Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato

dc.contributor.authorKehinde Peter Alabi, Ayoola Patrick Olalusi, John Isa, Kehinde Folake Jaiyeoba
dc.date.accessioned2024-10-19T14:06:13Z
dc.date.available2024-10-19T14:06:13Z
dc.date.issued2024
dc.description.abstractPurpose – 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.
dc.identifier.urihttps://kwasuspace.kwasu.edu.ng/handle/123456789/2478
dc.publisherBritish Food Journal
dc.titleEffects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato
Files
Original bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
British Food Journal.pdf
Size:
1.5 MB
Format:
Adobe Portable Document Format
Description:
License bundle
Now showing 1 - 1 of 1
Loading...
Thumbnail Image
Name:
license.txt
Size:
1.71 KB
Format:
Item-specific license agreed to upon submission
Description: