| 摘要 |
A frozen food is thawed by irradiating the frozen food with far infrared rays while supplying cold air to the frozen food to maintain the surface temperature thereof at a level not higher than 10 DEG C. Prior to the far infrared ray irradiation, the frozen food may be irradiated with a microwave. Thus, the frozen food can be uniformly thawed while maintaining freshness without degradation of the taste and favor thereof.
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