ABSTRACT
Processing of foods using oscillating magnetic fields (OMFs) gains attention in recent days due to its potential on microbial inactivation, enzyme inactivation, and modification of food structure and properties, without much increase in food processing temperatures. This non-thermal processing technique is known for the preservation of colour, texture, aroma, freshness, size, shape, and nutrient composition in different types of foods. Suitability of OMF on wide range of foods attracts many industrial food processing applications.
An OMF is a type of magnetic field that changes direction and magnitude over time, typically in a regular or cyclical pattern. An OMF generator converts electrical energy into a magnetic field, which is then oscillated to produce the desired frequency. Exposure of food to OMF affects the microstructure of the cells, increases the membrane permeability, protein receptors, induces movement of charges in molecules, and increases cell viability. OMF exposure can be used for preservation, flavours and pigments extraction, sorting, processing, and pasteurization.
