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Document IIF

Effet d'un champ magnétique oscillant sur le surrefroidissement dans la congélation des produits alimentaires.

Effect of oscillating magnetic field on supercooling in food freezing.

Numéro : pap. ID: 595

Auteurs : WATANABE M., KANESAKA N., MASUDA K., et al.

Résumé

Recently, several food refrigeration equipments have attracted much attention from food production companies all over the world, because of a supposition that they can realize food freezing of distinguished quality by utilizing magnetic field. It is based on the assumption that a magnetic field will prevent enlargement of ice crystals by maintaining the water in food in a deeply supercooled state and suppress the damage of food structure. If this is true, it could lead to a significant advance in food freezing technology. However, there have not been reports of the scientific verification nor reliable experimental data about the effect of magnetic field on solidification of water. In the present study, we used w/o emulsions and actual food materials as experimental samples, and performed a series of controlled experiments to confirm oscillating weak magnetic field has any effects on water solidification process.

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Pages : 8 p.

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Détails

  • Titre original : Effect of oscillating magnetic field on supercooling in food freezing.
  • Identifiant de la fiche : 30002212
  • Langues : Anglais
  • Source : Proceedings of the 23rd IIR International Congress of Refrigeration: Prague, Czech Republic, August 21-26, 2011. Overarching theme: Refrigeration for Sustainable Development.
  • Date d'édition : 21/08/2011

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