A lauded refrigeration technique and resource-efficiency of frozen food industry

Background: An emerging mode of refrigerated preservation has recently been advertised as an allegedly game-changing means to improve the overall sustainability of global frozen food industry.Scope and approach: Isochoric low-temperature pressure-aided supercooling (named 'isochoric freezing') creates exciting expectations, associated with reduced or eliminated ice crystallisation and resulting finer food structure, along with savings of cold energy for phase change. A simplified technology assessment has been carried out by comparing this emerging modality with the conventional isobaric freezing for a typical lab-scale scenario.Key findings and conclusions: Except several niche applications, in general the lauded method appears to underperform classical isobaric freezing in terms of applicability, and overall usage of resources and energy.

Automated summary

With the exception of a few niche applications, the acclaimed method appears to be less effective than traditional isobaric freezing in terms of applicability and overall utilization of resources and energy.