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New Food Freezing Enhances Quality Curbs Energy Usage

The food industry is largely dominated by processed and packaged foods, particularly in the United States. Frozen foods are a vital part of the market, and a new concept to improve quality and increase safety can be of potential use.

A cohort study led by the Agricultural Research Service (ARS) of the United States Department of Agriculture and the University of California-Berkeley puts forth key findings of the new concept. Scientists from the two universities have worked on modifying the new technology transforming the Food Freezing process.

By transforming the new concept of Food Freezing globally, energy usage can be effectively reduced by 6.5 billion KW-hour every year. In addition, it can potentially curb the carbon emissions during power generations by 4.6 billion kg, as per the ARS research food technologist Christina Bilbao-Sainz. Sainz stated that such a diminishing effect is equivalent to removing nearly one million cars off the roads.Bilbao-Sainz also added that such drastic environmental gains could be accomplished without any significant modifications. She says that the current frozen food manufacturing system would not undergo extensive changes in the manufacturing equipment and infrastructure.

This highly promising technology is called isochoric freezing. It implies food storage within a sealed and rigid container. These containers will be typically made of hard plastic or metal filled to the top with a liquid such as water. Unlike conventional freezing techniques, isochoric freezing packages food without converting it into solid ice by exposing it to temperatures below 320F.

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