Several novel methods, such as high

Several novel methods, such as high pressure thawing, microwave thawing, Ohmic thawing, infrared and acoustic thawing have been proposed as alternative to conventional thawing methods. The aim is to eliminate the drawbacks of conventional thawing such as long thawing time resulting in changes in product quality and increased risk of chemical and biological deterioration of the food product, large space requirements, waste water production and loss of quality

結果 (繁體中文) 1:

幾種新穎的方法，如高壓解凍，解凍微波，歐姆解凍，紅外和聲學解凍已經被提出作為替代傳統的解凍方法。其目的是消除傳統解凍的缺點，如長解凍時間導致產品質量的變化以及食品，大空間需求的化學和生物惡化的風險增加，浪費水的生產和質量損失

結果 (繁體中文) 2:

提出了高壓解凍、微波解凍、歐米解凍、紅外和聲解凍等幾種新方法，作為傳統解凍方法的替代方法。目的是消除傳統解凍的缺點，如解凍時間過長，導致產品品質發生變化，食品化學和生物惡化風險增加，空間需求大，廢水生產和品質損失

結果 (繁體中文) 3:

提出了高壓融冰、微波融冰、歐姆融冰、紅外融冰和聲波融冰等幾種新的融冰方法。其目的是消除傳統解凍的缺點，如解凍時間長，會導致產品品質變化，新增食品化學和生物變質的風險，空間要求大，產生廢水和質量損失