Supercooling technology that removes the negative effects of freezing — extending the freshness of perishable materials.
Jun Innovations provides a patented supercooling technology that removes the negative effects of freezing – extending the freshness of perishable materials. No ice crystals!
Freezing is the best way for long-term preservation of foods through minimized microbial growth and enzymatic activity. However, ice crystallization during freezing significantly damage the tissue structure of foods. This technology will reduce the nutritional loss of frozen foods. By combining a unique combination of the Pulsed electric field (PEF) and oscillating magnetic field (OMF) methods Jun Innovations hypothesizes that they will be able to preserve foods (as well as other biomaterials including human organs) without ice crystallization at subzero temperature.
First Runner Up in PACE UH Business Plan Competition.
Supercooling technology for perishable materials.
Category:Agriculture, Energy, Product Innovation
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