28.7. Conclusions
The advantages of high-pressure freezing processes for product quality compared to conventional methods stem from two main parameters: reduced duration of the phase transition and less mechanical stress during formation of ice crystals.
When freezing at constant pressure (atmospheric conditions and HPAF), nucleation occurs only near the sample surface, in close contact with the cooling medium. When the latent heat of crystallization is removed, ice crystals grow from the surface to the center of the product. The final ice crystals are needle-shaped and radially oriented. HPAF to ice I offers some advantages because the latent heat of the water decreases with pressure. However, the freezing point also decreases, and so the temperature ...
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