Advantages of isochoric freezing for food preservation: A preliminary analysis
Abstract Motivated by an interest in developing more efficient and economical methods for long term preservation of food in a frozen state, we have explored the concept of isochoric (constant volume) freezing. In this theoretical study, we have developed a new set of equations that describe the process of freezing in the isochoric system. Unlike isobaric systems, in isochoric systems, the pressure is not constant and affects the phase transition temperature in a way prescribed by equilibrium thermodynamics. Fundamental thermodynamic principles, were used to derive an equation that facilitates the calculation of the temperature of the change of phase interface during the freezing process as a function of the quality of the system (the extent of freezing) A simple one dimensional case study demonstrates the advantages of isochoric freezing of food. These advantages include the ability to freeze only part of the system at recommended food storage temperature, which results in substantial energy savings and conditions that will likely lead to stored food of better quality.