High-pressure shift freezing : Recrystallization during storage

Autores
Fernandez, P.; Otero, Laura; Martino, Miriam Nora; Molina-García, A.D.; Sanz, Pedro D.
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
Materia
Química
Ciencias Exactas
High-pressure shift freezing
HPSF
Frozen storage
Ice crystal
Recrystallization
Ostwald ripening
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/138777
Acceder
id SEDICI_bb8d33734d37a2c25246bd41919861f0
oai_identifier_str oai:sedici.unlp.edu.ar:10915/138777
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling High-pressure shift freezing : Recrystallization during storageFernandez, P.Otero, LauraMartino, Miriam NoraMolina-García, A.D.Sanz, Pedro D.QuímicaCiencias ExactasHigh-pressure shift freezingHPSFFrozen storageIce crystalRecrystallizationOstwald ripeningHigh-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.Centro de Investigación y Desarrollo en Criotecnología de Alimentos2008-03-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdf1367-1377http://sedici.unlp.edu.ar/handle/10915/138777enginfo:eu-repo/semantics/altIdentifier/issn/1438-2377info:eu-repo/semantics/altIdentifier/issn/1438-2385info:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-008-0853-7info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by/4.0/Creative Commons Attribution 4.0 International (CC BY 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:03:58Zoai:sedici.unlp.edu.ar:10915/138777Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:03:58.374SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv High-pressure shift freezing : Recrystallization during storage
title High-pressure shift freezing : Recrystallization during storage
spellingShingle High-pressure shift freezing : Recrystallization during storage
Fernandez, P.
Química
Ciencias Exactas
High-pressure shift freezing
HPSF
Frozen storage
Ice crystal
Recrystallization
Ostwald ripening
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
dc.creator.none.fl_str_mv Fernandez, P.
Otero, Laura
Martino, Miriam Nora
Molina-García, A.D.
Sanz, Pedro D.
author Fernandez, P.
author_facet Fernandez, P.
Otero, Laura
Martino, Miriam Nora
Molina-García, A.D.
Sanz, Pedro D.
author_role author
author2 Otero, Laura
Martino, Miriam Nora
Molina-García, A.D.
Sanz, Pedro D.
author2_role author
author
author
author
dc.subject.none.fl_str_mv Química
Ciencias Exactas
High-pressure shift freezing
HPSF
Frozen storage
Ice crystal
Recrystallization
Ostwald ripening
topic Química
Ciencias Exactas
High-pressure shift freezing
HPSF
Frozen storage
Ice crystal
Recrystallization
Ostwald ripening
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Criotecnología de Alimentos
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.
publishDate 2008
dc.date.none.fl_str_mv 2008-03-18
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://sedici.unlp.edu.ar/handle/10915/138777
url http://sedici.unlp.edu.ar/handle/10915/138777
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/1438-2377
info:eu-repo/semantics/altIdentifier/issn/1438-2385
info:eu-repo/semantics/altIdentifier/doi/10.1007/s00217-008-0853-7
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0/
Creative Commons Attribution 4.0 International (CC BY 4.0)
dc.format.none.fl_str_mv application/pdf
1367-1377
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
_version_ 1842260537773129728
score 13.13397

Publicaciones similares