Potential Application of Magnetic Field Technology in Food Industry

Consumer demand for less processed foods has increased that retains its original nutrients, flavors, and textures. The nutritional and sensory qualities of food may be compromised by traditional thermal treatments. Non-thermal food processing technologies have received much attention due to their less impact on the quality and sensory characteristics of food. By using this type of technology, the shelf life of food has increased, which has also attracted the attention of consumers. Among the advantages of this technique, it can be mentioned that it is non-toxic, non-polluting and safe. Applying weak magnetic fields is more effective in activating bacteria and multiplying them in food processing than strong magnetic fields, which are commonly used as a non-thermal sterilization method. Magnetic field can be used in the food freezing process and enzyme inactivation. The ability to apply different types of magnetism (oscillating, static and pulsed) depends on the reaction of food compounds with magnetic fields. This type of technique is also used in fermentation processes. Using a magnetic field in the range of ۱۸ millitesla for ۸ hours prevents the growth of Gram-negative bacteria (Escherichia coli, Serratia, Klebsiella, etc.) and Gram-positive bacteria (Staphylococcus, Enterococcus faecalis, Streptococcus, etc.). Finally, challenges in this evolving domain are delineated.

کلیدواژه ها:

Magnetic field ، non-thermal ، food processing