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Rapid pressure-shift freezing technique yields non-frozen-like food texture.

Author(s) : SCHLIMME D. V.

Type of article: Article

Summary

Low temperatures notwithstanding, ice does not form at extremely high atmospheric pressure. Then, following rapid drop in pressure, ice crystals form in sizes 30 to 100 times smaller than with blast freezing. As a result, in addition to better food texture, there is a reduction in microorganisms and bacterial load.

Details

  • Original title: Rapid pressure-shift freezing technique yields non-frozen-like food texture.
  • Record ID : 2003-1335
  • Languages: English
  • Source: Quick frozen Foods int. - vol. 44 - n. 2
  • Publication date: 2002/10
  • Document available for consultation in the library of the IIR headquarters only.

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