1st Asian Conference on Cold Chain (ACCC2019)

46 / 2019-07-22 16:05:34

Experimental study of pork thawing based on vacuum sublimation - rehydration principle

Vacuum sublimation-rehydration thawing, thawing time, sublimation time, heating plate temperature

Plenary track > Food cold storage process and equipment

In order to solve the problems of long time and serious nutrient loss in the air thawing process, based on the principle of vacuum sublimation and rehydration, this paper proposed a new vacuum thawing method for the frozen pork of 3 kg. The influences of sublimation time and heating plate temperature on thawing time and texture parameters of pork were investigated experimentally. The results showed that the vacuum sublimation-rehydration method can shorten the thawing time by half, compared with the air thawing method. The shortest thawing time was obtained when the sublimation time was 20 min and the heating plate temperature was 20 ℃, and the quality of thawed pork was not significantly different from fresh meat.