Table 1. Thawing time and heat transfer rate of frozen-pork leg under different conditions

Thawing methods	Thawing time1)(min)	Heat-transfer rate2)(°C/min)	Equations of thawing curves (R2)
Room temp-thawing (20°C, under air)	170±0b,3)	0.035±0.000d	0.987±0.000c
Low temp-thawing (4°C refrigerator, under air)	840±0a	0.007±0.000e	0.995±0.000b
Water thawing (20°C, under water in a vacuum bag)	90±0c	0.067±0.000c	0.994±0.000b
Microwave thawing (microwave-thawing, 260 W)	40±0d	0.150±0.000b	1.000±0.000a
Low pressure-tumbling (20°C, 0.015 bar, tumbling)	20±0e	0.300±0.000a	0.964±0.000d

The total time to reach at 0°C from −6°C in pork leg. The core temperature of the pork was measured.
Total thawing time/(Tf-Ti). Tf, the temperature of core pork leg after thawing of 0°C; Ti, the initial temperature of core pork leg before thawing at −6°C.
Means with different superscript letters in the same column are significantly different (p<0.05, a>b>c>d>e).