Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure

High pressure–low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue

“…Pressure-shift freezing resulted in relatively high membrane damage, but preserved the texture very well. The textural advantages of pressureshift frozen vegetable tissue were also reported by other authors (Fuchigami et al, 1997b;Otero et al, 1998). This showed that the formation of small ice crystals during pressure-shift freezing did not affect the framework of the cell walls significantly.…”

“…A sudden undercooling versus the freezing point at ambient pressure is achieved by a fast pressure release, leading to an instant and uniform transition of parts of the liquid water to ice throughout the whole sample (Martino, Otero, Sanz, & Zaritzky, 1998;Otero, Solas, Sanz, De Elvira, & Carrasco, 1998). This nucleation promotes a rapid phase transition and reduces the size of the ice crystals.…”

Quality related aspects of high pressure low temperature processed whole potatoes

“…Whiting fish was thawed at high-pressure (pressure-assisted thawing) at 50/100/150/200 MPa. Norway lobster PSF at 200 MPa and À 18 -C, and turbot fish PSF at 140 MPa and À 14 -C. The group of Sanz reported the microstructure of pork, eggplant, and mango and peach after processing with PSF at 200 MPa and À 20 -C (Martino, Otero, Sanz, & Zaritzky, 1998;Otero, Martino, Zaritzky, Solas, & Sanz, 2000;Otero, Solas, Sanz, de Elvira, & Carrasco, 1998). In all cases, the vessel volume was 2350 mL and the sample volume, around 500 mL.…”

Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying

“…Thus, Chaves and Avanza (2004) studied the shrinkage of eggplant slabs during hot air drying and Doymaz and Göl (2011) addressed the effect of blanching prior to hot air drying. Otero et al (1998) tested the effects of high-pressure-assisted freezing and conventional air-freezing on the microstructure of eggplant tissue. Other authors have added enzymes and calcium to eggplant tissue in order to test how this protects the microstructure during drying (Banjongsinsiri et al, 2004).…”