Abstract
Novel food freezing technology assisted by static magnetic field (SMF) has emerged in recent years. However, few papers have compared the effects of SMF on different kinds of foods under the same experimental conditions. This study investigated the effects of 0 to 45 mT SMF intensities on apple, peach, cucumber and Indian jujube from micro and macro scales. The parameters including ice crystal size, time through -1 ∼ -5 °C, drip loss and texture were compared. The results show that SMF tended to decrease the ice crystals size for four kinds of fruits and vegetables, and the optimal SMF intensity varied with the types of foods. The beneficial effect of SMF on reducing ice crystal size did not always appear in macro-scale freezing. Positive effects of SMF on macro-scale parameters only appeared in Indian jujube, and stronger intensity brought better quality.
Published Version
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