Effect of magnetic field on food freezing

Research Japanese OPEN
村田, 圭治 ; 奥村, 太一 ; 荒賀, 浩一 ; 小堀, 康功 (2010)
  • Publisher: 近畿大学工業高等専門学校
  • Journal: 近畿大学工業高等専門学校研究紀要 = Research reports Kinki University Technical College, volume 3, pages 25-27 (issn: 1882-4374)
  • Subject: Magnetic field | Freezing curve | Optical microscope | Food freezing
    mesheuropmc: equipment and supplies | human activities | digestive, oral, and skin physiology

[Abstract] This paper presents an experimental investigation on effects of magnetic field on food freezing process. Although purpose of food freezing is to suppress the deterioration of food, freezing breaks food tissue down, and some nutrient and delicious element flow out after thawing. Recently, a few of refrigeration equipments with electric and magnetic fields have attracted attention from food production companies and mass media. Water and tuna were freezed in magnetic field (100kH, 1.3mT). Freezing curve was examined and tuna tissue was observed by optical microscope. The influence of the magnetic field was not able to be found in the tissue observation and the freezing curve.
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