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Evaluation of cell membrane damage on rapid and slow freezing for onion tissue through the water permeability measurement by using PFG-NMR.

Number: pap. ID: 890

Author(s) : ANDO H., KAJIWAR K., OSHITA S., et al.

Summary

The effect of freezing rate for the structural damage in frozen onion tissue was studied through evaluation of cell membrane water permeability that was obtained by analysis for a restricted water diffusion coefficient measured by PFG-NMR (pulse filed gradient-nuclear magnetic resonance). In this study, the damages on the membranes in both frozen tissues at -18 and -80°C were compared. The results showed that the water permeability in both frozen tissues increased up to 10 times compared with that of fresh tissue. However, the increases in the permeability were almost same in both rapid (-80°C) and slow (-18°C) frozen tissues, which means the freezing rate did not affect in the water permeability. It was suggested that a cell membrane in most vegetable tissue as well as onion tissue is so sensitive on freezing process that the texture deterioration by freezing for “fresh” vegetable tissue shows even by using any commercial rapid freezing.

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Pages: 6 p.

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Details

  • Original title: Evaluation of cell membrane damage on rapid and slow freezing for onion tissue through the water permeability measurement by using PFG-NMR.
  • Record ID : 30001747
  • Languages: English
  • Source: Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Publication date: 2011/08/21

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