Abstract Magnetic field assisted freezing is a kind of freezing methods that can improve food quality. The objective of this study is to evaluate the effects of various magnetic field type and intensity on cherry during the freezing process. The permanent magnetic field (PMF) ranging from 0 to 20 mT and the alternating magnetic field (AMF) ranging from 0 to 2 mT were applied on the cherry. The final temperature and cooling rate of the frozen environment were −30 °C and 4 °C/min. The freezing parameters, which included the macro indexes and microstructure, were used to evaluate the freezing quality. The results show that the freezing temperature was significantly higher in the presence of AMF compared with the control group (p

中文翻译：

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不同磁场对樱桃冷冻参数的影响

摘要 磁场辅助冷冻是一种可以提高食品质量的冷冻方法。本研究的目的是评估冷冻过程中各种磁场类型和强度对樱桃的影响。对樱桃施加范围为 0 至 20 mT 的永磁场 (PMF) 和范围为 0 至 2 mT 的交变磁场 (AMF)。冷冻环境的最终温度和冷却速率为-30℃和4℃/min。冷冻参数包括宏观指标和微观结构，用于评价冷冻质量。结果表明，与对照组相比，AMF存在时冷冻温度显着升高（p