Optimization of a novel vacuum sublimation-rehydration thawing process

Area of Science:

• Food Science and Technology
• Process Engineering
• Materials Science

Background:

• Traditional thawing methods often compromise meat quality and are energy-intensive.
• Optimizing thawing processes is crucial for food preservation and industrial efficiency.
• The vacuum sublimation-rehydration thawing (VSRT) process presents a novel approach to address these challenges.

Purpose of the Study:

• To conduct multiparameter and multi-objective coupling optimizations for the VSRT process.
• To enhance thawed meat quality, maximize thawing rate, and minimize system energy consumption.
• To establish optimal process parameters for the VSRT method.

Main Methods:

• Utilized central composite rotatable design to establish polynomial nonlinear regression equations for objectives.
• Performed fitting degree tests and analyzed influencing factor orders.
• Employed response surface methodology to investigate interaction effects and experimentally validate parameters.

Main Results:

• Established regression equations showed good agreement with experimental values.
• Identified significant differences in factor influence and interaction across objectives.
• Determined an optimal region in the response surface for sublimation and rehydration stages.

Conclusions:

• The optimized VSRT process achieved a short thawing time (1.00 h) with low thawing loss (1.19%), total color difference (1.02), and specific energy consumption (0.026 kWh/kg).
• The comprehensive performance of the VSRT system reached its best state under optimal parameters.
• This study provides a new reference for developing high-efficiency thawing equipment and methods.