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High pressure-assisted and high pressure-induced thawing: two different processes.

Author(s) : OTERO L., SANZ P. D.

Type of article: Article

Summary

High pressure-assisted thawing (HPAT) and high pressure-induced thawing (HPIT) experiments were performed in agar gel samples at different pressures (50 to 210 MPa) and initial temperatures (-5 degrees C to -20 degrees C). Lower pressures and temperatures yielded HPAT processes in which the sample temperature increased during pressurization because no melting took place. The complete phase transition occurred during the holding time. Higher temperatures and/or higher pressures yielded HPIT processes in which partial melting occurred during pressure loading, causing the sample temperature to decrease. In practice, whether HPAT or HPIT took place depended on the initial temperature of the sample for a given pressure value. Common situations were nonhomogeneous thawing processes.

Details

  • Original title: High pressure-assisted and high pressure-induced thawing: two different processes.
  • Record ID : 2004-1774
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 8
  • Publication date: 2003/10
  • Document available for consultation in the library of the IIR headquarters only.

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