Jeevarathinam Ganesan

Application of Magnetic Field in Food Processing and Preservation Jeevarathinam Ganesan

Food processing by non-thermal technologies is finding increased application in the food industry because of the advantages it presents over conventional thermal treatment. The use of high temperatures in food processing often results in products with degraded sensory and quality attributes. Destruction of microorganisms in food subjected to an OMF, applied in the form of pulses, can be achieved in a very short treatment time, resulting in no significant temperature rise in the food and no plasma production. The utilization of oscillating magnetic fields to inactivate microorganisms has the potential to pasteurize food with an improvement in the quality and shelf life compared to conventional pasteurization processes. The inhibitory effect of SMFs or OMFs on the growth of microorganisms exhibits the potential to inactivate microorganisms in food. The technological advantages of inactivating microorganisms with OMFs include: - Minimal thermal denaturation of nutritional and organoleptic properties, - Reduced energy requirements for adequate processing, and - Potential treatment of foods inside a flexible film package to avoid post process contamination