High-Pressure Freezing
In the last two decades, high-pressure freezing has drawn the attention of many food researchers, mainly due to its potential for improving the kinetics of freezing and the characteristics of the ice crystals formed. This chapter examines the process in depth. Different types of high-pressure freezing processes are described and compared with conventional freezing in atmospheric conditions. The effects on the quality (microstructure, texture, drip losses, color, microbial inactivation, etc.) of different kinds of food are also discussed. Special attention has been paid to modeling of these new processes. Much research is still required, but future prospects are promising.
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| Main Authors: | , |
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| Format: | capítulo de libro biblioteca |
| Published: |
Elsevier
2014
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| Online Access: | http://hdl.handle.net/10261/109164 |
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