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High-pressure shift freezing: recrystallization during storage

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Abstract

High-pressure shift freezing has been proposed as a method to produce frozen food with smaller ice crystal size and, consequently, with reduced tissular damage and higher overall quality. The fate of this initially improved crystal size distribution, decisive for the long-term value of this procedure, is unclear. The recrystallization behaviour of partially frozen aqueous solutions, as food models, is here compared with that of similar classically frozen samples. A microscopic observation cell has been specially designed for this purpose. The temporal evolution of high-pressure shift frozen ice crystals has been fitted to different mechanism models and is found to be similar within experimental error to that of classically frozen samples. However, differences in the shape evolution of crystals have been detected, which can be ascribed to small differences in the initial distribution. The implications of these observations for the long-term storage of frozen food are discussed.

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Acknowledgments

This work was performed with financial support from the “Plan Nacional de I+D+I” of the Spanish Ministry of Education and Science (MEC), through the AGL2007-63314/ALI and MALTA CONSOLIDER-INGENIO 2010 CSD2007-00045 projects; the CSIC, through the 200550F0191 project and the “IV PRICIT(2005-2008)”, CAM, Spain, through the 200670M060 project. P·P Fernández was supported by a CSIC (Spain) grant, within the I3P Program, partially funded by the European Social Fund. L. Otero was supported by a MEC (Spain) Ramón y Cajal research contract.

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Authors and Affiliations

  1. Instituto del Frío (CSIC), José Antonio Novais 10, 28040, Madrid, Spain

    Pedro P. Fernández, Laura Otero, Antonio D. Molina-García & Pedro D. Sanz

  2. Centro de Investigación y Desarrollo en Criotecnología de Alimentos (C·I.D.C.A.), CONICET Facultad de Ciencias Exactas and Facultad de Ingeniería, Universidad Nacional de La Plata, calle 47 y 116 (1900), La Plata, Argentina

    Miriam M. Martino

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  1. Pedro P. Fernández
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  2. Laura Otero
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  3. Miriam M. Martino
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  4. Antonio D. Molina-García
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  5. Pedro D. Sanz
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Correspondence to Antonio D. Molina-García.

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Fernández, P.P., Otero, L., Martino, M.M. et al. High-pressure shift freezing: recrystallization during storage. Eur Food Res Technol 227, 1367–1377 (2008). https://doi.org/10.1007/s00217-008-0853-7

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