Freezing and ice crystals formed in a cylindrical food model: part II. Comparison between freezing at atmospheric pressure and pressure-shift freezing

2000 ◽  
Vol 46 (4) ◽  
pp. 287-293 ◽  
Author(s):  
D. Chevalier ◽  
A. Le Bail ◽  
M. Ghoul
Keyword(s):  
Atmospheric Pressure ◽  
Ice Crystals ◽  
Pressure Shift ◽  
Food Model ◽  
Pressure Shift Freezing

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

Visualization of pressure-shift freezing and thawing of concentrated aqueous sucrose solutions

2007 ◽  
Vol 27 (2) ◽  
pp. 291-297 ◽  
Author(s):  
L. Kulisiewicz ◽  
W. Kowalczyk ◽  
A. Baars ◽  
A. Delgado
Keyword(s):  
Freezing And Thawing ◽  
Pressure Shift ◽  
Sucrose Solutions ◽  
Pressure Shift Freezing

Pressure Shift Freezing and Thawing

2016 ◽  
pp. 143-166
Author(s):  
Jia You ◽  
Maryam Habibi ◽  
Navneet Rattan ◽  
Hosahalli S. Ramaswamy
Keyword(s):  
Freezing And Thawing ◽  
Pressure Shift ◽  
Pressure Shift Freezing
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