Effect of Magnetic Field on Frozen Food Quality Characteristics

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期刊论文

作者：

Ruan, Jianwen;Wang, Hanqing*;Zhao, Jinping;Li, Dan;Yang, Hongbo

通讯作者：

Wang, HQ;Wang, Hanqing;Zhao, JP

作者机构：

[Wang, HQ; Wang, Hanqing; Ruan, Jianwen] Cent South Univ Forestry & Technol, Sch Mat Sci & Engn, Changsha, Hunan, Peoples R China.

[Ruan, Jianwen] Guangdong Ocean Univ, Coll Ocean Engn & Energy, Zhanjiang, Peoples R China.

[Zhao, Jinping; Zhao, JP; Wang, Hanqing; Wang, HQ] Cent South Univ Forestry & Technol, Sch Civil Engn, Changsha, Hunan, Peoples R China.

[Zhao, Jinping; Zhao, JP; Wang, Hanqing; Wang, HQ] Hunan Engn Res Ctr Full Life cycle Energy efficien, Changsha, Hunan, Peoples R China.

[Li, Dan] Cent South Univ Forestry & Technol, Sch Food Sci & Engn, Changsha, Hunan, Peoples R China.

通讯机构：

[Wang, HQ ; Zhao, JP ; Wang, HQ] C

Cent South Univ Forestry & Technol, Sch Mat Sci & Engn, Changsha, Hunan, Peoples R China.

Cent South Univ Forestry & Technol, Sch Civil Engn, Changsha, Hunan, Peoples R China.

Hunan Engn Res Ctr Full Life cycle Energy efficien, Changsha, Hunan, Peoples R China.

语种：

英文

关键词：

Food freezing;Magnetic field assistance;Freezing curve;Ice crystal;Shelf life;Low-temperature preservation

期刊：

Food Engineering Reviews

ISSN：

1866-7910

年：

2024

页码：

1-26

DOI：

10.1007/s12393-024-09366-6

基金类别：

This study is financially supported by the National Natural Science Foundation of China (No.52276094); Postgraduate Scientific Research Innovation Project of Hunan Province (No.CX20230760) and Scientific Innovation Fund for Post-graduates of Central South University of Forestry and Technology (No.2023CX01019).

机构署名：

本校为第一且通讯机构

院系归属：

材料科学与工程学院

土木工程学院

食品科学与工程学院

摘要：

Freezing is a widely used technology for food processing that not only lowers the temperature of food below its freezing point but also inhibits microbial activity and slows down biochemical reactions to enable long-term preservation. However, the freeze thawing cycle can cause various chemical and physical damages to food, which are the main influencing mechanisms of low-temperature preservation. The size of ice crystals determines the degree of physical damage to cells, which has a significant impact on the freezing quality. Magnetic field (MF) treatment is a physical method that has been fo...

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Effect of Magnetic Field on Frozen Food Quality Characteristics

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