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Effect of static and oscillating magnetic fields on the freezing kinetics of water and tomato puree.

Number: 1062

Author(s) : ABEA A., LLAVE Y., FUKUOKA M., GOU P., GUARDIA M. D., MUÑOZ I.

Summary

Magnetic field assisted freezing (MFAF) has recently gained attention as a method to prevent the loss of quality in food products during freezing. To investigate this, samples of water and tomato puree were frozen using a low-temperature thermostatic bath in the presence of oscillating and static magnetic fields at 0, 2, and 4 mT. The combination of both fields at 2 mT was also investigated. The following parameters were evaluated: nucleation temperature, freezing point temperature, and phase change time. All samples showed some degree of supercooling. For tomato puree, no significant differences in any of the evaluated parameters were observed. For water, lower nucleation and freezing point temperatures were observed at static (2 mT and 4 mT) and oscillating (2 mT) magnetic fields; However, the high variability of the results makes it difficult to draw conclusions about the effect of the applied magnetic fields on the freezing kinetics.

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Pages: 7 p.

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Details

  • Original title: Effect of static and oscillating magnetic fields on the freezing kinetics of water and tomato puree.
  • Record ID : 30032497
  • Languages: English
  • Subject: Technology
  • Source: 8th IIR International Conference on Sustainability and the Cold Chain. Proceedings: June 9-11 2024
  • Publication date: 2024/06/11
  • DOI: http://dx.doi.org/10.18462/iir.iccc2024.1062

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