Effects of Oscillating Magnetic Fields of Different Level of Intensity Magnitudes on Supercooling of Cherries

Supercooling has numerous applications in the bio-preservation and food cold chain. This study investigated the effects of oscillating magnetic fields at different intensity levels on the preservation of cherries during supercooling. The magnetic field frequency was 50 Hz, and by applying the magnet...

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Veröffentlicht in:	Food biophysics 2025-03, Vol.20 (1), p.23-23, Article 23
Hauptverfasser:	Huang, Mingxuan, Kong, Fanchen, Tian, Changqing, Leng, Dongmei, Zou, Huiming, Tang, Mingsheng
Format:	Artikel
Sprache:	eng
Schlagworte:	Analytical Chemistry Biological and Medical Physics Biophysics Bonding strength Chemical bonds Chemistry Chemistry and Materials Science Cherries cold chain Cryopreservation Crystallization energy Energy consumption energy density Food Food chains Food quality Food Science Free energy Freezing Fruits Gibbs free energy hydrogen Hydrogen bonding Magnetic fields Supercooling Water chemistry Weight loss
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