Conventional thawing ways are “water thawing or low-temperature steam thawing or high-frequency thawing”. Every method thaws food with heat that increases food temperature above zero.
In these ways, thawing doesn’t proceed uniformly. Because of this unevenness in thawing, the moisture content in the thawed part of food becomes sharp and destroys the cells. Then taste component flows out as drips.
Moreover, such ways of thawing help bacterial growth in the food and deterioration of food quality.

A test of thawing chicken

One day past from the beginning of the thawing

Thawing in an ordinary refrigerator


Thawing by Depak

Depak suppresses damages at thawing and reduces drip loss.

Cell images at thawing

Ordinary thawing

Cell membranes are broken and moisture content that includes taste and nutrition in cells flows out as drips.
Thawing with heat makes much difference in temperature in each cell, and the moisture content that is partly melted hurts the cell membranes as “sharp edge” like a sharp knife. Because of these broken membranes, the moisture content including taste and nutrition flows out as drips.

Thawing by Depak

Thawing by Depak keeps following points, as it keeps moisture in cells.

  • Taste
  • Flavor
  • Texture
  • Moisture
  • Luster

The thawing of Depak that gives high voltage electrostatic induction energy is proceeded without heat by the molecules that are parts of moisture content in food’s own cells. Thus, food is thawed uniformly without destroying cell membranes and drip loss is reduced drastically.