Magnetic Fields in Food Processing Perspectives, Applications and Action Models

Autor(es)

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

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo de Revisão
• Fonte: PROCESSES; v. 8, n. 7 JUL 2020.
• Citações Web of Science: 0

Resumo

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)

• Processo FAPESP: 18/05871-3 - Desenvolvimento de equipamento e metodologia para avaliar o efeito de campos magnéticos pulsados no congelamento de alimentos.
• Beneficiário: Ernane José Xavier Costa
• Modalidade de apoio: Auxílio à Pesquisa - Regular