Zeitschrift für Lebensmitteluntersuchung und -Forschung A

, Volume 206, Issue 5, pp 338–342

Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure

  • Laura Otero
  • María T. Solas
  • P. D. Sanz
  • Carlos de Elvira
  • Juan A. Carrasco
ORIGINAL PAPER

DOI: 10.1007/s002170050269

Cite this article as:
Otero, L., Solas, M., Sanz, P. et al. Z Lebensm Unters Forsch (1998) 206: 338. doi:10.1007/s002170050269

Abstract

 Damage to the microstructure of eggplants frozen by conventional air-freezing methods and by a high-pressure-assisted freezing method is compared in this paper. When conventional air-freezing techniques are employed, damage to the microstructure is enhanced as the freezing rate diminishes and the sample volume increases. However, when high-pressure-assisted freezing is applied, bulk nucleation occurs simultaneously in the whole sample, and the observed damage is less dependent on the volume of the sample.

Key words High pressureFreezingEggplant

Copyright information

© Springer-Verlag Berlin Heidelberg 1998

Authors and Affiliations

  • Laura Otero
    • 1
  • María T. Solas
    • 2
  • P. D. Sanz
    • 1
  • Carlos de Elvira
    • 1
  • Juan A. Carrasco
    • 1
  1. 1.Instituto del Frío (CSIC), Ciudad Universitaria, E-28040 Madrid, SpainES
  2. 2.Departamento de Biología Celular, Universidad Complutense, E-28040 Madrid, SpainES