Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Mechanism and application progress of high-pressure-shift-freezing in food preservation[J]. Science and Technology of Food Industry, 2012, (22): 432-435. DOI: 10.13386/j.issn1002-0306.2012.22.099
Citation: Mechanism and application progress of high-pressure-shift-freezing in food preservation[J]. Science and Technology of Food Industry, 2012, (22): 432-435. DOI: 10.13386/j.issn1002-0306.2012.22.099
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Mechanism and application progress of high-pressure-shift-freezing in food preservation

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    • Abstract
  • High-pressure-shift-freezing (HPSF) , an emerging food preservation technique, takes advantages of different ice crystals properties such as size, shape and distribution resulting from controlling of high pressure and temperature to improve the quality of frozen food.The basic principle of HPSF as well as the study of technique in food industry was depicted.In addition, the main problems were listed, and it could be a reference for further research of HPSF in food preservation.
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