Punjab Agricultural University (PAU) in Ludhiana has recently been granted a patent for its groundbreaking “Magnetic Field-Assisted Freezing Process,” designed to revolutionize the storage of horticultural produce. This innovative technology preserves the freshness, texture, and nutritional quality of fruits and vegetables for an extended period, presenting a new solution for post-harvest storage challenges.
The patent was the result of collaborative research conducted by a team of experts, including Dr Mahesh Kumar, Dr Maninder Kaur, Dr Derminder Singh, and Dr VP Sethi from various departments at PAU. Dr Ajmer Singh Dhatt, Director of Research at PAU, commended the inventors for their exceptional achievement and encouraged them to continue driving technological advancements in agricultural engineering.
The patented process involves applying a static magnetic field during freezing, which aligns the spins of water molecules and prevents clumping, resulting in accelerated freezing without damaging cell membranes. This technique was validated using high-moisture summer crops like mango and tomato, which exhibited faster freezing times, lower freezing points, and improved moisture retention compared to traditional freezing methods.
Dr Khushdeep Dharni highlighted that this technology empowers horticultural producers by enhancing their bargaining power and improving price realization. The superior quality retention of frozen produce increases marketability among consumers, benefiting both farmers and the food industry.
Overall, this patent represents a significant advancement in the field of agricultural engineering and storage technology, promising a brighter future for horticultural producers and consumers alike.
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