Abstract:The research about the high pressure technology to preserve foodstuff has been studied for a longer time, but there were few of papers about the research of the combination effects of high-pressure-freezing&thawing process on food qualities. To examine the combination effects of high-pressure-freezing&thawing process on food qualities, potato was chosen as model object. The experiments were conducted with pressure-shift-freezing processes at 0.1, 100~200MPa, and pressure-assisted-thawing processes at 0… Show more
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