Magnetic field (MF) freezing of foods is an innovative process already developed at the industrial level. However, the real interaction among the variables taking place in the process is not yet given in the literature because the MF distribution inside the volume of the processing cell is still not well studied. This fact jeopardizes both drawing correct conclusions about the synergy produced by the programmed combination of physical agents and achieving an optimal design of the processing device. Three different representative magnetic freezing processes applied to foods are here dealt representing the modeling of the distribution of the MF around the foods. One of them is based on the application of a static MF produced from magnets in a laboratory freezer. Another one is promoted by the action of an oscillatory magnetic field (OMF) produced by an iron core inductor device disposed also in a laboratory freezer. The third one also is based on the action of an OMF produced by using air core inductor coils simulating the performance of a commercial food freezer. With the aim of understanding the interactions between foods and MF necessary to support beneficial actions of its presence during freezing, analytical, numerical modeling, and experimental procedures have been studied and are here reviewed. Taking into account the accuracy afforded by using modeling and considering also the difficulty of performing experimental determinations of MF inside the volume of the device during a real freezing process, the modeling procedure seems to be a very suitable and practical tool to know about the MF distribution in it. Due to the very different behaviors of the MF vectors that can be found depending on the design of the freezer and the location of the sample inside, it is recommended to perform a previous specific mathematical modeling for each planned MF freezing process applied to foods.

食品的磁场（MF）冷冻是工业水平上已经开发的创新方法。但是，由于尚没有很好地研究处理单元容积内的MF分布，因此尚未在文献中给出过程中发生的变量之间的实际相互作用。这一事实既危害了关于物理试剂的程序化组合产生的协同作用的正确结论，又危害了处理装置的最佳设计。这里介绍了应用于食物的三种不同的代表性磁冷冻过程，这些过程代表了食物周围MF分布的模型。其中之一是基于在实验室冰箱中使用由磁体产生的静态MF的应用。另一个磁场是由同样放置在实验室冷冻室中的铁芯感应器装置产生的振荡磁场（OMF）的作用所推动的。第三个也是基于通过使用空心电感线圈模拟商用食品冷冻机性能而产生的OMF的作用。为了理解食物和MF之间的相互作用以支持其在冷冻过程中的存在的有益作用，已经进行了研究，分析，数值建模和实验程序，并在此进行了综述。考虑到使用建模所提供的准确性，并且还考虑了在真正的冷冻过程中难以对设备体积内的MF进行实验确定的困难，建模过程似乎是了解其中MF分布的非常合适且实用的工具。由于可以根据冷冻室的设计和样品的内部位置找到不同的MF向量，因此建议对应用于食品的每个计划的MF冷冻过程执行以前的特定数学模型。