Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water
Journal article
Authors/Editors
Strategic Research Themes
Publication Details
Author list: Jarulertwattana P., Siriwattanayotin S., Asavasanti S.
Publication year: 2020
Volume number: 13
Issue number: 1
Start page: 32
End page: 37
Number of pages: 6
ISSN: 26729156
eISSN: 2673-0421
Languages: English-Great Britain (EN-GB)
Abstract
Due to a growing interest toward quality improvement of frozen foods, many advanced technologies have been combined with conventional freezing system to expedite rate of freezing and reduce ice crystal formation. This research aimed to investigate the effect of oscillating magnetic field (OMF) in the range of 0 to 12 mT (50 Hz) on freezing rate, phase transition time and supercooling of deionized water during freezing in an air blast freezer at –10°C. The sample was placed between two magnetic cores where an oscillating magnetic field (OMF) was generated and the temperature profile was recorded by a data logger at 1-minute interval. The magnetic field strength was varied at 0, 4, 8, and 12 mT. It was found that there was no significant difference in the freezing rate and phase transition time when different OMF strengths were applied (p > 0.05). Interestingly, the probability of supercooling occurrence increased when the OMF was applied; without OMF only 16% of the experiment exhibited supercooling phenomenon where 33% was detected when OMF in the range of 4–12 mT was applied. However, the probability of supercooling occurrence was independent of the OMF strength. © 2020 King Mongkut’s University of Technology North Bangkok. All Rights Reserved.
Keywords
Deionized water, Freezing rate, Oscillating magnetic field, Phase transition time, Supercooling
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