References

meat

Theory and practice of meat processing

Теория и практика переработки мяса

2414-438X2414-441X

ФГБНУ «Федеральный научный центр пищевых систем им. В.М. Горбатова» РАН

10.21323/2414-438X-2023-8-3-227-236

meat-285

Research Article

Статьи

The effect of magnetic and electric fields on the processes of food freezing

https://orcid.org/0000-0001-9167-434X

Belozerov

G. A.

Georgiy A. Belozerov, Doctor of Technical Sciences, Corresponding Member of the Russian Academy of Sciences, Scientific Supervisor

12, Kostykova str., Moscow, 127422

Tel.: +7–985–920–58–08

gabelozerov@mail.ru

https://orcid.org/0000-0001-9167-434X

Belozerov

A. G.

Anton G. Belozerov, Candidate of Technical Sciences, Director

12, Kostykova str., Moscow, 127422

Tel.: +7–926–567–36–89

a.belozerov@fncps.ru

https://orcid.org/0000-0001-9167-434X

Konnov

A. V.

Alexander V. Konnov, Candidate of Physical and Mathematical Sciences, Researcher, Laboratory of Refrigeration Processing and Storage of Food

12, Kostykova str., Moscow, 127422

Tel.: +7–916–750–98–18

konnov.alexander@mail.ru

All-Russian Scientific Research Institute of Refrigeration IndustryRussian Federation

2023

09102023

83227236

2023

Belozerov G.A., Belozerov A.G., Konnov A.V.

Данная работа распространяется под лицензией Creative Commons Attribution 4.0.

This work is licensed under a Creative Commons Attribution 4.0 License.

https://www.meatjournal.ru/jour/article/view/285

The article summarizes the results of studies based on scientific publications on the effect of magnetic fields (MF) and electric fields (EF) on the kinetics of freezing processes applied onto biological tissue and on their properties. The processes of freezing food media on installations equipped with the Cells Alive System (CAS) magnetic system manufactured by ABI Co., Ltd., Japan are considered in this article. It is shown that the majority of researchers did not confirm the benefits claimed by the CAS system developers in comparison with the processes of fast freezing in the chambers without the magnetic field. In the case of using the alternating magnetic fields (AMF) with high field induction values, the effect is more pronounced. The application of strong static or alternating EF contributes to the creation of a fine-grained structure of ice, reduces the freezing duration and decreases mass loss during the food thawing.

food productscoolingfreezingphase transitionmagnetic fieldselectric fieldsfrozen food quality

The article was published as part of the research topic No. 075–01190–22–00 of the state assignment of the V. M. Gorbatov Federal Research Center for Food Systems of RAS.

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The authors declare that there are no conflicts of interest present.