The effect of magnetic field on the quality of channel catfish under two different freezing temperatures

Leng, Dongmei; Zhang, Hainan; Tian, Changqing; Xu, Hongbo; Li, Peiru

doi:10.1016/j.ijrefrig.2022.05.008

Cited by 18 publications

(5 citation statements)

References 36 publications

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“…Among all the frozen groups, the IF and MF-20 groups had the smallest hardness ( P < 0.05), and MF-60 had the biggest hardness ( P < 0.05), which was closest to the fresh sample. Leng, Zhang, Tian, Xu and Li (2022) also obtained results in a study of static magnetic field-assisted freezing of fish, in which an appropriate intensity of magnetic field was found to be beneficial in maintaining the texture of the fish.…”

Section: Resultsmentioning

confidence: 83%

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

et al. 2023

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Section: Resultsmentioning

confidence: 83%

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

et al. 2023

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“…The effect of stronger fields with induction above 7 mT was studied by Leng et al [23] during freezing of channel catfish. This mode decreased the freezing process duration and reduced weight loss after thawing.…”

Section: Studies Of the Food Media Freezing Processes With Applicatio...mentioning

confidence: 99%

The effect of magnetic and electric fields on the processes of food freezing

Belozerov,

Konnov

2023

Teor. prakt. pererab. mâsa (Print)

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The article summarizes the results of studies based on scientific publications on the effect of magnetic fields (MF) and electric fields (EF) on the kinetics of freezing processes applied onto biological tissue and on their properties. The processes of freezing food media on installations equipped with the Cells Alive System (CAS) magnetic system manufactured by ABI Co., Ltd., Japan are considered in this article. It is shown that the majority of researchers did not confirm the benefits claimed by the CAS system developers in comparison with the processes of fast freezing in the chambers without the magnetic field. In the case of using the alternating magnetic fields (AMF) with high field induction values, the effect is more pronounced. The application of strong static or alternating EF contributes to the creation of a fine-grained structure of ice, reduces the freezing duration and decreases mass loss during the food thawing.

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“…The freezing curve of the tuna piece at the central point under conditions of −18 • C and a 0 m/s air velocity was measured and compared with the simulated value. From the freezing curve of the tuna, it can be seen that the freezing process is divided into three stages [34,35]. In the first stage, the temperature decreases rapidly to the freezing point, and the freezing rate decreases gradually, which might be due to the decrease in the temperature difference between the tuna surface and the environment after heat exchange occurs.…”

Section: Accuracy Of Numerical Simulationsmentioning

confidence: 99%

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

Huo,

Yang,

Xie

et al. 2023

Fishes

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In order to predict the regular temperature change in tuna during the freezing process for cold chain transportation, improve the quality of frozen tuna, and reduce the energy consumption of freezing equipment, a three-dimensional numerical model for freezing tuna of different sizes was established. An unsteady numerical simulation of the air velocity and flow field was combined with an analysis of the freezing process of tuna. This paper also studied the effect of air velocity, temperature, and tuna size on the freezing process. The numerical results show that there was a positive correlation between the cold source environment and the tuna-freezing process. Lower temperatures and higher air increased the velocity at which the tuna moved through the maximum ice crystal formation zone, maintaining a better aquatic product quality. In some cases, however, the smaller tuna models achieved a longer freezing time. Due to the difficulty of obtaining the whole tuna sample, the temperature curve and freezing rate over time obtained during the freezing process were tested using a tuna block of a specific size. The maximum error did not exceed 6.67%, verifying the authenticity and feasibility of the simulation.

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The effect of magnetic field on the quality of channel catfish under two different freezing temperatures

Cited by 18 publications

References 36 publications

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

Insight into muscle quality of white shrimp (Litopenaeus vannamei) frozen with static magnetic-assisted freezing at different intensities

The effect of magnetic and electric fields on the processes of food freezing

Simulation Analysis and Experimental Verification of Freezing Time of Tuna under Freezing Conditions

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