What question did this study set out to answer?

This study aims to evaluate the effects of magnetic field-assisted thawing on the quality of Daifuku compared to conventional thawing methods.

June 3, 2026Food Chemistry X0 citationsOpen Access

Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku

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MNMengzi NieGembloux Agro-Bio Tech YZY ZHANGChinese Academy of Tropical Agricultural Sciences YTYu TianInstitute of Food Science and Technology

Key Points

This study aims to evaluate the effects of magnetic field-assisted thawing on the quality of Daifuku compared to conventional thawing methods.
Daifuku samples were frozen at −20 °C in a pulsed magnetic field (6 mT, 0.8 Hz) and thawed at 5 °C under various MFT conditions.
The impact of both static and pulsed fields on thawing time and quality attributes was assessed, including texture and sensory evaluation.
A comparative analysis of MFT and refrigerated thawing was conducted under identical freezing conditions.
MFT reduced thawing time by 18.6% compared to RFT.
MFT-treated samples showed an 80% reduction in chewiness and an 18% increase in resilience.
Sensory evaluation indicated MFT samples resembled fresh Daifuku more closely than RFT samples.

Abstract

Freezing and thawing significantly affect the texture and flavor of glutinous rice-based desserts like Daifuku. This study investigated the impact of magnetic field-assisted thawing (MFT) on Daifuku quality, comparing it with conventional refrigerated thawing (RFT) under identical freezing conditions. Daifuku samples were frozen at −20 °C in a pulsed magnetic field (6 mT, 0.8 Hz) and thawed at 5 °C under various MFT conditions (static and pulsed fields). Results showed that MFT, particularly at 4 mT and 0.6 Hz, shortened thawing time by 18.6%, preserved texture and aroma. MFT inhibited ice recrystallization, maintained starch-protein network integrity, improved water distribution by limiting bound water migration and promoted uniform pore distribution. Compared to RFT, MFT-treated samples exhibited 80% reduced chewiness, 18% increased resilience and improved viscoelastic properties. Sensory evaluation revealed that MFT-treated samples resembled fresh Daifuku. These findings confirm MFT as an effective and economical thawing strategy for glutinous rice products.

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Cite This Study

Nie et al. (Mon,) studied this question.

synapsesocial.com/papers/6a1fc49adee9eb8c0dce611b https://doi.org/https://doi.org/10.1016/j.fochx.2026.104056

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