NOVEL ISOCHORIC PROCESSING FOR SUSTAINABLE, SAFE AND HIGH QUALITY PRESERVATION OF FLUID FOODS

The major goal of this four-year project is to develop a novel isochoric freezing system as a one step process to preserve and pasteurize fluid foods to an advanced level that will facilitate commercial incorporation in the frozen food industry.The objectives of this projectare:i) Optimize the isochoric freezing conditions (TTP) required for long term preservation of the nutritional and sensory properties of six fluid foods: milk, orange juice, apple juice, pomegranate juice, carrot juice and creamy tomato soup.ii) Optimize the isochoric freezing conditions (TTP) required to pasteurize fluid food products: This includes Escherichia coli 0157:H7 and Salmonella typhimurium in milk, Escherichia coli 0157:H7 in apple juice, Escherichia coli O157:H7 in carrot juice, and Salmonella typhimurium in creamy tomato soup.iii) Design and build lighter and larger isochoric chambers.