High pressure-low temperature process for food technology and biotechnology.

Hochdruck-Tieftemperatur-Verfahren für die Lebensmittel- und Biotechnologie.

Type of article: Article

Summary

Increased hydrostatic pressure (up to 209 MPa) influences the phase transition of water by way of depressing the freezing/melting point (-22 °C) as well as reducing the latent heat of fusion. This results in shortened freezing/thawing times of food materials. Furthermore, different solid modifications of pure water with a higher density than the fluid exist under hydrostatic pressure above 209 MPa (e.g. ice III and ice V). A detected metastable state of the fluid phase in the ice III region could lead to additional improvements when designing high pressure-low temperature processes.

Details

Original title: Hochdruck-Tieftemperatur-Verfahren für die Lebensmittel- und Biotechnologie.
Record ID : 2003-0228
Languages: German
Source: KI Luft Kältetech. - vol. 38 - n. 3
Publication date: 2002/03
Document available for consultation in the library of the IIR headquarters only.

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Indexing

Themes: Food engineering;
Irradiation and other preservation processes
Keywords: Ice; Food; Treatment; Temperature; Process; High pressure; Water