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Structural and textural changes in kinu-tofu due to high-pressure-freezing.

Author(s) : FUCHIGAMI M., TERAMOTO A.

Type of article: Article

Summary

To determine the effect of high-pressure freezing on quality, kinu-tofu (soybean curd) was frozen at 100, 200, 340, 400, 500, 600 or 700 megapascals at about -20 deg C for 90 minutes. After reduction to atmospheric pressure, tofu was stored for 2 days at -30 deg C then thawed at 20 deg C. Texture and structure were compared with kinu-tofu frozen (-20, -30 or -80 deg C) at atmospheric pressure (0.1 megapascal). Results are given.

Details

  • Original title: Structural and textural changes in kinu-tofu due to high-pressure-freezing.
  • Record ID : 1998-2984
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 62 - n. 4
  • Publication date: 1997/07
  • Document available for consultation in the library of the IIR headquarters only.

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