A part of this work was supported by the Grant-in Aid for Scientific Research (C) from the ministry of Education, Science, Sports and Culture in Japan.
Histological Changes in High-Pressure-Frozen Carrots
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 809–812, July 1997
How to Cite
FUCHIGAMI, M., MIYAZAKI, K., KATO, N. and TERAMOTO, A. (1997), Histological Changes in High-Pressure-Frozen Carrots. Journal of Food Science, 62: 809–812. doi: 10.1111/j.1365-2621.1997.tb15460.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/2/96; revised 2/5/97; accepted 3/13/97.
- high pressure;
Histological changes in carrots frozen using a computer-programmed high pressure pilot unit for food processing were examined by light microscope. When raw carrots were frozen at 50 MPa, – 15°C; 100 MPa, –15°C; 150 MPa, –25°C; 200 MPa, –28°C, they were extremely damaged due to volume expansion by the formation of ice I. Conversely, carrots pressurized at 100 MPa, – 10°C (between liquid phase and ice I) and 200 MPa at –20°C (liquid phase) were not damaged because they were frozen rapidly during pressure reduction. They were not damaged even after pressurizing-then-immersing in LN2. Carrots frozen at 240 MPa, –28°C and at 280 MPa, –25°C, were also not damaged, although ice III formed. The structure of carrots frozen at 400 MPa, –20°C (ice V) was comparatively intact. When carrots were preheated at 60°C for 30 min and frozen at 100 MPa, –15°C or at 400 MPa, –20°C, damage was reduced further.