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
Hauptverfasser:	Schluter, O, Urrutia Benet, G, Heinz, V, Knorr, D
Format:	Artikel
Sprache:	eng
Schlagworte:	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
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