Abstract
Thawing of frozen food products within a suitable processing time without influencing quality characteristics is a key step in emerging industrial-scale processing equipment. Conventional thawing techniques used by the food industry are marked by larger operation times and food quality losses. Rapid thawing has been important in the past to reduce changes in quality characteristics and microbial growth of frozen foods. In this regard, the current chapter is focused on the novel thawing techniques of foods such as high-pressure thawing, microwave-assisted thawing, ultrasound-assisted thawing, radiofrequency thawing, ohmic heating thawing, and high-voltage electric field thawing.
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