Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing

Kim, Young Boong; Woo, Sung Min; Jeong, Ji Yun; Ku, Su Kyung; Jeong, Jin Woong; Kum, Jun Seok; Kim, Eun Mi

doi:10.5851/kosfa.2013.33.6.763

Cited by 27 publications

(15 citation statements)

References 29 publications

(2 reference statements)

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“…Even though the freezing rates achieved in each device were very different, the authors only found minor differences among the samples. By contrast, Kim et al (2013a), Kim et al (2013b), Ku et al (2014), and Choi et al (2015) froze beef, pork, and chicken samples in both a CAS freezer at −55 °C and an air-blast freezer at −45 °C. They concluded that electromagnetic freezing reduced the total freezing times and preserved the quality attributes of the samples better than air-blast freezing.…”

Section: Introductionmentioning

confidence: 93%

“…To avoid this inconvenience, some authors have compared the quality of several foods frozen in both commercial electromagnetic freezers and conventional devices (Choi, Ku, Jeong, Jeon, & Kim, 2015;Erikson et al, 2016;Kim et al, 2013b;Yamamoto, Tamura, Matsushita, & Ishimura, 2005). Unfortunately, the few existing studies provide little or no information about the characteristics of the magnetic fields applied.…”

Section: Introductionmentioning

confidence: 99%

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Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

Otero

Pérez‐Mateos

Rodríguez

et al. 2017

Journal of Food Engineering

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Since the earlier 2000s, electromagnetic freezers have been sold all over the world. According to the manufacturers, the oscillating magnetic fields (OMFs) applied by these devices are capable of avoiding ice damage in frozen foods. To assess the effectiveness of OMFs in preserving food quality, we froze crab sticks in a commercial electromagnetic freezer, both with (<2 mT, 6-59 Hz) and without OMF application. Crab sticks were also frozen in a conventional freezer, both with static-and forced-air conditions, to compare electromagnetic freezing with conventional methods. After 24 h and 1, 3, 6, 9, and 12 months of storage, we did not find any effect of the OMFs on the drip loss, water-holding capacity, toughness, and whiteness of the crab sticks frozen in the electromagnetic device. Moreover, no advantage of electromagnetic freezing over air-blast freezing was detected at the conditions tested. More experiments at larger magnetic field strength and wider frequency ranges are needed to have a complete view of the potential effects of OMFs on food freezing.

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Section: Introductionmentioning

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

Otero

Pérez‐Mateos

Rodríguez

et al. 2017

Journal of Food Engineering

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“…In the claimed patent, AEF generated by a radio frequency voltage prevented freezing of foods at above − 5 °C (minimum allowable supercooling temperature). It is likely that the applied AEF continuously vibrated, rotated, and translated water molecules due to the polarity of the molecules and these actions maintained the supercooled state of water without crystallization (Kim et al, 2013b ). In this sense, Ma et al (2013) confirmed that the degree of supercooling in 0.9% NaCl aqueous solution was enhanced by an AC electric field (100 kV/m at 10 6 Hz) due to the induced electric dipole oscillation.…”

Section: Experimental Studies: the Effects Of Aef On Freezingmentioning

confidence: 99%

Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

Kang

You

Jun

2020

Food Sci Biotechnol

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Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials.

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“…Using a "copy" of the ABI, CAS system reported that they had found that oscillating weak magnetic fields had no affect on the freezing curves of sweet potato, spinach, fish, agar gel, or water and had no visible effect on cellular microstructures of the tissues they examined. Kim et al (2013) have reported faster freezing and lower drip losses in some meats when using magnetic resonance freezing but increased cooking losses. However, they do not appear to have compared like with like.…”

Section: Magnetic Resonance-assisted Freezing (Mraf)mentioning

confidence: 99%

A Review of Novel and Innovative Food Freezing Technologies

James

Purnell

James

2015

Food Bioprocess Technol

176

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Freezing is a very well-established food preservation process that produces high quality nutritious foods with a long storage life. However, freezing is not suitable for all foods, and freezing can cause physical and chemical changes in some foods that are perceived as reducing the quality of either the thawed material or the final product. This paper reviews the many innovative freezing processes that are currently being researched and developed throughout the world to improve freezing conditions and product quality. Some inn o v a t i v e f r e e z i n g p r o c e s s e s ( i m p i n g e m e n t a n d hydrofluidisation) are essentially improvements of existing methods (air blast and immersion, respectively) to produce far higher surface heat transfer rates than previous systems and thus improve product quality through rapid freezing. In these cases, the advantages may depend on the size of the product, since the poor thermal conductivity of many foods limits the rate of cooling in large objects rather than the heat transfer between the heat transfer medium and the product. Other processes (pressure shift, magnetic resonance, electrostatic, microwave, radiofrequency, and ultrasound) are adjuncts to existing freezing systems that aim to improve product quality through controlling the way that ice is formed in the food during freezing. Another alternative is to change the properties of the food itself to control how ice is formed during freezing (such as in dehydrofreezing and the use of antifreeze and ice-nucleation proteins).

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Temperature Changes during Freezing and Effect of Physicochemical Properties after Thawing on Meat by Air Blast and Magnetic Resonance Quick Freezing

Cited by 27 publications

References 29 publications

Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications

A Review of Novel and Innovative Food Freezing Technologies

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