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ARS researchers Bor-Sen Chiou and Cristina Bilbao-Sainz test their isochoric freezing technique.
Isochoric Freezing: The Future of Food Preservation
In the ever-evolving world of food preservation, a groundbreaking technology known as isochoric freezing is capturing the spotlight, offering the promise of longer-lasting, higher-quality food products.
Traditional freezing involves placing food products directly in a freezer. In contrast, isochoric freezing requires the food products to be first enclosed within a rigid chamber filled with an aqueous solution, and this chamber is then placed in a freezer. The aqueous solution plays a critical role in controlling ice formation during the freezing process. Learn more.
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