Abstract
Damage to the microstructure of eggplants frozen by conventional air-freezing methods and by a high-pressure-assisted freezing method is compared in this paper. When conventional air-freezing techniques are employed, damage to the microstructure is enhanced as the freezing rate diminishes and the sample volume increases. However, when high-pressure-assisted freezing is applied, bulk nucleation occurs simultaneously in the whole sample, and the observed damage is less dependent on the volume of the sample.
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Received: 8 April 1997 / Revised version: 24 November 1997
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Otero, L., Solas, M., Sanz, P. et al. Contrasting effects of high-pressure-assisted freezing and conventional air-freezing on eggplant tissue microstructure. Z Lebensm Unters Forsch 206, 338–342 (1998). https://doi.org/10.1007/s002170050269
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DOI: https://doi.org/10.1007/s002170050269