High-pressure shift freezing: recrystallization during storage

High-pressure shift freezing has been proposed as a method to produce frozen food with smaller ice crystal size and, consequently, with reduced tissular damage and higher overall quality. The fate of this initially improved crystal size distribution, decisive for the long-term value of this procedur...

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Published in:European food research & technology 2008-09, Vol.227 (5), p.1367-1377
Main Authors: Fernández, Pedro P, Otero, Laura, Martino, Miriam M, Molina-García, Antonio D, Sanz, Pedro D
Format: Article
Language:English
Subjects:
Agriculture
Analytical Chemistry
Biological and medical sciences
Biotechnology
Chemistry
Chemistry and Materials Science
Crystallization
Crystals
Equilibrium
Food
Food engineering
Food industries
Food Science
Forestry
Freezing
Frozen foods
frozen storage
Fundamental and applied biological sciences. Psychology
General aspects
Heat
High-pressure shift freezing
HPSF
Ice
Ice crystal
Incorporation
Original Paper
Ostwald ripening
Recrystallization
Studies
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cited_by cdi_FETCH-LOGICAL-c412t-deeb8f2461aaddb3884ec61144d1910a8121e52f11bbebc636b7312db16e32f13
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creator Fernández, Pedro P
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description High-pressure shift freezing has been proposed as a method to produce frozen food with smaller ice crystal size and, consequently, with reduced tissular damage and higher overall quality. The fate of this initially improved crystal size distribution, decisive for the long-term value of this procedure, is unclear. The recrystallization behaviour of partially frozen aqueous solutions, as food models, is here compared with that of similar classically frozen samples. A microscopic observation cell has been specially designed for this purpose. The temporal evolution of high-pressure shift frozen ice crystals has been fitted to different mechanism models and is found to be similar within experimental error to that of classically frozen samples. However, differences in the shape evolution of crystals have been detected, which can be ascribed to small differences in the initial distribution. The implications of these observations for the long-term storage of frozen food are discussed.
doi_str_mv 10.1007/s00217-008-0853-7
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source ABI/INFORM global; Springer Nature
subjects Agriculture
Analytical Chemistry
Biological and medical sciences
Biotechnology
Chemistry
Chemistry and Materials Science
Crystallization
Crystals
Equilibrium
Food
Food engineering
Food industries
Food Science
Forestry
Freezing
Frozen foods
frozen storage
Fundamental and applied biological sciences. Psychology
General aspects
Heat
High-pressure shift freezing
HPSF
Ice
Ice crystal
Incorporation
Original Paper
Ostwald ripening
Recrystallization
Studies
title High-pressure shift freezing: recrystallization during storage
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