Microwave Assisted Thawing of Model Frozen Foods Using Feed-back Temperature Control and Surface Cooling

摘要

An apparatus was developed that combined microwave energy and cold air with different ambient temperatures to reduce thawing time and avoid run-away heating during microwave assisted thawing. Effects of micro- wave power level, sample thickness and surface air temperature on thaw- ing time were investigated. The microwave power was cycled on and off using two temperature control schemes to maintain a predetermined temperature gradient based on hot and cold points. Thawing time was reduced by as much as a factor of seven compared to convective thawing at ambient temperature when appropriate conditions were used.