A comparison of freezing-damage during isochoric and isobaric freezing of the potato

Article English OPEN
Chenang Lyu ; Gabriel Nastase ; Gideon Ukpai ; Alexandru Serban ; Boris Rubinsky (2017)
  • Publisher: PeerJ Inc.
  • Journal: PeerJ, volume 5 (issn: 2167-8359, eissn: 2167-8359)
  • Related identifiers: pmc: PMC5438586, doi: 10.7717/peerj.3322
  • Subject: Medicine | Isobaric | Isochoric | Food | Preservation | R | Cell Biology | Refrigeration | Agricultural Science | Potato | Plant Science | Biophysics | Food Science and Technology

Background Freezing is commonly used for food preservation. It is usually done under constant atmospheric pressure (isobaric). While extending the life of the produce, isobaric freezing has detrimental effects. It causes loss of food weight and changes in food quality. ... View more
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