“…The main difference lies in the heat conducting medium and the heating source ( Chandra et al, 2021 ). In steaming, boiling and frying, steam, water and oil are respectively used as heat conducting medium for thermal processing of shrimp surimi products, while in baking and microwave heating, only air can be used as the heat conducting medium and non-open fire heat source for heating ( Ni and Datta, 1999 ; Nekouei and Rezaei, 2023 ). Although each of these different thermal processing methods has its own characteristics, it is urgent to choose one that maximizes the retention of the printed shape ( Yang et al, 2019 ).…”