Magnetic fields in food processing perspectives, applications and action models

Autor: Sergio Souto, Hubert Luzdemio Arteaga Miñano, Ana Carolina de Sousa Silva, Ernane José Xavier Costa
Rok vydání: 2020
Předmět:
0106 biological sciences
Electromagnetic field
electromagnetic fields
Magnetic fields mechanisms
Polarity (physics)
Cyclotron resonance
Bioengineering
lcsh:Chemical technology
01 natural sciences
lcsh:Chemistry
0404 agricultural biotechnology
Physicochemical characteristic
010608 biotechnology
magnetic fields mechanisms
Chemical Engineering (miscellaneous)
lcsh:TP1-1185
Enzyme activity
Quantum
physicochemical characteristic
Physics
purl.org/pe-repo/ocde/ford#2.02.01 [http]
business.industry
Process Chemistry and Technology
digestive
oral
and skin physiology
Electromagnetic fields
04 agricultural and veterinary sciences
equipment and supplies
040401 food science
Magnetic field
enzyme activity
microorganism inactivation
lcsh:QD1-999
Food processing
Subatomic particle
Microorganism inactivation
Food quality
Biological system
business
human activities
CAMPO MAGNÉTICO
Zdroj: Repositório Institucional da USP (Biblioteca Digital da Produção Intelectual)
Universidade de São Paulo (USP)
instacron:USP
Processes, Vol 8, Iss 814, p 814 (2020)
CONCYTEC-Institucional
Consejo Nacional de Ciencia Tecnología e Innovación Tecnológica
instacron:CONCYTEC
Popis: Magnetic fields (MF) are increasingly being applied in food processing to preserve food quality. They can be static (SMF), oscillating (OMF) or pulsed (PMF) depending on the type of equipment. The food characteristics can be influenced by several configurations of the applied magnetic field as its flux density, frequency, polarity and exposure time. Several mechanisms have been proposed to explain the eects of magnetic fields on foods. Some of them propose interactions at the subatomic particle level that show quantum behavior, such as the radical pair and cyclotron resonance mechanisms. Other proposals are at the level of DNA, compounds, subcellular organelles and cells. The interactions between food and magnetic fields are addressed in a general way in this work, highlighting the applications and action models involved and their eects on the physicochemical, enzymatic and microbiological characteristics of food. © 2020 by the authors.
Databáze: OpenAIRE
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