3. Microwave applications
3.1 Traditional applications
3.1.1 Microwave tempering of frozen meat 915 MHz
This operation is designed to meet the specific requirements of the meat rethermalization market. Conventional thawing or tempering techniques in cold rooms, using steam or hot water, pose a number of difficulties for manufacturers: loss of material through exudates due to a relatively long stay in cold rooms (48 h or 24 h at positive temperature), bacterial growth and meat oxidation.
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Microwave applications
Conclusion
Standard
- Radio-frequency industrial, scientific and medical (ISM) equipment – Radio interference characteristics – Measurement limits and methods - NF EN 55011 - Décembre 1999
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