News Summary Blog Entry
A brief news discussion post written for the aerospace category of an industrial news blog.
Is Isochoric Freezing The Future Of Food Storage?
A new approach to freezing could solve many issues associated with food preservation, including energy use, carbon emissions, and food waste. As shown by a recent study, a special food preservation method, know as isochoric freezing, could contribute to high-quality frozen foods that are safer and require less energy to maintain.
Isochoric freezing works by storing and sealing food items in a rigid container. The container is filled with water or another liquid. As the container and liquid are chilled, it reduces the temperature of the food and preserves it without a complete freeze. The approach is carried out without the food coming in direct contact with air, which prevents excessive drying and ice crystallization.
Safer, Better Produce for Less Energy
In a study carried out by scientists at the University Of Calfornia-Berkley and the United States Department of Agriculture’s Agricultural Research Service (ARS), isochoric freezing was shown to better preserve produce without a solid freeze. The method also greatly reduced energy demands, increased the elimination of microbial contaminants, and simplified the preservation of foods that are prone to be damaged by conventional freezing, like tomatoes, cherries, and potatoes.
Isochoric freezing has mainly been used as a means of preserving organs for transplants. As a method of food storage, the technology could amount to less food waste and reduced energy demands across entire supply chains. In addition to improved food processing, transport, and storage for wholesale, and retail applications, it may be a viable option for keeping food preserved in home kitchens and for temperature control in medical, biology, and aerospace sectors.
A Revolution in Food Prevention
Currently, the concept is experimental, but the research team is seeking industrial input to further develop isochoric freezing technology for commercial sectors.
Will this development amount to a food preservation innovation not seen since the early twentieth century? Comment and share your thoughts.