A defrosting technology was developed to protect cell walls and the quality of frozen products during defrosting. Potential applications include the medical and pharmaceutical industries, cosmetic materials, and foods. The system seldom breaks cell walls because of its quick temperature rising and its high-level uniform heating. In the frozen food field, this system can prevent dripping, and loss of quality and nutrition.
The technology applies low-energy microwave heating at reduced pressure and sublimation. Sublimation generated from the frozen product cools the outside portion of the product and enables the defrosting operation to finish with almost the same temperature on the outside portion as the inside portion. In consequence, inside and outside temperatures become proximate at -2 or -3°C at the finishing stage. It is possible to apply this technology to frozen organs for transplant, provided the freezing technology does no damage to cell walls.
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