Punjab Agricultural University (PAU), Ludhiana, has been granted a patent for its innovative “Magnetic Field-Assisted Freezing Process” that improves the storage of horticultural produce. This technology maintains the freshness, texture, and nutritional quality of fruits and vegetables for a longer period, setting a new standard for post-harvest storage solutions.
The patent is the result of collaborative research conducted by a team of experts at PAU, including Dr Mahesh Kumar, Dr Maninder Kaur, Dr Derminder Singh, and Dr VP Sethi. Dr Ajmer Singh Dhatt, Director of Research at PAU, commended the inventors for their achievement and encouraged further advancements in agricultural engineering.
Dr Mahesh Kumar explained that the patented process involves applying a static magnetic field during freezing to align water molecules and accelerate freezing without damaging cell membranes. This technique was validated with high-moisture summer crops like mango and tomato, demonstrating faster freezing times, lower freezing points, and better moisture retention compared to conventional methods.
Dr Khushdeep Dharni highlighted the benefits of this technology for horticultural producers, improving their bargaining power and marketability among consumers. The enhanced quality of frozen produce ensures better price realization for farmers and boosts the food industry as a whole.
Overall, the Magnetic Field-Assisted Freezing Process patented by PAU represents a significant advancement in post-harvest storage solutions, offering a promising solution for preserving the quality of horticultural produce while benefiting farmers and consumers alike.
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