High-pressure shift freezing : Recrystallization during storage

High-pressure shift freezing has been proposed as a method to produce frozen food with smaller ice crystal size and, consequently, with reduced tissular damage and higher overall quality. The fate of this initially improved crystal size distribution, decisive for the long-term value of this procedur...

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Detalles Bibliográficos
Autores principales:	Fernandez, P., Otero, Laura, Martino, Miriam Nora, Molina-García, A.D., Sanz, Pedro D.
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2008
Materias:	Química Ciencias Exactas High-pressure shift freezing HPSF Frozen storage Ice crystal Recrystallization Ostwald ripening
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/138777
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

id	I19-R120-10915-138777
record_format	dspace
institution	Universidad Nacional de La Plata
institution_str	I-19
repository_str	R-120
collection	SEDICI (UNLP)
language	Inglés
topic	Química Ciencias Exactas High-pressure shift freezing HPSF Frozen storage Ice crystal Recrystallization Ostwald ripening
spellingShingle	Química Ciencias Exactas High-pressure shift freezing HPSF Frozen storage Ice crystal Recrystallization Ostwald ripening Fernandez, P. Otero, Laura Martino, Miriam Nora Molina-García, A.D. Sanz, Pedro D. High-pressure shift freezing : Recrystallization during storage
topic_facet	Química Ciencias Exactas High-pressure shift freezing HPSF Frozen storage Ice crystal Recrystallization Ostwald ripening
description	High-pressure shift freezing has been proposed as a method to produce frozen food with smaller ice crystal size and, consequently, with reduced tissular damage and higher overall quality. The fate of this initially improved crystal size distribution, decisive for the long-term value of this procedure, is unclear. The recrystallization behaviour of partially frozen aqueous solutions, as food models, is here compared with that of similar classically frozen samples. A microscopic observation cell has been specially designed for this purpose. The temporal evolution of high-pressure shift frozen ice crystals has been fitted to different mechanism models and is found to be similar within experimental error to that of classically frozen samples. However, differences in the shape evolution of crystals have been detected, which can be ascribed to small differences in the initial distribution. The implications of these observations for the long-term storage of frozen food are discussed.
format	Articulo Articulo
author	Fernandez, P. Otero, Laura Martino, Miriam Nora Molina-García, A.D. Sanz, Pedro D.
author_facet	Fernandez, P. Otero, Laura Martino, Miriam Nora Molina-García, A.D. Sanz, Pedro D.
author_sort	Fernandez, P.
title	High-pressure shift freezing : Recrystallization during storage
title_short	High-pressure shift freezing : Recrystallization during storage
title_full	High-pressure shift freezing : Recrystallization during storage
title_fullStr	High-pressure shift freezing : Recrystallization during storage
title_full_unstemmed	High-pressure shift freezing : Recrystallization during storage
title_sort	high-pressure shift freezing : recrystallization during storage
publishDate	2008
url	http://sedici.unlp.edu.ar/handle/10915/138777
work_keys_str_mv	AT fernandezp highpressureshiftfreezingrecrystallizationduringstorage AT oterolaura highpressureshiftfreezingrecrystallizationduringstorage AT martinomiriamnora highpressureshiftfreezingrecrystallizationduringstorage AT molinagarciaad highpressureshiftfreezingrecrystallizationduringstorage AT sanzpedrod highpressureshiftfreezingrecrystallizationduringstorage
bdutipo_str	Repositorios
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High-pressure shift freezing : Recrystallization during storage

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