FT 57 – Food Chemistry (Lecture)

Assignment 1 (September 13, 2021)

Name: Precious Mae C. Barbosa Score: ___________________

Section/ID Number: BSFT 3 – 2019302871 Date Submitted: September 17, 2021

Devise a method of thawing a frozen meat by Temperature and/or Pressure

manipulation. Your answer should be based on the Triple point of ice.

Figure 1. Figure 2.

The melting temperature of water reaches its minimum when pressurized from
0 °C at atmospheric pressure down to -22 °C at 220 MPa (0.22 GPa), showing that
frozen products like frozen meat at atmospheric pressure (0.1 MPa) can be thawed
rapidly by simply increasing the pressure to 210-250 MPa.

In the graph shown at Figure 2, refrigeration method of thawing a frozen meat

by Temperature and/or Pressure manipulation was devised. There is a pressure-shift
freezing present where frozen meat is thawed below 0°C. When this temperature is
lowered at –20 ⁰C and with 0.20 GPa (200 MPa), the fat is released. As the frozen
meat is released from the temperature and pressure, the meat will thaw from ice to
water.

Triple Point:

T = – 20 ⁰C

P = 0.20 GPa