Effects of magnetic field-assisted freezing on the freeze-drying characteristics and quality of pectin-sucrose cryogels.

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-05-23 DOI:10.1002/jsfa.14381

Youchuan Ma, Jinfeng Bi, Zhonghua Wu, Jianyong Yi

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Abstract

Background: The physical quality of freeze-dried food products is defined by their porous morphology. To enable efficient regulation of the physical quality of fruits and vegetables, pectin-sucrose cryogels were selected as a model system. Cryogels frozen under varying magnetic field conditions were subsequently freeze-dried, and their drying characteristics, microstructure, texture, and rehydration properties were analyzed.

Results: A vacuum freeze-dried pectin cryogel system was developed to simulate the natural network structure of fruits and vegetables. The results showed that magnetic field-assisted freezing led to the formation of a small and lamellar pore structure in cryogels. Additionally, the drying time for samples frozen at -20 °C and subjected to a 10 mT magnetic field was comparable to the control group with no magnetic field, but the rehydration rate was higher (10.37 g g^-1). Correlation analysis showed that magnetic field strength had a significantly negative correlation with drying rate, number of peaks, maximal force, and positive area (P < 0.05), and a significantly positive correlation with rehydration rate (P < 0.05).

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磁场辅助冷冻对果胶-蔗糖冻干特性及品质的影响。

背景：冻干食品的物理质量是由其多孔形态决定的。为了有效调节果蔬的物理品质，我们选择了果胶-蔗糖冷冻系统作为模型系统。研究了在不同磁场条件下冷冻的冷冻品，并对其干燥特性、微观结构、质地和复水性能进行了分析。结果：建立了一种模拟果蔬自然网状结构的真空冷冻干燥果胶冷冻凝胶体系。结果表明，磁场辅助冷冻导致冷冻剂形成小的片状孔隙结构。另外，在-20°C冷冻条件下，10 mT磁场下的干燥时间与无磁场的对照组相当，但复水化率更高（10.37 g-1）。相关分析表明，磁场强度与干燥速率、峰数、最大作用力和正面积呈显著负相关(P)。结论：磁场辅助冷冻产生小片层状多孔结构，提高了产品的复水性和质地质量。©2025化学工业协会。

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

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.