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 …

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 …

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 …

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 combination of electric and magnetic field assisted freezing has potential as a new
means of improving the freeze–thaw quality of green peppers. In this work, the quality of the …

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 …

Refrigeration and freezing technologies are widely used to maintain the quality and safety of
food. However, some traditional methods often result in the loss of cellular structural …

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 …

Magnetic fields are a new food-processing technology, with application in freezing,
refrigeration, thawing, and preservation. In this work, the effects of static magnetic field (SMF) …

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 …