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.
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.