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IIR document

High pressure: a complement to refrigeration.

Les hautes pressions : un adjuvant du froid.

Author(s) : PHILIPPON J., VOLDRICH M.

Summary

The research on the application of high pressure (1-6 kilobars) in food processing and preservation has brought a considerable progress for the last five or six years. Comparing a heat treatment the high pressure is less destructive allowing to preserve vitamins and flavour of the fresh products. It can substitute the heat treatment eg in the following processes: coagulation of proteins, inactivation of some enzymes, destruction of microorganisms. The high pressure also allows to lower the melting point of ice (0 deg C at 1 bar, -22 deg C at 2.1 kilobars). The paper presents a review concerning the following: 1) high pressure freezing without ice formation or high pressure thawing of frozen foods and food products; 2) high pressure as a complement or a substitute to blanching of fruits and vegetables; 3) equipment for high pressure generation in food processing; cost of treatment.

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Format PDF

Pages: p 39-51

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Details

  • Original title: Les hautes pressions : un adjuvant du froid.
  • Record ID : 1993-3331
  • Languages: French
  • Source: Contribution of Refrigeration to the Preservation of Quality in Fruit, Vegetables and Halieutic Products. Proceedings of the Symposium.
  • Publication date: 1993/05/03
  • Document available for consultation in the library of the IIR headquarters only.

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