles], [low energy consumption], [high atomization energy efficiency] and [fast humidification speed], so as to avoid waste due to excessive humidity and achieve the purpose of saving water and electricity. Welcome to inquire about the humidifier of small defroster and the humidification system of low temperature and high humidity defroster
1. Reduce the water loss of frozen food, lock the nutrients, and reduce the weight loss rate of products (the actual weight loss rate is less than 1%)
2. Intelligent humidity control, which can adjust the humidity in real time according to different defrosting requirements; Easy to install and operate
3. After the thawing is completed, the thawing effect of the frozen products in the thawing room is uniform, without oxidation and black lines
4. After thawing, the frozen meat muscle tissue is full, shiny and elastic, maintaining the fresh state of the thawed product
5. The whole defrosting process is in a low temperature and high humidity environment, and a sterilizing device can be selected to meet the safety and health requirements of thawed food
6. It can be widely used in thawing and processing of various kinds of chicken, duck, goose, pig, cattle, mutton and other livestock and poultry meat, aquatic products, seafood, etc
Technical parameters of ZS-20Z small defroster humidifier and ZS series low temperature and high humidity defroster humidifier:
To sum up, in the food processing industry, especially in the processing enterprises of livestock meat (pigs, cattle, sheep), poultry meat (chickens, ducks, geese), fish and shrimp, seafood, aquatic products, etc., in order to ensure the supply of food processing raw materials and ensure the balanced production throughout the year, a large number of raw materials required for enterprise processing will be purchased in a period of time, and then these raw materials will be stored in low-temperature cold storage by freezing, It is used for daily and long-term production. Therefore, when frozen raw materials such as livestock meat (pig, cattle, sheep), poultry meat (chicken, duck, goose), fish and shrimp, seafood, and aquatic products come out of the low-temperature cold storage for processing, they must be quickly thawed, otherwise they cannot be produced and processed
Scientific and reasonable thawing process is a key link to ensure the quality and health safety of meat after thawing. Low temperature and high humidity air defrosting technology is the most widely used defrosting method at home and abroad at present. Its working principle is to use low temperature and high humidity circulating air to slowly defrost the frozen product in a relatively small temperature difference state through the surface of the frozen product. There is little juice loss. The color of the frozen product is relatively fresh. The temperature difference between the surface and the center can be controlled within 2 ℃, and the weight loss rate can be controlled within 1%. All the above contents about the humidifier of small defroster and the humidification system of low temperature and high humidity defroster are provided by Mashima Electric, for your reference only
