This research has been carried out with financial support from the Spanish “Plan Nacional de I + D + I (2000-2003) MCYT” through the AGL2000-1440-C02-01 project and the Commission of the European Communities, specific RTD program “Quality of Life and Management of Living Resources,” QLK1- CT- 2002- D2230 project, “Low temperature-pressure processing of foods: Safety and quality aspects, process parameters and consumer acceptance.” It does not necessarily reflect the Commission's views and in no way anticipates the Commission's future policy in this area. L. Otero holds a postdoctoral scholarship from Consejería de Educación de la Comunidad de Madrid and the European Social Fund.
High Pressure-Assisted and High Pressure-Induced Thawing: Two Different Processes
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 68, Issue 8, pages 2523–2528, October 2003
How to Cite
Oteroand, L. and Sanz, P.D. (2003), High Pressure-Assisted and High Pressure-Induced Thawing: Two Different Processes. Journal of Food Science, 68: 2523–2528. doi: 10.1111/j.1365-2621.2003.tb07055.x
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- MS 20030200 Submitted 4/15/03, Revised 5/20/03, Accepted 7/3/03.
- high pressure;
- pressure-assisted thawing;
- pressure-induced thawing
ABSTRACT: High pressure-assisted thawing (HPAT) and high pressure-induced thawing (HPIT) experiments were performed in agar gel samples at different pressures (50 to 210 MPa) and initial temperatures (−5°C to −20 °C). Lower pressures and temperatures yielded HPAT processes in which the sample temperature increased during pressurization because no melting took place. The complete phase transition occurred during the holding time. Higher temperatures and/or higher pressures yielded HPIT processes in which partial melting occurred during pressure loading, causing the sample temperature to decrease. In practice, whether HPAT or HPIT took place depended on the initial temperature of the sample for a given pressure value. Common situations were nonhomogeneous thawing processes.