Food and Fermentation Industries >

2024 , Vol. 50 >Issue 2: 335 - 342

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034304

Research progress of isochoric (constant volume) freezing technology in food preservation

  • WEI Qihang ,
  • ZHANG Honghong ,
  • LIU Shucheng ,
  • XIA Qiuyu ,
  • LIU Yang ,
  • JI Hongwu ,
  • SUN Qinxiu
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  • 1(College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution, Zhanjiang 524088, China)
    2(Jiangsu Key Laboratory of Marine Bioresources and Environment, Jiangsu Ocean University, Lianyungang 222005, China)

Received date: 2022-11-15

  Revised date: 2022-12-13

  Online published: 2024-02-27

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Abstract

Freezing is an effective means of inhibiting spoilage and prolonging the shelf life of food products. However, traditional freezing methods are prone to the formation of large and irregular ice crystals, which can lead to the deterioration of food quality. Finding a suitable freezing method to inhibit the deterioration of food quality caused by freezing is a pressing issue for the food freezing industry. Isochoric freezing is an emerging freezing technology that uses an isochoric environment where the formation of ice crystals increases the internal pressure of the environment and lowers the freezing point of the liquid phase, leaving the liquid phase in a supercooled environment, inhibiting the appearance of ice crystals in the food in the liquid phase, and reducing the damage to food tissue caused by ice crystal growth. This paper reviewed the equipment, basic principles, and applications of isochoric freezing in food storage, to provide a reference for the application of isochoric freezing in food storage.

Key words： isochoric freezing; equipment; principle; food preservation; application

Cite this article

WEI Qihang , ZHANG Honghong , LIU Shucheng , XIA Qiuyu , LIU Yang , JI Hongwu , SUN Qinxiu . Research progress of isochoric (constant volume) freezing technology in food preservation[J]. Food and Fermentation Industries, 2024 , 50(2) : 335 -342 . DOI: 10.13995/j.cnki.11-1802/ts.034304

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