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A review of isochoric technology for the food industry

Isochoric technology represents a promising innovation in food preservation, operating at constant volume while allowing pressure to vary with temperature, fundamentally differentiating it from conventional isobaric freezing methods. This comprehensive review synthesizes current evidence on isochori...

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Principais autores: Gabriel Năstase, Alexandru-Mihai Bulmez, George-Andrei Beşchea, Beatrice-Georgiana Vuţoiu, Maria-Bianca Tăbăcaru
Format: Artigo
Sprog:Inglês
Udgivet: Frontiers Media S.A. 2026-04-01
Serier:Frontiers in Sustainable Food Systems
Fag:
energy efficiency
food preservation
food quality
ice crystal formation
innovative freezing technologies
isochoric freezing
Online adgang:https://www.frontiersin.org/articles/10.3389/fsufs.2026.1803602/full
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