Steady temperature field and unsteady temperature field with periodic temperature variation were simulated separately in frozen storage fields. Experiments of dehydrating process for non- thawed

half- thawed

and highly- thawed frozen white asparagus were conducted respectively in the different temperature fields. Theoretical analysis and experimental results show that the existence of the temperature field is an ultimate cause of water thickness imbalance in the local mini - fields which results in dehydration of the quick frozen white asparagus. Some measures were proposed to prevent frozen food from dehydrating

such as improving the design of the cold storage and the operation management.