Magnetic field technology in improving the quality of food refrigeration and freezing: Mechanisms, applications, and challenges

Abstract

Refrigeration and freezing technologies are widely used to maintain the quality and safety of food. However, some traditional methods often result in the loss of cellular structural integrity, nutrients, as well as sensory and flavor attributes. In contrast, magnetic field assistance has emerged as a promising technology for enhancing the quality of frozen food products. This review aims to summarize research carried out on the application and the efficacy of magnetic field-assisted refrigeration and freezing technology in improving the quality of various food products, including fruits and vegetables, meat, rice, emulsions, and their products. Furthermore, the operational mechanisms of this technology are elucidated. The paper also provides a systematic analysis of the effects of different magnetic field types, intensities, processing times, and other conditions on food quality. Finally, the challenges and future directions for the development of magnetic field-assisted refrigeration and freezing technology are discussed. This review promotes the widespread industrial application of magnetic field-assisted refrigeration and freezing technology and suggests optimization strategies for this process in the food industry.