For solving the problems of long time and serious nutrient loss in the natural air thawing process, a new vacuum thawing method based on the principle of vacuum sublimation and rehydration thawing (VSRT) was proposed. Frozen pork with an initial temperature of −18 °C and a mass of 3 kg was selected as the research object. The sublimation time as a key parameter of VSRT was set as 10, 20, or 30 min, and the corresponding changes of thawing rate, texture parameters of pork, thawing loss and specific energy consumption were analyzed. The results showed that the overall thawing rate of VSRT was significantly higher than that of the natural air thawing (NAT) method. When the sublimation time was 20 min, the thawing rate was fastest and increased by 77% compared to NAT, the texture parameters of thawed pork were not significantly different from that of raw pork, the thawing loss was relatively less, and the specific energy consumption was lower than that of the microwave thawing method. The mechanism of the thawing process was discussed by illustrating the pressure in the vacuum chamber and core temperature of frozen pork.

为解决自然空气解冻过程中长期，严重的养分流失问题，提出了一种基于真空升华和水化解冻原理的真空解冻方法。选择初始温度为−18°C，质量为3 kg的冷冻猪肉作为研究对象。将升华时间作为VSRT的关键参数设置为10、20或30 min，并分析了解冻速率，猪肉质地参数，解冻损失和比能耗的相应变化。结果表明，VSRT的总体解冻率明显高于自然空气解冻（NAT）方法。升华时间为20分钟时，解冻速度最快，与NAT相比增加了77％，解冻猪肉的质地参数与生猪肉的质地参数没有显着差异，解冻损失相对较小，比能量消耗低于微波解冻方法。通过说明真空室中的压力和冷冻猪肉的核心温度，讨论了解冻过程的机理。