Journal
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
Volume 50, Issue -, Pages 137-145Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.ijrefrig.2014.10.025
Keywords
Freezing; Ice crystallization; Pulsed electric field; Static magnetic field; Phase transition time
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Funding
- Agriculture and Food Research Initiative Grant from the USDA National Institute of Food and Agriculture, Improving Food Quality [2014-67017-21650, A1361]
- NIFA [688619, 2014-67017-21650] Funding Source: Federal RePORTER
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The potential of an innovative freezing technique by applying combined pulsed electric field (PEF) and static magnetic field (SMF) was successfully tested and validated. 0.9% sodium chloride (NaCl) solution was frozen under the PEF (1.78 V cm(-1), duty ratio: 0.5) at the frequencies of 0-20 kHz and different SMF conditions (attractive and repulsive). At -20 degrees C, an increase in the working frequencies reduced the phase transition time and the shortest phase transition time (1443 +/- 2 s) was obtained at 20 kHz. The patterns of ice crystals became uniformly round (roundness: 0.88-0.90) under the PEF. The effects of attractive and repulsive SMFs showed different patterns in ice crystal formation with the shortest phase transition time under the repulsive SMF. The combined PEF (1.78 V cm(-1) at 20 kHz) and repulsive SMF resulted in an effective and synergistic freezing process, forming uniformly round and the smallest mean size of ice crystals in the shortest phase transition (1004 +/- 3 s). Published by Elsevier Ltd.
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