, the application of the magnetic field causes the clusters of the free water to become small, and thereby facilitates hydration of the clusters with the substrates of the food product to form hydration structures. As a result, the amount of the free water in the object-to-be-frozen is reduced, and thereby supercooling is facilitated.) A further cooling will initiate freezing to take place, but since a heat quantity equivalent to the latent heat for solidification (forming ice) has already been removed, the freezing proceeds quickly