METHOD FOR THAWING FROZEN GREEN VEGETABLE, MEAT, FISH, SHELLFISH AND ALGAE

• Main Author: KUDOU TAIJI
• Format: Patent
• Language: English
• Published: 30.08.1984
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE:To obtain a thawed food having excellent quality keeping the freshness of the food even after thawing, by applying electrical charge to the food during the thawing process. CONSTITUTION:The thawing of a frozen food such as green vegetables, meat, fish, shellfish, algae, etc. is carried out by applying electrical charge to the food during the thawing process. For example, an electrode 2 is connected to the frozen food 1 supported by an insulated supporting means, and the electrode 2 is connected to an electrical source through a lead wire 3 having insulation coating. The other electrode is left to an opened state or grounded. The electrical source may be AC or DC source, and the effect is independent to the frequency of AC source. Generally, there is no particular limitation in the voltage, however, a sufficient effect can be achieved at about 1,200V. The voltage may be adjusted according to the kind and quantity of the food to be thawed. A thawed food having high quality can be obtained by this process keeping the freshness of the food even after the thawing.