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

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 ℃ was optimal, obtaining the best thawing effect, the shortest thawing time (80.08 min), the best batch thawing uniformity, lower energy consumption and the highest water vapor utilization ratio (23.42%). Compared with VSRT (with internal water vapor generation), vacuum steam thawing and air thawing, VSRT with EWVGM obtained the highest thawing efficiency, the best thawing effect, the greatest batch thawing uniformity, the best energy saving performance, and the highest water vapor utilization ratio. This provided guidance for batch frozen food thawing.