Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato

Abstract

Purpose

Fresh fruits and vegetables (FV) are crucial global food resources, but the presence of heat loads during harvest adversely impacts their shelf life. While freezing technology provides an effective means of removing heat loads, it is an energy-intensive process and may consequently prove too costly for practical business viability. The growing interest in utilizing magnetic field (MF) technology during the freezing of fresh FV enhances the freezing rate and rapidly removes the heat loads of products.

Design/methodology/approach

In the present study, pulsed magnetic field (PMF) pretreatment employing specific field strengths (9 T, 14 T and 20 T) was examined as a preliminary step before freezing mango and tomato and compared to the conventional freezing method (untreated) at − 18 °C.

Findings

PMF pretreatment prior to freezing demonstrated a noteworthy enhancement in freezing rate by around 10 and 12% when compared with the conventional (untreated) freezing, which exhibited freezing rates of −0.08 °C/min and −1.10 °C/min for mango and tomato, respectively. The PMF pretreatment (at 20 T) provided a higher freezing rate (at p = 0.05) than the conventional freezing method reduced heat loads amounting to 1.1 × 107 J/kg oC and 2.9 × 106 J/kg oC, significantly (at p = 0.05) from mango and tomato, respectively. These reductions in heat loads were approximately more than 5% of the calculated heat loads removed during conventional freezing.

Research limitations/implications

Mango and tomato samples were only tested; the results may lack generalizability. Therefore, researchers are encouraged to test for other products for further studies.

Practical implications

The paper includes implications for the development of a rapid freezing technique, the development of “pulsed magnetic field” and for eliminating the problem associated with conventional (slow) freezing.

Originality/value

The study holds significance for the production of postharvest freezing technology, providing insightful information on the PMF-assisted freezing of cellular foods.

Citation

Alabi, K.P., Olalusi, A.P., Isa, J., Jaiyeoba, K.F. and Odewole, M.M. (2024), "Effects of pulsed magnetic field intensity on the freezing rate and heat loads reduction of harvested mango and tomato", British Food Journal, Vol. 126 No. 12, pp. 4212-4220. https://doi.org/10.1108/BFJ-04-2024-0376