With the rapid development of food industry, quick frozen food industry is developing rapidly. Frozen food quality is depended on not only the refrigeration technology, but also the thaw technology. The paper introduces some common thawing methods and their characteristics of food thawing. A novel thawing method of low temperature and high humidity air thawing is detail analyzed and its application prospect is briefly introduced.
Keywords. thawing; frozen foods; low temperature and high humidity air
How to cite this article
Yan, J. and Zhang, X. (2010). 'The Development and Application of Food Thawing Technology'. SET Proceedings, 9, pp. 1-5. https://doi.org/10.65582/set.2010.095
