POTENTIAL FOOD APPLICATIONS OF HIGH-PRESSURE EFFECTS ON ICE-WATER TRANSITIONS

Pressure depresses the freezing point of water and the melting point of ice, as well as enabling various high-density forms of ice to be obtained. These effects of pressure on the solid-liquid phase diagram of water have several potential applications in food technology, including pressure-assisted freezing, pressure-assisted thawing and non-frozen storage at low temperature (under pressure). Studies that have been published in these and in related areas are reviewed, and the potential applications and limitations are highlighted.