Experimental Study on the Effect of Different Rehydration Water Volume on Novel Vacuum Sublimation-Rehydration Thawing
The vacuum sublimation-rehydration thawing (VSRT) method, as an innovative approach for thawing, holds promising prospects in the field. To further understand the mechanism of the new vacuum sublimation-rehydration thawing method and optimize its thawing process, fresh pork tenderloin is selected as...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | zho |
| Published: |
Journal of Refrigeration Magazines Agency Co., Ltd.
2024-08-01
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| Series: | Zhileng xuebao |
| Subjects: | |
| Online Access: | http://www.zhilengxuebao.com/thesisDetails#10.3969/j.issn.0253-4339.2024.04.159 |
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