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<p>This study evaluated two novel food thawing systems: vacuum sublimation-rehydration thawing (VSRT) and magnetic field-assisted thawing (MFT). Their effectiveness was assessed by comparing the quality characteristics of thawed potatoes with those obtained from conventional methods such as running water (RW), refrigeration thawing at 4&#xa0;°C (RT), and ambient temperature thawing (AT). A Helmholtz coil was employed to produce uniform static and alternating magnetic fields at an intensity of 3 mT. In the VSRT process, the vacuum sublimation phase was conducted for 15 min, followed by rehydration using water at 80 °C. While MFT did not show substantial improvements over AT, VSRT demonstrated superior performance with significantly reduced thawing time and improved visual appearance. Scanning electron microscopy further revealed that the VSRT-thawed potato samples maintained improved structural integrity and exhibited significantly higher firmness (66.7 N) than the RW (56.7 N) and AT (57.2 N) samples. These findings highlight the potential of VSRT as an innovative and efficient technique for ensuring the high-quality thawing of frozen foods.&#xa0;</p> Graphical Abstract <p></p>

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Performance Evaluation of Novel Thawing Systems for Potatoes: Vacuum Sublimation-Rehydration and Magnetic Field-Assisted Techniques

  • 期刊论文

  • 发表日期：

    2025年4月14日

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  • Byeongjin Kong,
  • Inae Lee,
  • Taiyoung Kang

摘要

This study evaluated two novel food thawing systems: vacuum sublimation-rehydration thawing (VSRT) and magnetic field-assisted thawing (MFT). Their effectiveness was assessed by comparing the quality characteristics of thawed potatoes with those obtained from conventional methods such as running water (RW), refrigeration thawing at 4 °C (RT), and ambient temperature thawing (AT). A Helmholtz coil was employed to produce uniform static and alternating magnetic fields at an intensity of 3 mT. In the VSRT process, the vacuum sublimation phase was conducted for 15 min, followed by rehydration using water at 80 °C. While MFT did not show substantial improvements over AT, VSRT demonstrated superior performance with significantly reduced thawing time and improved visual appearance. Scanning electron microscopy further revealed that the VSRT-thawed potato samples maintained improved structural integrity and exhibited significantly higher firmness (66.7 N) than the RW (56.7 N) and AT (57.2 N) samples. These findings highlight the potential of VSRT as an innovative and efficient technique for ensuring the high-quality thawing of frozen foods. 

Graphical Abstract