CHILLING AND FREEZING: Special (Emerging) Freezing Techniques (Dehydrofreezing, Pressure-Shift, Ultrasonic freezing, Hydrofluidization)

L.A. RAMALLO; M.N. MARTINO; R.H. MASCHERONI

Operations in Food Refrigeration

Ed. CRC, a Taylor & Francis Company

Año: 2012; p. 307 - 329

As any other evolving technology, freezing tries to develop new applications of known procedures, as in combination with partial dehydration in dehydrofreezing or using fluidization principles in hydrofluidization (HF) freezing, or testing promising developing (emerging) technologies such as very high pressures in pressure-shift freezing or ultrasound in ultrasonic-assisted freezing. The first two applications are much more advanced in their concepts and applications, and the last two have promising possibilities that must be studied much more thoroughly.