This technology- electromagnetic physics preservation, used pre or combined with low temperature-long term treatment to inhibit agricultural, livestock product‘s enzyme deterioration and growth of microorganisms effectively. Extending the shelf-life of the product while maintaining the processing suitability by 2.3 times. This research is applicable to food, agriculture product, and warehousing field.

The present preservation technology can be divided into physical preservation, chemical preservation, and biotechnology preservation, but it has residues of harmful substances (Radiation, Sulfur dioxide). Mostly, the harvesting fruits and vegetable were processed by refrigerating or refrigerate packaging to extents its shelf-life. But either lowering temperature or regulating the CO2 and O2 levels require complicated technology and high cost. In addition, the operation processes are cumbersome and require people with high levels of relevant knowledge training and high-cost equipment associated with risk and other issues. However, the human has been paying more attention to environmental protection issues, it is necessary to develop new treatment methods to achieve the effect of extending freshness. In today’s industry 4.0 big data and customer demand-oriented, convenient, easy to import automated procedures and processing technology without chemical residues is one of the keys to agricultural upgrade to 4.0.
  The electromagnetic field preservation technology is a high-looking and low-energy food preservation technology, which has good microbial and enzyme inhibition ability with good freshness retention ability. The previous study of the project host has successfully used this technology (100 kV/m) combined with low-temperature storage to maintain the quality of vegetable juice during cold storage; The shelf life of fish was extended by 1.43 times and the total number of bacteria was inhibited by 0.65 times; The chicken storage period is extended by 0.54 times. Electromagnetic preservative technology(600 kV/m) pre-treatment for 120 minutes can reduce the weight loss of honey apple during storage(20 days)period after harvesting by 10%. In addition, it can inhibit the rate of hardness drop to nearly 50%, and inhibit the increase rate of respiratory by 50%. Pre-treatment of the thin skin red persimmon for 30 minutes can inhibit the rate of increase of malondial by 1.2 times, and the rate of inhibition of malondialdehyde can be increased by 2.5 times. It can be seen that the electromagnetic preservation technology is not affected by the shape or size of the product, and should widely use in the industry.

應用於農產品產銷運輸、食品貨架期的延長