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Food Science and Biotechnology
→ Food Science and Biotechnology 2020 ; 29(3): 303-321
Supercooling preservation technology in food and biological samples: a review focused on electric and magnetic field applications
Taiyoung Kang1 • Youngsang You2 • Soojin Jun2
1 Department of Molecular Biosciences and Bioengineering, University of Hawaii at Manoa, Honolulu, Hawaii 96822, USA 2Department of Human Nutrition, Food and Animal Sciences, University of Hawaii at Manoa, Honolulu, Hawaii 96822, USA
ABSTRACT
Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials.
KEYWORD
Food preservation · Supercooling · Freezing · Electric and magnetic field
Food Science and Biotechnology 2020 ; 29(3): 303-321
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