Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples

Abie, Sisay Mebre; Münch, Daniel; Egelandsdal, Bjørg; Bjerke, Frøydis; Wergeland, Ivar; Martinsen, Ørjan G.

doi:10.1016/j.jfoodeng.2021.110710

Cited by 19 publications

(6 citation statements)

References 36 publications

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“…So far, there is no evidence that MF has a significant role in accelerating the F/T process. Abie et al 84 . found that 0.2 T magnetic field did not affect the supercooling and freezing time of salt solution and meat.…”

Section: Effective Application Of Physical Fields In the Freezing And...mentioning

confidence: 98%

Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food

2022

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Freezing is an effective technique to prolong the storage life of food. However, the freeze-thaw process also brings challenges to the quality of food, such as mechanical damage and freeze cracks. Increasingly, physical fields have been preferred as a means of assisting the freezing and thawing (F/T) processes to improve the quality of frozen food because of their high efficiency and simplicity of application. This article systematically reviews the application of high-efficiency physical field techniques in the F/T of food. These include ultrasound, microwave, radio frequency, electric fields, magnetic fields, and high pressure. The mechanisms, application effects, advantages and disadvantages of these physical fields are discussed. To better understand the role of various physical fields, the damage to food caused by the F/T process and traditional freezing is discussed. The evidence shows that the physical fields of ultrasound, electric field and high pressure have positive effects on the F/T of food. Proper application can control the size and distribution of ice crystals effectively, shorten the freezing time, and maintain the quality of food. Microwave and radio frequency exhibit positive effects on the thawing of food. Dipole rotation and ion oscillation caused by electromagnetic waves can generate heat inside the product and accelerate thawing. The effects of magnetic field on F/T are controversial. Although some physical field techniques are effective in assisting F/T of food, negative phenomena such as uneven temperature distribution and local overheating often occur at the same time. The generation of hotspots during thawing can damage the product and limit application of these techniques in industry.

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Section: Effective Application Of Physical Fields In the Freezing And...mentioning

confidence: 98%

Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food

2022

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“…Abie et al. (2021) frozen meat products with a 0.2 T static magnetic field and a 20 kHz, 2 V/cm square wave electric field. The data does not support the use of magnetic fields to assist in freezing food.…”

Section: Novel Synergistic Freezing Technologymentioning

confidence: 99%

Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review

Rui

Zhang

et al. 2022

Comp Rev Food Sci Food Safe

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Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanced quality preservation and simpler thawing operation, synergistic technologies for freezing are emerging as the optimal methods for frozen food processing. This article comprehensively reviewed the recently developed synergistic technologies for freezing and pretreatment, for example, ultrasonication, cell alive system freezing, glass transition temperature regulation, high pressure freezing, pulsed electric field pretreatment, osmotic pretreatment, and antifreeze protein pretreatment, etc. The mechanisms and applications of these techniques are outlined briefly here. Though the application of new treatments in freezing is relatively mature, reducing the energy consumption in the application of these new technologies is a key issue for future research. It is also necessary to consider scale‐up issues involved in large‐scale applications as much of the research effort so far is limited to laboratory or pilot scale. For future development, intelligent freezing should be given more attention. Freezing should automatically identify and respond to different freezing conditions according to the nature of different materials to achieve more efficient freezing. Practical Application This paper provides a reference for subsequent production and research, and analyzes the advantages and disadvantages of different novel synergistic technologies, which points out the direction for subsequent industry development and research. At the same time, it provides new ideas for the freezing industry.

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“…However, various morphological and geometric arrangements have been designed to generate external magnetic fields for different purposes. For example, applications that induce the orientation of water molecules, for example, it orders, stabilizes, and facilitates the freezing of refrigeration processes [39]. In addition to this, it has been shown that it is possible to activate and accelerate the growth of microorganisms and plants using weak magnetic fields, that is, of low intensity [40].…”

Section: Advantages Of the Techniquementioning

confidence: 99%

Magnetic fields: influence of their properties in the agricultural production process

Montero-Prado¹,

Almanza-Cruz²

2022

I+D Tecnológico

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The current efforts to achieve the Sustainable Development Goals to combat and eradicate hunger have led different specialized sectors of society to launch into the search for paths that lead to it. In this sense, the research, development, and innovation (R + D + i) approach has generated various optimized methods to obtain the greatest possible benefits, through important contributions. The objective of this document is to show the advances made in the application of magnetic fields as a tool to improve the productivity of different crops. Considering the main treatment methods, characteristics of the application, and the explanation of the possible effects caused in plant entities. An attempt has been made to use scientific articles from different databases, but with important levels of reliability, measured through the impact indices involved. As a tool to know the current situation of this issue, the review of documents published, preferably, during the last decade was focused, with few exceptions, based mainly on specialized conceptualizations.

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Combined 0.2 T static magnetic field and 20 kHz, 2 V/cm square wave electric field do not affect supercooling and freezing time of saline solution and meat samples

Cited by 19 publications

References 36 publications

Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food

Application of physical field‐assisted freezing and thawing to mitigate damage to frozen food

Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review

Magnetic fields: influence of their properties in the agricultural production process

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