Supercooling can preserve beef without freezing damage, whereas maintaining the
supercooled state is difficult. An innovative method of static magnetic field extended …

Magnetic field-assisted supercooling preservation is a novel technology as an effective tool
to extend the supercooled state and import the quality of food. In this study, the effects of …

Supercooling is of particular interest in the food industry since it has a great potential to
improve shelf-life without freezing damage during storage. Food is a complex matrix of multi …

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 …

A combination of a pulsed electric field (PEF) and oscillating magnetic field (OMF) was used
to maintain a supercooled state in beef steak (London Broil) with an internal temperature of …

This study investigated the effect of static magnetic field-assisted thawing (SMAT) at varying
intensities (0, 1, 2, and 3 mT) on the quality, water status, and myofibrillar protein (MP) …

Although freezing is the most common and widespread way to preserve food for a long time,
the accumulation of microstructural damage caused by ice crystal formation during freezing …

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 …

In this study, a pulsed electric field (PEF) and an oscillating magnetic field (OMF) were used
to achieve an extension of a supercooled state within chicken breasts. The specifications of …

To better investigate the effect of magnetic field assisted immersion freezing on WHC (water
holding quality) of pork and compare it with the effect of air freezing and immersion freezing …