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 …

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 …

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 …

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 …

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

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 …

Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and
the whole freezing process (WMF) was compared to improve the quality of multiple freezing …

The weak magnetic field has recently attracted much attention for improving the quality of
frozen food due to its mild effectiveness and near-complete transmission through the food …

The novel freezing technologies including electrostatic field assisted freezing (EF), static
magnetic field assisted freezing (MF), electrostatic field combined with static magnetic field …

This study was carried out to investigate the effects of various temperatures of electro-
magnetic resonance and air blast freezing methods on the physicochemical quality of meat …