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Potential food applications of high-pressure effects on ice-water transitions

Authors
Journal
Trends in Food Science & Technology
0924-2244
Publisher
Elsevier
Publication Date
Volume
6
Issue
8
Identifiers
DOI: 10.1016/s0924-2244(00)89109-8

Abstract

Abstract Pressure depresses the freezing point of water and the melting point of ice, as well as enabling various high-density forms of ice to be obtained. These effects of pressure on the solid-liquid phase diagram of water have several potential applications in food technology, including pressure-assisted freezing, pressure-assisted thawing and non-frozen storage at low temperature (under pressure). Studies that have been published in these and in related areas are reviewed, and the potential applications and limitations are highlighted.

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