文献类型：期刊文献

中文题名：étude expérimentale d'un nouveau procédé de sublimation sous vide-décongélation par réhydratation de porc congelé

英文题名：Experimental study of a novel vacuum sublimation-rehydration thawing for frozen pork

作者：Chen, Shanshan[1,2];Wu, Weidong[1];Yang, Yingying[1];Wang, Hao[1];Zhang, Hua[1]

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：2020

卷号：118

起止页码：392-402

外文期刊名：INTERNATIONAL JOURNAL OF REFRIGERATION

收录：;EI(收录号：20203309043532);WOS:【SCI-EXPANDED(收录号:WOS:000572631300019)】；

基金：This work was financially supported by the Natural Science Foundation of China (NSFC) (Grant No. 51676129), the Shanghai Sailing Program (No. 19YF1434700) 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 (VSRT); Thawing rate; Sublimation time; Frozen pork

摘要：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 degrees 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. (C) 2020 Elsevier Ltd and IIR. All rights reserved.