The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato

Purnell, GL; James, Christian; James, S. Jill

doi:10.1007/s11947-017-1983-3

Cited by 38 publications

(35 citation statements)

References 11 publications

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“…As such, values below 30% could not be set for the CAS. Based on the preliminary tests, a temperature of -30 °C was established as that normally used by industry, as well as in some studies (Otero et al, 2016a;Purnell et al, 2017), while the "Cooling FAN" and "CAS FAN" values used were 50 and 30%, respectively. Using these conditions, a significant decrease in firmness of the thawed mango was perceived by touch and taste after freezing.…”

Section: Casmentioning

confidence: 99%

“…One of these innovations is the Cells Alive System (CAS), which was patented and is marketed by the ABI Corporation, Ltd. (Chiba, Japan). CAS uses oscillating magnetic fields (OMF) during the freezing process, supposedly offering a process where a product can be frozen in such a way as to "approximate the quality of a fresh product" once thawed (Owada and Kurita, 2001; cited by Purnell et al, 2017). The CAS consists of a conventional fast freezing system, together with a system of weak frequency electromagnetic waves.…”

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%

“…Studies such as that of Purnell et al (2017) froze cylindrical samples of apples and potatoes under different conditions using a CAS at -30 °C and -45 °C for at least 35 min. One part was thawed immediately after freezing for evaluation.…”

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: Casmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 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.

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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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Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables

Alabi,

Olalusi,

Isa

et al. 2024

Food Biophysics

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The Effects of Applying Oscillating Magnetic Fields During the Freezing of Apple and Potato

Cited by 38 publications

References 11 publications

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

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

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

Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables

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