DOI: 10.1111/j.1365-2621.2000.tb16029.x. Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing

Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing

10.1111/j.1365-2621.2000.tb16029.x

Crossref journal-article

Wiley

Journal of Food Science (311)

Abstract

ABSTRACT: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.

Bibliography

Otero, L., Martino, M., Zaritzky, N., Solas, M., & Sanz, P. D. (2000). Preservation of Microstructure in Peach and Mango during Highâpressureâshift Freezing. Journal of Food Science, 65(3), 466â470. Portico.

Authors 5

L. Otero (first)
M. Martino (additional)
N. Zaritzky (additional)
M. Solas (additional)
P.D. Sanz (additional)

References 18 Referenced 122

10.1111/j.1365-2621.1994.tb14667.x
10.1111/j.1365-2621.1997.tb15459.x
10.1111/j.1365-2621.1997.tb15460.x
10.1007/978-1-4615-5975-7_14
{'issue': '12', 'key': 'e_1_2_1_6_1', 'first-page': '59', 'article-title': 'Fundamental aspects of freeze‐cracking', 'volume': '50', 'author': 'Hung YC', 'year': '1996', 'journal-title': 'Food Technol'} / Food Technol / Fundamental aspects of freeze‐cracking by Hung YC (1996)
{'key': 'e_1_2_1_7_1', 'first-page': '14', 'volume-title': 'Recommendation for the processing and handling of frozen foods', 'author': 'International Institute of Refrigeration.', 'year': '1972'} / Recommendation for the processing and handling of frozen foods by International Institute of Refrigeration. (1972)
{'issue': '9', 'key': 'e_1_2_1_8_1', 'first-page': '42', 'article-title': 'Impact of high hydrostatic pressure on phase transition of foods', 'volume': '52', 'author': 'Knorr D', 'year': '1998', 'journal-title': 'Food Tech'} / Food Tech / Impact of high hydrostatic pressure on phase transition of foods by Knorr D (1998)
10.1002/food.19960400306
{'issue': '4', 'key': 'e_1_2_1_10_1', 'first-page': '493', 'article-title': 'Efecto de la velocidad de congelación en las characterísticas mecánicas y microestructurales del arándano y de la mora silvestre', 'volume': '31', 'author': 'Martí J', 'year': '1991', 'journal-title': 'Rev Agroquím Tecnol Aliment'} / Rev Agroquím Tecnol Aliment / Efecto de la velocidad de congelación en las characterísticas mecánicas y microestructurales del arándano y de la mora silvestre by Martí J (1991)
10.1016/S0309-1740(98)00038-2
{'key': 'e_1_2_1_12_1', 'first-page': '19', 'article-title': 'Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue', 'volume': '5', 'author': 'Martino MN', 'year': '1986', 'journal-title': 'Food Microstructure'} / Food Microstructure / Fixing conditions in the freeze substitution technique for light microscopy observation of frozen beef tissue by Martino MN (1986)
MuñozJA.1985. In:Refrigeración y congelación de alimentos vegetales. Fundación Española de la Nutrición. Publicaciones: Serie informes n°2 p35.
{'key': 'e_1_2_1_14_1', 'first-page': '479', 'article-title': 'Exsudation de pèches congelées son importance: en relation avec leur structure microscopique en fonction du mode de décongélation', 'volume': '5', 'author': 'Nguyen VX', 'year': '1973', 'journal-title': 'Revue Generale du Froid'} / Revue Generale du Froid / Exsudation de pèches congelées son importance: en relation avec leur structure microscopique en fonction du mode de décongélation by Nguyen VX (1973)
{'issue': '3', 'key': 'e_1_2_1_15_1', 'first-page': '241', 'article-title': 'Histological analysis of ice crystals in pork frozen by liquid N2 and high‐pressure‐assisted freezing', 'volume': '19', 'author': 'Otero L', 'year': '1997', 'journal-title': 'Scanning'} / Scanning / Histological analysis of ice crystals in pork frozen by liquid N2 and high‐pressure‐assisted freezing by Otero L (1997)
10.1007/s002170050269
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10.1016/S0140-7007(97)00027-3
10.1016/S0309-1740(99)00002-9

Dates

Type	When
Created	19 years, 1 month ago (July 20, 2006, 9:14 a.m.)
Deposited	1 year, 10 months ago (Oct. 29, 2023, 3:05 a.m.)
Indexed	11 hours, 26 minutes ago (Aug. 31, 2025, 7:24 p.m.)
Issued	25 years, 5 months ago (April 1, 2000)
Published	25 years, 5 months ago (April 1, 2000)
Published Online	17 years, 2 months ago (June 28, 2008)
Published Print	25 years, 5 months ago (April 1, 2000)

Funders 0

None

BibTeX

@article{Otero_2000, title={Preservation of Microstructure in Peach and Mango during High‐pressure‐shift Freezing}, volume={65}, ISSN={1750-3841}, url={http://dx.doi.org/10.1111/j.1365-2621.2000.tb16029.x}, DOI={10.1111/j.1365-2621.2000.tb16029.x}, number={3}, journal={Journal of Food Science}, publisher={Wiley}, author={Otero, L. and Martino, M. and Zaritzky, N. and Solas, M. and Sanz, P.D.}, year={2000}, month=apr, pages={466–470} }

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