Radio Magnetic Freezing (RMF)
Freezing products by means of radio waves in combination with a magnetic field. This technology provides a higher preservation of the product's qauality in relation to conventional freezing methods.
Effects of RMF
- Higher permeability - uniform crystal formation
- Small ice crystals
- Up to 20% less energy use in comparison to IQF (Individual Quick Freezing)
- Significant reduction of drip-loss
- Reduction of spoilage processes
How does it work?
A greater distance between the water molecules is created by the magnetic field, slowering the formation of ice crystals. Consequently, the lower nucleation temperature (phase transition from water to ice crystals) forms smaller ice crystals.
Radio waves interfere with nucleation, lowering the nucleation temperature and creating more nucleation sites. As the radio waves reduce the agglomeration of water molecules the formation of large ice crystals is reduced.
Temperature and air circulation
Air circulation and low temperatures (down to -40 °C) considerably shorten the freezing time. This has a positive effect on the formation of small ice crystals.
The combination of these techniques forms uniform ice crystals preventing the formation of large ice crystals. Microbiological and enzymatic spoilage is reduced by radio magnetic radiation.