Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …

The magnetic field is an emerging physical method used for food preservation,
characterized by its high penetrability in food materials. The effect of a static magnetic field …

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 …

This study was to investigate the protective effect of magnetic field (MF) on frozen dough
processing quality. The texture, microstructure, rheological and physicochemical properties …

BACKGROUND With the development of the food industry, frozen dough technology has
gradually become an indispensable part of dough processing but its quality is often reduced …

Freezing is an important preservation technique to preserve the raw food and to extend the
shelf life for longer duration of time by reducing the product temperature to− 18° C or below …

The effect of infrared pre-dehydration combined with magnetic field freezing on beef freezing
efficiency and thawed product quality was investigated. The freezing time was reduced …

Freezing is a good method of preserving the sensory and nutritional quality of fresh fruits
and vegetables. However, big ice crystals always form in a common freezing process which …

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

A number of novel freezing systems have been developed that claim to improve the quality
of frozen foods by enhancing supercooling in the food prior to ice nucleation and …