| 摘要 |
Frozen foodstuffs are defrosted under an atmospheric pressure between about 2 atm. and 5 atm. using a liquid or gaseous environment at a defrosting temperature, thereby retaining the cellular structure, texture and appearance of the foodstuffs during defrosting. When the liquid is water, the foodstuffs may be maintained under pressure by immersing them to a depth in excess of 10m, while the medium is preferably a non-oxidizing gas or a gas capable of excluding atmospheric oxygen, preferably carbon dioxide, nitrogen, helium or argon. The defrosting temperature is preferably provided by internal heating of the foodstuffs, e.g. by high frequency dielectric heating, inductive heating or resistive heating. |
