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Radio Magnetic Freezing

Freezing has been a fantastic way to preserve food for decades now. But there are some disadvantages to the current freezing standards.

First of all: the forming of crystals out of water. Those expand water and puncture the membrames of cells, forming degradation and drip loss. Drip loss can amount to 10% of the original mass of the product. Secondly substances within a cell that are usually protected from the environment by the membrane, can now come into contact with oxygen. Discoloration, oxydisation and difference in taste are eminent. A well known example for this quality loss is fresh tuna.

But at least as important is the consistent loss of quality when using the current standard of Individual Quick Freezing (IQF). It reduces the value of high end, high quality fresh produce substantially.