High pressure thawing of fish and shellfish

Journal of Food Engineering

Volumn 53, Issue 1, 2002, Pages 83-88

  Rouillé, Jocelyn ^a   Lebail, Alain ^a   Ramaswamy, H S ^b   Leclerc, L ^c  

^a LUNAM UNIVERSITÉ   (France)

^b MCGILL UNIVERSITY   (Canada)

^c Gouvernement du Quebec   (Canada)

Author keywords

Drip; Fish; High pressure; Seafood; Thawing

Indexed keywords

ATMOSPHERIC PRESSURE; HIGH PRESSURE EFFECTS; MASS TRANSFER; THAWING;

HIGH PRESSURE THAWING;

FOOD PRODUCTS;

PECTEN; PECTINIDAE; SQUALUS; SQUALUS ACANTHIAS;

EID: 0036604327     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00143-1     Document Type: Article

References (14)

1. High pressure thawing of fish (whiting): Influence of the process parameters on drip losses
2. Modeling of high pressure thawing
3. Numerical modeling of high pressure thawing: Application to water thawing
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5. High hydrostatic pressure thawing for the processing of fruit preparations from frozen strawberries
6. Congélation-décongélationà haute pression
7. Thawing of frozen fish by hydrostatic pressure
8. Factors influencing texturization of sarcoplasmic protein of fish by high pressure treatment
9. The physical state transition in the freezing of living cells
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11. Hautes pressions: Mécanismes d'action et utilisations dans l'industrie agro-alimentaire
12. High hydrostatic pressure effects on rapid thawing of frozen beef