THAWING METHOD OF FROZEN FOODSTUFF

摘要

The invention concerns food-processing industry, particularly to thawing of frozen foodstuff. To realize process of uniform thawing and to provide the slowed down increase or temperature fall at a critical stage where there is a regrouping of ice crystals more intensively, there is developed a method of thawing of the frozen foodstuff which can be realized in blast chillers or blast chillers/shock freezers, applying a thawing mode. THe method is used in the beginning of process of thawing of products, when product temperature is within the range from -180C to -80C, and a difference of temperatures between the temperature of the working chamber of a case and the temperature in a product is within range from 50C to 200C. Temperature of thawing process is controled by bimetallic thermometer inserted into a product or located between products.