Defrosting of Food Products

the thawing of frozen food before use or before processing into new food products.

Defrosting methods and conditions depend on the type of product and its projected use. For example, frozen carcasses or blocks of frozen meat to be used in the preparation of sausage or canned goods or in enterprises of the food service industry are defrosted in chambers with high relative humidity (low-pressure vapor is introduced into the chamber). Fish is defrosted in tubs containing water or brine at a temperature of 15°-20°C or in units in which liquid circulates continuously. The frozen products may also be heated by means of high-frequency currents. This new method greatly reduces the defrosting time and preserves quality.