Effect of Magnetic Field Assisted Freezing on the Freezing and Preservation of Potato Blocks

In order to determine the potato blocks in the freezing process applied DC magnetic field of different intensity characteristics and the effect of freezing on the quality during the storage,the strength of the magnetic field experimental design was applied in the freezing of respectively 4.6,9.2,18 and 36 Gs,the frozen samples were bagged and stored at-18 ℃ for 70 days. During storage,the drip loss rate,cell membrane permeability,hardness and chewiness were measured regularly.The results showed that the magnetic field could increase the supercooling of the sample,shorten the freezing time,reduce the loss of cell juice,and could better maintain the quality of the potato blocks.When the potato blocks cell magnetic field strength was 18 Gs,the maximum rate of ice crystals production by potato blocks was the fastest. At the end of storage(70 d),the quality indicators of potato blocks were better than those of other groups,which was more conducive to the storage of potatoes.