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Isochoric Freezing and Its Emerging Applications in Food Preservation

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Abstract

The preservation of foods at low temperatures is a well-established concept. While conventional methods of food freezing rely on the isobaric (constant pressure) approach, they often result in a series of irreversible changes that can significantly hamper the quality of frozen foods. In recent years, taking its roots from the biomedical industry, isochoric (constant volume) freezing is gaining both research and commercial interest as an effective method of food preservation. The focus of this review is to present the state of the art of isochoric freezing of foods, highlighting the underlying mechanisms that make it unique, and understanding its impact on food quality, considering reports published in the past decade. An exclusive section is dedicated to its non-food applications, and this work also provides insights into the costs and economics of the process. Importantly, as this is an emerging area, the review concludes by highlighting the challenges and provides perspectives on the directions for future research.

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Authors and Affiliations

  1. Computational Modeling and Nanoscale Processing Unit, Ministry of Food Processing Industries, Indian Institute of Food Processing Technology (IIFPT), Thanjavur, Tamil Nadu, 613005, India

    Sundus Nida, J. A. Moses & C. Anandharamakrishnan

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Nida, S., Moses, J.A. & Anandharamakrishnan, C. Isochoric Freezing and Its Emerging Applications in Food Preservation. Food Eng Rev 13, 812–821 (2021). https://doi.org/10.1007/s12393-021-09284-x

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