High Pressure Freezing

Hi very new to this and its my first post so be kind :)

i've been assinged to look at freezing high quality veg, and look into methods such as high pressure freezing.

issues is i don't know anything about it :rolleyes:

can anybody help:)

What is high presssure freezing? A blast freezer?

I am curious also, what is "High Pressure Freezing"

Google is your friend...

http://www.rmcproducts.com/cms/index...5/24156/24167/
Look at the bottom of the page for a somewhat academic explanation.

http://journals.cambridge.org/downlo...b4aa14d4bda045

http://bio3d.colorado.edu/docs/mmanual.pdf

From the links I quickly reviewed this process looks like it is for scientific studies only and not production freezing processes.

I have never heard of high pressure freezing,but I suggest that you mean blast freezing which is a freezer with a high capacity for a small air volume the idea being that as vegetables have a high liquid content you need to freeze them quikly not to form ice crystalls.you need to know the quantity and type.

I think it is blast freezing or IQF.

What product are you going to freeze. ie. whole or diced.

raj

I think it is a Japanese Technology & had read an article long time back. I shall try & upload those details

i think its diced veg we will freeze, its a new technology i think

Sounds an expensive way for freezing diced veg. Im sure a blast freezer would do the job as its diced veg and not too thick.

I have found some info,

http://www.high-pressure-freezing-ma...com/index.html

http://journals.cambridge.org/downlo...802b67ab63f032

Doesn't look like any kind of food processing but on the other hand.....God moves in masteries ways......