Optimization of a novel vacuum sublimation–rehydration thawing process.

To better guarantee the quality of the thawed meat, maximize the thawing rate, and minimize the system energy consumption, the multiparameter and multi‐objective coupling optimizations for the newly proposed vacuum sublimation–rehydration thawing (VSRT) process was conducted. The polynomial nonlinear regression equations of single and comprehensive objectives were established by the central composite rotatable design, and the corresponding test of fitting degree and the analysis of influencing factors order were carried out. Furthermore, the interaction effects of influencing factors were investigated through the response surface methodology and were experimentally validated to obtain the optimal process parameters. The results showed that the established regression equations were in good agreement with the experimental values. For the different objectives, there were great differences in the influence order and interaction of factors. In the sublimation and rehydration stages, there existed an optimal region in the response surface to achieve a better value for the single and comprehensive objectives. When the sublimation time was 19 min, the heating plate temperature was 26°C, the rehydration water volume was 1634 ml, the rehydration water temperature was 29°C, the thawing time was relatively short (1.00 h), and the thawing loss (1.19%), the total color difference (1.02), and the system‐specific energy consumption (0.026 kW h/kg) were relatively low. The comprehensive performance of the VSRT system reached the best state. Practical Application: The purpose of this work is to make the novel vacuum sublimation–rehydration thawing method not only better guarantee the quality of thawed meat but also maximize the thawing rate and minimize the energy consumption of the system, which can provide a new idea and reference for the development of new high‐efficiency thawing equipment. [ABSTRACT FROM AUTHOR]