Freezing processes in high-pressure domains

Martínez, Pedro D. Sanz; Otero, Laura; Elvira, Carlos; Carrasco, J. A.

doi:10.1016/s0140-7007(97)00027-3

Cited by 54 publications

(15 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In addition, about 36% of the total water content can be instantaneously converted into ice during expansion from 200 to 0.1 MPa. 150 After pressure release, PSF proceeds like the classical freezing process and the temperature profiles follow the same course as conventional freezing curves. 151 In practical terms, the use of high-pressure facilitates supercooling, promotes uniform and rapid ice nucleation, and produces smaller crystals, 148 as has been demonstrated for several foods products including gelatine gels 152 and starch gels, 153 meat pieces, 154 tofu, 155 fish, [156][157][158] and fruit and vegetables like carrots, 159,160 peach and mango, 161 and potatoes [162][163][164] These results suggest that high-pressure freezing is the best known method to preserve the microstructure of large pieces of food.…”

Section: Applications Of Afps In Food Technology and Perspectivesmentioning

confidence: 95%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

View full text Add to dashboard Cite

Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location of ice crystals are key in the quality of thawed tissue products. In ice cream, smaller ice crystals are preferred because large crystals results in an icy texture. In freeze drying, ice morphology influences the rate of sublimation and several morphological characteristics of the freeze-dried matrix as well as the biological activity of components (e.g., in pharmaceuticals). In freeze concentration, ice morphology influences the efficiency of separation of ice crystals from the concentrated solution. The cooling rate has been the most common variable controlling ice morphology in frozen and partly frozen systems. However, several new approaches show promise in controlling nucleation (consequently, ice morphology), among them are the use of ice nucleation agents, antifreeze proteins, ultrasound, and high pressure. This paper summarizes the fundamentals of freezing, methods of observation and measurement of ice morphology, and the role of ice morphology in technological applications.

show abstract

Section: Applications Of Afps In Food Technology and Perspectivesmentioning

confidence: 95%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

View full text Add to dashboard Cite

show abstract

“…Freezing and crystallization are linked in that both processes involve initial nucleation followed by crystallization [69]. Research on sonocrystallisation links cavitation and the nucleation of ice crystals.…”

Section: Crystallisation Of Ice and Freezing Of Foodsmentioning

confidence: 99%

Ultrasound for Improved Crystallisation in Food Processing

Deora

Misra²,

Deswal

et al. 2013

Food Eng Rev

View full text Add to dashboard Cite

Within the food industry, controlling crystallisation is a key factor governing food structure, texture and consumer appeal, with some foods requiring the promotion of crystallisation in a controlled manner (e.g. chocolate) and others a check (e.g. honey). Sonocrystallisation is the application of ultrasound energy to control the nucleation of a crystallisation process. The use of power ultrasound provides a useful approach to producing crystals with desired properties. Sonocrystallisation facilitates process control by modulating crystal size distribution and morphology. This paper details the governing mechanisms of sonocrystallisation. Proven and potential applications of the process in foods are reviewed including chocolate, honey, fats and frozen foods. Challenges of process adoption such as scale-up are discussed.

show abstract

“…HP technology has since become one of the most popular subjects of study in food engineering and technology. The engineering aspects of HP applications in the context of food processing, safety and quality, and the effects of high pressure on ice-water transitions was recently reviewed (Balny & Masson, 1993;Knorr, 1993;Kalichevsky, Knorr, & Lillford, 1995;Messens, Van Camp, & Huyghebaert, 1997;Sanz, Otero, de Elvira, & Carrasco, 1997;Thakur and Nelson, 1998).…”

Section: Introductionmentioning

confidence: 99%