A shift from the isobaric to the isochoric thermodynamic state can reduce energy consumption and augment temperature stability in frozen food storage

Powell‐Palm, Matthew J.; Rubinsky, Boris

doi:10.1016/j.jfoodeng.2019.02.001

Cited by 33 publications

(29 citation statements)

References 24 publications

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“…For instance, a thermodynamic analysis predicts that 45% of water in an isochoric system will remain unfrozen at the triple point (−21.985°C at 209.9 MPa). In contrast, the entire amount of water will be frozen at this temperature in an isobaric system.Previous studies have evaluated the effects of isochoric freezing on various food products and demonstrated that isochoric freezing can result in improved physical and nutritional qualities of frozen foods (Bilbao-Sainz et al, 2018, 2019 as well as substantial energy savings (Powell-Palm and Rubinsky, 2019). In this study, we examined the effects of isochoric freezing on the physical and nutritional properties of peeled and diced potato cubes and compared the results with individual quick freezing (IQF) currently used in the food industry.…”

Section: Introductionmentioning

confidence: 99%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

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The enhanced interest in greater convenience foods has recently led to the expansion of minimally processed potato products. This study investigated the effects of isochoric freezing on pre‐peeled potato cubes, including quality attributes (microstructure, texture, and color), nutritional value (ascorbic acid (AA) content, total phenolic content, and antioxidant capacity), and polyphenol oxidase activity. Isochoric freezing (−3 °C/30 MPa) was compared with isobaric freezing (−3 °C/0.1 MPa) and individual quick freezing followed by frozen storage at −20 °C for 4 weeks. The isochoric sample had lower drip loss and volume shrinkage as well as better preserved texture and microstructure than the other samples. All freezing methods caused an increase in total phenolic content and antioxidant capacity, but a decrease in AA content. Also, all freezing methods caused browning of the thawed potatoes, but isochoric freezing delayed its onset for more than 1 week. Practical Application Results showed that isochoric freezing of pre‐peeled and cut potatoes caused less freeze damage than isobaric and individual quick freezing, which might find application in the commercial preservation of minimally processed food products.

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Section: Introductionmentioning

confidence: 99%

Effect of isochoric freezing on quality aspects of minimally processed potatoes

Bilbao‐Sainz

Zhao

Takeoka

et al. 2020

Journal of Food Science

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“…Fundamental thermodynamic analyses have also demonstrated that this technology has the potential to reduce up to 70% energy consumption during freezing due to the reduction in total frozen mass and because the latent heat of fusion decreases with temperature. Also, food products stored in isochoric systems will suffer less temperature fluctuations during transport and storage because under isochoric conditions, temperature fluctuations cause phase changes rather than sensible temperature changes (Powell‐Palm, & Rubinsky, ).…”

Section: Introductionmentioning

confidence: 99%

Preservation of spinach by isochoric (constant volume) freezing

Bilbao‐Sainz¹,

Sinrod²,

Dao³

et al. 2019

Int J of Food Sci Tech

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Efforts are currently directed towards improving the quality of vegetables after freezing and thawing. One of the methods under investigation is isochoric freezing. In this study, we evaluated isochoric freezing for preserving the quality of baby-leaf spinach. We compared the properties of thawed spinach frozen to À4°C in an isochoric system with those of fresh spinach, thawed spinach frozen to À4°C in an isobaric system and thawed spinach that were commercially frozen. Spinach leaves frozen under isobaric conditions lost mass and thickness, making them softer and translucent. They also lost much of their nutrient content. In comparison, isochoric freezing maintained cell integrity and turgidity. Thawed leaves remained crunchy with characteristics similar to fresh leaves. Isochoric freezing also preserved nutritional content better than isobaric freezing, although significant nutrient losses still occurred.

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“…The hypertonic solution can also be fortified with bioactive components and micronutrients to produce novel value‐added products with the best nutritional profiles. Fundamental thermodynamic analyses on the isochoric freezing system have stated that it reduced up to 70% energy consumption than conventional freezing techniques (Powell‐Palm & Rubinsky, 2019). Figure 2 is the pictorial presentation of the major applications of isochoric freezing in food products and the medical field.…”

Section: Introductionmentioning

confidence: 99%