38 / 2019-07-10 20:36:44

Effects of the magnetic field on the freezing parameters of cherry

permanent magnetic field; alternating magnetic field; macro indexes; microstructure; freezing quality

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In this paper, the permanent magnetic field (PMF) ranged from 0 Gs to 200 Gs and alternating magnetic field (AMF) ranged from 0 Gs to 20 Gs were applied on the cherry respectively. The cherry samples were freezing to -30 ℃ at the freezing rate of 4 ℃. The freezing quality was reflected from the macro (freezing temperature, time through -1 ℃~-5 ℃, phase change time and the drip loss) and micro (ice crystal size and distribution) indexes. As a result, the magnetic field may influence the freezing parameters of cherry. Take all the freezing parameters into consideration, the optimum value which was beneficial for the food quality was 100 Gs for PMF and 12.63 Gs for AMF in this study.