High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue

Luscher, Cornelius; Schlüter, Oliver; Knorr, Dietrich

doi:10.1016/j.ifset.2002.05.001

Cited by 71 publications

(41 citation statements)

References 45 publications

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“…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: 99%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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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.

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Section: Applications Of Afps In Food Technology and Perspectivesmentioning

confidence: 99%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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“…Nevertheless, the temperature during the experiment was not measured, and hence, it is not certain whether freezing under pressure really occurred, due to the high supercooling that was frequently observed (17,27). In some cases, other microbial experiments were reported with frozen conditions under pressure which were usually focused on other aspects and were usually limited to the stability range of ice I (9, 16) Hence, it is not possible to compare the results.…”

Section: Phase Transition Experimentsmentioning

confidence: 99%

“…However, it has to be considered that the impact of the solid-to-solid phase transitions has an impact on structured matrices, like cellular foods (17). Another possibility would be to disintegrate microorganisms without thermally affecting heat-sensitive intracellular components (5).…”

Section: Phase Transition Experimentsmentioning

confidence: 99%

“…Within this temperature range, various examinations of food treatments have been carried out in the field of pressure-supported phase transitions (3,4). However, most of the work was focused on microstructure or engineering aspects, and few of the studies (6,7,17) ex-tended the applied pressure beyond the area of stability of ice I. According to the complex phase behavior of water, special attention has to be paid to the control and detection of phase transitions during pressure treatments at temperatures below 0°C.…”

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confidence: 99%

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Effect of High-Pressure-Induced Ice I-to-Ice III Phase Transitions on Inactivation of Listeria innocua in Frozen Suspension

Luscher

Balasa

Fröhling

et al. 2004

Appl Environ Microbiol

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The inactivation of Listeria innocua BGA 3532 at subzero temperatures and pressures up to 400 MPa in buffer solution was studied to examine the impact of high-pressure treatments on bacteria in frozen matrices. The state of aggregation of water was taken into account. The inactivation was progressing rapidly during pressure holding under liquid conditions, whereas in the ice phases, extended pressure holding times had comparatively little effect. The transient phase change of ice I to other ice polymorphs (ice II or ice III) during pressure cycles above 200 MPa resulted in an inactivation of about 3 log cycles, probably due to the mechanical stress associated with the phase transition. This effect was independent of the applied pressure holding time. Flow cytometric analyses supported the assumption of different mechanisms of inactivation of L. innocua in the liquid phase and ice I (large fraction of sublethally damaged cells due to pressure inactivation) in contrast to cells subjected to ice I-to-ice III phase transitions (complete inactivation due to cell rupture). Possible applications of high-pressure-induced phase transitions include cell disintegration for the recovery of intracellular components and inactivation of microorganisms in frozen food.Water under high pressure. Under high pressure, water shows an unusual freezing point depression to Ϫ22°C at 210 MPa. In addition to the conventional ice I, various solid phases with a higher density than liquid water (ice II to ice V) exist in the pressure range between 210 and 500 MPa, as visualized in Fig. 1 (2). Since the early works of Tammann (33) and Bridgman (2), various other solid phases have been discovered under more extreme conditions (10), yet comparatively little is known about the kinetics of the phase transitions or metastable states.When pressurizing ice I to pressures above 210 MPa in the temperature range of Ϫ22 to Ϫ35°C, i.e., beyond the phase transition line of ice I to ice III, ice I does not transform instantly to ice III (2). Although Bridgman described this phase transition to be of explosive rapidity at temperatures above Ϫ30°C in cases where it occurs, it was also observed that ice I melts as soon as it approaches the prolongation of the ice I-to-liquid line (2, 18). Ice I melts, since a solid can never exist in the domain of the liquid, even though the liquid is relatively unstable with respect to ice III. The volume change during the phase transition is about 18% during the direct phase transition from ice I to ice III at Ϫ30°C and 212 MPa within a second and vice versa. When pressurizing ice I at temperatures below Ϫ35°C (triple point), it is possible to form ice II or ice III, since both phase transition lines were detected (2). Ice II and ice III have similar phase transition lines to ice I, and they do not vary much in specific volume (⌬vol Ͻ 3% at Ϫ34°C and 214 MPa) (2).High-pressure inactivation of microorganisms. It was shown frequently that high hydrostatic pressure is a powerful method for inactivating microorganisms in food m...

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“…Different techniques, such as air-blast freezing, immersion freezing, contact freezing, their combination with osmotic dehydration, addition of antifreeze or ice nucleation proteins, and high-pressure-or ultrasound wave-assisted freezing, are discussed in literature. [4][5][6][7][8][9] Osmotic dehydration of fruits (applied as an alternative intermediate step or as a pre-treatment method) has received considerable attention in the field of fruit preservation processes. It allows reducing of the energy consumption and improving of the quality of fruit products.…”

Section: Introductionmentioning

confidence: 99%