Cylindrical specimens (7.8 mm diameter, 35 mm length) of gelatin gel (2% gelatin, w/w) were frozen by pressure shift freezing (PSF) at 100 MPa (-8.4 degreesC), 150 MPa (-14 degreesC) and 200 MPa (-20 degreesC) as well as conventional air freezing (CAF) and liquid immersion freezing (LIF) at -20 degreesC. Pressure and temperature profiles of gel samples were gathered during the freezing process. The ovoid microstructure of ice crystals in frozen gelatin gels after freeze-drying was evaluated for area, equivalent diameter, roundness and elongation. Equivalent diameter (mean +/- s.d.) of the ice crystals was 145 +/- 66, 84 +/- 26, 91 +/- 30, 73 +/- 29, and 44 +/- 16 mum for test samples subjected to CAF, LIF and PSF at 100, 150 and 200 MPa, respectively. Roundness and elongation were somewhat variable and did not show a clear trend with the different freezing techniques. Results from this study with a model food (gelatin gel) confirm that the PSF process promotes the production of larger number of smaller ice crystal in the frozen sample that help to retain a better texture in the product. (C) 2004 Elsevier Ltd. All rights reserved.