Advance on the Application of Magnetic Field-assisted Freezing Technology in Food

Qian HOU; Linhuan DING; Honghong ZHANG; Qihang WEI; Zehua QIU; Wanjing HAN; Qinxiu SUN; Shucheng LIU

doi:10.13386/j.issn1002-0306.2023010119

Shipin gongye ke-ji (Nov 2023)

Advance on the Application of Magnetic Field-assisted Freezing Technology in Food

Qian HOU,
Linhuan DING,
Honghong ZHANG,
Qihang WEI,
Zehua QIU,
Wanjing HAN,
Qinxiu SUN,
Shucheng LIU

Affiliations

Qian HOU: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Linhuan DING: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Honghong ZHANG: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Qihang WEI: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Zehua QIU: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Wanjing HAN: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Qinxiu SUN: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China
Shucheng LIU: College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Marine Food, Guangdong Province Engineering Laboratory for Marine Biological Products, Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Zhanjiang 524088, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2023010119
Journal volume & issue: Vol. 44, no. 22
pp. 360 – 367

Abstract

Read online

Freezing is one of the most common and effective method of preserving food. However, the formation of large ice crystals during traditional freezing process will destroy food tissues and lead to quality deterioration. Therefore, how to improve the quality of frozen food by new freezing technology has become a research hotspot. Magnetic field-assisted freezing is a novel method for controlling ice crystal nucleation. The mechanism of magnetic field-regulated ice crystal nucleation and its applications in the fields of fruits and vegetables, livestock and poultry meat, cereals and other food products are reviewed in the present paper. According to the review results, although magnetic field freezing technology has been applied in many food fields, the current research mainly focuses on the effect of magnetic field on frozen food quality and freezing parameters, while there are few consensus on the mechanism of magnetic field-assisted freezing to regulate ice crystal nucleation. Therefore, more systematic research is required to reveal the mechanism of magnetic field-assisted freezing and promote the application of magnetic field-assisted freezing technology in the food field, to promote the quality of frozen food.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

About the journal

Abstract

Keywords