Abstract
BackgroundAn emerging mode of refrigerated preservation has recently been advertised as an allegedly game-changing means to improve the overall sustainability of global frozen food industry. Scope and approachIsochoric low-temperature pressure-aided supercooling (named ‘isochoric freezing’) creates exciting expectations, associated with reduced or eliminated ice crystallisation and resulting finer food structure, along with savings of cold energy for phase change. A simplified technology assessment has been carried out by comparing this emerging modality with the conventional isobaric freezing for a typical lab-scale scenario. Key findings and conclusionsExcept several niche applications, in general the lauded method appears to underperform classical isobaric freezing in terms of applicability, and overall usage of resources and energy.
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