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Benet, G. Urrutia
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article
Quality related aspects of high pressure low temperature processed whole potatoes
Abstract
he optimization of freezing and thawing paths for fasterprocesses, leading to better quality and safety of processed food products,was studied with whole potatoes. Microstructure of processed products wasexamined through a light microscopy based method on the embedding of thesamples in a resin. Colour of samples (visual appearance and spectrometricmeasurements) and drip loss after the thawing treatment were also examined. Aprocessing time reduction for pressure-induced thawing at pressure levels of290 MPa has been demonstrated, taking advantage of the existence of a solidice I metastable phase in the domain of ice III. This time reduction is adirect consequence of the increase of the temperature gradient between sampleand heating medium.