Effect of freezing rate and programmed freezing on rheological parameters and tissue structure of potato (Cv. Monalisa)

Alvarez, Marina; Canet, Wenceslao; Tortosa, María

doi:10.1007/s002170050090

Cited by 23 publications

(12 citation statements)

References 5 publications

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“…The effects of freezing damage in plant tissues include disruption of metabolic systems, dislocation of enzymes, and loss of turgor due to damage to cell walls and cell membranes, resulting in the permanent transfer of intracellular water to the extracellular fluid which cannot be reversed after thawing (see Figure 1). The positive effect of quick freezing on the final texture of several fresh produce has been documented for potatoes, 16 carrots, 17 cranberries and blackberries, 18 mushrooms, green cauliflower, navy beans, and peas, 19 among others. On the other hand, a slow freezing rate (and fluctuations in storage temperature) causes drip losses in the product after thawing, as documented, for example, for pork, 20 leeks, 21 and strawberries.…”

Section: Freezing Of Foodsmentioning

confidence: 95%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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Freezing is the process of ice crystallization from supercooled water. Ice crystal morphology plays an important role in the textural and physical properties of frozen and frozen-thawed foods and in processes such as freeze drying, freeze concentration, and freeze texturization. Size and location of ice crystals are key in the quality of thawed tissue products. In ice cream, smaller ice crystals are preferred because large crystals results in an icy texture. In freeze drying, ice morphology influences the rate of sublimation and several morphological characteristics of the freeze-dried matrix as well as the biological activity of components (e.g., in pharmaceuticals). In freeze concentration, ice morphology influences the efficiency of separation of ice crystals from the concentrated solution. The cooling rate has been the most common variable controlling ice morphology in frozen and partly frozen systems. However, several new approaches show promise in controlling nucleation (consequently, ice morphology), among them are the use of ice nucleation agents, antifreeze proteins, ultrasound, and high pressure. This paper summarizes the fundamentals of freezing, methods of observation and measurement of ice morphology, and the role of ice morphology in technological applications.

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Section: Freezing Of Foodsmentioning

confidence: 95%

Ice Morphology: Fundamentals and Technological Applications in Foods

2009

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“…As a result, there have been a wide number of studies of the compressive strength of potatoes (Alvarez, Canet, & Tortosa, 1997;Chu & Peleg, 1985;Khan & Vincent, 1993;Scanlon & Long, 1995;Schoorl & Holt, 1983). The drawback of compression test however, is that friction between sample and loading platens leads to inhomogeneous deformation (Charalambides, Goh, Wanigasooriya, Williams, & Xiao, 2005).…”

Section: Introductionmentioning

confidence: 98%

Modelling the area expansion ratio on uniaxial compression of cylindrical potato samples

Canet

Álvarez

Gil

2007

Journal of Food Engineering

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“…The term ''firmness of fruit'' is commonly used to describe a parameter assessed by means of empirical mechanical tests and understood as an attribute that ought to be maintained during storage and processing (Alvarez, Canet, & Tortosa, 1997). Firmness, interpreted as a mechanical response intrinsic to the fruit structure, is influenced by the stage of physiological development, degree of ripeness, damage and identification, fibrousness and turgidity (Alonso et al, 1994).…”

Section: Introductionmentioning

confidence: 99%