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Structural and Textural Quality of Kinu‐Tofu Frozen‐then‐Thawed at High‐Pressure
Author(s) -
Fuchigami Michiko,
Teramoto Ai,
Ogawa Noriko
Publication year - 1998
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1998.tb15853.x
Subject(s) - texture (cosmology) , chemistry , high pressure , congelation , ice crystals , food science , atmospheric pressure , ice cream , mineralogy , geology , meteorology , physics , engineering physics , artificial intelligence , computer science , engineering , image (mathematics) , thermodynamics , oceanography
To determine effects of high‐pressure thawing on quality of high‐pressure frozen tofu, kinu‐tofu (soybean curd) was frozen 90 min at ca −20°C at 100 MPa (ice I), 200 MPa (liquid phase), 340 MPa (ice III), 400, 500 or 600 MPa (ice V), then thawed at the same pressure. Texture and structure of this tofu (D) were compared with high‐pressure‐frozen tofu thawed at atmospheric pressure (A: 90 min frozen; B: 90 min frozen then 2 days at −30°C; C: 160 min frozen). When tofu was frozen at 200‐ 500 MPa, ice crystals were largest to smallest in B > A and C > D; pore size of D was the same as untreated tofu. Results indicated ice crystals never grew when frozen at 200–500 MPa. Growth occurred during reduction of pressure at ca −20°C, frozen storage or while thawing at atmospheric pressure due to phase transition.