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1 Αυγ 2024 · As an alternative to conventional non-thermal technologies, magnetic field technology is emerging with desirable attributes such as contactless treatment and deep penetration into food matrices. Static, pulsed, and oscillating magnetic fields find widespread application in sustainable food systems. Biosystems, encompassing microorganisms, ...
10 Ιουλ 2020 · Magnetic fields (MF) are increasingly being applied in food processing to preserve food quality. They can be static (SMF), oscillating (OMF) or pulsed (PMF) depending on the type of equipment.
10 Ιουλ 2020 · The interactions between food and magnetic fields are addressed in a general way in this work, highlighting the applications and action models involved and their effects on the physicochemical, enzymatic and microbiological characteristics of food.
21 Σεπ 2024 · Emerging food preservation technologies are designed to be more energy efficient and environmentally friendly. These technologies, including HPP, ultrasounds, and pulsed electric fields, not only extend the shelf life of food products but also reduce water usage and waste generation.
29 Δεκ 2022 · Weak magnetic fields are more effective at activating bacteria and stimulating their proliferation in food processing than strong magnetic fields, which are commonly used as a physical non-thermal sterilizing method.
Extensively used by the food industry. Performance of the magnet depends on: Temperature: Magnetic materials lose strength when exposed to high temperatures and it cannot be recovered by cooling. Equipment Design: Spacing and number of tubes in magnetic equipment affect the strength of the magnetic field it generates.
The interactions between food and magnetic fields are addressed in a general way in this work, highlighting the applications and action models involved and their effects on the...
