Abstract The effects of 1, 3, 5 kV/cm electrostatic field (EF) and 2, 5, 8 mT static magnetic
field (MF) on the quality of frozen broccoli and cauliflower (B and C) were studied. The …

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 …

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 magnetic field‐assisted freezing (MFAF) has been identified as an emerging physical
method used for food preservation, characterised by its high penetrability in food materials …

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 …

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 …

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 …

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 …

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 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 …