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Crystals 2017, 7(10), 299;

An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food

ONIRIS-GEPEA (UMR CNRS 6144), Site de la Géraudière CS 82225, 44322 Nantes cedex 3, France
RISE Research Institutes of Sweden – Agrifood and Bioscience, Gothenburg 41276, Sweden
Author to whom correspondence should be addressed.
Academic Editor: Geun Woo Lee
Received: 4 September 2017 / Revised: 27 September 2017 / Accepted: 29 September 2017 / Published: 4 October 2017
(This article belongs to the Special Issue Crystal Formation from Metastable Liquids)
PDF [288 KB, uploaded 10 October 2017]


Ice nucleation is a stochastic process and it is very difficult to be controlled. Freezing technologies and more specifically crystallisation assisted by magnetic, electric and electromagnetic fields have the capability to interact with nucleation. Static magnetic field (SMF) may affect matter crystallisation; however, this is still under debate in the literature. Static electric field (SEF) has a significant effect on crystallisation; this has been evidenced experimentally and confirmed by the theory. Oscillating magnetic field induces an oscillating electric field and is also expected to interact with water crystallisation. Oscillating electromagnetic fields interact with water, perturb and even disrupt hydrogen bonds, which in turn are thought to increase the degree of supercooling and to generate numerous fine ice crystals. Based on the literature, it seems that the frequency has an influence on the above-mentioned phenomena. This review article summarizes the fundamentals of freezing under magnetic, electric and electromagnetic fields, as well as their applicability and potentials within the food industry. View Full-Text
Keywords: food preservation; freezing; electric field; magnetic field; supercooling food preservation; freezing; electric field; magnetic field; supercooling
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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Jha, P.K.; Xanthakis, E.; Jury, V.; Le-Bail, A. An Overview on Magnetic Field and Electric Field Interactions with Ice Crystallisation; Application in the Case of Frozen Food. Crystals 2017, 7, 299.

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