ISOCHORIC IMPREGNATION OF SOLID FOODS AT SUBFREEZING TEMPERATURES

UC researchers and others have created a system and method for impregnating a targeted solid food item with impregnation fluids during the isochoric freezing process. The impregnation fluids are selected to enhance the quality of the targeted food item. Specifically, the isochoric freezing process is used to impregnate a fruit or vegetable with an impregnation solution. The solution is infused into the void pores of fruits and vegetables, without destroying cellular tissue.

Website

https://techtransfer.universityofcalifornia.edu/NCD/30026.html?utm_source=AUTMGTP&utm_medium=webpage&utm_term=ncdid_30026&utm_campaign=TechWebsites

Advantages

freezing systems minimizes cellular damage while successfully preserving food products

Potential Applications

  • preserve fruit or vegetable products
  • inhibit microbial growth

Contact Information

Name: Terri Sale

Email: terri.sale@berkeley.edu

Phone: 510-643-4219