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bioRxiv · 10.1101/2024.11.01.621432

Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation

Maida, A.·Consiglio, T.·Bilbao, C.·Karman, A.·Takeoka, G.·Powell-Palm, M. J.·Rubinsky, B.
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Abstract

Efficient means of reducing food waste are critically needed to meet the demands of a growing global population, while mounting consumer interest in minimally-processed food products has simultaneously driven renewed interest in non-chemical preservation modalities. Here, we investigate the potential of low-pressure isochoric freezing (LPIF) at -1.5{degrees}C / 15 MPa to simultaneously inhibit microbial growth and preserve fresh-like physiochemical and bioactive properties during storage. Using raw cows milk as a model product, we demonstrate synergistic effects of mild low temperature and mild enhanced pressure that significantly improve preservation for storage periods up to 5 weeks. Given the passive nature of the technique and the compatibility of the employed pressures with standard industrial compressed gas containers, these results suggest a route towards a scalable new cold storage modality.

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Maida, A., Consiglio, T., Bilbao, C., Karman, A., Takeoka, G., Powell-Palm, M. J., Rubinsky, B.. 2024-11-03. Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation. https://doi.org/10.1101/2024.11.01.621432

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