In high-pressure-assisted freezing, samples are cooled under pressure (200 MPa) to− 20° C
without ice formation then pressure is released (0.1 MPa) and the high super-cooling …

Cylindrical specimens of fresh pork muscle packed in plastic bags were frozen by air blaster
freezing (ABF), liquid immersion freezing (LIF), and pressure‐shift freezing (PSF)(100 to 200 …

The influence of freezing rate on location, shape and size of ice crystals formed during
freezing of beef M. longissimus dorsi, as well as its influence on ultrastructure, were …

In food freezing processes the presence of large ice crystals is a serious drawback when a
good final quality of the product is desired. To study the size and distribution of those …

To elucidate the relationship between the lowering of freezing temperature and the
distribution of ice crystals in frozen muscle, samples of beef Longissimus dorsi muscle were …

A histological study was made of pieces of meat which had been frozen from one side, in
conditions where the direction of the heat flux was approximately unidirectional and …

A histological study of pieces of meat frozen under controlled conditions which simulate the
operation of industrial freezers, showed differences in the ice morphology according to the …

In order to investigate the application of pressure shift freezing (PSF) on different meat
products, fresh shrimp and porcine liver were frozen by PSF at 100 MPa (− 8.4° C), 150 MPa …

Recrystallization produces modifications on ice crystal sizes during storage and transport of
frozen foods, reducing the advantages obtained by quick freezing and inducing …

Atlantic salmon were frozen either by pressure shift freezing (PSF) at 100 MPa (− 8.4 C), 150
MPa (− 14C) and 200 MPa (− 20C) or by conventional air freezing (CAF) at− 30C and …