Effects of Weak Oscillating Magnetic Fields on the Freezing of Pork Loin

Rodríguez, Antonio C.; James, Christian; James, S. Jill

doi:10.1007/s11947-017-1931-2

Cited by 43 publications

(21 citation statements)

References 18 publications

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“…The crystallization phase involves the conversion of water to ice crystals, a key step in determining the quality of the frozen product (Kiani & Sun, 2011). However, freezing is not suitable for all foods, and can cause physical and chemical changes in some foods that are perceived to reduce the quality of either the thawed material or the final product (Rodríguez et al, 2017). Conventional freezing cools foods below -18 °C, and can affect firmness, colour and taste, while causing the formation of drip loss due to the mechanical stress brought on by the formation of ice crystals and the volume increase in the frozen product, thus damaging membranes and cell walls.…”

Section: Introductionmentioning

confidence: 99%

“…According to Owada (2007), CAS uses induction coils in order to produce OMF in the range of 0.1 mT to 100 mT; and permanent magnets to generate a static magnetic field (SMF) from 0.1 mT to 1000 mT. It has been suggested that applying OMF to a food in the range of 50 Hz to 5 MHz while freezing will supress the nucleation of ice crystals (such a high OMF and frequency could not be found in any study, such as those carried out by Otero et al, 2016a;Purnell et al, 2017 andRodríguez et al, 2017), while super-cooling can be achieved without the nucleation of ice crystals down to -10 °C. This is said to prevent cell damage and maintain the freshness of the food.…”

Section: Introductionmentioning

confidence: 99%

“…Erikson et al (2016) froze cod immediately after killing with a CAS, conventional air blast and in a cold storage room without forced convention air. Rodríguez et al (2017) froze fresh pork loin in a CAS at -30 °C for at least 60 min. and stored it in a chest freezer for 21 to 27 days, after which the samples were evaluated.…”

Section: Introductionmentioning

confidence: 99%

“…According to the patent (Owada, 2007), the CAS offers OMF from 0.1 mT to 100 mT, and frequencies from 50 Hz to 5 MHz. However, studies carried out by Otero et al (2016a), Purnell et al (2017) and Rodríguez et al (2017), all measured different levels of OMF in different places using a CAS, and registered OMF values as low as 2 mT and 60 Hz. However, it is uncertain what the effects of extremely low strength of the frequently applied MFs may have on a substance with low magnetic susceptibility, such as water.…”

Section: Introductionmentioning

confidence: 99%

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Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Aldoradin-Puza¹,

Mayo²,

Polo³

et al. 2019

Braz. J. Food Technol.

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Freezing using oscillating magnetic fields (OMF), was developed and is marketed to overcome drawbacks that normally occur in conventional freezing, which affect firmness, colour, taste, and drip loss in frozen-thawed foods. In order to verify the aforementioned advantages, the effect of freezing using OMF on cubes of mango (Mangifera indica L. cv. ‘Kent’) was evaluated. The cubes were frozen at -30 °C for 35 min with OMF set at 0, 30%, 50%, 75% and 100%, and then immediately thawed at room temperature (25 °C) for 70 min. The frozen-thawed mango cubes showed cell wall breakage, presumably due to the formation of ice crystals. Likewise, the frozen-thawed cubes were less firm (p < 0.05) than fresh mango cubes (with both cubes having come from the same specimen), as determined using a texturometer and sensory evaluation. Drip loss ranged from 2.45% to 4.15% in the frozen-thawed mango. Freezing using OMF with a Cells Alive System (CAS) freezer caused negative changes to the thawed mango, mainly a decrease in firmness, with results similar to those reported elsewhere using conventional freezing.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)

Aldoradin-Puza¹,

Mayo²,

Polo³

et al. 2019

Braz. J. Food Technol.

View full text Add to dashboard Cite

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“…Magnetic fields can affect the low‐temperature preservation effect of eggs (Fernández‐Martín, Pérez‐Mateos, Dadashi, Gómez‐Guillén, & Sanz, 2017, 2018). However, OMFs do not affect the freezing of crab sticks in terms of freezing time and water‐holding capacity (Otero et al, 2017); Antonio reached a similar conclusion in a pork freezing experiment (Rodríguez, James, & James, 2017). At present, researchers have speculated that a magnetic field may considerably affect the freezing kinetics of food, thereby affecting water crystallization in food during freezing (Otero, Rodríguez, Pérez‐Mateos, & Sanz, 2016).…”

Section: Introductionmentioning

confidence: 90%

Effect of static magnetic field on the freezing process of deionized water and 0.9% NaCl solution

Jin

Sun

Jiang

et al. 2020

J Food Process Preserv

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A static magnetic field (SMF) assisted freezing system, which can generate a magnetic field with a strength of 0–180 Gs at the center of samples, was designed. The simulation and measurement methods determined that the extreme values of the internal magnetic induction intensity of the samples were less than 5% compared with that of the center. The deionized water and 0.9% of NaCl solution samples were subjected to a freezing experiment. The deionized water samples had maximum supercooling values at 20, 80, and 160 Gs; the degree of supercooling of the 0.9% NaCl solution increased with a magnetic field ranging from 0 to 100 Gs. The extent of supercooling tended to be stable within a range of 100–180 Gs. The SMFs could increase the nucleation time and decrease the phase transition time of the 0.9% NaCl solution. The extent of supercooling directly affected nucleation and phase transition time after analysis. Practical applications A magnetic field‐assisted refrigeration system is used as a new freezing technique for food cryopreservation. However, such system has drawn various conclusions from different laboratories. To explore the influence of magnetic fields on the freezing process, we design a SMF‐assisted freezing system, which can generate SMFs with a strength of approximately 0–180 Gs at the center of deionized water and 0.9% NaCl solution samples. This study use s a cooling method that is similar to the actual freezing process. This study demonstrates the positive effects of SMFs on the supercooling of liquids and provides a reference for further exploration.

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