The International Institute of Refrigeration (IIR) presented a review of magnetic-field-assisted food refrigeration and freezing during the 9th IIR International Conference on Sustainability and the Cold Chain. The paper assessed the technology’s potential to improve frozen food quality, as well as its limitations and current technical challenges.
IIR C2 commission president Prof. Alain Le Bail and Oniris researchers Prof. Olivier Rouaud and Prof. Nasser Hamdami examined static or permanent magnetic fields, static repulsive and attractive magnetic fields, oscillating magnetic fields, alternating magnetic fields and pulsed magnetic fields.
Studies reviewed by the authors indicate potential benefits including reduced ice crystal growth, improved texture, lower drip loss and non-thermal, contactless processing. Some studies also reported shorter freezing times and reduced energy consumption, with possible applications for fish, meat, fruits and vegetables.
The review also identified product-dependent results, unclear physical mechanisms, poor reproducibility and high equipment complexity. The authors noted that technological readiness and scalability remain uncertain.
The researchers recommended further work to clarify physical mechanisms, establish standardised experimental protocols, quantify induced electric fields and assess industrial feasibility. They described magnetic-field technology as a promising but controversial approach rather than a mature alternative to conventional freezing.
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