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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Research Project #442039

Research Project: Novel Isochoric Processing For Sustainable, Safe And High Quality Preservation Of Fluid Foods

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

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.

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.