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Impact of magnetic field on food refrigeration: an overview.

Numéro : 18212

Auteurs : LE BAIL A., HAMDAMI N., ROUAUD O.

Résumé

Several technologies based on the application of external static electric fields (SEF), static magnetic fields (SMF), oscillating magnetic fields (OMF), pulsed or alternating magnetic fields (PMF/AMF), and electromagnetic fields (EMF) have emerged in recent years with the objective of improving frozen food quality and, in some cases, extending the shelf life of fruits and vegetables under chilled storage. Among these approaches, magnetic-field-assisted refrigeration and freezing have attracted particular attention but remain controversial. Oscillating magnetic fields intrinsically induce electric fields according to the Maxwell–Faraday law, which complicates the interpretation of experimental results. This contribution provides a critical overview of magnetic field technologies applied to food refrigeration and freezing. After recalling the fundamentals of freezing and supercooling, the effects of magnetic fields on water structure, ice nucleation, freezing kinetics, and food quality attributes are discussed. Possible interactions between magnetic fields and biological tissues are reviewed, followed by a benchmark of selected publications. The advantages, limitations, and current technological challenges of magnetic-field-assisted refrigeration are finally assessed.

Documents disponibles

Format PDF

Pages : 9 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    15 €

* meilleur tarif applicable selon le type d'adhésion (voir le détail des avantages des adhésions individuelles et collectives)

Détails

  • Titre original : Impact of magnetic field on food refrigeration: an overview.
  • Identifiant de la fiche : 30034712
  • Langues : Anglais
  • Sujet : Technologie
  • Source : 9th IIR International Conference on Sustainability and the Cold Chain. Proceedings: April 12-14 2026
  • Date d'édition : 04/2026
  • DOI : http://dx.doi.org/10.18462/iir.iccc.2026.8212

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