Abstract
This study aims to investigate the influence of oscillating magnetic fields on the deep supercooling of water and the supercooling storage of fruits. The results showed that by utilizing a 6 mT/50 Hz oscillating magnetic field, water (1 ml) was able to be maintained at -18 °C for 24 h, achieving deep supercooling. Combining magnetic field with oil-sealed water enhanced supercooling compared to oil sealing alone. By adding an oscillating magnetic field, fruits were maintained at a temperature of -5 °C for 12 h. The supercooled samples exhibited a texture and color that were close to those of fresh samples and also experienced a reduction in water loss of up to 30.25% in comparison to frozen samples that were not treated by magnetic field treatment. The proposed method achieved significant supercooling and improved food quality using an easily obtainable type of magnetic field.
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No datasets were generated or analysed during the current study.
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Funding
The authors gratefully acknowledge the financial support from the Open Project of Key Laboratory of Agro-products Quality and Safety Control in Storage and Transport Process, Ministry of Agriculture and Rural Affairs, China (No. S2022KFKT-16) and National Natural Science Foundation of China (No. 51976232).
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Fanchen Kong: Conceptualization, Methodology, Writing – original draft, Investigation. Peiru Li: Methodology, Writing – Review & Editing. Hainan Zhang: Writing – Review & Editing, Supervision. Changqing Tian: Supervision, Project Administration. Dongmei Leng: Validation. Chengli Hou: Supervision.
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Kong, F., Li, P., Zhang, H. et al. Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation. Food Bioprocess Technol (2024). https://doi.org/10.1007/s11947-024-03384-2
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DOI: https://doi.org/10.1007/s11947-024-03384-2