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Preservation of Microstructure in Peach and Mango during High-pressure-shift Freezing

AuthorsOtero, Laura ; Martino, M.; Zaritzky, N; Solas, M. Teresa; Sanz Martínez, Pedro D.
Issue Date2000
PublisherInstitute of Food Technologists
CitationJournal of Food Science 65: 1030- 1036 (2000)
AbstractA histological technique was used to evaluate modifications on the microstructure of peach and mango due to classical methods of freezing and those produced by high-pressure-shift freezing (HPSF). With the high-pressure-shift method, samples are cooled under pressure (200 MPa) to -20°C without ice formation, then pressure is released to atmospheric pressure (0.1 MPa). The high level of supercooling (approximately 20°C) leads to uniform and rapid ice nucleation throughout the volume of the specimen. This method maintained the original tissue structure to a great extent. Since problems associated with thermal gradients are minimized, high-pressure-shift freezing prevented quality losses due to freeze-cracking or large ice crystal presence.
Identifiersdoi: 10.1111/j.1365-2621.2000.tb16029.x
issn: 0022-1147
Appears in Collections:(IF) Artículos
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