Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa)

  • M. D. Alvarez
  • W. Canet
  • M. E. Tortosa
ORIGINAL PAPER

DOI: 10.1007/s002170050090

Cite this article as:
Alvarez, M., Canet, W. & Tortosa, M. Z Lebensm Unters Forsch (1997) 204: 356. doi:10.1007/s002170050090

Abstract

 Compression, shear and tension tests were carried out to determine the effect on potato tissues of different freezing rates (0.5, 1.25 and 2 °C/min down to −18 °C), thawing up to +20 °C at the same rates, and one, two, three or four successive freeze/thaw cycles. The effect of freezing rate on the zone of maximum crystallization was also examined, along with different combinations of programmed freezing, and the effect of prior cooling was assessed. Minimum alteration of the rheological behaviour of slowly thawed tissues was achieved by pre-freezing (3 °C for 30 min), slow cooling phases (0.5 °C/min) before and after the phase of maximum ice crystallization and quick freezing (2 °C/min) in the same phase. The shear test was found to be well suited to the study of these effects. Examination of the tissues by SEM revealed differing degrees of mechanical damage to tissue structure, which accounted for the rheological behaviour of the samples. Coefficients of softening per freeze/thaw cycle were determined for the various rheological parameters, the highest value being given by the modulus of rigidity (17.75%).

Key words Potato Freezing Thawing Rheological parameters Structure 

Copyright information

© Springer-Verlag Berlin Heidelberg 1997

Authors and Affiliations

  • M. D. Alvarez
    • 1
  • W. Canet
    • 1
  • M. E. Tortosa
    • 2
  1. 1.Departamento de Ciencia y Tecnología de Productos Vegetales, Instituto del Frío (CSIC), Ciudad Universitaria s/n, E-28040 Madrid, SpainES
  2. 2.Departamento de Fisiología y Biología Vegetal, Escuela Técnica Superior de Ingenieros Agrónomos, Ciudad Universitaria s/n, E-28040 Madrid, SpainES

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