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Experiment on potato processing with a combination of high pressure and low temperature.

[In Chinese. / En chinois.]

Author(s) : CHEN S., ZHAO Q., LIU X., et al.

Type of article: Article

Summary

The influence of freezing-thawing process with the combination of high pressure and low temperature and with the conventional freezing-thawing method at ambient pressure on the quality of potato samples was experimentally investigated, respectively. The results show that the quality of the potato processed with high pressure and low-temperature was higher than that with the conventional process at ambient pressure, including better texture, lower dehydration rate and less broken microstructure, in particular, at PSF 200 MPa and -20°C. When the pressure was higher than 100 MPa, the clear inactivation on bacteria was noticed, and phase change facilitated the inactivation.

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Pages: pp. 27-31

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Details

  • Original title: [In Chinese. / En chinois.]
  • Record ID : 2010-0159
  • Languages: Chinese
  • Source: Journal of Refrigeration - vol. 30 - n. 129
  • Publication date: 2009/10

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