Development and Performance Evaluation of a Microcontroller Pulsed Magnetic Field Technique for Assisting Cellular Foods Freezing

Abstract

Cellular foods have a short shelf-life due to the high water content and activity of microorganisms. Their water content is known to be magnetized when they are exposed to electromagnetic field, which is beneficial to their freezing. Although, magnetized water contained in cellular foods benefits freezing, but pulsed magnetic field technique available generates irregular wave patterns that are not promising to modern days freezing market. Therefore, the current study focuses on development and performance evaluation of a microcontroller pulsed magnetic field (MPMF) device for assisting cellular foods freezing. The MPMF technology consists of four main components including the magnetic field treatment chamber (120 mm x 90 mm x 60 mm), four electromagnets, and a step down transformer, a rectifier, capacitors, diodes, and a timer. The technology was operated at a voltage range and current of 2, 5, 7, 9, 11, 13 V, and 2.00, 12.60, 20.70, 28.60, 34.90, 38.60 A, respectively. The performance evaluation carried out on the machine includes magnetic field strengths and wave patterns. The results showed that the magnetic field strength varies between 9.15 to 42.96 T, and the wave patterns obtained were regular and satisfactorily. It is hope that the information on the development and evaluation of MPMF technique for assisting cellular foods freezing will be useful for the food industry