磁场辅助冷冻的过冷现象及其对冷冻果蔬保质的影响

IF 2.8 4区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY Food Biophysics Pub Date : 2024-08-06 DOI:10.1007/s11483-024-09873-3
Kehinde Peter Alabi, Ayoola Patrick Olalusi, John Isa, Kehinde Folake Jaiyeoba
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引用次数: 0

摘要

水果和蔬菜(FV)的过冷保存对食品冷冻至关重要。磁场(MF)辅助冷冻果蔬可促进过冷,但其现象仍有待揭示。因此,有关磁场辅助冷冻的过冷现象及其对冷冻水果蔬菜质量保存的影响的信息对细胞食品冷冻生产实践至关重要。本研究报告了中频辅助冷冻的过冷现象及其对冷冻 FV 质量保存的影响。研究讨论了影响过冷的与产品有关的内在因素(氢键排序和几何形状)和与工艺参数有关的外在因素(磁场类型、磁场强度和暴露时间)。研究表明,中频辅助冷冻过程中过冷现象的发生主要取决于所应用的磁场类型、磁场强度和应用磁场的方向,这些因素会影响有效磁力线,从而导致样品中出现未补偿的电子自旋。电子自旋的显示增加了细胞食物中所含磁性离子和水分子的顺序。为了进行工艺设计,必须对中频辅助冷冻的过冷现象及其对冷冻果蔬品质保存的影响进行更深入的研究和准确的理解。希望本研究能为进一步研究中频辅助冷冻的过冷现象及其对冷冻 FV 质量保存的影响提供更好的见解:实际应用:在细胞食品冷冻中应用高强度磁场有助于产生过冷现象,具有提高质量的优势。但由于对过冷现象的理解不够透彻,该技术的开发和市场接受度较低。目前,有关磁场辅助冷冻的过冷现象及其对果蔬保质影响的深入研究已经揭开了序幕。研究表明,强磁场辅助冷冻是通过细胞食品中所含水分子的电子自旋和磁离子的重新排序来实现的。然而,本研究概述的结果全面揭示了磁场辅助冷冻的过冷现象及其对冷冻过程和果蔬质量保鲜的影响,为未来强磁场辅助冷冻技术的发展提供了宝贵的指导。
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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Supercooling Phenomenon of Magnetic Field-Assisted Freezing and its Impacts on Quality Preservation of Frozen Fruits and Vegetables

Supercooling preservation of fruits and vegetables (FV) is critical to food freezing. Magnetic field (MF)-assisted freezing of FV promotes supercooling; but its phenomenon is yet to be uncovered. Therefore, information on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV is critical to cellular food freezing manufacturing practices. This study reported on the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV. Intrinsic factors (hydrogen bonding ordering and geometry) related to product, and extrinsic factors (types of magnetic field, field intensity, and exposure time) related to process parameters, that influenced supercooling were discussed. The study revealed that the occurrence of supercooling during MF-assisted freezing depends mainly on the types of magnetic field applied, field intensity and the direction of the applied field, which affects the effective magnetic lines of force resulting to uncompensated electron spins through samples. The exhibition of electron spins increases the order of magnetic ions and water molecules contained in cellular foods. For process design, more in-depth study and accurate understanding of the supercooling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV are essential. It is hoped that this study provide better insight on the supercoling phenomenon of MF-assisted freezing and its impacts on the quality preservation of frozen FV for further studies.

Practical Applications: Application of high intensity magnetic field to cellular food freezing assists supercooling phenomenon, with advantage of enhancing quality. But the development as well as market acceptance of the technology is low because the supercooling phenomenon is not well-understood. Currently, insightful studies on the supercooling phenomenon of magnetic field-assisted freezing and its impacts on quality preservation of fruits and vegetables have been unveiled. The studies revealed that the strong magnetic field assistance to freezing is possible through the exhibition of electron spins and re-ordering of magnetic ions of water molecules contained in cellular foods. However, the results outlined in this study offer comprehensive insights into the supercooling phenomenon of magnetic field-assisted freezing and its impacts on the freezing process and the quality preservation of fruits and vegetables, offering valuable guidance for future developments of strong magnetic field-assisted freezing technology.

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来源期刊
Food Biophysics
Food Biophysics 工程技术-食品科技
CiteScore
5.80
自引率
3.30%
发文量
58
审稿时长
1 months
期刊介绍: Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell. A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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