Enhanced Supercooling of Water with a 6 mT/50 Hz Oscillating Magnetic Field and its Application in Fruit Preservation

This study aims to investigate the influence of oscillating magnetic fields on the deep supercooling of water and the supercooling storage of fruits. The results showed that by utilizing a 6 mT/50 Hz oscillating magnetic field, water (1 ml) was able to be maintained at -18 °C for 24 h, achieving deep supercooling. Combining magnetic field with oil-sealed water enhanced supercooling compared to oil sealing alone. By adding an oscillating magnetic field, fruits were maintained at a temperature of -5 °C for 12 h. The supercooled samples exhibited a texture and color that were close to those of fresh samples and also experienced a reduction in water loss of up to 30.25% in comparison to frozen samples that were not treated by magnetic field treatment. The proposed method achieved significant supercooling and improved food quality using an easily obtainable type of magnetic field.