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Document IIF

Effets de l’application de champs magnétiques pendant la congélation sur la formation de cristaux de glace à l’intérieur des produits alimentaires. 

Effect of magnetic field application during freezing on ice crystal formation inside food products.

Numéro : 0527

Auteurs : BABA H., REDO M. A., WATANABE M.

Résumé

The use of magnetic field to improve food freezing has been in argument as several papers reported its effectiveness while some studies presented an opposite result. One factor that affects the variability in the outcome and raises concern is the reproducibility of the available experiment results. This study aims to accurately verify the effect of magnetic field application through reproducible experiments and quantitative evaluation. Air-blast freezer capable of maintaining a constant air temperature and velocity was used. A magnetic field of 0 to 3 mT was applied by incorporating a coil in the chamber. The frozen samples were freeze-dried, and X-ray CT scans were performed. Analysis was implemented by image analysis and structure separation in 2D and 3D. Results showed that the freezing curves were consistent for all the samples, and there were no significant differences in the size of ice crystals inside the samples regardless of the magnetic intensity.

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Pages : 7

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    20 €

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Détails

  • Titre original : Effect of magnetic field application during freezing on ice crystal formation inside food products.
  • Identifiant de la fiche : 30031346
  • Langues : Anglais
  • Sujet : Technologie
  • Source : Proceedings of the 26th IIR International Congress of Refrigeration: Paris , France, August 21-25, 2023.
  • Date d'édition : 21/08/2023
  • DOI : http://dx.doi.org/10.18462/iir.icr.2023.0527

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