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Isochoric freezing could cut down energy use in the global food cold chain

Compared to conventional isobaric freezing, isochoric freezing could significantly improve the quality of frozen food and generate substantial energy savings. 

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Isochoric freezing was first developed in 2005 by Pr. Boris Rubinsky and his team at the University of California at Berkeley and has been used mainly for the cryopreservation of cells, tissues, and organ transplantation. The potential benefi...

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