Quality related aspects of high pressure low temperature processed whole potatoes

G. Urrutia Benet, N. Chapleau, Martina Lille, A. Le Bail, Karin Autio, D. Knorr

    Research output: Contribution to journalArticleScientificpeer-review

    15 Citations (Scopus)


    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.
    Original languageEnglish
    Pages (from-to)32-39
    JournalInnovative Food Science and Emerging Technologies
    Issue number1 - 2
    Publication statusPublished - 2006
    MoE publication typeA1 Journal article-refereed


    • HPLT processing
    • Pilot scale
    • Metastable phases


    Dive into the research topics of 'Quality related aspects of high pressure low temperature processed whole potatoes'. Together they form a unique fingerprint.

    Cite this