What is magnetic freezing?
Nucleación: el inicio de los cristales
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En la nucleación, las moléculas de agua comienzan a agruparse en pequeños cúmulos estables: los núcleos de hielo.
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Si se forman muchos núcleos al inicio, los cristales resultantes serán pequeños y numerosos.
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Si se forman pocos núcleos, los cristales tendrán espacio para crecer en exceso.
Cómo interviene PROTON
El campo electromagnético de PROTON mantiene las moléculas en vibración controlada durante la nucleación. Esto provoca la formación de un número mucho mayor de núcleos, distribuidos homogéneamente en toda la matriz del alimento.
El resultado: desde el primer instante, el alimento queda predispuesto a generar microcristales uniformes.
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Keeping the original quality of food, erasing the gap between fresh and frozen
Magnetic Freezing Technology PROTON – Excellence from Japan
La congelación PROTON ® es una tecnología de próxima generación ya presente y desarrollada por RYOHO FREEZE SYSTEMS CO. LTD en Japón en el año 2003, con el fin de eliminar cualquier diferencia entre alimentos frescos y descongelados, inicialmente ideada para conservar la excelencia de los Productos del Mar en congelado.
PROTON ® ha conseguido evitar el deterioro de la calidad de los alimentos y mantener sus cualidades organolépticas originales eliminando cualquier pérdida de líquidos (exudados) debido al goteo en la descongelación, problemas que sufren las tecnologías de congelación existentes.
El nombre “PROTON®” se adoptó debido a que cuando el hidrógeno pierde su electrón, da lugar a un catión llamado “Protón”.
Magnetic Freezing Technology
How large ice crystals silently destroy texture, flavor, and product value.
The Hidden Problem of Traditional Freezing
When food is frozen using conventional methods, the water it contains turns into large, irregular ice crystals. These crystals act like microscopic blades: they cut through cell walls, destroy the internal structure, and, upon thawing, release juices and nutrients. The result: soft textures, loss of flavor, weight reduction, and an appearance that clearly shows it has been frozen.
The Impact on the Industry
For sectors such as seafood, meat, or fruit, this degradation is not just a quality issue—it means losing market value, lowering the selling price, and compromising the customer experience.
The Answer
The Science Behind Magnetic Freezing
How PROTON® Magnetic Freezing Works
PROTON® integrates three synchronized elements to achieve freezing without cellular damage — something no other industrial system can match.
(-35 °C)
Rapid Cold Airflow
High-velocity, ultra-cold air penetrates evenly, freezing the product from the inside out and preventing the “surface-first” ice formation that damages structure. This ensures uniform quality even in large cuts or dense products.
Non-ionizing radiation compliance
Static Magnetic Field
Precisely calibrated magnetic flux aligns water molecules at a molecular level, creating optimal conditions for simultaneous nucleation across the entire product mass — instead of crystal growth starting only at the surface.
Low-Frequency
Electromagnetic Wave
Gentle, continuous vibration of water molecules delays the onset of ice formation while massively increasing the nucleation rate. The result: millions of microcrystals that preserve texture, color, and flavor exactly as in fresh products.
PROTON magnetic freezing uses electromagnetic fields to align water molecules during the freezing process. This prevents the formation of large ice crystals, which typically disrupt the cellular structure of food.
The Result
After thawing, the product retains the texture, color, and flavor of fresh food—just as if it had never been frozen. This is not just freezing—it’s preserving freshness in its purest form.
Why This Matters
By controlling both nucleation rate and heat extraction speed—the two key variables in ice crystal formation—PROTON® is the only technology capable of preserving the cellular integrity of the product during freezing.
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No cell wall rupture
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No drip loss after thawing
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Texture, color, aroma, and flavor fully preserved
Even after months in frozen storage, products look, taste, and feel as if they had never been frozen.
Why It’s Unique
While traditional freezing technologies—such as forced-air tunnels, IQF systems, or deep freezing—rely solely on the rapid extraction of heat, PROTON introduces a completely different principle: the use of electromagnetic fields to act directly on the water molecules within the food.
Other advanced systems—cryogenic, IQF, impingement—may freeze quickly, but none actively influence water molecule behavior. PROTON® is the only commercial freezing system that combines magnetic resonance effects with rapid cold air to achieve both:
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Maximum nucleation rate → tiny crystals.
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High heat extraction speed → minimal time in the “critical ice formation zone.”
This is why leading seafood, meat, bakery, and high-end ready-meal producers in Asia and Europe are shifting to PROTON®.
Reach New
Heights
TRANSITION OF WATER FROM LIQUID TO SOLID STATE
By enabling food to pass rapidly through the critical ice formation range, PROTON minimizes cell damage and preserves quality.
NANOCYRSTAL FORMATION
By aligning water molecules with magnetic and electric fields, PROTON creates uniform nanocrystals that prevent structural damage.
NO DRIP LOSS (EXUDATES)
By avoiding cell rupture during thawing, PROTON eliminates drip loss and preserves the food’s natural nutrients and juices.
INTACT CELLULAR STRUCTURE
By maintaining the original cellular structure of the food intact after freezing, it helps stabilize its original quality and prevents deterioration of texture, enhancing its flavor.
The Technical Advantage
PROTON® technology changes how freezing works.
By combining controlled magnetic fields with precisely tuned electromagnetic waves, it speeds up and evens out ice crystal formation at the microscopic level.
This prevents damage to cell structures, so food keeps its natural texture, flavor, and quality — even after long periods in frozen storage.
Core parameters of PROTON® technology:
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Magnetic Fields – Applied to influence water molecule alignment during freezing.
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Controlled Electromagnetic Frequency – Precisely tuned to optimize nucleation.
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Operating temperature: –35 °C
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Nanocrystal formation: High nucleation rate produces microscopic ice crystals, preventing mechanical damage to cell structures.
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From Physics to the Plate
In physics terms, the magnetic field and electromagnetic wave act on hydrogen atoms in water molecules, subtly modifying hydrogen bonds. This promotes simultaneous nucleation throughout the product mass, enabling uniform freezing without structural collapse.
In culinary terms, it means a steak thaws with the same juiciness and texture as when it was fresh, or sushi-grade tuna retains its vibrant color and delicate mouthfeel.
Evidencia Científica de la Nucleación con PROTON
La clave de la congelación de alta calidad está en el control de la nucleación: el momento y la forma en que el agua comienza a formar cristales de hielo dentro del producto.
El patrón de nucleación determina el tamaño de los cristales y, en consecuencia, el grado de daño celular, la pérdida de jugos y la textura final tras la descongelación.
En métodos convencionales, la nucleación empieza en la superficie y avanza hacia el interior, generando cristales grandes e irregulares que rompen las paredes celulares, provocando pérdida de jugos y una textura deteriorada al descongelar.
Con PROTON®, la nucleación ocurre de forma simultánea y homogénea en toda la masa del alimento. Esto produce millones de nanocristales ultrafinos que preservan la integridad celular y mantienen el perfil sensorial intacto incluso tras meses de almacenamiento.
En ensayos microscópicos realizados con cortes transversales de tejido congelado, la diferencia entre PROTON® y los métodos convencionales es evidente:
Método convencional (IQF, espiral, criogénico, etc.)
Congelación Magnética PROTON®
Se aprecian cristales de hielo grandes, irregulares y poco uniformes, atravesando las membranas celulares. Esto es característico de una nucleación lenta y progresiva desde la superficie, lo que provoca ruptura celular y pérdida de jugos durante la descongelación.
Los cristales son notablemente más pequeños, uniformes y distribuidos homogéneamente en toda la matriz del alimento. Esto evidencia una nucleación masiva simultánea y un enfriamiento controlado que impide la formación de cristales destructivos.
Resultados Técnicos
Distribución cristalina: PROTON® produce cristales con tamaño medio significativamente menor y distribución homogénea.
Integridad estructural: Reducción drástica de roturas en membranas celulares y fibras musculares.
Pérdida por descongelación: <1% en productos de alto valor, frente a pérdidas de 3–8% en congelación convencional.
Conclusión
La microestructura obtenida con PROTON® no es una mejora incremental: es un cambio de paradigma en congelación industrial, con impacto directo en calidad, rendimiento y rentabilidad.
The Result?
In physics terms, the magnetic field and electromagnetic wave act on hydrogen atoms in water molecules, subtly modifying hydrogen bonds. This promotes simultaneous nucleation throughout the product mass, enabling uniform freezing without structural collapse.
In culinary terms, it means a steak thaws with the same juiciness and texture as when it was fresh, or sushi-grade tuna retains its vibrant color and delicate mouthfeel.
What Makes Magnetic Freezing Truly Unique
While traditional freezing technologies—such as forced-air tunnels, IQF systems, or deep freezing—rely solely on the rapid extraction of heat, PROTON introduces a completely different principle: the use of electromagnetic fields to act directly on the water molecules within the food.
This unique action prevents the formation of large crystals, which in other systems inevitably cause cell rupture, even when the process is rapid. Therefore, PROTON not only freezes more efficiently: it does so without destroying. The result is true preservation, in which the texture, juiciness, and visual value of the product are maintained intact, even after thawing.
El punto de partida: la ciencia detrás de la congelación
Para comprender la congelación magnética PROTON, primero debemos entender el proceso natural que ocurre en cualquier alimento cuando se congela: la formación de cristales de hielo.
El agua en los tejidos de un alimento no se congela de golpe. Pasa por un proceso de cristalización que tiene dos fases críticas: la nucleación y el crecimiento. De cómo se desarrollen dependerá la calidad del alimento al descongelarse.
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