Microwave thawing of seafood products
Microwave thawing of seafood products, in simple terms, utilizes the characteristics of microwaves to quickly and ...
About Production Shipment
For conventional customized equipment, we will complete the production in 7-15 days, the equipment could be shipped after your confirmation.
If available, it can be delivered directly.
Service commitment
After the arrival of the equipment, we will assign professional after-sales personnel to go to site for installation, guidance, commissioning, training, etc.
For those equipment cannot be installed on site, we will provide one-to-one video guidance for installation.
After sales service commitment
Within the agreed warranty period, all components of the equipment will be provided free of charge. Provide lifelong technical maintenance and repair services.
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Microwave thawing of seafood products, in simple terms, utilizes the characteristics of microwaves to quickly and evenly heat frozen fish, shrimp, and other seafood products from the inside, thereby completing the thawing process gently. This is different from the principles of traditional natural thawing, water soaking thawing, and heating thawing.
Our common frozen seafood products contain a large amount of water inside, which forms ice crystals at low temperatures. Microwaves can directly penetrate the surface of seafood and act on the water molecules inside the ingredients. Microwaves cause water molecules to move and rub at extremely fast speeds, and the heat generated by this movement is directly generated inside the food, rather than being slowly transferred through external heat.
Because heat is generated from the inside out, the thawing process will not result in the situation where the outside has already melted through, or even become soft and spoiled, while the inside is still a hard ice block. The temperature of the entire seafood will rise synchronously, and the ice crystals will slowly melt into normal moisture, returning to the original state of the ingredients.
During this process, microwaves will not damage the tissue structure of the ingredients, nor will they cause a significant loss of nutrients and moisture, thus maintaining the freshness and original taste of the seafood as much as possible. At the same time, due to uniform heating and gentle speed, the ingredients will not experience ripening or discoloration problems due to local overheating.
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