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 …

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 …

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 …

The potential of an innovative freezing technique by applying combined pulsed electric field
(PEF) and static magnetic field (SMF) was successfully tested and validated. 0.9% sodium …

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 …

To enhance the freezing rate and thawed product quality of pork tenderloin, an experimental
study was conducted using the high voltage electric field and static magnetic field separately …

Previous studies proposed that electric and magnetic fields can affect the freezing of
biological tissues, including meat. Yet, improved freezing through sole magnetic or …

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

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 …

The objective of this research was to evaluate the influence of static electric field (SEF) on
the freezing of pork meat (pork tenderloin muscle) with respect to the size of ice crystal …