Electromagnetic freezing applies magnetic fields during freezing to theoretically improve frozen food quality. While some companies have marketed electromagnetic freezers since the 2000s, a 2009 study found that the weak oscillating magnetic fields (OMFs) used in commercial freezers had no effect on ice crystal size, microstructure, color, texture, drip losses, or sensory attributes compared to static air freezing. A subsequent study also found no significant differences in drip loss, water-holding capacity, toughness, or whiteness between crab sticks frozen with varying strengths of OMFs compared to those frozen without OMFs. Future research with stronger or varying frequencies of OMFs across different foods and methods may be needed to fully understand their potential effects on

1. Electromagnetic freezing
FOOD 302 ADV FOOD PROCESSING
Sineth Hasun

2. Introduction
• Electromagnetic
freezing basically
involves applying a
magnetic field during
freezing.
• Theoretically improve
the quality of frozen
food.

3. History of technology
• Since the early 2000s, some companies have patented and marketed
electromagnetic freezers.
• ‘CAS (Cells Alive System) freezers - static and oscillating magnetic
fields. (2007)
• Proton freezers - static magnetic fields and electromagnetic fields.
(2011)
• Owada and Saito patents (2011)
• enhance water supercooling
• accelerate heat transfer
• inhibit ice crystallization

4. Products on market
• CAS Freezers
• preventing the water molecules from clustering
together
• keeps the water molecules in motion
• Reduce damage in the original texture, flavor and
loss of moisture.
• Proton freezers
• Minimizes dripping and prevents food cell
destruction.
• preventing the forming of larger ice crystals

5. But
• extremely low strength of the OMFs commonly applied in commercial
freezers
• In 2009 Study found that Weak OMF applied were exactly the same as
those employed in commercial freezers. (Suzuki et al.)
• Size and shape of ice crystals
• Microstructure
• Color and texture
• Sensory evaluation
• Drip losses

6. Electromagnetic freezing: Effects of weak
oscillating magnetic fields
on crab sticks
Sample
• Fresh crab sticks
Instruments
• CAS freezer
• RC centrifuge
• Spectrophotometer
• Texture Analyser

7. Quality attributes
Drip loss
Describe the exudates from both fresh and frozen samples.
Water-holding capacity
The water-holding capacity (WHC) measured by using centrifugal force
to remove the free and loosely bound water from the samples.

8. Toughness
The toughness of the crab sticks was evaluated by a Warner-Bratzler test
to determine the force needed to shear the sample.
Whiteness
Using spectrophotometer.

9. Results and
discussion
The samples frozen in static air
presented the largest drip loss and
toughness and the lowest water-
holding capacity and whiteness.
Toughness and whiteness in these
samples were similar to those
observed in CAS frozen crab sticks

11. Results Summery
The oscillating magnetic fields applied during freezing did not avoid
quality losses in crab sticks.
These OMFs not only were incapable of avoiding quality losses but also
were ineffective
Strength or frequency, in reducing damage in the samples after
thawing
No significant differences were detected between samples frozen with
(10%, 50%, and 100% CAS) and without (0% CAS) OMF application

12. Future
application of
the processing
technology
It should be desirable to perform investigations at
much more wide ranges to have a complete view of
the potential effects of OMFs on food freezing.
Different food production
Different methods

13. References
• Owada, N., 2007. Highly-efficient freezing apparatus and high-efficient
freezing method. US Patent 7237400 B2
• Owada, N., 2011. CAS technology: from storing fresh food to preserving
medical resources. Organ Biol. 18 (1), 71e78.
• Owada, N., Kurita, S., 2001. Super-quick freezing method and apparatus
therefor. US Patent 6250087 B1.
• Owada, N. Saito, S., 2010. Quick freezing apparatus and quick freezing
method. US
• Suzuki, T., Takeuchi, Y., Masuda, K., Watanabe, M., Shirakashi, R., Fukuda,
Y., Tsuruta, T., Yamamoto, K., Koga, N., Hiruma, N., Ichioka, J., Takai, K.,
2009. Experimental investigation of effectiveness of magnetic field on food
freezing process. Trans. Jpn. Soc. Refrig. Air Cond. Eng. 26, 371e386

14. Questions