文献类型：期刊文献

中文题名：étude expérimentale sur l'incidence de la température de la plaque chauffante (source de chaleur) sur une nouvelle sublimation sous vide : décongélation par réhydratation

英文题名：Experimental study on the effect of heating plate (Heat source) temperature on a new vacuum sublimation - rehydration thawing

作者：Chen, Shanshan[1,2];Wu, Weidong[1];Liu, Fangran[1];Zhang, Hua[1];Yang, Weifang[2]

第一作者：Chen, Shanshan;陈珊珊

通讯作者：Wu, WD[1]

机构：[1]Univ Shanghai Sci & Technol, Inst Refrigerat & Cryogen Engn, 516 Jungong Rd, Shanghai 200093, Peoples R China;[2]Xinxiang Univ, Sch Civil Engn & Architecture, Xinxiang 453003, Henan, Peoples R China

第一机构：Univ Shanghai Sci & Technol, Inst Refrigerat & Cryogen Engn, 516 Jungong Rd, Shanghai 200093, Peoples R China

通讯机构：[1]corresponding author), Univ Shanghai Sci & Technol, Inst Refrigerat & Cryogen Engn, 516 Jungong Rd, Shanghai 200093, Peoples R China.

年份：2022

卷号：136

起止页码：27-35

外文期刊名：INTERNATIONAL JOURNAL OF REFRIGERATION

收录：;EI(收录号：20221511953006);WOS:【SCI-EXPANDED(收录号:WOS:000856254600004)】；

基金：Acknowledgement This work was financially supported by the National Natural Science Foundation of China (NSFC) (Grant No. 52176016) and Shanghai Key Laboratory of Multiphase Flow and Heat Transfer in Power Engineering.

语种：英文

外文关键词：Vacuum sublimation-rehydration thawing; Heating plate (heat source) temperature; Thawing efficiency; Thawing effect; Specific energy consumption

摘要：The vacuum sublimation - rehydration thawing (VSRT) as a new vacuum thawing method consists of a vacuum sublimation stage and a rehydration heating stage. The heat and mass transfer are involved in the two stages mentioned above, and the heating plate (heat source) temperature is a key factor affecting the heat and mass transfer. In this work, the influences of heating plate temperature on the thawing efficiency (thawing time, thawing rate), thawing effect (thawing loss, texture parameters, color and luster) and system specific energy consumption during the process of VSRT were experimentally investigated to further optimize the process conditions. The results showed that there was an optimal value of the heating plate temperature within a certain range, so that the thawing efficiency and effect could reach the optimal state simultaneously. When the heating plate temperature was 25 degrees C, the thawing time was relatively short (67 min), the thawing rate was relatively fast (5.29 cm h(-1)), and the thawing loss was the lowest (0.4%). Meanwhile, the texture parameters, color and luster of thawed pork were not significantly different from that of the fresh pork, and the system specific energy consumption was lower (0.035 kWh kg(-1)) than the microwave thawing (0.04 kWh kg(-1)). Compared with the common method of natural air thawing (NAT), the thawing time was shortened by 40%, the thawing rate was increased to 2.4 times, the thawing loss could be reduced by 86%, and the better texture parameters, color and luster of thawed pork could be maintained under the method of VSRT.