Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation.

Autor: Kong, Fanchen, Li, Peiru, Zhang, Hainan, Tian, Changqing, Leng, Dongmei, Hou, Chengli
Předmět:
Zdroj: Food & Bioprocess Technology; Nov2024, Vol. 17 Issue 11, p4239-4248, 10p
Abstrakt: This study aims to investigate the influence of oscillating magnetic fields on the deep supercooling of water and the supercooling storage of fruits. The results showed that by utilizing a 6 mT/50 Hz oscillating magnetic field, water (1 ml) was able to be maintained at -18 °C for 24 h, achieving deep supercooling. Combining magnetic field with oil-sealed water enhanced supercooling compared to oil sealing alone. By adding an oscillating magnetic field, fruits were maintained at a temperature of -5 °C for 12 h. The supercooled samples exhibited a texture and color that were close to those of fresh samples and also experienced a reduction in water loss of up to 30.25% in comparison to frozen samples that were not treated by magnetic field treatment. The proposed method achieved significant supercooling and improved food quality using an easily obtainable type of magnetic field. [ABSTRACT FROM AUTHOR]
Databáze: Complementary Index
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