Abstract

Freezing has been widely recognized as the most common process for long-term preservation of perishable foods; however, unavoidable damages associated with ice crystal formation lead to unacceptable quality losses during storage. As an alternative, supercooling preservation has a great potential to extend the shelf-life and maintain quality attributes of fresh foods without freezing damage. Investigations for the application of external electric field (EF) and magnetic field (MF) have theorized that EF and MF appear to be able to control ice nucleation by interacting with water molecules in foods and biomaterials; however, many questions remain open in terms of their roles and influences on ice nucleation with little consensus in the literature and a lack of clear understanding of the underlying mechanisms. This review is focused on understanding of ice nucleation processes and introducing the applications of EF and MF for preservation of food and biological materials.

中文翻译：

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食品和生物样品中的过冷保存技术：重点关注电场和磁场应用的综述。

 抽象的

冷冻已被广泛认为是长期保存易腐烂食品的最常见过程；然而，与冰晶形成相关的不可避免的损害会导致储存期间不可接受的质量损失。作为替代方案，过冷保鲜具有延长保质期并保持新鲜食品质量属性而不被冷冻损坏的巨大潜力。对外部电场 (EF) 和磁场 (MF) 应用的研究表明，EF 和 MF 似乎能够通过与食品和生物材料中的水分子相互作用来控制冰成核；然而，在它们对冰成核的作用和影响方面，许多问题仍然悬而未决，文献中几乎没有达成共识，而且对潜在机制缺乏清晰的理解。本综述的重点是了解冰成核过程并介绍 EF 和 MF 在食品和生物材料保存中的应用。