Experimental study on a novel vacuum sublimation-rehydration thawing of frozen potatoes.
frozen potatoes
heating plate temperature
rehydration temperature
sublimation time
thawing performance
vacuum sublimation-rehydration thawing
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Oct 2023
Oct 2023
Historique:
revised:
26
07
2023
received:
20
01
2023
accepted:
06
08
2023
pubmed:
25
8
2023
medline:
25
8
2023
entrez:
25
8
2023
Statut:
ppublish
Résumé
To realize a quick thawing of frozen potatoes, the experimental investigation of thawing performance was conducted by using a novel vacuum sublimation-rehydration thawing (VSRT) in this study. Frozen diced potatoes (20 mm × 20 mm × 20 mm) with a total mass of 1.5 kg were selected as the thawing object. The center temperature of the frozen diced potato was raised from -18°C to 5°C to assess the beginning and end of thawing. The effects of sublimation time, heating plate temperature, and rehydration temperature on thawing time of frozen potatoes were experimentally studied. The VSRT and vacuum steam thawing (VST) were compared in terms of thawing time, hardness, and specific energy consumption. The results showed that the conditions of sublimation time of 25 min, heating plate temperature of 30°C, and rehydration temperature of 100°C could effectively shorten the thawing time of VSRT for thawing frozen potatoes. The thawing time of VSRT was only 49% of that of VST. Compared to the hardness of frozen potatoes thawed by VST, the hardness of frozen potatoes thawed by VSRT was closer to that of blanched (unfrozen) potatoes. The specific energy consumption of VSRT was lower than that of VST. PRACTICAL APPLICATION: The quality of frozen potatoes is directly affected by the thawing method used. A novel vacuum sublimation-rehydration thawing was conducted in this study, which can provide a new idea for a reasonable, effective, and quick thawing method for frozen potatoes.
Identifiants
pubmed: 37623918
doi: 10.1111/1750-3841.16745
doi:
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
4146-4155Subventions
Organisme : National Natural Science Foundation of China
ID : 52176016
Informations de copyright
© 2023 Institute of Food Technologists.
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