New freezing technique significantly reduces global energy consumption

Researchers at the University of California have proposed a new way to freeze food. The method is called isochoric freezing and is based on a process devised for transporting organs for transplant patients. Recent results have been published in the Renewable and Sustainable Energy Reviews.

The new technique has also been found to substantially improve food quality as well as preserving food for longer than conventional freezing methods. They estimate the new method could cut global energy consumption by up to 6.5 billion kilowatt-hours a year. This would be equivalent to removing over a million cars from the road.

Unlike conventional freezing which involves exposing food to freezing air, the technique relies on storing food in a sealed container that is filled with a liquid and placing it in a freezer. Only about 10 per cent of the volume of water in the container is frozen and the pressure inside the container keeps the ice from expanding.

Springwise