Magnetic field: A non-thermal technology in food processing

IF 5.6 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2024-07-04 DOI:10.1016/j.foodcont.2024.110692

Shu Wang , Lu Zhang , Hui Wang , Wei Fan , Yueming Hu , Zongcai Tu

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Abstract

With the development of economy, there's an unprecedented surge in food demand, necessitating the development of innovative technologies to minimize alterations in food quality. Magnetic field (MF), as a non-thermal technology, possesses a robust potential to mitigate undesirable thermal impacts on nutritional and qualitative attributes of food. This has sparked considerable interest among researchers in exploring the application of MF technology in food sector. The review summarizes the basic biological characteristics of MF, which include bidirectionality, window effect, hysteresis effect, amplification effect, and accumulation effect, as well as its biological mechanism on living organisms including cell membranes, biological macromolecules, and free radicals. A comprehensive summary of the theory and corresponding implications of MF in food processing is provided, including germicidal efficacy and fermentation, food preservation (freezing, chilling storage, supercooling and drying), thawing, extraction, protein modification, seed germination and combined others techniques or functional substance. Finally, key areas for future research are highlighted, and notable deficiencies are proposed. Overall, the purpose of this review is to propel the advancement and practical implementation of MF technology in food processing industry.

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磁场：食品加工中的一种非热技术

随着经济的发展，食品需求量空前激增，因此有必要开发创新技术，以尽量减少食品质量的改变。磁场（MF）作为一种非热技术，具有强大的潜力来减轻热对食品营养和质量属性的不良影响。这激发了研究人员探索在食品领域应用磁场技术的浓厚兴趣。本综述总结了中频的基本生物学特性，包括双向性、窗口效应、滞后效应、放大效应和累积效应，以及其对生物体（包括细胞膜、生物大分子和自由基）的生物学机制。全面总结了中频在食品加工中的理论和相应影响，包括杀菌效果和发酵、食品保鲜（冷冻、冷藏、过冷和干燥）、解冻、提取、蛋白质改性、种子发芽以及其他技术或功能物质的组合。最后，强调了未来研究的关键领域，并提出了值得注意的不足之处。总之，本综述的目的是推动中频技术在食品加工业中的发展和实际应用。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.