Magnetic field - Assisted freezing: A promising approach to enhance the quality of frozen bamboo shoots

This is the authors' abstract. We don't add key points for this paper.

To address the adverse impacts of conventional freezing techniques on frozen bamboo shoots, a magnetic field-assisted freezing system was developed to mitigate the decline in freezing quality. The freezing quality of bamboo shoots was evaluated under varying magnetic field intensities, frequencies, and low-temperature conditions. Analysis of the freezing curves indicated that treatment with the AMF1 magnetic field reduced the nucleation temperature, thereby shortening the duration of the maximum ice crystal formation region by approximately 20.05% and decreasing the total freezing time by 19.24%. Compared to the non-magnetic field control group (CK), the texture characteristics of magnetic field-treated frozen bamboo shoots were significantly improved. Thawing weight loss decreased by 25.37%, while both soluble solids content and sugar content were reduced. Magnetic field treatment also effectively diminished the average ice crystal area by 65% and the maximum ice crystal area by 51%. In comparison to the CK control group, water molecules in AMF-treated frozen bamboo shoots exhibited stronger binding, with reduced free water content and increased bound water content in the shoots. Consequently, the AMF magnetic field, as a promising auxiliary technology for frozen bamboo shoots, offers a theoretical foundation for cold chain logistics technologies in fruits and vegetables. • AMF lowered nucleation temperature, shortened ice-crystal-formation region by 20.05% and freezing time by 19.24%. • AMF improved texture, reduced thawing weight loss by 25.37% and soluble solids/sugar. • AMF strengthened water binding, reduced free water and increased bound water.