ShareHigh-pressure shift freezing.
Hogedrukvriezen en -ontdooien.
Author(s) : STOEL J. P. van der, RIESSEN G. J. van
Type of article: Article
Summary
Freezing and thawing methods can cause considerable damage to vegetable and animal products. The damage to some of these products is such that freezing is practically impossible. Recent studies proved that the damage to cell microstructures could be reduced by high-pressure shift freezing. The article presents an overview of the technology, the results obtained and the prospects.
Details
- Original title: Hogedrukvriezen en -ontdooien.
- Record ID : 2004-0754
- Languages: Dutch
- Source: Koude & Luchtbehandeling - vol. 96 - n. 7
- Publication date: 2003/07
- 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: Thawing; Meat; Process; Pressure; Vegetable; Freezing
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Thawing process analysis by physical view points.
- Author(s) : TAKAI R.
- Date : 1991/11
- Languages : Japanese
- Source: Refrigeration - vol. 66 - n. 769
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La congélation par hautes pressions en question.
- Author(s) : LE BAIL A.
- Date : 2003/07
- Languages : French
- Source: Process - n. 1195
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High pressure assisted freezing in biological p...
- Author(s) : OTERO L., MARTINO M., ZARITZKY N., et al.
- Date : 1998/10/21
- Languages : English
- Source: Permafrost and Actions of Natural or Artificial Cooling
- Formats : PDF
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High pressure-assisted and high pressure-induce...
- Author(s) : OTERO L., SANZ P. D.
- Date : 2003/10
- Languages : English
- Source: Ital. J. Food Sci. - vol. 68 - n. 8
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New development in freezing and thawing methods.
- Author(s) : LI B., SUN D. W.
- Date : 2001/03/28
- Languages : English
- Source: Rapid Cooling of Food.
- Formats : PDF
View record