Vol. 8, Issue 8, Part C (2024)

Abstract: According to data compiled by the Food and Agriculture Organization (FAO), up to one-third of all food spoils or is wasted before it is consumed. This amounts to a waste of the land, labor, water, energy, and other resources used in the food's production. Fruits and vegetables have the greatest food waste rates of 40–50% out of all the food types. When it comes to maintaining the quality and safety of perishable goods and prolonging their shelf life, preservation technologies are crucial. One of the primary methods for long-term preservation and storage is freezing at atmospheric pressure. Senescence, enzymatic decay, chemical decay, and microbiological development are among the deterioration processes that are slowed down by freezing temperatures and water crystallization during freezing. But because of ice crystal formation, concentration of solutes, and dehydration of cells, freezing can injure biological tissues chemically and physically. Constant volume (isochoric) preservation is a simple and less labor-intensive alternative to classic cryopreservation techniques. Food products can be kept at subfreezing temperatures through isochoric freezing, which prevents ice from forming inside the products. Comprising a constant volume chamber that can withstand the pressures that build up during processing, the isochoric freezing system also includes a cooling system Because the lsatent heat of fusion reduces with temperature and because the total frozen mass is reduced, this method has the potential to cut freezing energy usage by up to 70%. The isochoric method of preservation holds significant potential as a cryopreservation technique in the field of cryobiology, and it is a useful tool for assessing the thermodynamic properties of cryoprotectants.