Research on the influence of external water vapor generation module on vacuum sublimation-rehydration thawing batch chicken breasts.

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

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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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.

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

Weidong WuSchool of Energy and Power Engineering, University of Shanghai for Science and Technology, Shanghai 200093, 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

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

This study optimized vacuum sublimation-rehydration thawing (VSRT) using an external water vapor generation module (EWVGM) for batch frozen chicken breast processing. The influences of different rehydration temperatures on batch thawing uniformity, thawing effect, thawing efficiency, energy consumption, and rehydration effect were researched. Moderately increasing the rehydration temperature enhanced mass and heat transfer, causing the uniform and quick ice crystal melting. A rehydration temperature of 50 °C was optimal, obtaining the shortest thawing time (80.08 min), the best batch thawing uniformity (with a temperature coefficient of variation of 2.16 × 10

Indexed as

Batch chicken breastBatch thawingExternal water vapor generation moduleRehydration temperatureVacuum sublimation-rehydration thawingWater vapor utilization ratio

Identifiers

PMID42729696

DOI10.1016/j.fochx.2026.104400

PMCPMC13563558

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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.