Magnetic Fields in Food Processing Perspectives, Applications and Action Models

Author(s)

Minano, Hubert Luzdemio Arteaga ^[1] ; Silva, Ana Carolina de Sousa ^[2] ; Souto, Sergio ^[2] ; Costa, Ernane Jose Xavier ^[2]

Affiliation

^[1] Natl Autonomous Univ Chota, Fac Agr Sci, Dept Engn & Agroind Management, Campus Colpa Huacariz, Chota 06121 - Peru

^[2] Univ Sao Paulo, Fac Anim Sci & Food Engn, Dept Basic Sci, Campus Fernando Costa, BR-13635900 Pirassununga - Brazil

• Document type: Review article
• Source: PROCESSES; v. 8, n. 7 JUL 2020.
• Web of Science Citations: 0

Abstract

Magnetic fields (MF) are increasingly being applied in food processing to preserve food quality. They can be static (SMF), oscillating (OMF) or pulsed (PMF) depending on the type of equipment. The food characteristics can be influenced by several configurations of the applied magnetic field as its flux density, frequency, polarity and exposure time. Several mechanisms have been proposed to explain the effects of magnetic fields on foods. Some of them propose interactions at the subatomic particle level that show quantum behavior, such as the radical pair and cyclotron resonance mechanisms. Other proposals are at the level of DNA, compounds, subcellular organelles and cells. The interactions between food and magnetic fields are addressed in a general way in this work, highlighting the applications and action models involved and their effects on the physicochemical, enzymatic and microbiological characteristics of food. (AU)

• FAPESP's process: 18/05871-3 - Development of equipment and methodology to evaluate the effect of pulsed magnetic fields on food freezing.
• Grantee: Ernane José Xavier Costa
• Support Opportunities: Regular Research Grants