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<p>This study addresses the challenge of quality degradation by developing and validating a comprehensive thermodynamic model for the quick-frozen litchi thawing under hot air conditions. The fruits were subjected to liquid nitrogen fast freezing at -60&#xa0;°C for 15&#xa0;min, until their core temperature reached − 18&#xa0;°C. Then, the quick-frozen litchis were thawed using a DJL-SLX-544&#xa0;H multi-gradient hot-air thawing equipment, and the thermodynamic behavior of the litchi during thawing was observed under forced convection heat transfer conditions. Using a synergistic approach that combines rigorous experimental measurements and theoretical modeling, the accuracy of the developed model was assessed, yielding a remarkable correlation coefficient of 0.994 between measured and predicted temperatures. Furthermore, a systematic investigation explained the intricate thawing characteristics of litchi across varying temperature gradients. Then, a three-dimensional response surface model was precisely constructed to optimize the thawing process, outlining the relations among thawing temperature, specific energy consumption, and color difference (ΔE) using the NSGA-II multi-objective optimization algorithm. The optimized conditions revealed an optimal thawing temperature of 32&#xa0;°C, resulting in a specific energy consumption of 3756.02&#xa0;J/g and a corresponding color difference (ΔE) of 9.89. Crucially, validation experiments confirmed the reliability and robustness of the optimized parameters, demonstrating relative errors of only 4.96% for specific energy consumption and 6.07% for color difference (ΔE) when compared to the algorithmic model’s predictions. This research provides a robust framework for optimizing thawing protocols, significantly contributing to the retention of litchi quality and minimizing post-thawing quality degradation.</p>

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Optimizing quick-frozen litchi thawing: a multi-objective approach integrating thermodynamic modeling and quality preservation

  • 期刊论文

  • 发表日期：

    2026年3月4日

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  • Weibin Wu,
  • Zeyong Zheng,
  • Xiaojin Cheng,
  • Chongyang Han,
  • Baiqing Yu,
  • Wenlong Qiu,
  • Song He,
  • Jinhong Lv,
  • Tahir Mahmood,
  • Haiyang Chen,
  • Mohamed Anwer Abdeen

摘要

This study addresses the challenge of quality degradation by developing and validating a comprehensive thermodynamic model for the quick-frozen litchi thawing under hot air conditions. The fruits were subjected to liquid nitrogen fast freezing at -60 °C for 15 min, until their core temperature reached − 18 °C. Then, the quick-frozen litchis were thawed using a DJL-SLX-544 H multi-gradient hot-air thawing equipment, and the thermodynamic behavior of the litchi during thawing was observed under forced convection heat transfer conditions. Using a synergistic approach that combines rigorous experimental measurements and theoretical modeling, the accuracy of the developed model was assessed, yielding a remarkable correlation coefficient of 0.994 between measured and predicted temperatures. Furthermore, a systematic investigation explained the intricate thawing characteristics of litchi across varying temperature gradients. Then, a three-dimensional response surface model was precisely constructed to optimize the thawing process, outlining the relations among thawing temperature, specific energy consumption, and color difference (ΔE) using the NSGA-II multi-objective optimization algorithm. The optimized conditions revealed an optimal thawing temperature of 32 °C, resulting in a specific energy consumption of 3756.02 J/g and a corresponding color difference (ΔE) of 9.89. Crucially, validation experiments confirmed the reliability and robustness of the optimized parameters, demonstrating relative errors of only 4.96% for specific energy consumption and 6.07% for color difference (ΔE) when compared to the algorithmic model’s predictions. This research provides a robust framework for optimizing thawing protocols, significantly contributing to the retention of litchi quality and minimizing post-thawing quality degradation.