Isochoric Freezing of Food Products.

Isochoric freezing is an emerging preservation method that leverages the combined effects of constant-volume thermodynamics and the expansion of ice-Ih relative to liquid water to create a uniquely coupled set of physical conditions. This protocol provides a step-by-step approach for applying isochoric freezing to food products. The described method includes chamber preparation, sample loading, and monitoring of pressure-temperature conditions. Applications extend to food safety and quality preservation, with potential to reduce spoilage and extend shelf life.