Emerging pulsed electric field (PEF) and static magnetic field (SMF) combination technology for food freezing

Abstract 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 °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).

[1]  Lin Li,et al.  An improvement in the immersion freezing process for frozen dough via ultrasound irradiation , 2013 .

[2]  A. Vegiri.  Dynamic response of liquid water to an external static electric field at T=250 K ☆ , 2004 .

[3]  B. Guignon,et al.  Experimental determination of the amount of ice instantaneously formed in high-pressure shift freezing , 2009 .

[4]  Songming Zhu,et al.  ICE CRYSTAL FORMATION IN PRESSURE SHIFT FREEZING OF ATLANTIC SALMON (SALMO SALAR) AS COMPARED TO CLASSICAL FREEZING METHODS , 2003 .

[5]  S. Sastry,et al.  Pulsed Ohmic Heating–A Novel Technique for Minimization of Electrochemical Reactions During Processing , 2005 .

[6]  Bing Li,et al.  Novel methods for rapid freezing and thawing of foods - a review , 2002 .

[7]  L. Ying,et al.  Effect of Alternated Electric Field on the Ice Formation During Freezing Process of 0.9%K2MnO4 Water , 2006, 2006 IEEE 8th International Conference on Properties & applications of Dielectric Materials.

[8]  C. Weng,et al.  An investigation into the structure of aqueous NaCl electrolyte solutions under magnetic fields , 2008 .

[9]  T. Shichiri,et al.  Effect of electric currents on the nucleation of ice crystals in the melt , 1981 .

[10]  M. Iwasaka,et al.  Effects of pulsed magnetic fields on the light scattering property of the freezing process of aqueous solutions , 2011 .

[11]  D. Knorr,et al.  Combined effects of pulsed electric field pre-treatment and partial osmotic dehydration on air drying behaviour of red bell pepper , 2003 .

[12]  L. O. Heflinger,et al.  Diamagnetically stabilized magnet levitation , 2001 .

[13]  Da-Wen Sun,et al.  Water crystallization and its importance to freezing of foods: A review , 2011 .

[14]  Guangming Chen,et al.  Addition of ice-nucleation active bacteria: Pseudomonas syringae pv. panici on freezing of solid model food , 2010 .

[15]  R. Chivers,et al.  A study on the primary and secondary nucleation of ice by power ultrasound. , 2005, Ultrasonics.

[16]  Arun S. Mujumdar,et al.  Effects of Electric and Magnetic Field on Freezing and Possible Relevance in Freeze Drying , 2010 .

[17]  S. Jun,et al.  Modeling of ohmic heating patterns of multiphase food products using computational fluid dynamics codes , 2010 .

[18]  Songming Zhu,et al.  Ice-crystal formation in gelatin gel during pressure shift versus conventional freezing , 2005 .

[19]  Chuanxiang Xu,et al.  The Mechanism Analysis of NaCl Solution Ice Formation Suppressed by Electric Field , 2006, 2006 IEEE 8th International Conference on Properties & applications of Dielectric Materials.

[20]  E. Vorobiev,et al.  Effect of a Pulsed Electric Field and Osmotic Treatment on Freezing of Potato Tissue , 2010 .

[21]  M. Okuyama,et al.  Study of partially-switched states of ferroelectrics in relation to the spatial inhomogeneity of their domain structure , 2010 .

[22]  T. S. Nordtvedt,et al.  Advances in superchilling of food – Process characteristics and product quality , 2008 .

[23]  Hongwei Yang,et al.  THE EFFECTS OF MAGNETIC FIELDS ON WATER MOLECULAR HYDROGEN BONDS , 2009 .

[24]  Shoogo Ueno,et al.  Parting of water by magnetic fields , 1994 .

[25]  Zaritzky Noemi.  Physical–Chemical Principles in Freezing , 2011 .

[26]  Xu Xiaobin,et al.  Effects of dipole polarization of water molecules on ice formation under an electrostatic field. , 2008, Cryobiology.

[27]  R. Stein,et al.  Isothermal crystallization of poly(vinylidene fluoride) in the presence of high static electric fields. I. Primary nucleation phenomenon , 1988 .

[28]  Julien Andrieu,et al.  Effect of ultrasonically induced nucleation on ice crystals' size and shape during freezing in vials , 2010 .

[29]  T. Shichiri,et al.  Nucleation mechanism of ice crystals under electrical effect , 1986 .

[30]  M. Havet,et al.  Controlled ice nucleation under high voltage DC electrostatic field conditions , 2009 .

[31]  P. Mazur.  Freezing of living cells: mechanisms and implications. , 1984, The American journal of physiology.

[32]  A. Barannikov,et al.  Effect of magnetic field on the supercooling of water drops , 2000 .

[33]  B. Glasmacher,et al.  A new approach for freezing of aqueous solutions under active control of the nucleation temperature. , 2006, Cryobiology.

[34]  E. Vorobiev,et al.  Modelling of mass transfer during osmotic dehydration of apple tissue pre-treated by pulsed electric field , 2006 .

[35]  A. Olmo,et al.  Use of a droplet nucleation analyzer in the study of water freezing kinetics under the influence of ultrasound waves , 2008 .

[36]  Huijuan Dong,et al.  Magnetic freezing of confined water. , 2010, The Journal of chemical physics.

[37]  Tomas Norton,et al.  Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry , 2008 .

[38]  T. Ramalho,et al.  Influence of magnetic field on physical–chemical properties of the liquid water: Insights from experimental and theoretical models , 2008 .

[39]  E. Vorobiev,et al.  Freezing of potato tissue pre-treated by pulsed electric fields , 2009 .

[40]  D. Sun.  Handbook of Frozen Food Processing and Packaging, Second Edition , 2011 .

[41]  F. Chai,et al.  Influence of magnetic field on microstructural and dynamic properties of sodium, magnesium and calcium ions , 2011 .

[42]  Cheng-I Weng,et al.  The effect of an external magnetic field on the structure of liquid water using molecular dynamics simulation , 2006 .