Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods
With the continuous development of science and technology, the conventional low-temperature storage technology can no longer meet people’s pursuit of food quality. In recent years, magnetic fields have been widely used in the field of low-temperature food storage due to its advantages of being simpl...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-12-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-041.pdf |
| _version_ | 1797365414250938368 |
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| author | WENG Jintong, SHENG Qinghai, LIU Jingke, ZHANG Xiaodi, LIU Junli, ZHANG Aixia, LI Pengliang, ZHAO Wei |
| author_facet | WENG Jintong, SHENG Qinghai, LIU Jingke, ZHANG Xiaodi, LIU Junli, ZHANG Aixia, LI Pengliang, ZHAO Wei |
| author_sort | WENG Jintong, SHENG Qinghai, LIU Jingke, ZHANG Xiaodi, LIU Junli, ZHANG Aixia, LI Pengliang, ZHAO Wei |
| collection | DOAJ |
| description | With the continuous development of science and technology, the conventional low-temperature storage technology can no longer meet people’s pursuit of food quality. In recent years, magnetic fields have been widely used in the field of low-temperature food storage due to its advantages of being simple, efficient, safe, pollution-free and energy-saving. Magnetic fields can maintain the eating quality of stored food by optimizing the cooling and freezing process, regulating enzyme activity and reducing microbial contents. In order to provide a theoretical reference for the industrial application of magnetic fields in low-temperature storage of foods, this paper reviews the mechanism of magnetic field-assisted low-temperature storage technology and its application in various kinds of food, summarizes shortcomings in this field, and gives an outlook on future directions of development. |
| first_indexed | 2024-03-08T16:48:33Z |
| format | Article |
| id | doaj.art-ee86d30be1374cdb82f28f8ef27313a7 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-08T16:48:33Z |
| publishDate | 2023-12-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-ee86d30be1374cdb82f28f8ef27313a72024-01-05T07:16:13ZengChina Food Publishing CompanyShipin Kexue1002-66302023-12-01442337239310.7506/spkx1002-6630-20221210-109Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for FoodsWENG Jintong, SHENG Qinghai, LIU Jingke, ZHANG Xiaodi, LIU Junli, ZHANG Aixia, LI Pengliang, ZHAO Wei0(1. Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China; 2. College of Bioscience and Engineering, Hebei University of Economics and Business, Shijiazhuang 050061, China)With the continuous development of science and technology, the conventional low-temperature storage technology can no longer meet people’s pursuit of food quality. In recent years, magnetic fields have been widely used in the field of low-temperature food storage due to its advantages of being simple, efficient, safe, pollution-free and energy-saving. Magnetic fields can maintain the eating quality of stored food by optimizing the cooling and freezing process, regulating enzyme activity and reducing microbial contents. In order to provide a theoretical reference for the industrial application of magnetic fields in low-temperature storage of foods, this paper reviews the mechanism of magnetic field-assisted low-temperature storage technology and its application in various kinds of food, summarizes shortcomings in this field, and gives an outlook on future directions of development.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-041.pdfmagnetic field; low-temperature storage; food; application |
| spellingShingle | WENG Jintong, SHENG Qinghai, LIU Jingke, ZHANG Xiaodi, LIU Junli, ZHANG Aixia, LI Pengliang, ZHAO Wei Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods Shipin Kexue magnetic field; low-temperature storage; food; application |
| title | Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods |
| title_full | Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods |
| title_fullStr | Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods |
| title_full_unstemmed | Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods |
| title_short | Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods |
| title_sort | progress in the application and research of magnetic field assisted low temperature storage technology for foods |
| topic | magnetic field; low-temperature storage; food; application |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-23-041.pdf |
| work_keys_str_mv | AT wengjintongshengqinghailiujingkezhangxiaodiliujunlizhangaixialipengliangzhaowei progressintheapplicationandresearchofmagneticfieldassistedlowtemperaturestoragetechnologyforfoods |