Preservation of microstructure throughout the volume of peach and mango frozen by high-pressure shift freezing.

OTERO, L., MARTINO M.N., ZARITZKY N.E., SOLAS M., SANZ, P.D.

JOURNAL OF FOOD SCIENCE

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2000 vol. 65 p. 466 - 470

0022-1147

A histological technique was used to evaluate modifications on the microstructure of peach and mango due to classical methods of freezing and those produced by high-pressure-shift freezing (HPSF). With the high-pressure-shift method, samples are cooled under pressure (200 MPa) to –20°C without ice formation, then pressure is released to atmospheric pressure (0.1 MPa). The high level of supercooling (approximately 20°C) leads to uniform and rapid ice nucleation throughout the volume of the specimen. This method maintained the original tissue structure to a great extent. Since problems associated with thermal gradients are minimized, high-pressure-shift freezing prevented quality losses due to freeze-cracking or large ice crystal presence.