Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions

Otero, Laura; Rodríguez, Antonio C.; Martínez, Pedro D. Sanz

doi:10.1016/j.jfoodeng.2019.109822

Cited by 15 publications

(4 citation statements)

References 14 publications

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“…The optimization and employing proper strength of the magnetic field is controversial. Otero, Rodríguez [145] indicated that a 0.8-mT OMF did not affect the supercooling degree and freezing kinetics of pure water and 0.9% NaCl solution. Moreover, under the weak (107-359 mT) SMF, no significant effects were reported by Otero, Rodríguez [146].…”

Section: Magnetically Disturbed Freezingmentioning

confidence: 95%

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Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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The phase change of water occurs in biological samples during freezing and introduces significant changes to the processed materials. The phase change phenomenon includes complex processes at the macro and micro levels. At molecular levels, water undergoes a rate-limiting nucleation stage to form templates for the next step called crystal growth. The rate and interaction of these two stages play an essential role in the characteristics of the process and the products. Technically, crystal size distribution and its control through processing parameters are linked to the properties of products. Thus, understanding the interactions between water phase change steps, evaluating the effects of crystallization and ice crystals features, and employing novel techniques to control and monitor nucleation and crystal growth stages is essential for improved frozen products quality. Finding the moisture behavior information with direct and indirect measurements can describe crystals in multi-perspectives, providing practical knowledge on the mechanisms of the freezing process. Moreover, innovative novel freezing technologies improve the crystallization process during the freezing of foods. This review focuses on an overview of the water phase change and crystallization process. Specific emphasis was placed on modeling approaches, the measuring methods, and novel accelerating and suppression of nucleation and ice crystals growth.

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Section: Magnetically Disturbed Freezingmentioning

confidence: 95%

“…OMF is also commercially known as CAS (Cells Alive System) freezer. OMF is produced by permanent magnets, while SMF is generated by magnetic coils [142].…”

Section: Magnetically Disturbed Freezingmentioning

confidence: 99%

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

2022

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“…The ice crystal size is strongly dependent on the degree of supercooling (i.e., the difference between the nucleation and initial freezing temperatures) [ 44 ]. Generally, low supercooling degrees cause large ice crystals to form in intercellular spaces and high supercooling degrees result in the formation of smaller ice crystals [ 52 , 53 ]. During freezing, food structures might be under the influence of ice crystal formations within and outside the cells [ 49 ].…”

Section: Effect Of Freezing On Food Qualitymentioning

confidence: 99%

Finite Element Method for Freezing and Thawing Industrial Food Processes

Fadiji

Ashtiani

Onwude

et al. 2021

Foods

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Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass transfer and a progression of physical and chemical changes. This could affect the quality of the frozen product and increase the percentage of drip loss (loss in flavor and sensory properties) during thawing. Numerical modeling can be used to monitor and control quality changes during the freezing and thawing processes. This technique provides accurate predictions and visual information that could greatly improve quality control and be used to develop advanced cold storage and transport technologies. Finite element modeling (FEM) has become a widely applied numerical tool in industrial food applications, particularly in freezing and thawing processes. We review the recent studies on applying FEM in the food industry, emphasizing the freezing and thawing processes. Challenges and problems in these two main parts of the food industry are also discussed. To control ice crystallization and avoid cellular structure damage during freezing, including physicochemical and microbiological changes occurring during thawing, both traditional and novel technologies applied to freezing and thawing need to be optimized. Mere experimental designs cannot elucidate the optimum freezing, frozen storage, and thawing conditions. Moreover, these experimental procedures can be expensive and time-consuming. This review demonstrates that the FEM technique helps solve mass and heat transfer equations for any geometry and boundary conditions. This study offers promising insight into the use of FEM for the accurate prediction of key information pertaining to food processes.

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“…When water was stored at -11°C, an oscillating magnetic eld (OMF) intensity of 50 mT kept water supercooled without freezing, whereas an OMF intensity of more than 100 mT induced icing (Kang et al, 2021). However, it has also been reported that distilled water and a 0.9% NaCl solution treated with a weak OMF (0.8 mT) and a frequency range of 20-2000 Hz showed no signi cant supercooling (Otero et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation

Kong,

Li,

Zhang

et al. 2024

Food Bioprocess Technol

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This study aims to investigate the in uence of oscillating magnetic elds on the deep supercooling of water and the supercooling storage of fruits. The results showed that by utilizing a 6 mT/50 Hz oscillating magnetic eld, water (1 ml) was able to be maintained at -18°C for 24 hours, achieving deep supercooling. Combining magnetic eld with oil-sealed water enhanced supercooling compared to oil sealing alone. By adding an oscillating magnetic eld, fruits were maintained at a temperature of -5°C for 12 hours. The supercooled samples exhibited a texture and color that were close to those of fresh samples and also experienced a reduction in water loss of up to 30.25% in comparison to frozen samples that were not treated by magnetic eld treatment. The proposed method achieved signi cant supercooling and improved food quality using an easily obtainable type of magnetic eld.

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Effect of the frequency of weak oscillating magnetic fields on supercooling and freezing kinetics of pure water and 0.9% NaCl solutions

Cited by 15 publications

References 14 publications

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Phase change and crystallization behavior of water in biological systems and innovative freezing processes and methods for evaluating crystallization

Finite Element Method for Freezing and Thawing Industrial Food Processes

Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation

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