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Characterization of Ice Crystals in Pork Muscle Formed by Pressure‐shift Freezing as Compared with Classical Freezing Methods
Author(s) -
Zhu S.,
Bail A.,
Ramaswamy H. S.,
Chapleau N.
Publication year - 2004
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.1365-2621.2004.tb06346.x
Subject(s) - ice crystals , congelation , ice formation , materials science , supercooling , ice nucleus , crystal (programming language) , liquid nitrogen , mineralogy , chemistry , composite material , geology , optics , thermodynamics , nucleation , physics , organic chemistry , atmospheric sciences , computer science , programming language
Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF) (100 to 200 MPa). Sample internal temperature and phase transformations were monitored at center, midway, and surface locations. ABF and LIF resulted in large irregular ice crystals, causing serious muscle structure deformation. PSF ice crystals were generally small and regular, but differed along the radial direction. Near the surface, there were many fine and regular intracellular ice crystals with well‐preserved muscle tissue. From midway to the center, ice crystals were larger in size and located extracellularly. Ice crystal formation was affected by super‐cooling during/after depressurization and subsequent freezing.