Isochoric Freezing: A New Technology for Food Preservation

Isochoric freezing is a new technology with relatively low energy requirements that preserves food products at subfreezing temperatures without damage due to ice crystal formation inside the product. I wish to thank my co-author, Cristina Bilbao-Sainz, research food technologist at the U.S. Department of Agriculture, Agricultural Research Service, for contributing to this column on the topic of isochoric freezing.

The History and Market 

Isochoric freezing was developed by Boris Rubinsky at …