EM-based Food Preservation Solution

Food deterioration during storage and transport is mainly caused by microorganisms, enzymes in the food itself, life's activities, oxidation, or light. Food preservation is achieved by controlling or inhibiting external contaminants and internal biological reactions that may alter the organoleptic and nutritional quality of the food. Aprofood can help you develop food preservation solutions based on electromagnetic (EM) technology.

Introduction of EM Food Preservation

EM-based food preservation technology, pre-treatment, or combined with low-temperature treatment can effectively inhibit the deterioration of agricultural and livestock products enzyme deterioration, and microbial growth produced by the quality deterioration phenomenon. It can prolong the shelf life of freshness while maintaining the processing suitability of agricultural products. This technology can be applied in the field of food and agricultural products sales and storage.

Our Solutions

Aprofood offers the development of electromagnetically controlled cryopreservation solutions for the low-temperature, non-destructive preservation of living organisms, which can overcome the shortcomings of existing cryopreservation methods. Starting from dielectric theory, we apply electric or magnetic field interference to frozen objects during slower freezing, based on the dielectric perturbation effect of electromagnetic fields on polar water molecules as well as salt ions in solution. This inhibits the formation of pure water ice crystals and salt bias in biomaterials and promotes the generation of amorphous and salt-containing ice. This effect reaches its highest values under the conditions of a particular electric/magnetic field frequency range and electromagnetic parameters such as intensity and waveform. Thus, we can apply electric or magnetic field disturbances to the frozen object during slow freezing to obtain the same effect as in fast freezing and with the addition of anticoagulants.

• We produce the effect of freezing from within the biological material so that the volume of the frozen object is not limited and the cooling rate during freezing is not required to be too high. The specific parameters are set depending on the object to be frozen.
• We provide a solution that does not require the addition of cryoprotectants or an excessive cooling rate and can overcome the shortcomings of cryopreservation methods.
• We can detect the formation of ice crystals in biological solutions with or without electromagnetic fields by three inspection methods: low-temperature microscopic observation, temperature tracking of the phase transition process, and low-temperature dielectric spectroscopy, which can be used to detect the formation of ice crystals in biological solutions with or without electromagnetic fields from the aspects of intuitive images, thermodynamic analyses, and dielectric properties, respectively.

Our Advantages

Low energy consumption type

No temperature rise

Simple operation

No residue

Aprofood offers you the development of EM-based food preservation solutions, which are forward-looking, low-energy-consuming food preservation technologies with good microbial inhibition, enzyme inhibition, and freshness retention capabilities, among other effects. Please feel free to contact us for program details.