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Purpose of review <p>Isochoric freezing is distinct from traditional isobaric freezing methods which uses constant pressures by avoiding formation of ice crystals within food products. Isobaric freezing leads to a range of irreversible changes that substantially diminish the quality of frozen foods. This review aims to emphasize the impact of isochoric freezing on the quality of frozen foods highlighting its potential advantages for preserving food products.</p> Recent findings <p>Research demonstrated that isochoric freezing can greatly enhance the quality of wide range of food products such as fruits, vegetables, milk, meat in terms of physical properties, biochemical constituents and overall appearance.</p> Summary <p>Isochoric freezing is attracting interest as a potential method of food preservation by maintaining a constant volume during the freezing process. This technique operates under high pressure (135&#xa0;MPa) and sub-freezing temperatures (− 15&#xa0;°C) ensuring food remains in a liquid-ice equilibrium without crystallization. Black grapes, tomatoes, fish fillets, milk and fruit juices preserved using this showed superior retention of texture, microstructure, color and nutritional values compared to conventional methods. Isochoric systems are energy efficient making them a viable alternative to conventional frozen storage. This comprehensive review synthesizes current understanding of isochoric freezing emphasizing its effects on overall product quality, merits, potential to redefine food preservation norms by mitigating common freezing induced impairments. It also delineates challenges and offers insights into future research directions.</p>

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Exploring Isochoric Food Preservation as a Novel Approach to Enhance Quality of Freezed Foods

  • 期刊论文

  • 发表日期：

    2025年2月3日

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  • Piyusha Mahendra Matondkar,
  • Prabhanjan Rane,
  • Pranali Jaywant Aher

摘要

Purpose of review

Isochoric freezing is distinct from traditional isobaric freezing methods which uses constant pressures by avoiding formation of ice crystals within food products. Isobaric freezing leads to a range of irreversible changes that substantially diminish the quality of frozen foods. This review aims to emphasize the impact of isochoric freezing on the quality of frozen foods highlighting its potential advantages for preserving food products.

Recent findings

Research demonstrated that isochoric freezing can greatly enhance the quality of wide range of food products such as fruits, vegetables, milk, meat in terms of physical properties, biochemical constituents and overall appearance.

Summary

Isochoric freezing is attracting interest as a potential method of food preservation by maintaining a constant volume during the freezing process. This technique operates under high pressure (135 MPa) and sub-freezing temperatures (− 15 °C) ensuring food remains in a liquid-ice equilibrium without crystallization. Black grapes, tomatoes, fish fillets, milk and fruit juices preserved using this showed superior retention of texture, microstructure, color and nutritional values compared to conventional methods. Isochoric systems are energy efficient making them a viable alternative to conventional frozen storage. This comprehensive review synthesizes current understanding of isochoric freezing emphasizing its effects on overall product quality, merits, potential to redefine food preservation norms by mitigating common freezing induced impairments. It also delineates challenges and offers insights into future research directions.