Comparison and competitiveness assessment between ultrasonic thawing and traditional thawing methods
SUN Yuyao1,2, XIE Jing1,2,3,4*, WANG Jinfeng1,2,3
1(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China) 2(Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306, China) 3(Shanghai Engineering Research Center of Aquatic Product Processing & Preservation, Shanghai 201306, China) 4(National Experimental Teaching Demonstration Center for Food Science and Engineering, Shanghai Ocean University, Shanghai 201306, China)
Abstract: Chilled food is thawed by ultrasonic thawing through cavitation effect, mechanical effect and thermal effect. Ultrasonic thawing has high thawing efficiency and can keep good quality to chilled food. The mechanisms and research progress of air thawing, water thawing, electricity thawing and ultrasonic thawing was detailed and evaluated. It was found that combined ultrasonic thawing with traditional thawing methods could effectively improve the thawing effect. The key parameters of ultrasonic thawing were frequency, intensity and thawing temperature. Moreover, the thawing temperature of chilled food had great influences on ultrasonic wave attenuation, not only the frequency and the intensity, but also the thawing temperature of the ultrasonic wave was important to thawing importance.
孙聿尧,谢晶,王金锋. 超声波解冻与传统解冻方式的比较与竞争力评估[J]. 食品与发酵工业, 2021, 47(6): 253-258.
SUN Yuyao,XIE Jing,WANG Jinfeng. Comparison and competitiveness assessment between ultrasonic thawing and traditional thawing methods[J]. Food and Fermentation Industries, 2021, 47(6): 253-258.
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2021, Vol. 47 
