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Application of high pressures for the freezing preservation.

[In German. / En allemand.]

Author(s) : ELLE C.

Summary

The freezing and thawing of food by the use of high pressures is a very soft preservation process. Freezing and thawing tests were carried out with a high pressure device with water and salt solutions. In the sample (7 millilitres) pressure, temperature and electrical conductivity were measured. The visual observations showed a homogenous ice structure with small ice crystals. The electrical conductivity has proved to be a sensitive indicator for the determination of the condition during freezing and thawing in the sample.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1996-3454
  • Languages: German
  • Source: DKV-Tagungsbericht 1995, Ulm.
  • Publication date: 1995/11/22
  • Document available for consultation in the library of the IIR headquarters only.

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