Effects of static magnetic fields freezing on starch-based prepared fried rice as staple foods

IF 3.5 2区工程技术 Q1 ENGINEERING, MECHANICAL International Journal of Refrigeration-revue Internationale Du Froid Pub Date : 2024-05-22 DOI:10.1016/j.ijrefrig.2024.05.022

Yanzhen Long , Min Zhang , Arun S. Mujumdar , Jiacong Lin

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Abstract

Magnetic fields are a new food-processing technology, with application in freezing, refrigeration, thawing, and preservation. In this work, the effects of static magnetic field (SMF) on freeze-thaw behavior, water distribution, retrogradation, and quality of fried rice are investigated. Results from the freezing curve show freezing time of fried rice during 2 mT treatment is the shortest, followed by 5 mT. Over a number of freeze-thaw cycles (FTC), the retrogradation enthalpy, relative crystallinity, and short-range ordered degree increased, while the application of the SMF can alleviate these processes. Changes in texture properties of samples treated by SMF are the significantly delayed in comparison with 0 mT, especially the adhesiveness index. The color and flavor of fried rice also show a delay downward trend. Therefore SMF can improve the quality of fried rice. The static magnetic field freezing method is appropriate for the actual production of frozen fried rice.

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静磁场冷冻对作为主食的淀粉基预制炒饭的影响

磁场是一种新的食品加工技术，可用于冷冻、冷藏、解冻和保鲜。在这项工作中，研究了静态磁场（SMF）对炒米的冻融行为、水分分布、逆变和质量的影响。冷冻曲线的结果表明，炒米在 2 mT 处理期间的冷冻时间最短，其次是 5 mT。在多次冻融循环（FTC）过程中，逆变焓、相对结晶度和短程有序度都有所增加，而使用 SMF 可以缓解这些过程。与 0 mT 相比，经 SMF 处理的样品的质地特性变化明显延迟，尤其是粘合指数。炒饭的色泽和风味也呈延迟下降趋势。因此，SMF 可以提高炒米的质量。静态磁场冷冻法适合于冷冻炒饭的实际生产。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Refrigeration-revue Internationale Du Froid 工程技术-工程：机械

CiteScore

7.30

自引率

12.80%

发文量

363

审稿时长

3.7 months

期刊介绍： The International Journal of Refrigeration is published for the International Institute of Refrigeration (IIR) by Elsevier. It is essential reading for all those wishing to keep abreast of research and industrial news in refrigeration, air conditioning and associated fields. This is particularly important in these times of rapid introduction of alternative refrigerants and the emergence of new technology. The journal has published special issues on alternative refrigerants and novel topics in the field of boiling, condensation, heat pumps, food refrigeration, carbon dioxide, ammonia, hydrocarbons, magnetic refrigeration at room temperature, sorptive cooling, phase change materials and slurries, ejector technology, compressors, and solar cooling. As well as original research papers the International Journal of Refrigeration also includes review articles, papers presented at IIR conferences, short reports and letters describing preliminary results and experimental details, and letters to the Editor on recent areas of discussion and controversy. Other features include forthcoming events, conference reports and book reviews. Papers are published in either English or French with the IIR news section in both languages.