The existing thawing methods are “water thawing”, “low-temperature steam thawing”, and “high-frequency wave or microwave thawing” by heating up foods.
There are following problems by these methods because it is difficult to thaw uniformly.
Uneven thawing is occurred.
Cell is broken by the moisture melted halfway in food sharpening.
Tasty component drips out.
Besides, bacteria grow in association with heating up and the quality gets worse.
Fresh and high quality thawing(The thawing test of the round of the chicken)
1 day passed after the thawing
Without Depak charger
With Depak charger
The drip decreases by the restraint of the thawing damage.
The cell membrane is broken and moisture inside the cell drips out.
Frozen moisture inside the cell is melted halfway, and damages and breaks cell membrane.
Thawing with Depak can keep cell water, so the following items are not lost…
The thawing method by high-voltage electrostatic energy of Depak can decrease drips considerably because of thawing uniformly by molecule activity without heating up food and the cell membrane hardly broken.