Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Buggenhout, Sandy Van; Grauwet, Tara; Loey, Ann Van; Hendrickx, Marc

doi:10.1016/j.foodres.2007.08.008

Cited by 17 publications

(7 citation statements)

References 12 publications

(20 reference statements)

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“…Table 4 shows a statistical difference ( P < 0.05) between hardness and toughness of osmodehydrated fresh and frozen seeds. These results are in accordance with previous findings (Van buggenhout et al. 2007) using fresh and frozen carrots.…”

Section: Resultssupporting

confidence: 94%

OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE‐TREATMENT

Bchir

Besbes

Attia

et al. 2011

J Food Process Engineering

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The osmotic dehydration of pomegranate seeds was compared using fresh and frozen seeds. The process was carried out at 50C in a 55°Brix solution of sucrose. Freezing pomegranate seeds before osmotic dehydration involved an increase of effective diffusivity and a reduction in dehydration time. The most significant changes of water loss (WL) (46 g/100 g of fresh seeds [FS]) and solids gain (SG) (7 g/100 g of FS) took place during the first 20 min for frozen seeds. After this period, seeds WL and SG ranged on average close to 43 and 8 g/100 g of FS, respectively. Osmotic dehydration was slower starting from fresh fruits but led to a higher rate of WL (62 g/100 g of FS) at the end of the process. Both scanning electron microscopy and texture analysis showed a destruction of cell structure and seed texture during the pretreatment (freezing). The same techniques also revealed a texture/structure modification induced by the osmotic dehydration process. PRACTICAL APPLICATIONSIn Tunisia, the research of addition value to pomegranate seeds is very limited and presents a traditional feature such as jam preparation or direct consummation of fruit during the crop season (between September and December). However, other perspectives of transformation and exploitation of 3 Corresponding author. TEL: +32(0)81/62.23.03; FAX: +32(0)81/60.17.67; EMAIL: b.bchir@ student.ulg.ac.be bs_bs_banner Journal of Food Process Engineering 35 (2012) 335-354. All Rights Reserved.

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Section: Resultssupporting

confidence: 94%

OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE‐TREATMENT

Bchir

Besbes

Attia

et al. 2011

J Food Process Engineering

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“…Therefore to ensure the maximum attainable quality of frozen foods new methods, e.g. the high-pressure assisted freezing (Le-Bail, Chevalier, Mussa, & Ghoul, 2002;Van Buggenhout, Grauwet, Van Loey, & Hendrick, 2007;Zhu, Ramaswamy, & Le-Bail, 2005b), power ultrasound assisted freezing (Sun & Li, 2003;Zheng & Sun, 2005), dehydrofreezing (Sun & Zheng, 2006;Wu, Orikasa, Tokuyasu, Shiina, & Tagawa, 2009) and most recently electrofreezing (Petersen et al, 2006;Wei et al, 2008), are being proposed and developed.…”

Section: Introductionmentioning

confidence: 99%

Controlled ice nucleation under high voltage DC electrostatic field conditions

Orłowska

Havet

Le‐Bail

2009

Food Research International

144

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“…The purpose of HPIC is to change ice I to ice III and back to ice I (van Buggenhout et al 2007). This phase shift treatment has been particularly studied as a possible low temperature method for reducing microbial populations on foods.…”

Section: Pressure-assisted Freezingmentioning

confidence: 99%

“…Some of these studies have used PSF (Picart et al 2004) while others have utilised HPIC processes (Yuste et al 2002;van Buggenhout et al 2007). Picart et al (2004) demonstrated that PSF from a level of 207 MPa and −21°C was able to inactivate various microorganisms (Listeria innocua, Micrococcus luteus, and Pseudomonas fluorescens) introduced in smoked salmon mince.…”

Section: Pressure-assisted Freezingmentioning

confidence: 99%

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

186

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Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

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Effect of high-pressure induced ice I/ice III-transition on the texture and microstructure of fresh and pretreated carrots and strawberries

Cited by 17 publications

References 12 publications

OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE‐TREATMENT

OSMOTIC DEHYDRATION OF POMEGRANATE SEEDS (PUNICA GRANATUM L.): EFFECT OF FREEZING PRE‐TREATMENT

Controlled ice nucleation under high voltage DC electrostatic field conditions

A Review of Novel and Innovative Food Freezing Technologies

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