Freezing process assisted by electromagnetic field is one of the emerging novel food
freezing technologies. The present study investigated the effects of extremely low frequency …

The potential of an innovative freezing technique by applying combined pulsed electric field
(PEF) and static magnetic field (SMF) was successfully tested and validated. 0.9% sodium …

External fields are reported to have the potential to improve the quality of food after freeze-
thawing. This study investigated the effect of an oscillating magnetic field with high uniformity …

In present study the effect of freezing in the absence and presence of static electric field
(SEF) on selected freezing parameters of liquid and solid food including: distilled water …

In this paper, a special experimental device was designed to study the effect of pulsed
magnetic fields (PMF) on freezing kinetics and physical properties of water and cucumber …

Freezing is an effective technique to prolong the storage life of food. However, the freeze‐
thaw process also brings challenges to the quality of food, such as mechanical damage and …

The novel freezing technologies including electrostatic field assisted freezing (EF), static
magnetic field assisted freezing (MF), electrostatic field combined with static magnetic field …

The weak magnetic field has recently attracted much attention for improving the quality of
frozen food due to its mild effectiveness and near-complete transmission through the food …

This study investigated the effect of pulsed electric field assisted freezing treatment on the
freezing characteristics of rice flour gel under output voltages varying from 0 to 25 kV. The …

Previous studies proposed that electric and magnetic fields can affect the freezing of
biological tissues, including meat. Yet, improved freezing through sole magnetic or …