Collaboration among industry, government, and academia
National Chung Hsing University has developed electromagnetic preservation technology, combined with cold chain technology, to minimize ice crystal formation in frozen pineapples, reduce cell damage, and make them taste as fresh as newly cut after thawing. This technology extends the shelf life of fruits and benefits the export of domestic agricultural products.
National Chung Hsing University and Big Mouth Fruit Co., Ltd. held a "Fruit Electromagnetic Preservation Optimization Technology - Patent Licensing" signing ceremony, with President Zhan Fu-Zhi of National Chung Hsing University and General Manager Lin Zu-De of Big Mouth Fruit Co., Ltd. representing their respective organizations.
The collaboration is expected to promote and export domestic agricultural products and enhance market competitiveness through the "Fruit Electromagnetic Preservation Optimization Technology."
Professor Hsieh Chang-Wei from the Department of Food Science and Biotechnology at National Chung Hsing University noted that traditional fruit and vegetable preservation methods often rely on freezing, refrigeration, or chemical additives, which can degrade texture after thawing. Freezing causes moisture in fruits and vegetables to form ice crystals, which can damage the cell walls, leading to cellular rupture and water loss. Consequently, thawed produce becomes soft and mushy, impacting sales.
For the Most Discerning Gourmets
Satisfying Diverse Applications
Modular Production, Standardized Supply
Reducing the Burden of the Delicious Process.
Local Excellent Fruit Farmers
Certified Production and Agricultural Traceability
Good Production and Cultivation Management
Complete Traceability, Intense Fruit Aroma.
Industry-Government-Academia Collaboration
Agricultural Ministry's Cold Chain Seed Program
National Chung Hsing University's Patented Innovative Technology
Field Management and Processing Industry Production.
Electromagnetic Preservation Technology
High-humidity cold air makes high-quality refrigeration possible
Exclusively Using Patented Electromagnetic Preservation Technology to Truly Showcase Freshness: Frozen and Still Deliciously Fresh.
Irregular Ice Crystal Formation Damages Cell Structure
Slow freezing refers to the temperature range (0~-5°C) before water freezes into ice, during which ice crystals form. Prolonged exposure to this temperature will result in larger ice crystals. This situation damages the cell structure of the food and causes it to release water during thawing.
Small Ice Crystals with Regular Cell Arrangement
The freezer uses high-humidity cold air to rapidly cool the food by enveloping it with cold air, resulting in smaller ice crystals. Because the ice crystals are smaller, the thawing time is also reduced.