Low-pressure Isochoric Freezing as a scalable technique for fresh food preservation

Efficient means of reducing food waste are critically needed to meet the demands of a growing global population, while mounting consumer interest in minimally-processed food products has simultaneously driven renewed interest in non-chemical preservation modalities. Here, we investigate the potential of low-pressure isochoric freezing (LPIF) at -1.5{degrees}C / 15 MPa to simultaneously inhibit microbial growth and preserve fresh-like physiochemical and bioactive properties during storage. Using raw cows milk as a model product, we demonstrate synergistic effects of mild low temperature and mild enhanced pressure that significantly improve preservation for storage periods up to 5 weeks. Given the passive nature of the technique and the compatibility of the employed pressures with standard industrial compressed gas containers, these results suggest a route towards a scalable new cold storage modality.