Compared to traditional freezing and refrigeration
Food freezing preservation is a common method for food storage. During freezing, the size of ice crystals is critical to the structure, physical properties of thawed foods, and processes like freeze-drying and freeze concentration. Excessively large ice crystals can rupture cell membranes, leading to severe juice loss after thawing and compromising food quality.

Our magnetic field-assisted freezing and refrigeration technology utilizes magnetic fields combined with low-temperature environments to preserve food and materials. As a novel non-thermal physical processing technology, it offers lower energy consumption and enhanced environmental sustainability. By applying magnetic fields to food or other materials, this technology strengthens the bonds between water molecules, forming a more stable network structure. This facilitates faster freezing and promotes the formation of uniformly sized ice crystals during the freezing process, effectively preserving the quality attributes of food.

Magnetic field-assisted freezing represents a highly promising technology, achieving high-quality food preservation and low energy consumption goals.