Serious quality deterioration can occur with suboptimal thawing, and thus innovative thawing technologies may have an important role in improving the final quality of frozen foods. In recent years, although several new thawing technologies have been extensively studied, such as ultra‐high pressure assisted thawing, ultrasound‐assisted thawing, high‐voltage electrostatic field thawing, ohmic thawing, and radio frequency thawing, more research is needed to make them more applicable to thawing of food industrially. A better evaluation of the impact of thawing is needed to help move new thawing technologies forward. This review discusses the principles involved, the applications to different types of foods, modeling of the various processes, new evaluation techniques, and patents obtained for the different systems. The benefits and weaknesses of these systems are also discussed to provide a more complete review of these new thawing techniques. This review will, hopefully, encourage additional work that may help reach the goal of having better food thawing systems.

中文翻译：

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食品解冻技术的最新进展

最佳的解冻可能会导致严重的质量下降，因此创新的解冻技术可能对提高冷冻食品的最终质量具有重要作用。近年来，尽管已经对多种新的解冻技术进行了广泛的研究，例如超高压辅助解冻，超声辅助解冻，高压静电场解冻，欧姆解冻和射频解冻，但仍需要进行更多的研究。更适用于工业食品的解冻。需要更好地评估解冻的影响，以帮助推动新的解冻技术向前发展。这篇综述讨论了所涉及的原理，对不同类型食品的应用，各种过程的建模，新的评估技术以及为不同系统获得的专利。还讨论了这些系统的优点和缺点，以提供对这些新解冻技术的更完整综述。希望这次审查会鼓励开展更多的工作，这些工作可能有助于实现拥有更好的食物解冻系统的目标。