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research-article

Effects of magnetic field on the phase change cells and the formation of ice crystals in bio-materials : carrot case

[+] Author and Article Information
Liu Bin

Tianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
lbtjcu@tjcu.edu.cn

Jianfei Song

Tianjin University of Commerce, Tianjin 300134, China
jianfei199181@126.com

Zhaodan Yang

Tianjin University of Commerce, Tianjin 300134, China
893358509@qq.com

Rachid Bennacer

LMT-Cachan/ENS-Cachan/CNRS/Universite Paris Saclay, 61, avenue du President Wilson, Cachan 94235 FranceTianjin Key Lab of Refrigeration Technology, Tianjin University of Commerce, Tianjin 300134, China
rachid.bennacer@ens-cachan.fr

1Corresponding author.

ASME doi:10.1115/1.4035936 History: Received May 22, 2016; Revised November 07, 2016

Abstract

In order to explore the effect of DC and AC magnetic fields on the biological (fruits and vegetables) phase transformation and ice crystal formation, we used carrots strips (0.5×0.5×1cm3) and put them at low temperature control panel. The samples were frozen under AC and DC magnetic field of 50Hz with different intensity, i.e. 0,4.6,9,18,36 and 72Gs. The ice crystals formation during the process of cell freezing was observed and recorded using optical microscope , and the beginning and ending time of the phase transformation with the corresponding temperatures were determined.The results show that the DC and AC magnetic field situation compared to non using magnetic field can decrease ice crystal volume and be more flocculent. Such change will reduce the cell membrane damage rate of. The increase of magnetic field intensity delay the phase change time and induces short phase transition duration, A reduction in the cells's lowest non-crystallization temperature was also observed. Such change in thermal dynamic process and size elementary freezing (rapid formation of small ice crystals) reduces the damage of fruit and vegetable and increase the product quality.

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