Thawing Frozen Products

Freezing food thawing, which facilitates, practicalizes our lives and saves time and protects its nutritional value, is one of the situations that requires attention from time to time.
During the dissolution of frozen foods, in general, the freezing temperature should be increased from -180C to 00C. Then the temperature of the freezer is reduced to +50C and dissolving is done in this way. This is one of the methods of thawing frozen products.
Thawing frozen products takes longer than freezing. Because, while heat transfer is done through ice in freezing, it is done through water in thawing. Since the heat conduction of ice is higher than water, the dissolution process takes longer.
Some of the methods used to defrost Frozen Foods include:
• Air dissolution
• Dissolving in stagnant weather conditions,
• Dissolving in moving weather conditions,
• Dissolving with two-stage air.
• Immersion/Scission with plate theme
• Water dissolution
• Low pressure steam dissolution
• Dissolving by applying electrical systems
• Self-resistance dissolving
• Dielectiric dissolving
• Microwave dissolution