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Pressure Shift Freezing and Thawing

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High Pressure Processing of Food

Part of the book series: Food Engineering Series ((FSES))

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Abstract

This chapter focuses on the basic principles that are involved in using high pressure for freezing and thawing purposes. Some emphasis will be given to the equipment used and on the effect of high-pressure freezing and thawing on the growth of microorganisms. The impact of pressure treatment on the quality of foods is also discussed.

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Authors and Affiliations

  1. Department of Food Science and Agricultural Chemistry, McGill University, 21,111 Lakeshore, Macdonald Campus, Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada

    Jia You, Maryam Habibi, Navneet Rattan & Hosahalli S. Ramaswamy

Authors
  1. Jia You
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  2. Maryam Habibi
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  3. Navneet Rattan
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  4. Hosahalli S. Ramaswamy
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Corresponding author

Correspondence to Hosahalli S. Ramaswamy .

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Editors and Affiliations

  1. Dept of Food Ag Biological Engineering, CFAES Dept Food Science & Technology, Columbus, Ohio, USA

    V.M. Balasubramaniam

  2. Center for Nonthermal Processing of Food, Washington State University, Pullman, Washington, USA

    Gustavo V. Barbosa-Cánovas

  3. Formerly Unilever R&D, Bilthoven, Utrecht, The Netherlands

    Huub L.M. Lelieveld

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You, J., Habibi, M., Rattan, N., Ramaswamy, H.S. (2016). Pressure Shift Freezing and Thawing. In: Balasubramaniam, V., Barbosa-Cánovas, G., Lelieveld, H. (eds) High Pressure Processing of Food. Food Engineering Series. Springer, New York, NY. https://doi.org/10.1007/978-1-4939-3234-4_8

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