We carry out different tests in order to determine the influence of PROTON magnetic freezing on the inactivation of the Polyphenoloxidase (PPO) enzyme that causes the enzymatic browning of avocado pulp.

The results obtained in this Project showed that PROTON magnetic freezing is imposed as a superior method for the inactivation of the enzyme Polyphenoloxidase (PPO) that causes the enzymatic browning of avocado during its frozen storage and once thawed, allowing the abandonment of preliminary thermal treatments or chemicals with antioxidant agents (ascorbic acid, citric, etc.) #protonstopardeamientoenzimatico

We carry out tests with different variables of various tropical fruits (varieties, cuts, degrees of ripeness, etc.) in order to confirm that the PROTON magnetic freezing process is imposed as the superior method for freezing its pulps.

The selected fruits were RAMBUTAN (Nephelium lappaceum), PITAYA (Stenocereus queretaroensis), PASSION FRUIT (Passiflora Edulis), MANGO (Mangifera indica) and PINEAPPLE (Ananas comosus).

We carried out different tests for the magnetic freezing of black truffle (Tuber melanosporum) in order to confirm that the PROTON magnetic freezing process is imposed as a superior method for freezing black truffle (Tuber Melanosporum).

It was a real pleasure to receive the visit of the renowned French Chef BERNARD BACH (two MICHELIN stars) with the aim of verifying the effectiveness of the PROTON magnetic freezing technology in freezing several of his haute cuisine creations and analyzing their quality once defrosted, achieving a resounding success.

Different types of cooked food (starters, meats, seafood, sauces, desserts … reached the rating of “indistinguishable” in the words of the Chef in his tasting to compare them with the same fresh. 

PROTON will allow chef BERNARD BACH as well as other Michelin-starred Chefs and their haute cuisine creations to improve the process of culinary production and marketing of their dishes, even outside the restaurant, while keeping the quality and presentation that characterize them fully intact. that have allowed him to achieve the MICHELIN dreams. #protonhautcuisine

We carry out different tests with the aim of verifying the effectiveness of magnetic freezing technology in eliminating the anisakis parasite in Seafood that causes anisakiasis.

Thanks to the fact that the freezing temperature range of PROTON equipment is between -35 ºC and -38 ºC, it was demonstrated that PROTON magnetic freezing is imposed as a superior method for the elimination of the parasite anisakis in Seafood Products and for the preservation of its original organoleptic and nutritional properties.  #protonstopanisakis

PROTON EUROPE SL actively participates in the development of the INPROCECON Project (“Development of new freezing processes for the preservation of meat”) with INCARLOPSA, one of the main Spanish meat companies.

In this Project, new freezing methods and other parameters related to freezing pork are studied, such as keeping it frozen and thawing, all of which are analyzed from the physicochemical, sensory and microbiological quality of the product. 

Research on new freezing technologies at INCARLOPSA, such as the one led by PROTON magnetic freezing, represents a qualitative leap in improving the freezing of its products. 

With PROTON technology, INCARLOPSA will maintain the quality of its frozen products identical to that of the same fresh products, in the same way that the leading meat companies in the sector already do in Japan for the freezing of Wagyu meat, achieving its frozen meats have a differential quality seal (“magnetically frozen”) compared to competitive products. #protoninprocecon

Usually in Japan they use our REBORN equipment to freeze whole tuna as they are specially designed for freezing large-scale foods.

PROTON has developed Japan’s largest batch freezer (according to Maekawa Seisakusho) in the facilities of the company DAITOH-GYORU https://www.daitogyorui.co.jp.  belonging to the Japanese group MARUHA-NICHIRO https://www.maruha-nichiro.co.jp/home.html one of the most important in Japan in the fishing sector. 

Japan’s tunas are smaller in size than those of the Mediterranean and REBORN trolleys do not allow freezing of larger tunas (1.5 m) because our engineers in Japan had to find a new proposal for the freezing of tuna from big size. 

The solution has been the design of the TU-750 tunnel with an effective conveyor length of 23 x 2.55 m. and with sufficient height for the continuous magnetic freezing of tuna with a length of 1.5 m.

In Japan they are working on this project, a world first. 

The freezing system that prevails in tuna vessels is freezing by immersion in brine.

The problems of this freezing system are, on the one hand, that for the unloading of the tuna it is necessary to partially and temporarily defrost the tuna, which results in the final quality of the product and, on the other hand, the absorption of salt by the tuna even though it is try to keep the contact time between the tuna and the brine to the absolute minimum.

To solve these problems our engineers in Japan are working on the design of a tunnel that allows the continuous magnetic freezing of tuna on board.

The main problem to be solved is adapting PROTON technology to confined and weight-limited spaces while preserving its capacity and unique freezing properties.