Abstract The optimization of freezing and thawing paths for faster processes, leading to better quality and safety of processed food products, was studied with whole potatoes. Microstructure of processed products was examined through a light microscopy based method on the embedding of the samples in a resin. Colour of samples (visual appearance and spectrometric measurements) and drip loss after the thawing treatment were also examined. A processing time reduction for pressure-induced thawing at pressure levels of 290 MPa has been demonstrated, taking advantage of the existence of a solid ice I metastable phase in the domain of ice III. This time reduction is a direct consequence of the increase of the temperature gradient between sample and heating medium.
- HPLT processing
- Pilot scale
- Metastable phases
Urrutia Benet, G., Chapleau, N., Lille, M., Le Bail, A., Autio, K., & Knorr, D. (2006). Quality related aspects of high pressure low temperature processed whole potatoes. Innovative Food Science and Emerging Technologies, 7(1 - 2), 32-39. https://doi.org/10.1016/j.ifset.2005.09.002