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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| Format: | Others |
| Language: | en |
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McGill University
2004
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=84862 |