Journal of Biosystems Engineering

Korean Society for Agricultural Machinery (한국농업기계학회)
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Food Preservation Technology at Subzero Temperatures: A Review

  • Shafel, Tim (Department of Human Nutrition, Food and Animal Sciences, University of Hawaii) ;
  • Lee, Seung Hyun (Department of Biosystems Machinery Engineering, Chungnam National University) ;
  • Jun, Soojin (Department of Human Nutrition, Food and Animal Sciences, University of Hawaii)
  • Received : 2015.08.15
  • Accepted : 2015.08.24
  • Published : 2015.09.01
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Abstract

Purpose: Cold storage is the most popular method used to preserve highly perishable foods such as beef and fish. However, at refrigeration temperatures, the shelf life of these foods is limited, and spoilage leads to massive food waste. Moreover, freezing significantly affects the food's properties. Ice crystallization and growth during freezing can cause irreversible textural damage to foods through volumetric expansion, moisture migration induced by osmotic pressure gradients, and concentration of solutes,which can lead to protein denaturation. Methods: Although freezing can preserve perishable foods for months, these disruptive changes decrease the consumer's perception of the food's quality. Therefore, the development and testing of new and improved cold storage technologies is a worthwhile pursuit. Results: The process of maintaining a food product in an unfrozen state below its equilibrium freezing temperature is known as supercooling. As supercooling has been shown to offer a considerable improvement over refrigeration for extending a perishable product's shelf life, implementation of supercooling in households and commercial refrigeration units would help diminish food waste. Conclusions: A commercially viable supercooling unit for all perishable food items is currently being developed and fabricated. Buildup of this technology will provide a meaningful improvement in the cold storage of perishable foods, and will have a significant impact on the refrigeration market as a whole.

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References

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