Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato
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Date
2024
Journal Title
Journal ISSN
Volume Title
Publisher
British Food Journal
Abstract
Purpose – Fresh fruits and vegetables (FV) are crucial global food resources, but the presence of heat loads
during harvest adversely impacts their shelf life. While freezing technology provides an effective means of
removing heat loads, it is an energy-intensive process and may consequently prove too costly for practical
business viability. The growing interest in utilizing magnetic field (MF) technology during the freezing of
fresh FV enhances the freezing rate and rapidly removes the heat loads of products.
Design/methodology/approach – In the present study, pulsed magnetic field (PMF) pretreatment
employing specific field strengths (9 T, 14 T and 20 T) was examined as a preliminary step before freezing
mango and tomato and compared to the conventional freezing method (untreated) at � 18 8C.
Findings – PMF pretreatment prior to freezing demonstrated a noteworthy enhancement in freezing rate by
around 10 and 12% when compared with the conventional (untreated) freezing, which exhibited freezing rates
of �0.08 8C/min and �1.10 8C/min for mango and tomato, respectively. The PMF pretreatment (at 20 T)
provided a higher freezing rate (at p 5 0.05) than the conventional freezing method reduced heat loads
amounting to 1.1 3 107 J/kg oC and 2.9 3 106 J/kg oC, significantly (at p 5 0.05) from mango and tomato,
respectively. These reductions in heat loads were approximately more than 5% of the calculated heat loads
removed during conventional freezing.
Research limitations/implications – Mango and tomato samples were only tested; the results may lack
generalizability. Therefore, researchers are encouraged to test for other products for further studies.
Practical implications – The paper includes implications for the development of a rapid freezing technique,
the development of “pulsed magnetic field” and for eliminating the problem associated with conventional
(slow) freezing.
Originality/value – The study holds significance for the production of postharvest freezing technology,
providing insightful information on the PMF-assisted freezing of cellular foods.