Development of a Novel Thawing Technology for Focused Deep‑Core Defrosting of Food Materials
代表機関名 Toyo University
採択年度 2025
フェーズ Phase 0
Current thawing systems rely on external heating methods, such as microwaves and heat conduction. As a result, thawing to the core requires a long time, which leads to problems such as drying and drip loss.
To address these issues, this project aims to establish an innovative thawing technology based on internal heating by applying a deep-focused heating technique developed in prior research, as well as to formulate an associated intellectual property strategy.
