Phase transition studies in food systems during high pressure processing and its applications to pressure shift freezing and high pressure thawing

High-pressure (HP) depresses the phase-transition point of water especially in the case of ice-I (down to -21°C at about 210 MPa). This phenomenon has several potential advantages in food processing applications, such as pressure shift freezing (PSF) and HP thawing. However, scientific knowledge...

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Bibliographic Details
Main Author: Zhu, Songming, 1961-
Other Authors: Ramaswamy, H. S. (advisor)
Format: Others
Language:en
Published: McGill University 2004
Subjects:
Online Access:http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862

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