Jianwen Ruan, Hanqing Wang, Jinping Zhao, Dan Li, Hongbo Yang
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引用次数: 0
Abstract
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 found to be milder, more effective, and have no obvious side effects compared to chemical treatments. Numerous studies have reported that MF promotes the cold storage of food, prolongs shelf life, inhibits ice crystal nucleation, increases supercooling, accelerates freezing speed, and reduces ice crystal sizes significantly. However, the role of MF in ice nuclei formation is still unresolved, and there are inconsistencies in research results and a lack of clear understanding of its potential mechanism. This paper aims to introduce the influence of MF on the formation and growth of ice crystals, summarize freezing curves on water and salt solutions, and analyze MF applications from two aspects: the thermodynamic mechanism and molecular dynamics point of view for freezing processes. Additionally, it discusses the problems encountered in recent researches and presents future development trends. The conclusion can be drawn that MF demonstrates great application potential in the field of freezing processes and food quality attribute evaluation. However, many questions remain with little consensus in the literature regarding their roles, and the mechanism of action is not unified. The application of MF in food freezing processes is still challenging. This paper hopes to provide guidance for future work on food freezing and contribute to the advancement of this field.
期刊介绍：
Food Engineering Reviews publishes articles encompassing all engineering aspects of today’s scientific food research. The journal focuses on both classic and modern food engineering topics, exploring essential factors such as the health, nutritional, and environmental aspects of food processing. Trends that will drive the discipline over time, from the lab to industrial implementation, are identified and discussed. The scope of topics addressed is broad, including transport phenomena in food processing; food process engineering; physical properties of foods; food nano-science and nano-engineering; food equipment design; food plant design; modeling food processes; microbial inactivation kinetics; preservation technologies; engineering aspects of food packaging; shelf-life, storage and distribution of foods; instrumentation, control and automation in food processing; food engineering, health and nutrition; energy and economic considerations in food engineering; sustainability; and food engineering education.
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