High-pressure calorimetric evaluation of ice crystal ratio formed by rapid depressurization during pressure-shift freezing of water and pork muscle

2005 ◽  
Vol 38 (2) ◽  
pp. 193-201 ◽  
Author(s):  
S. Zhu ◽  
H.S. Ramaswamy ◽  
A. Le Bail
Keyword(s):  
High Pressure ◽  
Ice Crystal ◽  
Pressure Shift ◽  
Pressure Shift Freezing

Effects of High-Pressure Low-Temperature Freezing&Thawing Process on Potato Qualities

2012 ◽  
Vol 554-556 ◽  
pp. 1521-1525
Author(s):  
Zhi Yi Li ◽  
Shu Hua Chen ◽  
Feng Xia Liu ◽  
Wei Wei ◽  
Zhi Jun Liu
Keyword(s):  
High Pressure ◽  
Pressure Effects ◽  
Freezing Process ◽  
Ice Crystal ◽  
High Pressure Freezing ◽  
Pressure Shift ◽  
Combination Effects ◽  
Model Object ◽  
Thawing Process ◽  
Pressure Shift Freezing

The research about the high pressure technology to preserve foodstuff has been studied for a longer time, but there were few of papers about the research of the combination effects of high-pressure-freezing&thawing process on food qualities. To examine the combination effects of high-pressure-freezing&thawing process on food qualities, potato was chosen as model object. The experiments were conducted with pressure-shift-freezing processes at 0.1, 100~200MPa, and pressure-assisted-thawing processes at 0.1, 200MPa. Texture analysis was as the key index to evaluate the combination effects of high-pressure-freezing&thawing process on food qualities by Texture Analyzer. At the same time the frozen samples treated by pressure-shift-freezing process were histologically analyzed using the isothermal freezing substitution technique to contrast the pressure effects on the size and shape of ice crystal. The sizes and locations of ice crystals in samples as a result of pressure-shift-freezing were compared to those obtained by atmospheric freezing. The results showed that the combination of pressure-shift-freezing and pressure-assisted-thawing process made less change on the cell wall.

Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing

2000 ◽  
Vol 65 (3) ◽  
pp. 466-470 ◽  
Author(s):  
L. Otero ◽  
M. Martino ◽  
N. Zaritzky ◽  
M. Solas ◽  
P.D. Sanz
Keyword(s):  
High Pressure ◽  
Pressure Shift ◽  
Pressure Shift Freezing

scholarly journals Generalized enthalpy model of a high-pressure shift freezing process

2012 ◽  
Vol 468 (2145) ◽  
pp. 2744-2766 ◽  
Author(s):  
Nadia A. S. Smith ◽  
Stephen S. L. Peppin ◽  
Ángel M. Ramos
Keyword(s):  
High Pressure ◽  
Stokes Equations ◽  
Freezing Point ◽  
Food Samples ◽  
Navier Stokes ◽  
Freezing Process ◽  
Frozen Foods ◽  
Navier Stokes Equations ◽  
Pressure Shift ◽  
Pressure Shift Freezing

High-pressure freezing processes are a novel emerging technology in food processing, offering significant improvements to the quality of frozen foods. To be able to simulate plateau times and thermal history under different conditions, in this work, we present a generalized enthalpy model of the high-pressure shift freezing process. The model includes the effects of pressure on conservation of enthalpy and incorporates the freezing point depression of non-dilute food samples. In addition, the significant heat-transfer effects of convection in the pressurizing medium are accounted for by solving the two-dimensional Navier–Stokes equations. We run the model for several numerical tests where the food sample is agar gel, and find good agreement with experimental data from the literature.

High-pressure shift freezing: recrystallization during storage

2008 ◽  
Vol 227 (5) ◽  
pp. 1367-1377 ◽  
Author(s):  
Pedro P. Fernández ◽  
Laura Otero ◽  
Miriam M. Martino ◽  
Antonio D. Molina-García ◽  
Pedro D. Sanz
Keyword(s):  
High Pressure ◽  
Pressure Shift ◽  
Pressure Shift Freezing
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