@article{WENG2023, 
author = {Jintong WENG and Qinghai SHENG and Jingke LIU and Xiaodi ZHANG and Junli LIU and Aixia ZHANG and Pengliang LI and Wei ZHAO},
title = {Progress in the Application and Research of Magnetic Field-Assisted Low-Temperature Storage Technology for Foods},
year = {2023},
journal = {Food Science},
volume = {44},
number = {23},
pages = {372-382},
keywords = {magnetic field, low-temperature storage, food, application},
url = {https://www.sciopen.com/article/10.7506/spkx1002-6630-20221210-109},
doi = {10.7506/spkx1002-6630-20221210-109},
abstract = {With the continuous development of science and technology, the conventional low-temperature storage technology can no longer meet people’s pursuit of food quality. In recent years, magnetic fields have been widely used in the field of low-temperature food storage due to its advantages of being simple, efficient, safe, pollution-free and energy-saving. Magnetic fields can maintain the eating quality of stored food by optimizing the cooling and freezing process, regulating enzyme activity and reducing microbial contents. In order to provide a theoretical reference for the industrial application of magnetic fields in low-temperature storage of foods, this paper reviews the mechanism of magnetic field-assisted lowtemperature storage technology and its application in various kinds of food, summarizes shortcomings in this field, and gives an outlook on future directions of development.}
}