Metastable states of water and ice during pressure-supported freezing of potato tissue
Different ice modifications were obtained during freezing processes at several pressure levels from atmospheric pressure up to 300 MPa. In the pressure range between 210 and 240 MPa, a metastable ice I modification area was observed, as the nucleation of ice I crystals in the thermodynamically stabl...
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| Veröffentlicht in: | Biotechnology progress 2004-05, Vol.20 (3), p.799-810 |
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| container_title | Biotechnology progress |
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| creator | Schluter, O Urrutia Benet, G Heinz, V Knorr, D |
| description | Different ice modifications were obtained during freezing processes at several pressure levels from atmospheric pressure up to 300 MPa. In the pressure range between 210 and 240 MPa, a metastable ice I modification area was observed, as the nucleation of ice I crystals in the thermodynamically stable region of ice III was reached. A significant degree of supercooling was obtained before freezing the tissue water to ice III, which has to be considered when designing pressure‐supported freezing processes. The effect of supercooling phenomenon on the phase transition time is discussed using a mathematical model based on the solution of the heat transfer governing differential equations. Phase transition and freezing times for the different freezing paths experimented are compared for the processes: freezing at atmospheric pressure, pressure‐assisted freezing, and pressure‐shift freezing. Different metastable states of liquid water are defined according to their process‐dependent stability. |
| doi_str_mv | 10.1021/bp0340279 |
| format | Article |
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In the pressure range between 210 and 240 MPa, a metastable ice I modification area was observed, as the nucleation of ice I crystals in the thermodynamically stable region of ice III was reached. A significant degree of supercooling was obtained before freezing the tissue water to ice III, which has to be considered when designing pressure‐supported freezing processes. The effect of supercooling phenomenon on the phase transition time is discussed using a mathematical model based on the solution of the heat transfer governing differential equations. Phase transition and freezing times for the different freezing paths experimented are compared for the processes: freezing at atmospheric pressure, pressure‐assisted freezing, and pressure‐shift freezing. Different metastable states of liquid water are defined according to their process‐dependent stability.</description><identifier>ISSN: 8756-7938</identifier><identifier>EISSN: 1520-6033</identifier><identifier>DOI: 10.1021/bp0340279</identifier><identifier>PMID: 15176885</identifier><identifier>CODEN: BIPRET</identifier><language>eng</language><publisher>USA: American Chemical Society</publisher><subject>Biological and medical sciences ; Biotechnology ; Computer Simulation ; Energy Transfer - physiology ; Food Preservation ; Food processing ; Freezing ; Fundamental and applied biological sciences. Psychology ; Ice ; Ice - analysis ; Models, Biological ; Phase Transition ; Pressure ; Q1 ; Q2 ; Solanum tuberosum ; Solanum tuberosum - chemistry ; Solanum tuberosum - physiology ; Supercooling ; Temperature ; Thermal Conductivity ; Tubers ; Water ; Water - analysis ; Water - chemistry ; Water - metabolism</subject><ispartof>Biotechnology progress, 2004-05, Vol.20 (3), p.799-810</ispartof><rights>Copyright © 2004 American Institute of Chemical Engineers (AIChE)</rights><rights>2004 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4479-a00c78e320518f2c577e2bdfd7f98a8b9e1eaf9666582961fa8afdb0b909156a3</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1021%2Fbp0340279$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1021%2Fbp0340279$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,778,782,1414,27907,27908,45557,45558</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=15841922$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/15176885$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Schluter, O</creatorcontrib><creatorcontrib>Urrutia Benet, G</creatorcontrib><creatorcontrib>Heinz, V</creatorcontrib><creatorcontrib>Knorr, D</creatorcontrib><title>Metastable states of water and ice during pressure-supported freezing of potato tissue</title><title>Biotechnology progress</title><addtitle>Biotechnol Progress</addtitle><description>Different ice modifications were obtained during freezing processes at several pressure levels from atmospheric pressure up to 300 MPa. In the pressure range between 210 and 240 MPa, a metastable ice I modification area was observed, as the nucleation of ice I crystals in the thermodynamically stable region of ice III was reached. A significant degree of supercooling was obtained before freezing the tissue water to ice III, which has to be considered when designing pressure‐supported freezing processes. The effect of supercooling phenomenon on the phase transition time is discussed using a mathematical model based on the solution of the heat transfer governing differential equations. Phase transition and freezing times for the different freezing paths experimented are compared for the processes: freezing at atmospheric pressure, pressure‐assisted freezing, and pressure‐shift freezing. Different metastable states of liquid water are defined according to their process‐dependent stability.</description><subject>Biological and medical sciences</subject><subject>Biotechnology</subject><subject>Computer Simulation</subject><subject>Energy Transfer - physiology</subject><subject>Food Preservation</subject><subject>Food processing</subject><subject>Freezing</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Ice</subject><subject>Ice - analysis</subject><subject>Models, Biological</subject><subject>Phase Transition</subject><subject>Pressure</subject><subject>Q1</subject><subject>Q2</subject><subject>Solanum tuberosum</subject><subject>Solanum tuberosum - chemistry</subject><subject>Solanum tuberosum - physiology</subject><subject>Supercooling</subject><subject>Temperature</subject><subject>Thermal Conductivity</subject><subject>Tubers</subject><subject>Water</subject><subject>Water - analysis</subject><subject>Water - chemistry</subject><subject>Water - metabolism</subject><issn>8756-7938</issn><issn>1520-6033</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNp90Mtu1DAUBmALgei0sOAFwBtALALHdnxbllGZVioXQUuXlpMcV4HMJNiJ2vL09SijgQ2sbMnff471E_KMwVsGnL2rBhAlcG0fkAWTHAoFQjwkC6OlKrQV5oAcpvQDAAwo_pgcMMm0MkYuyPePOPo0-qpDmo8RE-0DvcmXSP2moW2NtJliu7mmQ8SUpohFmoahjyM2NETE39u3nBn6HO_p2GaET8ij4LuET3fnEbn8cHKxPC3OP6_OlsfnRV2W2hYeoNYGBQfJTOC11Bp51YRGB2u8qSwy9MEqpaThVrHgjQ9NBZUFy6Ty4oi8nucOsf81YRrduk01dp3fYD8lp0tpgSsrsnz1f8msNQA8wzczrGOfUsTghtiufbxzDNy2brevO9vnu6FTtcbmj9z1m8HLHfCp9l2IflO36S9nSmb5dimb3U3b4d2_N7r3F1--7pcXc6ZNI97uMz7-dEoLLd3Vp5VbglgpXl65VfYvZh987_x1zP-4_MaBCcg7cr1S3AONM65U</recordid><startdate>20040501</startdate><enddate>20040501</enddate><creator>Schluter, O</creator><creator>Urrutia Benet, G</creator><creator>Heinz, V</creator><creator>Knorr, D</creator><general>American Chemical Society</general><general>American Institute of Chemical Engineers</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope></search><sort><creationdate>20040501</creationdate><title>Metastable states of water and ice during pressure-supported freezing of potato tissue</title><author>Schluter, O ; Urrutia Benet, G ; Heinz, V ; Knorr, D</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4479-a00c78e320518f2c577e2bdfd7f98a8b9e1eaf9666582961fa8afdb0b909156a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Biological and medical sciences</topic><topic>Biotechnology</topic><topic>Computer Simulation</topic><topic>Energy Transfer - physiology</topic><topic>Food Preservation</topic><topic>Food processing</topic><topic>Freezing</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Ice</topic><topic>Ice - analysis</topic><topic>Models, Biological</topic><topic>Phase Transition</topic><topic>Pressure</topic><topic>Q1</topic><topic>Q2</topic><topic>Solanum tuberosum</topic><topic>Solanum tuberosum - chemistry</topic><topic>Solanum tuberosum - physiology</topic><topic>Supercooling</topic><topic>Temperature</topic><topic>Thermal Conductivity</topic><topic>Tubers</topic><topic>Water</topic><topic>Water - analysis</topic><topic>Water - chemistry</topic><topic>Water - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Schluter, O</creatorcontrib><creatorcontrib>Urrutia Benet, G</creatorcontrib><creatorcontrib>Heinz, V</creatorcontrib><creatorcontrib>Knorr, D</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><jtitle>Biotechnology progress</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Schluter, O</au><au>Urrutia Benet, G</au><au>Heinz, V</au><au>Knorr, D</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Metastable states of water and ice during pressure-supported freezing of potato tissue</atitle><jtitle>Biotechnology progress</jtitle><addtitle>Biotechnol Progress</addtitle><date>2004-05-01</date><risdate>2004</risdate><volume>20</volume><issue>3</issue><spage>799</spage><epage>810</epage><pages>799-810</pages><issn>8756-7938</issn><eissn>1520-6033</eissn><coden>BIPRET</coden><abstract>Different ice modifications were obtained during freezing processes at several pressure levels from atmospheric pressure up to 300 MPa. In the pressure range between 210 and 240 MPa, a metastable ice I modification area was observed, as the nucleation of ice I crystals in the thermodynamically stable region of ice III was reached. A significant degree of supercooling was obtained before freezing the tissue water to ice III, which has to be considered when designing pressure‐supported freezing processes. The effect of supercooling phenomenon on the phase transition time is discussed using a mathematical model based on the solution of the heat transfer governing differential equations. Phase transition and freezing times for the different freezing paths experimented are compared for the processes: freezing at atmospheric pressure, pressure‐assisted freezing, and pressure‐shift freezing. Different metastable states of liquid water are defined according to their process‐dependent stability.</abstract><cop>USA</cop><pub>American Chemical Society</pub><pmid>15176885</pmid><doi>10.1021/bp0340279</doi><tpages>12</tpages></addata></record> |
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| source | MEDLINE; Wiley Online Library Journals Frontfile Complete |
| subjects | Biological and medical sciences Biotechnology Computer Simulation Energy Transfer - physiology Food Preservation Food processing Freezing Fundamental and applied biological sciences. Psychology Ice Ice - analysis Models, Biological Phase Transition Pressure Q1 Q2 Solanum tuberosum Solanum tuberosum - chemistry Solanum tuberosum - physiology Supercooling Temperature Thermal Conductivity Tubers Water Water - analysis Water - chemistry Water - metabolism |
| title | Metastable states of water and ice during pressure-supported freezing of potato tissue |
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