Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon

Qiyong Jiang; Min Zhang; Arun S Mujumdar; Sunlong Gan

doi:10.1016/j.foodchem.2023.135850

Effects of magnetic field-assisted liquid carbon dioxide spray freezing on the quality of honeydew melon

Food Chem. 2023 Aug 15:417:135850. doi: 10.1016/j.foodchem.2023.135850. Epub 2023 Mar 5.

Authors

Qiyong Jiang¹, Min Zhang², Arun S Mujumdar³, Sunlong Gan⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, 214122 Wuxi, Jiangsu, China.
² State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China; China General Chamber of Commerce Key Laboratory on Fresh Food Processing & Preservation, Jiangnan University, 214122 Wuxi, Jiangsu, China. Electronic address: min@jiangnan.edu.cn.
³ Department of Bioresource Engineering, Macdonald Campus, McGill University, Ste. Anne decBellevue, Quebec, Canada.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, 214122 Wuxi, Jiangsu, China.

PMID: 36924716
DOI: 10.1016/j.foodchem.2023.135850

Abstract

The effectiveness of static magnetic fields with different intensities (5, 10, 15 mT) combined with liquid carbon dioxide spray freezing (LCSF) technique in improving the quality of frozen honeydew melon was investigated. The results showed that LCSF with magnetic fields above 10 mT significantly improved ice nucleation and quality of frozen melons compared to conventional -20 °C freezing, -80 °C freezing and LCSF method without magnetic field assistance (P < 0.05). 15 mT strength static magnetic field assistance suggested the best results, with a 15.0% reduction in total freezing time, 17.7% increase in average freezing rate, 26.6% reduction in drip loss, and better maintenance of sample quality compared to LCSF. These findings demonstrate that LCSF with static magnetic field assistance is promising in improving the quality of frozen foods.

Keywords: Freezing; Honeydew melon; Liquid carbon dioxide; Magnetic field.

MeSH terms

Carbon Dioxide*
Cucurbitaceae*
Freezing
Frozen Foods
Time

Substances

Carbon Dioxide