Research Progress on Magnetic Field and Food Preservation
Wang Ying1, 2, Shi Huixin3, Wu Zhigang3, Zhang Mingming3, Zhang Xin1, 2
1. High Magnetic Field Laboratory Hefei Institutes of Physical Science Chinese Academy of Sciences Hefei 230031 China; 2. Science Island Branch of Graduate School University of Science and Technology of China Hefei 230026 China; 3. Hefei Midea Refrigerator Co. Ltd Hefei 230601 China
Abstract：Food preservation is closely related to human life. Food preservation technology aims at maximally maintaining the original food quality, which constantly seeks more efficient, economical and safer new methods. With the advances of biological research and engineering technology in recent years, it has been found that magnetic field, as a non-polluting and non-residual physical method, can have various effects on organisms, which could have a certain effect on food preservation. This paper summarizes the research of several magnetic fields in food preservation, and the effect of magnetic field assisted food freezing preservation. In general, there are some evidences showing that the static magnetic field, alternating magnetic field and pulse magnetic field of certain parameters can be beneficial to food preservation, but the magnetic field parameter variations could directly lead to differential results, and the mechanistic research needs to be strengthened. This review not only shows the promising application prospect of magnetic field in the field of food preservation, but also analyzed the prevailing problems and limitations, which provides experimental evidence for the future development of magnetic field as a new technology in food preservation.
汪滢, 史慧新, 伍志刚, 张明明, 张欣. 磁场与食品保鲜研究进展[J]. 电工技术学报, 2021, 36(zk1): 62-74.
Wang Ying, Shi Huixin, Wu Zhigang, Zhang Mingming, Zhang Xin. Research Progress on Magnetic Field and Food Preservation. Transactions of China Electrotechnical Society, 2021, 36(zk1): 62-74.
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