Effects of magnetic field-assisted freezing on the freeze-drying characteristics and quality of pectin-sucrose cryogels

文献类型： 外文期刊

第一作者： Ma, Youchuan

作者： Ma, Youchuan;Bi, Jinfeng;Yi, Jianyong;Ma, Youchuan;Wu, Zhonghua;Bi, Jinfeng;Yi, Jianyong;Wu, Zhonghua

作者机构：

关键词： freeze-drying; magnetic field; rehydration; texture; cryogel

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年 105 卷 12 期

页码：

收录情况： SCI

摘要： BACKGROUND: The physical quality of freeze-dried food products is defined by their porous morphology. To enable efficient regulation of the physical quality of fruits and vegetables, pectin-sucrose cryogels were selected as a model system. Cryogels frozen under varying magnetic field conditions were subsequently freeze-dried, and their drying characteristics, microstructure, texture, and rehydration properties were analyzed. RESULTS: A vacuum freeze-dried pectin cryogel system was developed to simulate the natural network structure of fruits and vegetables. The results showed that magnetic field-assisted freezing led to the formation of a small and lamellar pore structure in cryogels. Additionally, the drying time for samples frozen at -20 degrees C and subjected to a 10 mT magnetic field was comparable to the control group with no magnetic field, but the rehydration rate was higher (10.37 g g(-1)). Correlation analysis showed that magnetic field strength had a significantly negative correlation with drying rate, number of peaks, maximal force, and positive area (P < 0.05), and a significantly positive correlation with rehydration rate (P < 0.05). CONCLUSION: Magnetic field-assisted freezing produced small lamellar porous structures, which enhanced the product's rehydration and texture quality.
(c) 2025 Society of Chemical Industry.

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