Ludhiana: Punjab Agricultural University (PAU) scientists have developed a new freezing technology that will store fruits and vegetables for two months. This new technique, known as magnetic field-assisted freezing, has received the university a patent. The new method is set to help post-harvest storage solutions lessen food wastage. Dr Mahesh Kumar, additional director of research (agricultural engineering) at PAU, explained that freezing normally damages fruits and vegetables because water inside them crystallizes and expands.
This breaks cell membranes, making the produce spoil quickly. Another issue is water movement within fruits and vegetables, which causes biochemical reactions leading to decay. However, the new technology takes advantage of water’s dipolar nature. It stops water molecules from forming detrimental ice crystals through a magnetic field during freezing. It also prevents water from moving between cells; this way, biochemical reactions could be stopped that damage the crop. This technology will keep horticultural products fresh for a long period.
The research on this technology got underway in 2019. It was earlier experimented on high-moisture crops like mangoes and tomatoes. The new methods helped to freeze fruit quicker and keep it in better quality compared to traditional methods.
These fruits showed faster freezing times and better quality compared to traditional methods. Dr Mahesh Kumar, along with Dr Maninder Kaur, Dr Derminder Singh, and Dr V P Sethi, has led the project.
PAU has been talking with numerous industries for the production of this technology commercially. The PAU director of research appreciated the groundbreaking achievement of the team and inspired them to continue their innovative work in agricultural engineering. The advanced technique can make food storage easy and decrease post-harvest losses globally.
