Quality related aspects of high pressure low temperature processed whole potatoes

Ben‐Et, G.; Chapleau, N.; Lille, Martina; Bail, Alain Le; Autio, Karin; Knorr, Dietrich

doi:10.1016/j.ifset.2005.09.002

Cited by 17 publications

(3 citation statements)

References 19 publications

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“…Moreover, freezing time was increased when freezing to the metastable zone of the phase diagram; the increase in applied pressure only promotes efficiency of PIT, as shown in their previous study (Urrutia-Benet et al 2006). Therefore, more work needs to be done to conclusively prove the benefits of PSF applications which supercool within the metastable zone of ice III.…”

Section: Fruit and Vegetable Productssupporting

confidence: 55%

“…Their very existence gives exploitable advantages to the HPLT industry. For example, in pressure shift freezing, the presence of a metastable supercooled liquid phase in the domains of ice I or ice III could allow larger thermal gradients to be employed, thereby permitting reduced processing times, and greater amounts of ice instantaneously formed upon depressurisation (Urrutia-Benet et al 2006). Moreover, HPLT microbial inactivation was found to perform best in the range of conditions corresponding to the metastable region in the domain of ice III (Shen et al 2005).…”

Section: Phase Transitionsmentioning

confidence: 99%

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Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Section: Fruit and Vegetable Productssupporting

confidence: 55%

Section: Phase Transitionsmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

371

172

View full text Add to dashboard Cite

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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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