Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks
2017
Otero, Laura | Pérez-Mateos, Miriam | Rodríguez, Antonio C. | Sanz Martínez, Pedro Dimas | Ministerio de Economía y Competitividad (España) | European Commission
Since the earlier 2000s, electromagnetic freezers have been sold all over the world. According to the manufacturers, the oscillating magnetic fields (OMFs) applied by these devices are capable of avoiding ice damage in frozen foods. To assess the effectiveness of OMFs in preserving food quality, we froze crab sticks in a commercial electromagnetic freezer, both with (<2 mT, 6-59 Hz) and without OMF application. Crab sticks were also frozen in a conventional freezer, both with static- and forced-air conditions, to compare electromagnetic freezing with conventional methods. After 24 h and 1, 3, 6, 9, and 12 months of storage, we did not find any effect of the OMFs on the drip loss, water-holding capacity, toughness, and whiteness of the crab sticks frozen in the electromagnetic device. Moreover, no advantage of electromagnetic freezing over air-blast freezing was detected at the conditions tested. More experiments at larger magnetic field strength and wider frequency ranges are needed to have a complete view of the potential effects of OMFs on food freezing.
显示更多 [+] 显示较少 [-]This work was supported by the Spanish Ministry of Economy and Competitiveness (MINECO) through the project AGL2012-39756-C02-01. Antonio C. Rodríguez acknowledges the predoctoral contract BES-2013-065942 from MINECO, jointly financed by the European Social Fund, in the framework of the National Program for the Promotion of Talent and its Employability (National Sub-Program for Doctors Training).
显示更多 [+] 显示较少 [-]Peer reviewed
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