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High pressure assisted freezing in biological products.
Author(s) : OTERO L., MARTINO M., ZARITZKY N., et al.
Summary
Freezing biological products is one of the most interesting applications of high pressure (HP) technologies. In the work, the effects of such processes on the microstructure of large pieces of beef meat are analyzed. In HP assisted freezing, the supercooling reached after the release of pressure yields an instantaneous nucleation of water throughout the sample at the same time, inducing small intracellular ice crystal production at the surface and in the centre of the product.
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Details
- Original title: High pressure assisted freezing in biological products.
- Record ID : 2001-0831
- Languages: English
- Source: Permafrost and Actions of Natural or Artificial Cooling
- Publication date: 1998/10/21
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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Themes:
Food engineering;
Freezing of foodstuffs - Keywords: Ice; Food; Meat; Process; High pressure; Crystal; Freezing
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Application of high pressures for the freezing ...
- Author(s) : ELLE C.
- Date : 1995/11/22
- Languages : German
- Source: DKV-Tagungsbericht 1995, Ulm.
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STUDIES ON THE FREEZING PROCESSES IN AQUEOUS MO...
- Author(s) : REID D. S., LIM M. H., MCEVOY H. M.
- Date : 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVIth international Congress of Refrigeration.
- Formats : PDF
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Hogedrukvriezen en -ontdooien.
- Author(s) : STOEL J. P. van der, RIESSEN G. J. van
- Date : 2003/07
- Languages : Dutch
- Source: Koude & Luchtbehandeling - vol. 96 - n. 7
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A novel technique for ice crystal visualization...
- Author(s) : MOUSAVI R., MIRI T., COW P. W., et al.
- Date : 2005/09
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 7
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The use of magnetic resonance imaging and calor...
- Author(s) : REID D. S., MCCARTHY M., KERR W. L.
- Date : 1995/08/20
- Languages : English
- Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
- Formats : PDF
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