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Effects of pressure-shift freezing and conventional freezing on model food gels.

Author(s) : KALICHEVSKY-DONG M., ABLETT S., LILLFORD P. J., et al.

Type of article: Article

Summary

Gels of agar, starch, ovalbumin, gelatin and an industrial beta-lactoglobulin protein isolate, were frozen conventionally in a -30 °C freezer and by pressure-shift freezing at 200 MPa at -15 °C. Thawing was carried out conventionally at 20 °C and by the application of a pressure of 200 MPa. The microscopic structure and mechanical properties of the thawed gels were compared with those of the initial gels. Microscopic examination showed that pressure-shift freezing produces smaller and more uniform ice crystal damage than conventional freezing at -30 °C. Freeze-thaw behaviour of food gels can be categorized into two general types according to the behaviour of their structure during freezing.

Details

  • Original title: Effects of pressure-shift freezing and conventional freezing on model food gels.
  • Record ID : 2002-1883
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 35 - n. 2
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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