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Effect of high pressure on water-ice phase changes and its use in food preservation and biotechnology.

Einfluss von Hochdruck auf Phasenübergänge Wasser-Eis und dessen Nutzung zur Konservierung in der Lebensmittel- und Biotechnologie.

Author(s) : KOCH H.

Summary

The preserving effect of high pressures is due to the partial inactivation of enzymes and bacteria with no thermal damage. Successful tests have recently been done in the following areas: 1) "freezing" at room temperature with Ice VI above 880 megapascals; 2) freezing with build up of Ice III or V with pressures of 620 megapascals at 0 to -30 deg C; 3) pressure change between ice modification at about -20 deg C; 4) storage in unfrozen state at up to -22 deg C; 5) pressure change freezing; 6) high-pressure thawing.

Details

  • Original title: Einfluss von Hochdruck auf Phasenübergänge Wasser-Eis und dessen Nutzung zur Konservierung in der Lebensmittel- und Biotechnologie.
  • Record ID : 1998-0327
  • Languages: German
  • Source: DKV-Tagungsbericht 23. 1996 Leipzig.
  • Publication date: 1996/11/20
  • Document available for consultation in the library of the IIR headquarters only.

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