Effects of different magnetic fields on the freezing parameters of cherry

Tang, Junyan; Zhang, Hainan; Tian, Changqing; Shao, Shuangquan

doi:10.1016/j.jfoodeng.2020.109949

Cited by 54 publications

(32 citation statements)

References 33 publications

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“…Results showed that the SMF decreased the nucleation temperature and average ice crystal size, while OMF just increased phase change time and had no significant effect on the other freezing parameters. Tang, Zhang [12] reported that 10 mT and 1.26 mT were the optimum strength of the magnetic field for SMF and OMF, respectively. They found that the phase change time was decreased under SMF, while it was increased with OMF.…”

Section: Magnetically Disturbed Freezingmentioning

confidence: 99%

“…Therefore, employing novel freezing techniques (rapid freezing methods) for reducing damages of freezing is essential [8]. Controlling of ice crystals nucleation and subsequent ice crystals growth has been evaluated by ultrasound-assisted freezing (UAF) [10], electrically disturbed freezing (EF) [11], magnetically disturbed freezing (MF) [12], microwave-assisted freezing (MAF) [13], radiofrequency freezing (RF) [14], high-pressure freezing (HPF) [15], osmo-dehydro-freezing (ODF) [16], ice nucleating proteins (INPs) [17], antifreeze proteins (AFPs) and antifreeze glycoproteins (AFGPs) [18]. Compared with conventional freezing methods, several benefits are reported by employing novel freezing approaches, including maintaining nutritional value [5,12], better flavor and taste [19], retarding the browning index [20], enzymes inactivations [21], reducing the drip loss [13,22,23], keeping water holding capacity [24,25], retaining better texture [13,26], more stable colour parameters [13,15,22], etc.…”

Section: Introductionmentioning

confidence: 99%

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Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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The phase change of water occurs in biological samples during freezing and introduces significant changes to the processed materials. The phase change phenomenon includes complex processes at the macro and micro levels. At molecular levels, water undergoes a rate-limiting nucleation stage to form templates for the next step called crystal growth. The rate and interaction of these two stages play an essential role in the characteristics of the process and the products. Technically, crystal size distribution and its control through processing parameters are linked to the properties of products. Thus, understanding the interactions between water phase change steps, evaluating the effects of crystallization and ice crystals features, and employing novel techniques to control and monitor nucleation and crystal growth stages is essential for improved frozen products quality. Finding the moisture behavior information with direct and indirect measurements can describe crystals in multi-perspectives, providing practical knowledge on the mechanisms of the freezing process. Moreover, innovative novel freezing technologies improve the crystallization process during the freezing of foods. This review focuses on an overview of the water phase change and crystallization process. Specific emphasis was placed on modeling approaches, the measuring methods, and novel accelerating and suppression of nucleation and ice crystals growth.

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Section: Magnetically Disturbed Freezingmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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“…Tu et al (2015) pointed out that ultrasound freezing can increase the freezing rate and hardness, and reduce drip loss to an extent which is obvious (Tu et al, 2015). Tang et al (2020b) found that the lowest drip loss for cherries under a permanent magnetic field and an alternating magnetic field were 4.79% and 4.64% (Tang et al, 2020b). Otero et al (2000) found that high-pressure-translocation freezing can prevent cell mass loss due to icing or the presence of a large number of ice crystals (Otero et al, 2000).…”

Section: Introductionmentioning

confidence: 99%

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

Wu¹,

Zhang²,

Bhandari³

et al. 2021

Int. Agrophys.

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A b s t r a c t. Frozen fruit and vegetables are types of natural foods without any additives, they are becoming more and more popular because of the seasonal supply of fresh fruit and vegetables, rich nutrition content, convenient consumption, sanitary condition, and favourable preservation performance which only requires simple technology. They are also a type of processed primary agricultural product with a good market share. However, the quality maintenance of frozen fruit and vegetables is a major problem with their preservation. Moreover, a significant number of researchers have been exploring many advanced technologies to maintain their qualities during the preservation process. In this article, the research status of drip loss control technology during the thawing of frozen fruit and vegetables is summarized in three respects: surface predehydration pretreatment, optimal freezing processes and thawing modes, and also its development trend is briefly explored.K e y w o r d s: fruit and vegetables, drip loss, dehydration, freezing, thawing

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“…Compared with the control group, the average ice crystal area of PMF and AMF is reduced by 67% and 78%, respectively. The freezing effect is significant, but it does not increase with increasing magnetic field strength (Tang et al., 2020). In Zhou Zipeng's experimental study, pork was used as the research object, and a DC magnetic field was applied during the freezing process.…”

Section: Introductionmentioning

confidence: 99%

Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia

Wei

et al. 2021

Food Processing Preservation

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To study the effect of magnetic field‐assisted freezing on tilapia quality changes, this experiment used the application of a magnetic field as an auxiliary condition to freeze tilapia, and the static magnetic field strength was 0 G, 5 G, 10 G, 15 G, 20 G, 30 G. The results show that magnetic field‐assisted freezing has a positive effect on the freezing rate, water migration, microstructure, and other aspects. Among the strengths applied, the effect of 15 G is the most significant, and the effect of 20 G and 30 G is lower than that of 15 G. Compared with the control group, the magnetic field intensity of the other groups showed no significant difference in the effect of each index. Under the experimental conditions, the magnetic field has a significant promotion effect on the sample quality, but the effect does not increase linearly with the increase of the magnetic field intensity. Novelty impact statement The use of magnetic field for auxiliary freezing provides a new theoretical method for the freezing quality of tilapia. Using fractal dimension to quantitatively analyze the quality of frozen tilapia and verify the applicability of magnetic field in frozen tilapia.

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Effects of different magnetic fields on the freezing parameters of cherry

Cited by 54 publications

References 33 publications

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

Effect of magnetic field‐assisted freezing on water migration, fractal dimension, texture, and other quality changes in tilapia

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