An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food
Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter cryst...
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doaj-00e3957c2d2949cbbd5fa2face96be242020-11-24T22:10:56ZengMDPI AGCrystals2073-43522017-10-0171029910.3390/cryst7100299cryst7100299An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen FoodPiyush Kumar Jha0Epameinondas Xanthakis1Vanessa Jury2Alain Le-Bail3ONIRIS-GEPEA (UMR CNRS 6144), Site de la Géraudière CS 82225, 44322 Nantes cedex 3, FranceRISE Research Institutes of Sweden – Agrifood and Bioscience, Gothenburg 41276, SwedenONIRIS-GEPEA (UMR CNRS 6144), Site de la Géraudière CS 82225, 44322 Nantes cedex 3, FranceONIRIS-GEPEA (UMR CNRS 6144), Site de la Géraudière CS 82225, 44322 Nantes cedex 3, FranceIce nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry.https://www.mdpi.com/2073-4352/7/10/299food preservationfreezingelectric fieldmagnetic fieldsupercooling |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Piyush Kumar Jha Epameinondas Xanthakis Vanessa Jury Alain Le-Bail |
spellingShingle |
Piyush Kumar Jha Epameinondas Xanthakis Vanessa Jury Alain Le-Bail An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food Crystals food preservation freezing electric field magnetic field supercooling |
author_facet |
Piyush Kumar Jha Epameinondas Xanthakis Vanessa Jury Alain Le-Bail |
author_sort |
Piyush Kumar Jha |
title |
An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food |
title_short |
An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food |
title_full |
An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food |
title_fullStr |
An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food |
title_full_unstemmed |
An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food |
title_sort |
overview on magnetic field and electric field interactions with ice crystallisation; application in the case of frozen food |
publisher |
MDPI AG |
series |
Crystals |
issn |
2073-4352 |
publishDate |
2017-10-01 |
description |
Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry. |
topic |
food preservation freezing electric field magnetic field supercooling |
url |
https://www.mdpi.com/2073-4352/7/10/299 |
work_keys_str_mv |
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