Development and Performance Evaluation of a Microcontroller Pulsed Magnetic Field Machine for Assisting Cellular Foods Freezing

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dc.contributor.authorKehinde P. Alabi*, Ayoola P. Olalusi, John Isa and Adeyemi V. Olushola
dc.date.accessioned2025-10-20T17:01:40Z
dc.date.available2025-10-20T17:01:40Z
dc.date.issued2023-12
dc.description.abstractCellular foods have a short shelf-life due to the high water contents and activities of microorganisms. The water content is magnetized when exposed to electromagnetic field, which is beneficial to freezing. Although, magnetized water contained in cellular foods benefits freezing, but pulsed magnetic field machine available generates irregular wave patterns that are not promising to modern days freezing market. Therefore, the current study focuses on development and performance evaluation of a microcontroller pulsed magnetic field (MPMF) machine for assisting cellular foods freezing. The MPMF technology consists of four main components including the magnetic field treatment chamber (120 mm x 90 mm x 60 mm), four electromagnets, a step down transformer, a rectifier, capacitors, diodes, and a timer. The machine was operated at a voltage range and current of 2, 5, 7, 9, 11, 13 V, and 2.00, 12.60, 20.70, 28.60, 34.90, 38.60 A, respectively. The performance evaluation carried out on the machine includes magnetic field strengths and wave patterns. The results showed that the magnetic field strength varies between 9.15 to 42.96 T, and the wave patterns obtained were regular and satisfactorily. The effect of the machine on the quality of cellular foods can be investigated for further studies
dc.identifier.issnISSN: 2579-0617 (Paper), 2579-0625 (Online)
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/5984
dc.language.isoen_US
dc.publisherFUOYE Journal of Engineering and Technology
dc.titleDevelopment and Performance Evaluation of a Microcontroller Pulsed Magnetic Field Machine for Assisting Cellular Foods Freezing
dc.typeArticle
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