If now the pressure is suddenly released, rapid freezing will occur. This method of freezing is called high pressure-shift freezing. Because the freezing point decreases with pressure, phase change does not take place.
Application of high pressure during freezing can avoid products damage due to the instantaneous and homogenous formation of ice through the product.
High pressure shift freezing, are gaining attentions a freezing method for high quality or freezing sensitive foods. The high level of supercooling during high pressure shift freezing of peach and mango led to uniform and rapid ice nucleation through sample volume, which largely maintained the original tissue microstructure.
In case of salmon, high pressure shift freezing produced a large amount of homogenously distributed fine and regular intracellular ice crystals, which helped in the maintenance of muscle fibers in comparison to the frozen muscle structure.
High Pressure shift freezing (HPSF)
