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Communication Dans Un Congrès Cryo Letters Année : 2010

Characterization of water mobility and ice crystallisation in plant tissue during freezing

Résumé

To improve the freezing process applied to vegetable and fruit, a better understanding of degradation mechanisms, strongly linked to the texture of the tissue during freezing is needed.Several studies described global texture modifications after freezing on vegetable and fruit(Marti and Aguilera,1991; Khan and Vincent, 1996; Delgado and Rubiolo, 2005), but none applied multi-scales qualitative and quantitative approach from macroscopic to microscopic level. In this work, different methodologies have been applied to the tissue as mechanical (rheometer), spectral (NMR), thermal (DSC), histological, cytological and chemical measurements, as well as the visualisation of micro-structural modification. As a complementary tool to quantify mechanisms, a mathematical model for the prediction of the water evolution during freezing of vegetable tissue has also been established.
 

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Dates et versions

hal-01195438 , version 1 (07-09-2015)

Identifiants

  • HAL Id : hal-01195438 , version 1
  • PRODINRA : 41043
  • WOS : 000277992200025

Citer

Sophie Chassagne-Berces, Fabienne Guillon, Marie Francoise Devaux, Amidou Traore, Giuseppe Pigorini, et al.. Characterization of water mobility and ice crystallisation in plant tissue during freezing. SLTB Annual Scientific Meeting, AGM and Symposium"Application of Cryobiology from Human Tissue Engineering to Plant Genebank Integration", Sep 2009, Hannovre, Germany. ⟨hal-01195438⟩
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