ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS

S Zhu, AL Bail, HS Ramaswamy - Journal of food processing …, 2003 - Wiley Online Library
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 …
被引用次数：78 相关文章 所有 6 个版本

Effect of different freezing processes on the microstructure of Atlantic salmon (Salmo salar) fillets

E Alizadeh, N Chapleau, M De Lamballerie… - Innovative Food Science …, 2007 - Elsevier
Salmon fillets were frozen either by pressure shift freezing (PSF, 200 MPa,− 18° C or 100
MPa,− 10° C) or by air-blast freezing (ABF,− 30° C, 1 m/s or 4 m/s) or direct-contact freezing …
被引用次数：197 相关文章 所有 7 个版本
[PDF] academia.edu

Ice crystal development in pre-rigor Atlantic salmon fillets during superchilling process and following storage

LD Kaale, TM Eikevik, T Rustad, TS Nordtvedt, T Bardal… - Food Control, 2013 - Elsevier
The objectives of this work were to compare ice crystal sizes of pre-rigor Atlantic salmon
fillets subjected to two processes of superchilling and to assess the size changes during …
被引用次数：58 相关文章 所有 9 个版本
[PDF] academia.edu

Effect of high-pressure versus conventional thawing on color, drip loss and texture of Atlantic salmon frozen by different methods

S Zhu, HS Ramaswamy, BK Simpson - LWT-Food Science and Technology, 2004 - Elsevier
Atlantic salmon (Salmo salar) samples were frozen by conventional air freezing, plate
freezing and liquid nitrogen (LN) freezing, and subjected to different thawing treatments …
被引用次数：195 相关文章 所有 8 个版本

Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

G Su, HS Ramaswamy, S Zhu, Y Yu, F Hu… - Innovative Food Science & …, 2014 - Elsevier
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 …
被引用次数：72 相关文章 所有 6 个版本
[PDF] ualberta.ca

Understanding the Influence of State/Phase Transitions on Ice Recrystallization in Atlantic Salmon (Salmo salar) During Frozen Storage

RM Syamaladevi, KN Manahiloh, B Muhunthan… - Food biophysics, 2012 - Springer
Temperature fluctuations during storage and distribution of frozen foods lead to ice
recrystallization and microstructural modifications that can affect food quality. Low …
被引用次数：94 相关文章 所有 11 个版本

A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage

LD Kaale, TM Eikevik - Journal of Food Engineering, 2013 - Elsevier
Pre-rigor salmon fillets were superchilled in an impingement freezer and stored at− 1.7±0.3°
C for 29 days. The objective of this work was to study the ice crystal sizes in red muscle of …
被引用次数：21 相关文章 所有 5 个版本

Influence of the pressure shift freezing and thawing on the microstructure of largemouth bass

T Li, S Kuang, L Hu, P Nie, HS Ramaswamy… - Innovative Food Science & …, 2022 - Elsevier
The objective of this study was to use a new self-cooling laboratory system for carrying out
the pressure shift freezing (PSF) and evaluate the influence of PSF at 150 MPa on the …
被引用次数：11 相关文章 所有 2 个版本

The effect of cooling rates on the ice crystal growth in air-packed salmon fillets during superchilling and superchilled storage

LD Kaale, TM Eikevik, T Bardal, E Kjorsvik… - International journal of …, 2013 - Elsevier
Salmon fillets were superchilled in an impingement freezer using four different treatments, A
(heat transfer coefficient 153 W m− 2 K− 1, air temperature− 20° C), B (227 W m− 2 K− 1 …
被引用次数：104 相关文章 所有 5 个版本
[PDF] academia.edu

Characterization of ice crystals in pork muscle formed by pressure‐shift freezing as compared with classical freezing methods

S Zhu, A Le Bail, HS Ramaswamy… - Journal of Food …, 2004 - Wiley Online Library
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 …
被引用次数：81 相关文章 所有 7 个版本