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Effect of Magnetic Field on Frozen Food Quality Characteristics

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Abstract

Freezing is a widely used technology for food processing that not only lowers the temperature of food below its freezing point but also inhibits microbial activity and slows down biochemical reactions to enable long-term preservation. However, the freeze thawing cycle can cause various chemical and physical damages to food, which are the main influencing mechanisms of low-temperature preservation. The size of ice crystals determines the degree of physical damage to cells, which has a significant impact on the freezing quality. Magnetic field (MF) treatment is a physical method that has been found to be milder, more effective, and have no obvious side effects compared to chemical treatments. Numerous studies have reported that MF promotes the cold storage of food, prolongs shelf life, inhibits ice crystal nucleation, increases supercooling, accelerates freezing speed, and reduces ice crystal sizes significantly. However, the role of MF in ice nuclei formation is still unresolved, and there are inconsistencies in research results and a lack of clear understanding of its potential mechanism. This paper aims to introduce the influence of MF on the formation and growth of ice crystals, summarize freezing curves on water and salt solutions, and analyze MF applications from two aspects: the thermodynamic mechanism and molecular dynamics point of view for freezing processes. Additionally, it discusses the problems encountered in recent researches and presents future development trends. The conclusion can be drawn that MF demonstrates great application potential in the field of freezing processes and food quality attribute evaluation. However, many questions remain with little consensus in the literature regarding their roles, and the mechanism of action is not unified. The application of MF in food freezing processes is still challenging. This paper hopes to provide guidance for future work on food freezing and contribute to the advancement of this field.

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Data Availability

Data availability is not applicable to this article as no new data were created or analyzed in this study.

Abbreviations

MF:

Magnetic field

SMF:

Static magnetic field

AMF:

Alternating magnetic field

OMF:

Oscillating magnetic field

PMF:

Pulsed magnetic field

1D:

One-dimensional

2D:

Two-dimensional

3D:

Three-dimensional

PPO:

Polyphenol oxidase

CAT:

Catalase

SOD:

Superoxide dismutase

POD:

Peroxidase

MDA:

Malondialdehyde

\(\Delta G\) :

Gibbs free energy, J

\({\Delta G}_{\left(s\right)}\) :

Surface free energy, J

\(\Delta G\left(V\right)\) :

Volume free energy, J

\(\Delta {G}_{V}\) :

Free energy of freezing per unit volume, J/m3

\(r\) :

The equivalent radius of the ice crystal, m

\({r}^{*}\) :

The critical equivalent radius of the ice crystal without the magnetic field, m

\({r}_{m}^{*}\) :

The critical equivalent radius of the ice crystal with the magnetic field, m

\(\sigma\) :

Surface free energy of the crystal fluid interface without the magnetic field, J/m2

\({\sigma }_{m}\) :

Surface free energy of the crystal fluid interface with the magnetic field, J/m2

\(\Delta {H}_{m,f}\) :

Molar enthalpy of fusion, J/mol

\(\Delta {G}_{V,m}\) :

Free energy change of the transformation per unit volume,J/m3

\({T}_{f}\) :

Melting temperature, K

\(T\) :

Temperature, K

\({V}_{m}\) :

Molar volume, m3/mol

\(H\) :

Magnetic field intensity, A/m

\(M\) :

Magnetic polarization, A/m

\(B\) :

Magnetic flux density, T

\(\mu\) :

Magnetic permeability

\({\mu }_{0}\) :

Magnetic permeability of vacuum

\(K\) :

Parameter of nucleation rate

\(C\) :

Pre-exponential term

\(k\) :

Boltzmann constant

\(f\) :

Frequency of monomer attachment to the nucleus

\({C}_{0}\) :

The concentration of nucleation sites

\(z\) :

Zeldovich or imbalance factor

\({N}_{1}\) :

The monomer concentration

\({N}^{*}\) :

Concentration of nuclei

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Funding

This study is financially supported by the National Natural Science Foundation of China (No.52276094); Postgraduate Scientific Research Innovation Project of Hunan Province (No.CX20230760) and Scientific Innovation Fund for Post-graduates of Central South University of Forestry and Technology (No.2023CX01019).

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Authors and Affiliations

  1. School of Materials Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China

    Jianwen Ruan & Hanqing Wang

  2. College of Ocean Engineering and Energy, Guangdong Ocean University, Zhanjiang, Guangdong, China

    Jianwen Ruan

  3. School of Civil Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China

    Hanqing Wang & Jinping Zhao

  4. Hunan Engineering Research Center of Full Life-cycle Energy-efficient Buildings and Environmental Health, Changsha, Hunan, China

    Hanqing Wang & Jinping Zhao

  5. School of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, Hunan, China

    Dan Li

  6. Guangzhou bingquan refrigeration equipment co., ltd, Guangzhou, Guangdong, China

    Hongbo Yang

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  1. Jianwen Ruan
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  2. Hanqing Wang
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  3. Jinping Zhao
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  4. Dan Li
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  5. Hongbo Yang
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Contributions

Jianwen Ruan: methodology, writing, editing. Hanqing Wang: methodology and editing. Jinping Zhao: visualizated and investigating. Dan Li: editing and supervision. Hongbo Yang: preparing figures and tables.

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Correspondence to Hanqing Wang or Jinping Zhao.

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Ruan, J., Wang, H., Zhao, J. et al. Effect of Magnetic Field on Frozen Food Quality Characteristics. Food Eng Rev (2024). https://doi.org/10.1007/s12393-024-09366-6

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