Isochoric freezing of foods: A review of instrumentation, mechanism, physicochemical influence, and applications

Abstract

This literature survey reveals the extended shelf life of foods when subjected to isochoric freeze processing. All other preservation aspects, thermal or non‐thermal, contribute to food preservation as per their specific functionality. From the given set of available food preservation technologies, shelf life extension by way of isochoric freezing works very well to extend the shelf life of fresh agricultural produce, without any weight loss and browning reaction to occur. Similarly, isochoric freezing of spinach tends to retain the amount of ascorbic acid and phenolic compounds in it. On the other hand, preservation by conventional freezing results in weight loss, flavor, and odor degradation, for example in fish. The isochoric method act as panacea for such types of problems faced during storage. This method works on to the key element wherein maintenance of intracellular osmolarity prevent the passing of solute concentration gradients across bind and free space inside the food. Practical Applications This emerging novel processing of foods is applicable for fruits and vegetables to preserve them with minimal fresh harvest produce loss. Isochoric processing is done at a sub‐zero temperature, which keeps the food fresh longer. This sustainability will lead to the minimization of price fluctuation and will also addresses food safety and security, minimize post‐harvest losses, and enhance market appealability. This process has also revealed its potential among poultry and other meat products with enhanced keeping qualities.

A comprehensive review on isochoric freezing: a recent technology for preservation of food and non-food items

“…20 A cylinder-shaped, double-walled, jacketed stainless steel cylinder with carbon fiber composites, potent thermosets, and pressure transducers makes up the isochoric unit. 21…”

“…20 A cylinder-shaped, double-walled, jacketed stainless steel cylinder with carbon ber composites, potent thermosets, and pressure transducers makes up the isochoric unit. 21 In isochoric operations, rupture discs are used, which are based on the pressure and temperature of the system. Furthermore, salt/sugar solutions work similarly to hurdle technology regarding preservation.…”

Synergizing Food Safety, Quality and Genetic Improvement: The Intersection of Food Microbiology and Processing

“…Unlike refrigeration freezing ensures storage periods making it an optimal choice for long term preservation. However it may alter the texture and flavor of foods, fruits and vegetables (Thakur et al, 2022).…”

Could ‘Isochoric Freezing’ Revolutionise Food Preservation?

“…A low-temperature preservation technique, launched under the name ‘ isochoric freezing ’ [ 1 ] and initially trialled in cryobiological studies, has recently received significant attention after a series of public releases claiming that it can outperform the traditional isobaric freezing of foods throughout the entire cold chain, from production to consumption [ 2 ]. The proposed method has been advocated for as a game-changing revolution in the preservation of foods [ 3 , 4 , 5 ], a ‘ panacea ’ to address most challenges of food storage [ 6 ] or a ground-breaking innovation to respond to both the energy- and quality-related demands of the modern frozen food industry worldwide [ 3 , 7 , 8 ].…”