Abstract
s In this paper, experiments were conducted to study the effect of weak magnetic fields on the freezing process of deionized water and physiological normal saline. The results show that different magnetic field strengths have different effects on aqueous solutions. Only a certain strength of the magnetic field will have a positive effect on the freezing process of the aqueous solution, and generally speaking, the effect of the magnetic field on the normal saline is better than that of deionized water. When the magnetic field strength is 150G, the magnetic field has a positive effect on the supercooling degree and the supercooling time of the saline. In the beef freezing experiment, it was found that the magnetic field can not only promote the freezing process of beef but also inhibit the freezing process. Whether a fan is added will also affect the freezing effect of the magnetic field on the beef.The magnetic field strength of 40G and 50G has a significant promotion effect on the freezing process of beef, while the magnetic field strength of 100G~150G has a significant inhibitory effect.
Highlights
Freezing, i.e. holding food in a refrigerated environment with the majority of the water in the food turned into ice, is a major preservation method for foods
From the freezing curve under 50G magnetic field intensity, it can be seen that the experimental group and the control group start to crystallize at almost the same time, and the freezing curve of the whole freezing process is about the same
The influence of magnetic fields on beef freezing process under certain wind speed it is tested that the closest position to the magnetic field area is always the 3# area, to further reduce the influence of the internal temperature imbalance of the freezer caused by the magnetic field heating, we performed forced ventilation on the magnetic field treatment group and the control group area, choosing between No.1 and Place a small fan under the No.3 area and blow upward from the bottom to make the internal temperature of the freezer more uniform
Summary
I.e. holding food in a refrigerated environment with the majority of the water in the food turned into ice, is a major preservation method for foods. The quality of frozen food is closely related to the freezing process. The rate of freezing and the heat conductivity of food in freezing is critical to minimize tissue damage. The freezing process of food matrices is affected by their dominant constituent which is water. The final quality of the frozen product depends on the phase transition or the crystallization process of changing water into ice. During the freezing process, ice crystallization can result in irreversible damages to tissue structures which in turn degrade the texture and color of the product (Xanthakis et al, 2014). Magnetic field auxiliary quick freezing technology, as athermal technology-aided food freezing process has been a research hotspot in recent years
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