Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices
The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water supercooling. The exterior supercooling chamber with specialized air circulation was invented for validation of the influence of OMF without any heat...
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| Published in | Journal of food engineering Vol. 300; p. 110541 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
| Published |
Elsevier Ltd
01.07.2021
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| Subjects | |
| Online Access | Get full text |
| ISSN | 0260-8774 1873-5770 |
| DOI | 10.1016/j.jfoodeng.2021.110541 |
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| Abstract | The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water supercooling. The exterior supercooling chamber with specialized air circulation was invented for validation of the influence of OMF without any heat involvement. The pendulum experiment demonstrated that water tended to move in a direction opposite to the applied OMF due to diamagnetic repulsion, and the magnitude of the displacement increased proportionally with increases in the OMF intensities. Supercooling probability results indicated that OMF intensities of 50 mT inhibited ice nucleation in supercooled water when stored at the temperature of −11 °C, whereas OMF intensities exceeding 100 mT induced freezing. In this respect, the OMF at the field strength of 50 mT was applied for the supercooling preservation of fresh-cut mango slices, which were preserved in a supercooled state at −5 °C for up to 7 days. The quality assessment, such as weight loss and firmness, indicated that the supercooling preservation potentially extended the shelf-life of fresh-cut mangoes while maintaining their original quality.
•The intensity of OMF was a significant factor affecting the supercooling probability of water.•OMF intensities of 50 mT potentially inhibited ice nucleation.•The supercooled state of mango slices was extended at −5 °C with the OMF treatment.•Supercooling preservation extended the shelf-life of mango samples without freezing damage. |
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| AbstractList | The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water supercooling. The exterior supercooling chamber with specialized air circulation was invented for validation of the influence of OMF without any heat involvement. The pendulum experiment demonstrated that water tended to move in a direction opposite to the applied OMF due to diamagnetic repulsion, and the magnitude of the displacement increased proportionally with increases in the OMF intensities. Supercooling probability results indicated that OMF intensities of 50 mT inhibited ice nucleation in supercooled water when stored at the temperature of −11 °C, whereas OMF intensities exceeding 100 mT induced freezing. In this respect, the OMF at the field strength of 50 mT was applied for the supercooling preservation of fresh-cut mango slices, which were preserved in a supercooled state at −5 °C for up to 7 days. The quality assessment, such as weight loss and firmness, indicated that the supercooling preservation potentially extended the shelf-life of fresh-cut mangoes while maintaining their original quality. The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water supercooling. The exterior supercooling chamber with specialized air circulation was invented for validation of the influence of OMF without any heat involvement. The pendulum experiment demonstrated that water tended to move in a direction opposite to the applied OMF due to diamagnetic repulsion, and the magnitude of the displacement increased proportionally with increases in the OMF intensities. Supercooling probability results indicated that OMF intensities of 50 mT inhibited ice nucleation in supercooled water when stored at the temperature of −11 °C, whereas OMF intensities exceeding 100 mT induced freezing. In this respect, the OMF at the field strength of 50 mT was applied for the supercooling preservation of fresh-cut mango slices, which were preserved in a supercooled state at −5 °C for up to 7 days. The quality assessment, such as weight loss and firmness, indicated that the supercooling preservation potentially extended the shelf-life of fresh-cut mangoes while maintaining their original quality. •The intensity of OMF was a significant factor affecting the supercooling probability of water.•OMF intensities of 50 mT potentially inhibited ice nucleation.•The supercooled state of mango slices was extended at −5 °C with the OMF treatment.•Supercooling preservation extended the shelf-life of mango samples without freezing damage. |
| ArticleNumber | 110541 |
| Author | Kang, Taiyoung You, Youngsang Wall, Marisa M. Jun, Soojin Hoptowit, Raymond |
| Author_xml | – sequence: 1 givenname: Taiyoung surname: Kang fullname: Kang, Taiyoung organization: Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, 96822, USA – sequence: 2 givenname: Youngsang orcidid: 0000-0003-0556-9813 surname: You fullname: You, Youngsang organization: Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, 96822, USA – sequence: 3 givenname: Raymond surname: Hoptowit fullname: Hoptowit, Raymond organization: Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, HI, 96822, USA – sequence: 4 givenname: Marisa M. orcidid: 0000-0002-3031-4022 surname: Wall fullname: Wall, Marisa M. organization: USDA-ARS Daniel K. Inouye U.S. Pacific Basin Agricultural Research Center, Hilo, HI, 96720, USA – sequence: 5 givenname: Soojin surname: Jun fullname: Jun, Soojin email: soojin@hawaii.edu organization: Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, HI, 96822, USA |
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| Snippet | The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water... The present study was aimed to examine the effect of oscillating magnetic fields (OMFs) at different intensities (up to 100 mT) on the extended water... |
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| SubjectTerms | air firmness Food preservation Fresh-cut fruit heat ice nucleation magnetic fields mangoes Oscillating magnetic field probability shelf life Supercooling weight loss |
| Title | Effect of an oscillating magnetic field on the inhibition of ice nucleation and its application for supercooling preservation of fresh-cut mango slices |
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