| The use of alternating magnetic fields in food processing |
| Paper ID : 1199-NICAME1402 |
| Authors: |
|
nazila mofakham zarifi *, behzad bahramian tabriz university |
| Abstract: |
| Due to the adverse effects that thermal processes have on the nutritional quality of food, recently non-thermal methods to destroy food microorganisms have been considered. Magnetic field is one of these non-thermal methods, which has recently been relatively limited studies to evaluate its potential to eliminate food pathogenic microorganisms. The magnetic field is the area where the magnetic object can magnetize the particles around it; In other words, the magnetic field is the space around the magnet where there is magnetic property. Magnetic fields are usually created by storing electric current in electric coils. Research results show that the use of magnetic fields as one of the non-thermal methods of processing preserves nutrients in food. The effect of magnetic fields on microorganisms is completely affected by the intensity of the field, so that some intensities have an inhibitory effect on the growth of microbes and others encourage their growth; Therefore, in order to use them for the processing and disinfection of food, it is necessary to know the properties and characteristics of the desired microorganism in the food. |
| Keywords: |
| Alternating magnetic fields - Processing - Microorganisms - Food industry |
| Status : Paper Accepted (Poster Presentation) |
