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A review on pressure assisted thawing and freezing of foods.
Author(s) : LE BAIL A., CHEVALIER D., GHOUL M.
Summary
The phase diagram of water under pressure shows that the phase change temperature of water is decreasing with pressure below 220 MPa while the opposite effect is observed above this pressure. This phenomenon permits to achieve rapid thawing or rapid freezing of foods, which mainly contain water. The study presents a compilation of the recent literature available.
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Details
- Original title: A review on pressure assisted thawing and freezing of foods.
- Record ID : 2000-1424
- Languages: English
- Source: 20th International Congress of Refrigeration: Refrigeration into the Third Millennium.
- Publication date: 1999/09/19
Links
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Indexing
- Themes: Freezing of foodstuffs
- Keywords: Thawing; Food; Frozen food; Pressure; Freezing
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- Date : 1987/08/24
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- Source: FOODSIM'2000. 1st International Conference on Simulation in Food and Bio industries.
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- Source: Development in refrigeration, refrigeration for development. Proceedings of the XVIIth international Congress of Refrigeration.
- Formats : PDF
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- Date : 2007/08/21
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- Source: ICR 2007. Refrigeration Creates the Future. Proceedings of the 22nd IIR International Congress of Refrigeration.
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