Japan: Abi successfully developed a new type of freezer

A new type of device that does not damage food ingredients and can be frozen in a short period of time was recently developed by the Japanese Abby Company and has now been launched into the market.

The new device is equipped with a cell system function. It acts on water molecules in foods through magnetic fields, sonic waves, and weak currents to make the structure uniform. Through constant pressure and decompression, the water is frozen evenly. When thawed, the freshness of the food is almost the same as before freezing.

In the past, frozen technology, due to the freezing of the water molecules in the food is not uniform, the cells are easily damaged, and the shape and taste during thawing are greatly reduced. With the new technology, food cell damage will not occur even at minus 50°C. The freezing speed of this device is also very fast. It is reported that the company is preparing to gradually promote this device to aquatic animal products processing companies, hotels and restaurants.