Modification of the vacuum-steam thawing method of meat by using the initial stage of sublimation dehydration.

Vacuum-steam thawing is one of the methods used for defrosting food, realized in the atmosphere of water vapour under the conditions of reduced pressure. The water vapour formed in vacuum with the temperature of 20 °C fills the defrosting chamber and condenses on the surface of the defrosted product. The condensated steam has the role of thermal energy carried enabling product thawing.