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.
Open Research
DATA AVAILABILITY STATEMENT
Data sharing is not applicable to this article as no new data were created or analyzed in this study.
