Journal of the science of food and agriculture · 2025
Effects of magnetic field-assisted thawing on the physicochemical properties of blueberries.
СтатьяОценочное исследованиеНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Nian Rui, Wang Ya, Xiong Xuefeng, Zhu Danshi, Cao Xuehui
Аннотация
BACKGROUND: Thawing is the central step in frozen berry processing, and it directly determines the final quality of the product. Conventional thawing is slow and has a negative impact on quality. Magnetic field application has lately been used in thawing. This study aimed to explore the impact of magnetic fields on the thawing time, water distribution, physicochemical properties, and microstructure of blueberries and to compare the results with those of air thawing (AT) and water immersion thawing (WT).
RESULTS: Magnetic field-assisted air thawing (MAT) and magnetic field-assisted water immersion thawing (MWT) reduced the thawing time by 15% and 34%, respectively, while reducing drip loss by 16% and 28%, respectively. Additionally, magnetic field-assisted thawing effectively preserved essential nutrients and prevented the increase in polyphenol oxidases and peroxidases. Confocal laser scanning microscopy revealed that MWT better preserved the cellular structure of blueberries.
CONCLUSIONS: Magnetic field-assisted thawing can shorten thawing times, reduce ice crystal damage to cells, and better maintain the quality of blueberries. This study proposes a new blueberry thawing method with high application prospects. © 2025 Society of Chemical Industry.
RESULTS: Magnetic field-assisted air thawing (MAT) and magnetic field-assisted water immersion thawing (MWT) reduced the thawing time by 15% and 34%, respectively, while reducing drip loss by 16% and 28%, respectively. Additionally, magnetic field-assisted thawing effectively preserved essential nutrients and prevented the increase in polyphenol oxidases and peroxidases. Confocal laser scanning microscopy revealed that MWT better preserved the cellular structure of blueberries.
CONCLUSIONS: Magnetic field-assisted thawing can shorten thawing times, reduce ice crystal damage to cells, and better maintain the quality of blueberries. This study proposes a new blueberry thawing method with high application prospects. © 2025 Society of Chemical Industry.