Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to imp...Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.展开更多
文摘Pulsed magnetic field(PMF)technology is gaining traction as an exciting non-thermal method for food pro-cessing and preservation.Innovations in coil configurations,power supplies,and control mechanisms have led to improvements in field strength,uniformity,and efficiency.Important principles such as Maxwell’s equations,Lorentz forces,and solenoid field calculations are covered,as well as computational optimization with finite-difference time-domain and finite element methods.PMF has represented a gleaming prospect in the realm of food processing for the inactivation of harmful microbes and enzymes,raising the quality of fruits,vegetables,and beverages,easing extraction processes,and increasing fermentation.The use of PMF is accompanied by such benefits as low thermal effects,the retention of nutritional and sensory qualities of the product,and energy efficiency.Such benefits make PMF an attractive option compared to conventional food processing technique,particularly in cases when preserving product quality is the main concern.These benefits render PMF an attractive option for food processing in place of conventional processes,particularly where high priority is given to preserving product quality.Yet,there are still challenges to be addressed in scaling up PMF systems for ap-plications in industry.Future work will need to ascertain the long-term shelf life of PMF-treated foods,assess customer acceptability,determine the molecular mechanism of PMF actions,and optimize process parameters for particular food items.The review summarises the existing progress and future directions of PMF technology.
