The magnetic field-assisted freezing (MFAF) has been identified as an emerging physical method used for food preservation, characterised by its high penetrability in food materials. However, effects of magnetic fields in different dimensions on food freezing process and its products quality have not been previously compared. Thus, the alternating magnetic fields (4mT and 50Hz) were applied in different directions and its impact on the physiochemical properties of frozen avocado puree during the storage were investigated. In comparison with the conventional freezing process, the application of MFAF could reduce the weight loss and soluble solids rise. The transformation between different types of water and their corresponding redistribution were also limited under MFAF. The decrease of total polyphenol content with extended storage time was reduced due to the inhibitory effect of MFAF on the polyphenol oxidase activity. In general, the MFAF of avocado purees presented better texture characteristics and higher sensory qualities...
Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage.
Yamei Jin, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Tel. +86 15006182758. Fax +86 510 85917100. E-mail firstname.lastname@example.org
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Ting Wang, Yamei Jin, Na Yang, Dan Xu, Zixuan Yang, Yinying Tan, Xueming Xu, Zhengyu Jin, Bo Cui; Effect of magnetic field with different dimensions on quality of avocado puree during frozen storage.. IFIS Food and Health Sciences Database 2022; doi:
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