Abstract
ABSTRACT: To determine the effects of high‐pressure freezing, agar gel with 0, 5, 10, or 20% sucrose were frozen at 0.1 to about 686 MPa and ‐20 °C. Exothermic peaks were detected at 0.1, 100, 500 to about 686 MPa (freezing). However, at approximately 200 to 400 MPa, gel did not freeze but froze during pressure release. Thus, structure of gel frozen at approximately 200 to 400 MPa was better than other samples due to quick freezing. The phase transition from high‐pressure‐ices to ice I at ‐20 °C might have promoted the growth of ice crystals. With the addition of sucrose, the initial freezing temperature decreased and structural quality improved. Keywords: high pressure, agar gel, freezing, texture, ice crystals
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