High pressure-low temperature processing of foods: impact on cell membranes, texture, color and visual appearance of potato tissue

It was previously shown that pressure supported phase transitions of ice I like pressure shift freezing are able to preserve the fragile stucture of biological samples like food better than conventional freezing. The present study extends the knowledge of pressure supported phase transitions to a higher pressure domain with the participation of other ice modifications. The authors demonstrate the influences of high pressure phase transitions of water on plant tissue material depending on the processing conditions. The study opens the way to new industrial processing concepts based on high pressure low temperature applications.