Experimental Study on the Influence of Different Loading Weights and Placement Forms on Vacuum Sublimation-Rehydration Thawing of Large Yellow Croaker.

Yuyao Sun, Weidong Wu, Shanshan Chen, Nating Xu, Fangran Liu, Anyuan Xue

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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1citing papers in PubMed

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1 citing paper in PubMed.

Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts.Food chemistry: X · 2026
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5 · Who and what money

Authors and funding

6 authors.

Yuyao SunSchool of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.ORCID 0000-0001-8561-5095

Weidong WuSchool of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.ORCID 0000-0002-0381-8823

Shanshan ChenVehicle Energy and Safety Laboratory, Department of Mechanical Engineering, Ningbo University of Technology, Ningbo 315336, China.

Nating XuSchool of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Fangran LiuSchool of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Anyuan XueSchool of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.

Funding

General Project of Zhejiang Provincial Department of Education Y202456499National Natural Science Foundation of China (NSFC) No. 52176016Ningbo Municipal Public Welfare Research plan 2024S048Ningbo Natural Science Foundation 2024J058

6 · The paper itself

Abstract

To optimize vacuum sublimation-rehydration thawing (VSRT) for batch frozen food, large yellow croakers were chosen as research objects to investigate the influence of different loading weights and placement forms on thawing efficiency, uniformity, effect and energy consumption. The results indicated that varying the loading weight significantly influenced the ice crystal sublimation amount per unit mass of large yellow croakers and the water vapor condensation efficiency. For the system in this paper, the optimal loading weight was 1000 g, which resulted in shorter thawing time (96.25 min), the highest thawing uniformity, the optimal thawing effect and lower total specific energy consumption (SEC) of 2.243 MJ/kg. A loading weight of 2000 g was identified as the maximum for rapid thawing, yielding the shortest specific thawing time (67.83 min/kg). Different placement forms altered the water vapor diffusion path, thereby affecting the condensation efficiency. The application of staggered placement form facilitated faster and more even water vapor diffusion, leading to reduced thawing time (91.75 min), improved thawing uniformity, enhanced thawing effect and lower total SEC (2.185 MJ/kg). Compared with other thawing methods, VSRT exhibited superior performance. Additionally, compared to vacuum steam thawing, the total SEC of VSRT was reduced by 76.17~81.53%.

Indexed as

large yellow croakerloading weightplacement formthawing efficiencythawing uniformityvacuum sublimation–rehydration thawing

Identifiers

PMID41683055

DOI10.3390/foods15030467

PMCPMC12896998

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.