PAU secures patent for magnetic field-assisted freezing technology

Punjab Agricultural University (PAU), Ludhiana, has been granted a patent for its innovative “Magnetic Field-Assisted Freezing Process” designed to enhance the storage of horticultural produce. This technology preserves the fresh-like characteristics, texture and nutritional quality of fruits and vegetables for a prolonged period, representing a major breakthrough in post-harvest storage solutions.

The patent is the result of collaborative research conducted by a team of experts, including Dr Mahesh Kumar, Additional Director of Research (Agricultural Engineering) & Professor, Dr Maninder Kaur, Scientist, Dr Derminder Singh from the Department of Electrical Engineering and Information Technology and Dr VP Sethi, Professor & Head, Department of Mechanical Engineering.

Dr Ajmer Singh Dhatt, Director of Research at PAU, congratulated the inventors on their remarkable achievement and encouraged them to continue driving technological advancements in agricultural engineering. Dr Manjeet Singh, Dean of the College of Agricultural Engineering & Technology, Dr Khushdeep Dharni, Associate Director of Technology Marketing and IPR Cell and Dr Tarsem Chand Mittal, Head of the Department of Processing & Food Engineering, also praised the research team for their contribution to storage technology innovation.

Explaining the patented process, Dr Mahesh Kumar described how applying a static magnetic field during freezing aligns the nuclear and electronic spins of water molecules. This prevents clumping and allows for supercooled conditions, which accelerates freezing without damaging cell membranes—a common issue with conventional freezing methods. The effectiveness of this technique was validated using high-moisture summer crops like mango and tomato, which showed significantly faster freezing times, lower freezing points and better moisture retention compared to traditional freezing methods.

Dr Khushdeep Dharni emphasised that this technology empowers horticultural producers by improving their bargaining power and ensuring better price realization. The superior quality retention of frozen produce enhances its marketability among consumers, benefiting both farmers and the food industry.