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Effects of the magnetic field on the freezing process of blueberry.

Author(s) : TANG J., SHAO S., TIAN C.

Type of article: IJR article

Summary

In this study, the permanent magnetic field (PMF) and alternating magnetic field (AMF) were applied and the effects on the microstructure and freezing parameters (nucleation temperature, freezing temperature, time through the maximum ice crystals formation zone and phase change time) were evaluated during the blueberry freezing process. The magnetic field intensities of PMF ranged from 0 to 10 mT and the peak values of AMF were 0, 0.05, 0.64 and 1.74 mT. The cooling rate and the target temperature were 4 °C/min and −30 °C, respectively. As a result, the minimal average ice crystal areas were 2489 µm2 for PMF (10 mT) and 1731 µm2 for AMF (0.05 mT). Compared with the control group (3749 µm2), it reduced by 33.6% and 53.8%. Besides, all the freezing parameters were significantly different with PMF (p < 0.05). The nucleation temperature decreased by 5.59 °C with the intensity of 10 mT and led to a great supercooling degree. The optimal PMF intensity was 10 mT for the blueberry from the aspect of the freezing parameters and microstructure. However, the freezing parameters were not significantly different with AMF except the phase change time (p < 0.05). The heat generated by the current coils with AMF should not be ignored. When the AMF intensity increased continuously, the phase change time increased accordingly which was disadvantageous for the food freezing.

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Pages: 288-295

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Details

  • Original title: Effects of the magnetic field on the freezing process of blueberry.
  • Record ID : 30027436
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 113
  • Publication date: 2020/05
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2019.12.022

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