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High pressure treatment and its utilization in freezing and thawing of food.

Wysokocisnieniowa technologia obróbki i konserwacji oraz jej wykorzystanie w zamrazaniu i rozmrazaniu zywnosci.

Author(s) : KOZLOWICZ K., KLUZA F., DOMIN M., et al.

Type of article: Article

Summary

The basic analyze of high pressure treatment of food including the possibility of its connections with freezing (PSF) and thawing (PAT) was performed. Characterizing of water phase transition during such processing, the texture, color and microbiological condition of products were considered. The commercial development of food high pressure treatment considering its advantages, i.e. vitamins and dyes keeping as well as possibilities of microorganisms inactivation were presented.

Details

  • Original title: Wysokocisnieniowa technologia obróbki i konserwacji oraz jej wykorzystanie w zamrazaniu i rozmrazaniu zywnosci.
  • Record ID : 30020399
  • Languages: Polish
  • Source: Chlodnictwo - vol. 50 - n. 4-5
  • Publication date: 2015/04
  • DOI: http://dx.doi.org/10.15199/8.2015.4-5.6

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