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Effects of static magnetic field-assisted immersion freezing on the quality of sweet cherry (Magnetic field-assisted freezing on cherry quality).

Author(s) : SHI L., JIANG Q., YANG N., SUN Q.

Type of article: IJR article

Summary

This study investigates the application of static magnetic field-assisted immersion freezing (MIF) at varying strengths (0~12 mT) to optimize freezing parameters and improve the physicochemical properties of frozen sweet cherries. Magnetic fields in this range are known to influence water molecule alignment and hydrogen bond dynamics, potentially affecting ice nucleation kinetics and crystal growth patterns. The results demonstrate that MIF significantly enhances the freezing process, reducing the duration of supercooling (time to nucleation onset) and the phase transition period (latent heat removal stage) while increasing the average freezing rate. Among the tested conditions, the 9 mT magnetic field strength exhibited the most favorable quality indicators, including lowest drip loss, highest vitamin C retention, best preservation of hardness and color, and water dis tribution states closest to fresh samples (P < 0.05 compared to IF and other MIF treatments for most parameters). Compared with conventional immersion freezing, 9 mT MIF achieved a 29.4% reduction in supercooling duration, a 18.9% reduction in phase transition time, and a 18.2% increase in average freezing rate (P < 0.05).

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Details

  • Original title: Effects of static magnetic field-assisted immersion freezing on the quality of sweet cherry (Magnetic field-assisted freezing on cherry quality).
  • Record ID : 30034841
  • Languages: French
  • Subject: Technology
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 187
  • Publication date: 2026/07
  • DOI: http://dx.doi.org/10.1016/j.ijrefrig.2026.106941

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