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

Food Research International

Volumn 38, Issue 2, 2005, Pages 193-201

  Zhu, S ^a   Ramaswamy, H S ^a   Bail, A Le ^b  

^a MCGILL UNIVERSITY   (Canada)

^b Universite de Nantes   (France)

Author keywords

Calorimetry; High pressure; Ice crystals; Pork; Pressure shift freezing

Indexed keywords

HEAT BALANCE; ICE CRYSTALS; ICE NUCLEI; PRESSURE SHIFT FREEZING (PSF);

CALORIMETRY; CRYSTALS; FREEZING; HIGH PRESSURE EFFECTS; PRESSURIZATION; REGRESSION ANALYSIS;

ICE;

EID: 11144312453     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2004.09.009     Document Type: Article

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