【摘要】 以牛肉为样品 ,对超声波解冻进行了研究 ,分析了在食品不超温情况下超声波频率、强度和加载方向对可解冻厚度的影响。以 80 0 k Hz超声波进行实验 ,理论计算值与实验结果总体上是一致的 ,证实了超声波用于食品解冻的可行性更多还原

【Abstract】 Utilizing the transmission property of ultrasound in frozen food, it is possible to unfrozen food quickly. In this paper ultrasound thawing of beef was studied theoretically. The effects of frequency, intensity and loading direction of ultrasound on the possible depth that could be thawed without excess temperature were analyzed. The unfrozen experiments were carried out with ultrasound of 800 kHz, and the obtained results were in consistent with the numerical calculation. The feasibility of ultrasound thawing of frozen food was verified.更多还原