Share

High pressure application in freezing preservation in food and biotechnology areas.

[In German. / En allemand.]

Author(s) : KOCH H.

Type of article: Article

Summary

The freezing point and the temperature of homogeneous crystallization can be decreased by pressure. In the field of freezing of cells, tissues and food, quality losses can be avoided by slow freezing and thawing rates or by very fast freezing. In addition, the preservation effects of high pressure through partial inactivation of enzymes and bacteria without any thermal damage are advantageous.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1997-3335
  • Languages: German
  • Source: KI Luft Kältetech. - vol. 33 - n. 1
  • Publication date: 1997/01
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (3)
See the source

Indexing