THE MOST COMMON PROBLEMS IN FROZEN FRUITS AND VEGETA bles are chemical reactions that cause changes

in flavor, color, texture, and nutritional value, and physical damage that causes loss of turgor and texture changes. The relationship between the final quality of the product and the freezing rate has been widely studied (Rahman and others 1971; Nguyen and Phan 1973; Mart and Aguilera 1991; Fuchigami and others 1994). From the physical point of view, slow freezing rates produce few ice crystals of large size that alter the structure of the product and result in important quality losses. Fast freezing rates produce a large number of small ice crystals that cause less damage. The freezing rate of a food (IIR 1972) is conditioned by intrinsic factors of the product such as thermophysical properties, size, shape, and by extrinsic factors such as the temperature of the freezing medium, the freezing system employed, and so forth. In fruits or vegetables of regular geometry and small volume (peas, bilberries, and so on), High pressures can be applied during freezing of foods in different ways: Phase transition can occur either under constant pressure (pressure-assisted freezing to obtain ice I or other types of ice: ice II, ice III, and so on) or due to a pressure change (pressure-shift freezing) as Knorr and others (1998) pointed out. Two types of high-pressure-shift freezing can be distinguished: one in which expansion occurs gradually (always near the equilibrium curve), and the other in which expansion to atmospheric pressure occurs suddenly, thus achieving considerable supercooling at atmospheric pressure. Fuchigami and others (1997a, 1997b) conducted pressure-assisted freezing experiments to obtain several ices different from ice I, and high-pressure-shift freezing experiments with gradual expansion (lasting 1 min from 200 MPa to atmospheric pressure) in carrots. They found

that the less harmful freezing methods, for vegetable structure, were pressure-assisted freezing inducing formation of ice III, with smaller specific volume than liquid water, and gradual high-pressure shift freezing. However, these authors did not use high-pressure-shift freezing with abrupt expansions (Tekanan tinggi dapat diterapkan selama pembekuan makanan di berbagai
cara: Tahap transisi dapat terjadi baik di bawah konstan tekanan (tekanan-dibantu untuk memperoleh pembekuan es I atau lainnya jenis es: es II, es III, dan sebagainya) atau karena perubahan tekanan (Tekanan-shift pembekuan) sebagai Knorr dan lain-lain (1998) menunjukkan. Dua jenis tekanan tinggi-shift pembekuan dapat dibedakan: di mana ekspansi terjadi secara bertahap (selalu dekat kesetimbangan kurva), dan yang lainnya di mana ekspansi ke atmosfer tekanan terjadi tiba-tiba, sehingga mencapai pendinginan yang cukup pada tekanan atmosfer. Fuchigami dan lainnya (1997a, 1997b) melakukan tekanan-dibantu eksperimen pembekuan untuk memperoleh berbeda dari es saya beberapa es, dan tekanan tinggi-shift pembekuan percobaan dengan ekspansi bertahap (selama 1 menit dari 200 MPa untuk tekanan atmosfer) dalam wortel. Mereka menemukan bahwa metode pembekuan kurang berbahaya, untuk struktur sayuran, adalah tekanan-dibantu pembekuan merangsang pembentukan es III, dengan volume spesifik yang lebih kecil daripada air cair, dan bertahap tekanan tinggi pergeseran titik beku. Namun, penulis tidak menggunakan tekanan tinggi-shift pembekuan dengan ekspansi mendadak