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Experimental study of a novel vacuum sublimation–rehydration thawing for frozen pork.

Étude expérimentale d’un nouveau procédé de sublimation sous vide-décongélation par réhydratation de porc congelé.

Auteurs : CHEN S., WU W., YANG Y., WANG H., ZHANG H.

Type d'article : Article de la RIF

Résumé

For solving the problems of long time and serious nutrient loss in the natural air thawing process, a new vacuum thawing method based on the principle of vacuum sublimation and rehydration thawing (VSRT) was proposed. Frozen pork with an initial temperature of −18 °C and a mass of 3 kg was selected as the research object. The sublimation time as a key parameter of VSRT was set as 10, 20, or 30 min, and the corresponding changes of thawing rate, texture parameters of pork, thawing loss and specific energy consumption were analyzed. The results showed that the overall thawing rate of VSRT was significantly higher than that of the natural air thawing (NAT) method. When the sublimation time was 20 min, the thawing rate was fastest and increased by 77% compared to NAT, the texture parameters of thawed pork were not significantly different from that of raw pork, the thawing loss was relatively less, and the specific energy consumption was lower than that of the microwave thawing method. The mechanism of the thawing process was discussed by illustrating the pressure in the vacuum chamber and core temperature of frozen pork.

Documents disponibles

Format PDF

Pages : 392-402

Disponible

  • Prix public

    15 €

  • Prix membre*

    Gratuit

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Experimental study of a novel vacuum sublimation–rehydration thawing for frozen pork.
  • Identifiant de la fiche : 30027727
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 118
  • Date d'édition : 10/2020
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2020.06.004
  • Disponible à la bibliothèque de l'IIF

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