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High pressure freezing and thawing of foods: a review.

Author(s) : LE BAIL A., CHEVALIER D., MUSSA D. M., et al.

Type of article: Article, IJR article

Summary

The phase diagram of water shows that the melting temperature of water decreases with pressure down to -21 °C at 210 MPa while the opposite effect is observed above this pressure. This phenomenon allows the achievement of rapid freezing and thawing of foods that mainly contain water. In addition, pressure-assisted thawing has the advantage of inducing a reduction in drip loss which tends to be a function of process parameters and nature of the product. Concerning pressure shift freezing, this process permits the significant preservation of the microstructure of biological substances. The current status of high pressure freezing and thawing applications in foods reviewed in this paper. Concepts and principles underlying the application of these technologies are firstly developed. Finally, the modelling aspects of these processes are dealt with.

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Pages: 504-513

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Details

  • Original title: High pressure freezing and thawing of foods: a review.
  • Record ID : 2003-0222
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 25 - n. 5
  • Publication date: 2002/08

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