The Institute of Physics and Chemistry of the Chinese Academy of Sciences and others have made progress in the research of food constant volume freezing

Recently, the team of Junjie Wang, a researcher at the Technical Institute of Physics and Chemistry of the Chinese Academy of Sciences, cooperated with the University of California at Berkeley to preserve food by using a new low-temperature freezing method-"constant volume" freezing (Isochoric Freezing)

Cryopreservation is an effective method to reduce global food loss and plays an important role in dealing with food waste and safety

"Constant volume" cryopreservation is to use the pressure generated by the expansion of ice in the constant volume cavity to lower the freezing point temperature of the food: during the constant volume process, the food is always stored in a supercooled state without ice crystal damage, thereby improving the quality of the food

Abstract original

Analysis of global energy savings in the frozen food industry made possible by transitioning from conventional isobaric freezing to isochoric freezing

Yuanheng Zhao, Matthew J.

Abstract

An efficient global cold food chain is critical to the sustainability of the growing world population, and it is anticipated that the global frozen food market will reach $404.

(This article is reprinted by "Food Science Network", and the article is from the Chinese Academy of Sciences