Share

IIR document

Effect of permanent magnetic field and alternating magnetic field on the cherry quality during the freezing process.

Number: pap. n. 385

Author(s) : TANG Y., SHAO S., ZOU H., et al.

Summary

Cherry is very popular depending on its great taste and nutrition, but the perishable characteristic increases the difficulties to store. Traditional freezing methods can extend the shelf life while it still needs to be optimized. Many innovative assisted freezing methods are proposed to improve the food quality. The magnetic field is one of the physical fields which can influence the freezing process. In this paper, the permanent magnetic field (0~15mT) and alternating magnetic field (0~20Gs) are applied on the cherries respectively. The cherry samples are freezing to -30? at the freezing rate of 4?/min. The objective is to evaluate the effect on the ice crystal size with different magnetic field. The result shows that both the permanent magnetic field and the alternating magnetic field can reduce the ice crystal size. And the cell structure maintains more complete compared with the control group. Especially, the effect seems more significantly in the case of the alternating magnetic field.

Available documents

Format PDF

Pages: 8

Available

  • Public price

    20 €

  • Member price*

    Free

* Best rate depending on membership category (see the detailed benefits of individual and corporate memberships).

Details

  • Original title: Effect of permanent magnetic field and alternating magnetic field on the cherry quality during the freezing process.
  • Record ID : 30026304
  • Languages: English
  • Source: Proceedings of the 25th IIR International Congress of Refrigeration: Montréal , Canada, August 24-30, 2019.
  • Publication date: 2019/08/24
  • DOI: http://dx.doi.org/10.18462/iir.icr.2019.0385

Links


See other articles from the proceedings (632)
See the conference proceedings

Indexing