Artículo
Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing
Fecha de publicación:
04/2000
Editorial:
Wiley Blackwell Publishing, Inc
Revista:
Journal of Food Science
ISSN:
0022-1147
e-ISSN:
1750-3841
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
A histological technique was used to evaluate modifications on the microstructure of peach and mango due to classical methods of freezing and those produced by high‐pressure‐shift freezing (HPSF). With the high‐pressure‐shift method, samples are cooled under pressure (200 MPa) to ‐20°C without ice formation, then pressure is released to atmospheric pressure (0.1 MPa). The high level of supercooling (approximately 20°C) leads to uniform and rapid ice nucleation throughout the volume of the specimen. This method maintained the original tissue structure to a great extent. Since problems associated with thermal gradients are minimized, high‐pressure‐shift freezing prevented quality losses due to freeze‐cracking or large ice crystal presence.
Palabras clave:
High pressure,
,
Freezing,
,
Vegetable microstructure
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Identificadores
Colecciones
Articulos(CIDCA)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Articulos de CENTRO DE INV EN CRIOTECNOLOGIA DE ALIMENTOS (I)
Citación
Otero, Laura; Martino, Miriam Nora; Zaritzky, Noemi Elisabet; Solas, M.; Sanz, P.D.; Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing; Wiley Blackwell Publishing, Inc; Journal of Food Science; 65; 3; 4-2000; 466-470
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