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Texture of tofu frozen under high pressure.

[In Japanese. / En japonais.]

Author(s) : FUCHIGAMI M.

Type of article: Article

Summary

Changes in the texture and structure of tofu were investigated after freezing at a pressure from 100 to 700 megapascals at -18 deg C. This tofu was compared with untreated tofu, pressurized tofu or tofu frozen in freezers (-20, -30 or -80 deg C). While the firmness and strain of tofu frozen at 100 megapascals increased, that of tofu frozen at 200 and 340 megapascals was almost the same as untreated tofu. As pressure rose, firmness and strain increased, texture became worse. The pore size in tofu frozen from 200 to 400 megapascals was smaller than in tofu frozen from 100 to 700 megapascals.

Details

  • Original title: [In Japanese. / En japonais.]
  • Record ID : 1997-0932
  • Languages: Japanese
  • Source: Refrigeration - vol. 71 - n. 822
  • Publication date: 1996/04
  • Document available for consultation in the library of the IIR headquarters only.

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