High-pressure shift freezing

Abstract

High-pressure shift freezing has been proposed as a method to produce frozen food with smaller ice crystal size and, consequently, with reduced tissular damage and higher overall quality. The fate of this initially improved crystal size distribution, decisive for the long-term value of this procedure, is unclear. The recrystallization behaviour of partially frozen aqueous solutions, as food models, is here compared with that of similar classically frozen samples. A microscopic observation cell has been specially designed for this purpose. The temporal evolution of high-pressure shift frozen ice crystals has been fitted to different mechanism models and is found to be similar within experimental error to that of classically frozen samples. However, differences in the shape evolution of crystals have been detected, which can be ascribed to small differences in the initial distribution. The implications of these observations for the long-term storage of frozen food are discussed.