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High-pressure-shift-freezing and recrystallisation control for ice crystal size reduction.

Auteurs : OTERO L., SANZ P. D., MOLINA-GARCÍA A. D.

Résumé

The size of ice crystals, its distribution within the food volume and evolution with time are key factors determining the quality of frozen products and their maximum storage life. The crystal growth during freezing causes cellular and structural damages to food and other biological materials, which are accompanied by cell dehydration and membrane damage. Additional damage takes place during refrigerated storage under freezing conditions because of the recrystallisation effects (residual growth of ice crystals). Consequently, new technology developments (e.g. high-pressure-shiftfreezing), which limit the rate of recrystallisation, provide fine ice crystals, improve the end quality and extend the shelf-life of frozen products. The measurement and monitoring of ice crystal dynamics is therefore of utmost interest to properly control food freezing processes and determine suitable storage conditions along with resulting ice content histories, thereby ensuring the desired quality of final product.

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Pages : 8

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Détails

  • Titre original : High-pressure-shift-freezing and recrystallisation control for ice crystal size reduction.
  • Identifiant de la fiche : 30028265
  • Langues : Anglais
  • Source : EUROFREEZE: Individual Quick Freezing of Foods - Workshop Proceedings, Sofia, Bulgaria, January 13-15, 2005.
  • Date d'édition : 01/2005

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