Location: Healthy Processed Foods Research
Project Number: 2030-41000-069-005-I
Project Type: Interagency Reimbursable Agreement
Start Date: May 1, 2022
End Date: Apr 30, 2026
Objective:
The goal of the proposed study is to develop a new technology, isochoric (constant volume) freezing, for preservation and sterilization of fluid food products, such as milk, fruit and vegetable juices, purees, soups, sauces. The use of isochoric freezing for liquid foods preservation will lead to improvements in the quality of preserved foods, improved resistance to microbial contamination, greater food safety and consequently a drastic reductions in food waste and health safety of consumers.
Approach:
We will: i) Optimize the isochoric freezing conditions (time, temperature and pressure) required to sterilize six fluid food products: milk, orange juice, apple juice, pomegranate juice, carrot juice and creamy tomato soup. ii) Optimize the isochoric freezing conditions (TTP) required for long term preservation of the nutritional and sensory properties of fluid foods. iii) Design and build lighter and larger isochoric chambers for industrial use.
