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Pulsed electric fields & oscillating magnetic fields keep water molecules vibrating at subzero temperatures. Inhibits icing; no thawing. Demonstrated on meat, fish, fruit, veggies
About
Extending the shelf life of food reduces waste and economic loss. Refrigerated food maintains texture, quality, and nutritional value for a short period of time before spoilage. Freezing preserves food longer, but ice formation causes irreversible damage to quality, texture, moisture content and nutritional value, degrading food quality. Novel supercooling technology developed at the University of Hawaii prevents ice crystal formation, maintains quality and freshness, eliminates thawing, and extends the storage life for an array of perishable products that last longer with higher qualities. Prototypes have been developed and tested.
Key Benefits
Prolonged shelf life of perishable products while maintaining overall quality Non-freezing method; prevents ice crystallization Freshness qualities maintained for weeks No thawing required Reduces food waste and associated financial loss Energy savings with pulsating field emissions, compared to commercial freezers Applicable to food storage and delivery, food service industry, grocers, restaurants, consumer and industrial refrigerators
Applications
Food preservation Extend shelf life of fresh food Food storage Refrigeration Home appliances Biopreservation (blood, vaccines, tissues, organs etc.) Preservation of probiotics and microbiome