Details
| Original language | English |
|---|---|
| Article number | 111440 |
| Number of pages | 8 |
| Journal | Journal of food engineering |
| Volume | 347 |
| Early online date | 6 Feb 2023 |
| Publication status | Published - Jun 2023 |
| Externally published | Yes |
Abstract
Several studies suggest that single-domain biogenic magnetic nanoparticles could play a major role on the effectiveness of oscillating magnetic fields (OMFs) in improving food freezing. To evaluate the potential role of superparamagnetic biogenic particles, we performed freezing experiments in a colloidal dispersion of <10-nm maghemite nanoparticles (MNPs) subjected or not to a 31.3-mT OMF at 50 Hz. Our results show that, at our experimental conditions, Néel mechanism governs the alignment of magnetic dipole moments and, therefore, no significant MNPs rotation, able to disturb the ordering of water molecules, should be expected during OMF experiments. Accordingly, no effects of the applied OMF were observed either on supercooling, ice nucleation, or on freezing kinetics even though heat removal was slightly increased during the precooling step. These results suggest that weak OMFs usually applied in commercial freezers should not produce any significant effect on superparamagnetic nanoparticles present in food that could improve the freezing process.
Keywords
- Freezing, Freezing kinetics, Oscillating magnetic fields, Supercooling, Superparamagnetic nanoparticles
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
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In: Journal of food engineering, Vol. 347, 111440, 06.2023.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Effect of oscillating magnetic fields on freezing of a colloidal dispersion of superparamagnetic nanoparticles
AU - Otero, Laura
AU - Rodríguez, Antonio C.
AU - Morales, Irene
AU - Costo, Rocío
AU - Presa, Patricia de la
AU - Sanz, Pedro D.
N1 - Publisher Copyright: © 2023 The Authors
PY - 2023/6
Y1 - 2023/6
N2 - Several studies suggest that single-domain biogenic magnetic nanoparticles could play a major role on the effectiveness of oscillating magnetic fields (OMFs) in improving food freezing. To evaluate the potential role of superparamagnetic biogenic particles, we performed freezing experiments in a colloidal dispersion of <10-nm maghemite nanoparticles (MNPs) subjected or not to a 31.3-mT OMF at 50 Hz. Our results show that, at our experimental conditions, Néel mechanism governs the alignment of magnetic dipole moments and, therefore, no significant MNPs rotation, able to disturb the ordering of water molecules, should be expected during OMF experiments. Accordingly, no effects of the applied OMF were observed either on supercooling, ice nucleation, or on freezing kinetics even though heat removal was slightly increased during the precooling step. These results suggest that weak OMFs usually applied in commercial freezers should not produce any significant effect on superparamagnetic nanoparticles present in food that could improve the freezing process.
AB - Several studies suggest that single-domain biogenic magnetic nanoparticles could play a major role on the effectiveness of oscillating magnetic fields (OMFs) in improving food freezing. To evaluate the potential role of superparamagnetic biogenic particles, we performed freezing experiments in a colloidal dispersion of <10-nm maghemite nanoparticles (MNPs) subjected or not to a 31.3-mT OMF at 50 Hz. Our results show that, at our experimental conditions, Néel mechanism governs the alignment of magnetic dipole moments and, therefore, no significant MNPs rotation, able to disturb the ordering of water molecules, should be expected during OMF experiments. Accordingly, no effects of the applied OMF were observed either on supercooling, ice nucleation, or on freezing kinetics even though heat removal was slightly increased during the precooling step. These results suggest that weak OMFs usually applied in commercial freezers should not produce any significant effect on superparamagnetic nanoparticles present in food that could improve the freezing process.
KW - Freezing
KW - Freezing kinetics
KW - Oscillating magnetic fields
KW - Supercooling
KW - Superparamagnetic nanoparticles
UR - http://www.scopus.com/inward/record.url?scp=85147606843&partnerID=8YFLogxK
U2 - 10.1016/j.jfoodeng.2023.111440
DO - 10.1016/j.jfoodeng.2023.111440
M3 - Article
VL - 347
JO - Journal of food engineering
JF - Journal of food engineering
SN - 0260-8774
M1 - 111440
ER -