High-pressure calorimetric evaluation of ice crystal ratio formed by rapid depressurization during pressure-shift freezing of water and pork muscle

DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing

“…However, in these cases, transitions were very small, being evident only after analysis of very small-scale values of heat flow. This is in agreement with the theory that the sensitivity decrement as a decreasing heat rate is applied (Zhu et al 2005).…”

“…After depressurization, samples were stored at −20°C for completion of the freezing under atmospheric conditions. Indeed, after pressure release, freezing is partial and does not exceed 30% mass ratio for pure water and is of course less for real food (Zhu et al 2005).…”

Controlled ice nucleation under high voltage DC electrostatic field conditions

“…Therefore to ensure the maximum attainable quality of frozen foods new methods, e.g. the high-pressure assisted freezing (Le-Bail, Chevalier, Mussa, & Ghoul, 2002;Van Buggenhout, Grauwet, Van Loey, & Hendrick, 2007;Zhu, Ramaswamy, & Le-Bail, 2005b), power ultrasound assisted freezing (Sun & Li, 2003;Zheng & Sun, 2005), dehydrofreezing (Sun & Zheng, 2006;Wu, Orikasa, Tokuyasu, Shiina, & Tagawa, 2009) and most recently electrofreezing (Petersen et al, 2006;Wei et al, 2008), are being proposed and developed.…”

Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing

“…Since the pressure mediums employed in the aforementioned papers were different and also the corresponding filling ratios in the pressure vessel, different plateau time reductions must be expected. Other authors have employed calorimetric techniques to measure the latent heat released after (Chevalier et al, 2001;Zhu et al, 2005bZhu et al, , 2006. Thus, Zhu et al (2005bZhu et al ( , 2006 used a high-pressure calorimeter to determine the ice amount formed in high-pressure shift frozen samples of pure water, tylose and several food products (potato, salmon and pork).…”

“…Other authors have employed calorimetric techniques to measure the latent heat released after (Chevalier et al, 2001;Zhu et al, 2005bZhu et al, , 2006. Thus, Zhu et al (2005bZhu et al ( , 2006 used a high-pressure calorimeter to determine the ice amount formed in high-pressure shift frozen samples of pure water, tylose and several food products (potato, salmon and pork). All the experiments were conducted at pressure-temperature conditions slightly above the melting curve liquid-ice I.…”