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Influence d’une pré-transformation par déshydratation osmotique assistée par champ magnétique sur la rétention d’eau et la structure cellulaire de fraises congelées.

The influence of magnetic field-assisted osmotic dehydration pretreatment on the water retention and cell structure of frozen strawberries.

Auteurs : XIONG X., CAO X., XU X., SU J.

Type d'article : Article de la RIF

Résumé

Osmotic dehydration (OD) before freezing can improve the quality of frozen products, but it has a significant impact on water. Magnetic fields can regulate the distribution of water and reduce water loss. This study investigated the effects of magnetic magnetic field-assisted OD followed by freezing on the water content and cell structure of strawberries in terms of water content and distribution, as well as cell structure. The results show that the freezing time of strawberries subjected to magnetic field-assisted OD pretreatment was significantly shortened compared with that of direct freezing subjected, and that the water loss during dripping was signif icantly reduced. The accumulation of malondialdehyde was the lowest, and the hardness was the greatest. The results of low-field nuclear magnetic resonance and laser confocal microscopy indicate that the water distribu tion in the magnetic field treatment group was more uniform, water retention was better, and the cell structure was more intact. Therefore, magnetic field-assisted permeation dehydration pretreatment has potential appli cation in water retention and reduction of cell damage in frozen strawberries. Magnetic field-assisted OD pre treatment technology, being a gentle pretreatment process, can reduce the water content of strawberries, thereby significantly reducing the energy consumption and time required for subsequent freezing processing and thus improving production efficiency and lowering costs.

Documents disponibles

Format PDF

Pages : 9 p.

Disponible

  • Prix public

    20 €

  • Prix membre*

    Gratuit

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Détails

  • Titre original : The influence of magnetic field-assisted osmotic dehydration pretreatment on the water retention and cell structure of frozen strawberries.
  • Identifiant de la fiche : 30034504
  • Langues : Anglais
  • Sujet : Technologie
  • Source : International Journal of Refrigeration - Revue Internationale du Froid - vol. 181
  • Date d'édition : 01/2026
  • DOI : http://dx.doi.org/10.1016/j.ijrefrig.2025.10.023

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