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HIGH-PRESSURE THAWING OF FROZEN FOODS AND PRESERVATION OF FOODS IN UNFROZEN CONDITIONS.

[In Japanese. / En japonais.]

Author(s) : MAKITA T.

Type of article: Article

Summary

AS A NEW APPLICATION OF HIGH PRESSURES TO FOOD TECHNOLOGIES, THE POSSIBILITY OF THAWING FROZEN FOODS AND PRESERVING THEM IN UNFROZEN CONDITIONS IS DISCUSSED. ACCORDING TO ITS PHASE DIAGRAM, WATER DOES NOT FREEZE BELOW 273 K (0 DEG C) UNDER PRESSURES UP TO ABOUT 210 MEGAPASCALS. THE UNFROZEN REGION OF WATER COULD BEUTILIZED BOTH FOR THE RAPID THAWING AND THE UNFROZEN STORAGE OF FOODS. FURTHERMORE, PRESSURE IS TRANSMITTED UNIFORMLY AND INSTANTANEOUSLY IN FOODS. IN THE PAPER, SOME OF THE EXPERIMENTAL RESULTS ON HIGH-PRESSURE THAWING AND THE NEWLY DESIGNED EQUIPMENT ARE BRIEFLY REVIEWED.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1992-1155
  • Languages: Japanese
  • Source: Refrigeration - vol. 66 - n. 767
  • Publication date: 1991/09
  • Document available for consultation in the library of the IIR headquarters only.

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