Water Phase Transition in Pressure and Its Application in High Pressure Thawing of Agar Gel and Fish

LI Jianping; ZHENG Wenzhong; YU Yong; Ramaswamy S.H.; Le Bail A.; ZHU Songming

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Water Phase Transition in Pressure and Its Application in High Pressure Thawing of Agar Gel and Fish

LI Jianping 1,ZHENG Wenzhong 2,YU Yong 2,Ramaswamy S.H. 3,Le Bail A. 4,ZHU Songming 2 * #

1.College of Biosystems Engineering and Food Science, Zhejiang University, HangZhou 310058

2.College of Biosystems Engineering and Food Science, Zhejiang University, 310058

3.Deptartment of Food Science, McGill University, 21111 Lakeshore Road, St-Anne-de-Bellevue, QC H9X 3V9, Canada

4.GEPA-ENITIAA (UMR CNRS 6144-SPI), Rue de la Géraudière BP 82225, F-44322 Nantes Cedex 03, France

*Correspondence author

#Submitted by

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Funding: Doctoral Fund Program of the China Educational Ministry （No.20090101110093）

Opened online:25 September 2012

Accepted by: none

Citation: LI Jianping,ZHENG Wenzhong,YU Yong.Water Phase Transition in Pressure and Its Application in High Pressure Thawing of Agar Gel and Fish[OL]. [25 September 2012] http://en.paper.edu.cn/en_releasepaper/content/4489913

Experiments were carried out with a HP differential scanning calorimeter (DSC) and a HP thawing apparatus using frozen agar gel (3%, w/w) and Atlantic salmon (Salmo salar). Small samples (0.54-0.7g) were prepared for HP calorimetric tests. Frozen samples of cylindrical agar gel (47.5mm diameter, 135mm length) and plate salmon muscle (20mm thick) were subjected to water immersion thawing (WIT) (20°C) and HP thawing at 100, 150 and 200 MPa with water (20°C). Phase transition temperature of agar gel was close to phase diagram of pure water. Melting temperature of salmon was generally lower than phase diagram of pure water probably due to the presence of solutes and cellular structures in fish. HP DSC tests demonstrated a good correlation between temperature (T) and average pressure (P): T = -1.22-0.0946P-0.000115P2 (R2=0.99, n=10). For agar gel thawing time was 50.3±2.7, 36.4±2.2 and 30.8±1.8min, or 73, 53 and 45% of WIT time (68.7±4.3min) at 100, 150 and 200 MPa, respectively. For fish thawing time was 26.6±2.1, 22.6±1.4, 18.1±1.4 and 17.0±1.3 min for WIT, HPT at above pressures, respectively.

Keywords:High pressure; phase transition; thawing; calorimeter; fish

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