ShareFORMATION OF STRUCTURED PROTEIN FOODS BY FREEZE TEXTURIZATION.
Author(s) : LAWRENCE R., CONSOLACION F., JELEN P.
Type of article: Article
Summary
THE AUTHORS DESCRIBE THE PRINCIPLES OF FREEZE TEXTURIZATION WHEREBY A PRODUCT IS FABRICATED BY FREEZING AN AQUEOUS PROTEIN DISPERSION AND ALIGNING AND CONTROLLING ICE CRYSTAL GROWTH. THE MECHANISM OF ICE CRYSTAL FORMATION IS CONSIDERED IN SOME DETAIL AND EXAMPLES GIVEN AT VARIOUS FREEZING TEMPERATURES FROM 268 TO 241 K (-5 TO -32 DEG C) AND PH VALUES. THE EFFECTS OF FREEZING GEOMETRY ARE DISCUSSED, THE SPHERE AND INFINITE CYLINDER BEING MORE RAPID THAN THE SLAB. NOT ALL FOOD PROTEIN SOURCES ARE SUITABLE FOR THIS PROCESS EG WHEY PROTEIN, AND FOR SUCCESSFUL FREEZE INDUCED FIBRE FORMATION TO OCCUR, PROTEIN POLYMERIZATION HAS TO BE INITIATED FOLLOWING UNFOLDING OF THE PROTEIN MOLECULES. G.R.S.
Details
- Original title: FORMATION OF STRUCTURED PROTEIN FOODS BY FREEZE TEXTURIZATION.
- Record ID : 1987-0125
- Languages: English
- Source: J. Food Technol. - vol. 40 - n. 3
- Publication date: 1986
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Freezing of foodstuffs
- Keywords: Ice; Geometry; Texture; Protein; Crystallization; Freezing
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