Magnetic Field (MF) Assisted Freezing in Food Preservation: Principles, Applications, and Technological Progress: An Overview

Freezing is a comprehensively utilized and efficient technique for food preservation. Traditional freezing methods often result in the formation of large ice crystals, which can damage cell structure and compromise the overall quality of the food. Therefore, MF assisted freezing technology stands out for its ability to promote small ice crystals and facilitate rapid freezing. This review comprehensively explains how MF impacts the physical and chemical properties of water molecules and the crystallization processes, delves into the factors influencing the efficacy of MF freezing and summarizes its application in various food products. This innovative approach works by strengthening the supercooling, which accelerates the cooling process, promotes nucleation, prevents the formation of large ice crystals, minimizes damage to cell, and effectively preserves the quality of the product. Moreover, the text delves into the utilization of MF freezing in the frozen food, highlights existing production challenges, and proposes future directions for development to enhance the effectiveness, facilitate the integration of this technology, and further improve the quality of frozen food.