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LOW TEMPERATURE THAWING BY USING HIGH-PRESSURE.

Author(s) : TAKAI R., KOZHIMA T. T., SUZUKI T.

Summary

ICE BLOCKS AND FROZEN FRESH FISH MEAT, WHICH HAD BEEN STORED AT -10 DEG C, WERE PRESSURIZED STATICALLY TO 200 MEGAPASCALS IN WORKING FLUID IN A SMALL PRESSURE VESSEL. THIS VESSEL HAD THERMOCOUPLES TO MEASURE THE SAMPLE TEMPERATURE, AND WINDOWS FOR OBSERVING INSIDE. THE TIME REQUIRED FOR THAWING THE SAMPLE DEPENDS ON THE SIZE OF THE SAMPLE AND ON THE TEMPERATURE DIFFERENCE BETWEEN THE SAMPLE AND THE WORKING FLUID IN THE VESSEL. THE FROZEN FISH MEAT WAS DICOLOURED AFTER THE THAWING PROCESS DUE TO THE DENATURATION OF PROTEINS BY HIGH PRESSURE.

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Pages: 1951-1955

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Details

  • Original title: LOW TEMPERATURE THAWING BY USING HIGH-PRESSURE.
  • Record ID : 1992-2284
  • Languages: English
  • Source: New challenges in refrigeration. Proceedings of the XVIIIth International Congress of Refrigeration, August 10-17, 1991, Montreal, Quebec, Canada.
  • Publication date: 1991/08/10
  • Document available for consultation in the library of the IIR headquarters only.

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