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Phase transitions in model foods, induced by pressure-assisted freezing and pressure-assisted thawing.

Author(s) : SCHLÜTER O., GEORGE S., HEINZ V., et al.

Summary

The objective of the work was to identify the phase transition line of water in the potato tissue and to develop a method for predicting the freezing and thawing times during pressure-assisted freezing/thawing. Equally sized potato cylinders were frozen or thawed under high pressures. The temperatures in the sample centre and of the pressure transmitting medium, as well as the overall pressure were recorded digitally. A finite-difference method, which incorporated fitted thermophysical properties, was used to recalculate the obtained freezing and thawing curves.

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Details

  • Original title: Phase transitions in model foods, induced by pressure-assisted freezing and pressure-assisted thawing.
  • Record ID : 2001-0834
  • Languages: English
  • Source: Advances in the Refrigeration Systems, Food Technologies and Cold Chain
  • Publication date: 2000
  • Document available for consultation in the library of the IIR headquarters only.

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