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 …

Magnetic field assisted freezing is a kind of freezing methods that can improve food quality.
The objective of this study is to evaluate the effects of various magnetic field type and …

Novel food freezing technology assisted by static magnetic field (SMF) has emerged in
recent years. However, few papers have compared the effects of SMF on different kinds of …

A static magnetic field (SMF) assisted freezing system, which can generate a magnetic field
with a strength of 0–180 Gs at the center of samples, was designed. The simulation and …

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 water loss of medium‐term delivery frozen pepper is significant, resulting in the decline
of product quality and the loss of nutrients. Hydrocolloids have been proved to help reduce …

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 …

The effectiveness of static magnetic fields with different intensities (5, 10, 15 mT) combined
with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen …

In this study, the permanent magnetic field (PMF) and alternating magnetic field (AMF) were
applied and the effects on the microstructure and freezing parameters (nucleation …

Recently, several food refrigeration equipments that utilize magnetic field have attracted
much attention from food production companies, consumers and mass media. However, the …