Effects of low-intensity DC magnetic field on the freezing process of aqueous solution and beef

WANG, Yiran; XU, Teng; TAN, Gengbin; CHEN, Hailong; LI, Tao; DU, Dongxing

doi:10.1590/fst.72221

Acessibilidade / Reportar erro

Brasil

Food Science and Technology

Español English

Brasil

Español English

sumário « anterior atual seguinte »

Sumário

Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.72221 copy

Effects of low-intensity DC magnetic field on the freezing process of aqueous solution and beef

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstracts

In this paper, experiments were conducted to study the effect of weak magnetic fields on the freezing process of deionized water and physiological normal saline. The results show that different magnetic field strengths have different effects on aqueous solutions. Only a certain strength of the magnetic field will have a positive effect on the freezing process of the aqueous solution, and generally speaking, the effect of the magnetic field on the normal saline is better than that of deionized water. When the magnetic field strength is 150G, the magnetic field has a positive effect on the supercooling degree and the supercooling time of the saline. In the beef freezing experiment, it was found that the magnetic field can not only promote the freezing process of beef but also inhibit the freezing process. Whether a fan is added will also affect the freezing effect of the magnetic field on the beef.The magnetic field strength of 40G and 50G has a significant promotion effect on the freezing process of beef, while the magnetic field strength of 100G~150G has a significant inhibitory effect.

Keywords:
magnetic field intensity; supercooling degree; supercooling time; freezing

DC power supply	WYK-10020, Eastern Group East Group Co., Ltd	0~40V, 0~10A
Handheld Digital Tesla Meter	TD8620, Chan Gha Tianheng Measurement and Control Technology Co., Ltd	accuracy is ±2% when the test range is 0~1000mT
Optical fiber temperature online monitoring device and optical fiber temperature sensor	FAS-F, Beijing Feibote Optoelectronics Technology Co., Ltd.	Temperature range -50°C ~200 °C, ±0.5 °C
direct cooling refrigerator	BCD-160TMPQ, Haier Co., Ltd	10 °C ~ -20 °C
Air-cooled refrigerator	BC/BD-280WEGU1	10 °C ~ -40 °C

DC magnetic field intensity /G	Possible lowest unfrozen temperature /°C	Possible lowest unfrozen temperature* /°C	Super-cooling /°C	Super-cooling*/°C	Super-cooling time	Super-cooling time*
50	-1.94	-4.74	1.94	4.74	9'40”	20'39”
100	-5.84	-4.54	5.84	4.54	36'29”	20'13”
150	-1.94	-4.54	1.94	4.54	8'02”	23'09”

DC magnetic field intensity /G	Possible lowest unfrozen temperature /°C	Possible lowest unfrozen temperature* /°C	Freezing point /°C	Freezing point* /°C	Super-cooling /°C	Super-cooling*/°C	Super-cooling time	Super-cooling time*
50	-4.94	-5.24	-0.54	-0.54	4.4	4.7	22'55”	24'08”
100	-5.64	-5.24	-0.54	-0.54	5.1	4.7	29'56”	24'02”
150	-7.24	-5.24	-0.54	-0.54	6.7	4.7	41'34”	25'45”

Magnetic field strength/G	time/min
	0~-5 °C		-5 °C~-18 °C		0 °C~-18 °C
	control group	experimental group	control group	experimental group	control group	experimental group
50	60	53	30	19	90	72
100	71	75	29	26	100	101
150	88	89	30	42	118	131

Magnetic field strength/G	time/min
	0~-5 °C		-5 °C~-18 °C		0 °C~-18 °C
	control group	experimental group	control group	experimental group	control group	experimental group
40	118	105	28	26	146	131
50	103	88	37	37	140	125
65	125	128	35	36	160	164
90	113	128	43	64	156	192
100	102	125	39	59	141	184

Solution category	DC magnetic field intensity /G	Subcooling degree change range /°C	Change range of supercooling time /%
Deionized water	50	-2.8	-113.60%
	100	1.3	80.46%
	150	-2.6	-188.17%
Normal saline	50	-0.3	-5.30%
	100	0.4	2.15%
	150	2	38.05%

DC magnetic field intensity /G	The time extension of the experimental group compared to the control group/%
DC magnetic field intensity /G	0~-5 °C	-5 °C~-18 °C	0 °C~-18 °C
50	-11.7%	-36.7%	-20.0%
100	5.6%	-10.3%	1.0%
150	1.1%	40.0%	11.0%

DC magnetic field intensity /G	The time extension of the experimental group compared to the control group/%
DC magnetic field intensity /G	0~-5 °C	-5 °C~-18 °C	0 °C~-18 °C
40	-11.0%	-7.1%	-10.3%
50	-14.6%	0.0%	-10.7%
65	2.4%	2.9%	2.5%
90	13.3%	48.8%	23.1%
100	22.5%	51.3%	30.5%

Sociedade Brasileira de Ciência e Tecnologia de Alimentos Av. Brasil, 2880, Caixa Postal 271, 13001-970 Campinas SP - Brazil, Tel.: +55 19 3241.5793, Tel./Fax.: +55 19 3241.0527 - Campinas - SP - Brazil
E-mail: revista@sbcta.org.br

Acompanhe os números deste periódico no seu leitor de RSS

[1] *Corresponding author: 02248@qust.edu.cn, du-dongxing@163.com