This study was aimed to explore the effects of an oscillating magnetic field (OMF) on the ice nucleation behavior of distilled water (DW) and iron‐oxide nanoparticle dispersion (IND) during supercooling. The magnetic field intensity and distribution of the OMF produced by Helmholtz coils were predicted using COMSOL. It was hypothesized that the ferric nanoparticles in the IND would promote the heterogeneous ice nucleation, and the OMF could inhibit the nucleation process by rotating the particles. The supercooling probability of IND was significantly increased by 36% under the OMF at the ambient temperature of −10°C. However, the OMF also enhanced the supercooling stability of DW by 32%, suggesting that it could induce the dipolar movements of water molecules via water diamagnetism and create the induced electric fields, subsequently suppressing the occurrence of ice nucleation within DW as well. As an extended application, fresh beef was preserved in a supercooled state with the OMF treatment and its supercooled state was effectively extended for a week at the temperature of −4°C. The supercooling preservation potentially prolonged the shelf life of meat with no significant changes in drip loss, color, and bacterial growth for up to a week in this study.

中文翻译：

---

牛肉过冷和保存过程中振荡磁场对水氧化铁纳米颗粒分散液中冰成核的影响

本研究旨在探讨过冷期间振荡磁场（OMF）对蒸馏水（DW）和氧化铁纳米颗粒分散体（IND）的冰核行为的影响。使用COMSOL预测了亥姆霍兹线圈产生的OMF的磁场强度和分布。假设IND中的铁纳米粒子将促进异质冰的成核，而OMF可通过旋转粒子来抑制成核过程。在-10°C的环境温度下，在OMF下，IND的过冷可能性显着提高了36％。但是，OMF也将DW的过冷稳定性提高了32％，这表明它可以通过水反磁性诱导水分子的偶极运动并产生感应电场，随后也抑制了DW内部冰核的发生。作为扩展的应用，新鲜的牛肉通过OMF处理以过冷状态保存，并且其过冷状态在-4°C的温度下有效地延长了一周。在本研究中，过冷保存可能会延长肉的货架寿命，而在长达一周的时间内滴水损失，颜色和细菌生长没有明显变化。