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Moisture Migration and Ice Recrystallization in Frozen Foods

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Quality in Frozen Food

Abstract

Moisture migration is the principal physical change occurring in frozen foods and has major effects on the chemical and biochemical properties of frozen foods. It manifests itself in several forms: moisture loss by sublimation, moisture absorption and redistribution in foods or food components, recrystallization of ice, and drip loss during thawing.

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Authors
  1. Q. T. Pham
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  2. R. F. Mawson
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Editor information

Editors and Affiliations

  1. Center of Food Safety and Quality Enhancement Department of Food Science & Technology, University of Georgia, USA

    Marilyn C. Erickson  & Yen-Con Hung  & 

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© 1997 Springer Science+Business Media Dordrecht

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Pham, Q.T., Mawson, R.F. (1997). Moisture Migration and Ice Recrystallization in Frozen Foods. In: Erickson, M.C., Hung, YC. (eds) Quality in Frozen Food. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-5975-7_5

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  • DOI: https://doi.org/10.1007/978-1-4615-5975-7_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-7738-2

  • Online ISBN: 978-1-4615-5975-7

  • eBook Packages: Springer Book Archive

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