The oscillating magnetic field is one of the emerging nonthermal processing methods of food preservation. OMF has the potential to inactivate microorganisms, pasteurize food with an improvement in the quality and shelf life, and alters the growth and reproduction of microorganisms. It has its own limitations and drawbacks.
1. OSCILLATING MAGNETIC FIELDS (OMF) 1
OSCILLATING MAGNETIC FIELDS
(OMF)
M.Venkatasami
M.Tech (Processing and Food Engineering)
Department of food process engineering
AEC&RI, TNAU
2. OSCILLATING MAGNETIC FIELDS (OMF) 2
CONTENTS
INTRODUCTION
• Magnetic fields
HIGH INTENSITY MAGNETIC FIELDS
• Generation
• Hybrid magnet
• Mechanism of action
• ICR and IPR Models
• Food preservation
DRAWBACKS
3. OSCILLATING MAGNETIC FIELDS (OMF) 3
INTRODUCTION
Oscillating magnetic fields,
Potential to inactivate microorganisms
Pasteurize food with an improvement in the quality and shelf life
Alters the growth and reproduction of microorganisms
Magnetic fields increase DNA synthesis
Changes the orientation of biomolecules
Changes the ionic drift across the plasma
Alters the rate of cell reproduction
Reduce the malignant cell population (Treatment of cancer)
4. OSCILLATING MAGNETIC FIELDS (OMF) 4
MAGNETIC FIELDS
The region in which a magnetic body is capable of magnetizing the particles
around is called the magnetic field.
Diamagnetism
Most organic and inorganic compounds
Paramagnetism
Free radicals and compounds of transition elements
Carbon atoms Two carbon atoms bonded by single,
double, or triple bonds
Isotropic susceptibility Anisotropic susceptibility
Diamagnetic anisotropy
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Magnetic fields are
differentiated as,
• Static magnetic fields (SMF)1
• Oscillating magnetic fields (OMF)2
Static magnetic fields (SMF) Oscillating magnetic fields (OMF)
Exhibits a constant B with time
The direction of the field remains the
same
Applied in the form of pulses
Reverses the charge for each pulse
The intensity of each pulse decreases with
time
Homogeneous magnetic fields Heterogeneous magnetic fields
The field intensity B is uniform
Does not exert an accelerating force
B is not uniform
Exerts an accelerating force
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GENERATION OF
HIGH INTENSITY MAGNETIC FIELDS
Magnetic fields are generated by supplying current to electric coils.
The inactivation of microorganisms requires magnetic flux densities of 5 to 50 tesla (T)
• Superconducting coils1
• Coils that produce DC fields2
• Coils energized by the discharge of energy stored
in a capacitor3
Generation of oscillating magnetic fields (OMF)
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up to
3 T
• Iron core
• Magnetic
saturation
Above
3 T
• Air-core
solenoids
• Current
magnitude
Magnetic
Flux
Density
Drawbacks of generating high intensity magnetic fields,
Large power consumption
The Joule heat produced by the large current
The superconducting magnets,
Generates optimum magnetic fields of 20 T
No Joule heating
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HYBRID MAGNET
The superconducting coil is housed in a helium environment
Helium provides the necessary cooling to the coil
The current required for the hybrid magnet system is ~ 40 kA
Magnetic fields above 30 T can be generated
Pulsed form for a short duration
A condenser bank supplies the current to the coil
A combination of ,
Superconducting magnetic coil
Water-cooled magnetic coil insert
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Uses the energy stored in a capacitor bank, charged from a voltage source
An oscillating current is generated between the plates of the capacitor
The oscillating current generates an OMF
The frequency of the magnetic field is determined by,
Capacitance of the capacitor
The resistance and inductance of the coil
As the current changes direction, the magnetic field changes polarity
Used for inactivation studies of food-spoilage microorganisms
The magneform 7000 series coil
(Maxwell laboratory, San Diego, Calif.)
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Mechanisms of Magnetic Field Inactivation of Microorganisms
ICR MODELS IPR
1. The ion cyclotron resonance (ICR) model
2. The ion parametric resonance (IPR) model
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The ion cyclotron resonance (ICR) model
Force F experienced by an ion entering magnetic field B
at a velocity of v is,
𝑭=q (𝒗 x𝑩)
v and B are parallel, the force F is zero (Fig. a)
v is normal to B, the ion moves in a circular path (Fig. b)
For other orientations between v and B, the ion moves
in a helical path (Fig. c)
(Fig. a)
(Fig. b)
(Fig. c)
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The gyrofrequency u, the frequency at which the ion revolves in the magnetic field
It depends on
The charge-to mass ratio of the ion
The magnetic field intensity
When u is equal to the frequency of the magnetic field,
Occurrence of Cyclotron resonance
At cyclotron resonance, energy is transferred selectively from the magnetic field to the
ions
Energy is also transferred to the metabolic activities involving the ions
At 50 mT, the resonance frequency of Na+ and Ca2+ are 33.3 and 38.7 Hz, respectively.
u = q B / (2 pm)
Where,
q is the charge
m is the mass of the ion
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The interaction site : cell tissues, most affected by the magnetic field
The ions transmit the effects of magnetic fields from interaction site
The effect of the magnetic fields is transmitted to,
Cytoskeleton
Organelles
Nuclear membrane
Chromosome
Protein molecules Figure 1
The intensity of response to the magnetic field is diffused and delayed in the tissues
other than the interaction site.
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The ion parametric resonance (IPR) model
Predicts the biological results from exposure to low intensity electric and magnetic fields.
Considers the biological response to parallel AC and DC magnetic fields
Provides detailed predictions of expected atomic level responses
Experimentally controlled variables,
Magnetic flux densities of the AC and DC magnetic fields
AC frequency
Charge to mass ratio
The model is based on the concept,
Changes in the interactions of specific ions with biological matrices (e.g., Proteins)
lead to consistent observable changes at the cellular level
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MAGNETIC FIELDS IN FOOD PRESERVATION
Microbial inactivation occurs at a flux density greater than 2 T.
Important requirement: High electrical resistivity, greater than 10 to 25 ohms-cm.
The electrical resistivity of orange juice is 30 ohms-cm.
No. of
pulses
• one
frequ
ency
• 5 to 500
kHz
flux
density • 5 to 50 T
Two log
cycle
reduction
Magnetic field intensity is a function of,
• The electrical resistivity
• Thickness of the food being
magnetized
• Greater thicknesses
Improves the quality and increase the shelf life of pasteurized foods.
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Milk with
Streptococcus
thermophiles
Yogurt with
Saccharomyces
Orange juice
with
Saccharomyces
Brown ‘N Serve
rolls dough with
bacterial spores
The food systems preserved with magnetic fields were,
Critical aspects of OMF
The exposure time = Number of pulses x Duration of each pulse (includes 10 oscillations)
The substantially decayed magnetic field has negligible effect.
A metal package cannot be used in a magnetic field.
No special preparation of food is required before treatment of the food by OMF.
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Frequencies higher than 500 kHz are less effective for microbial inactivation
Higher frequencies tend to heat the food material
Treatments carried out at atmospheric pressure
The food is sterilized without any detectable change in quality
The temperature of the food increases by 2° to 5°C
The organoleptic properties change very little after magnetic field treatment.
1 to 100 pulses
Frequency between 5 and 500 kHz
Temperature, 0° to 50°C
Total exposure time, 25 ms to 10 ms
OMF processing
parameters
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DRAWBACKS
The high intensity magnetic field exists,
Only within the coil
Within a very short distance from the coil
The intensity of the magnetic field drops drastically
Most theoretical models are unable to establish a predictive association between low
intensity field exposure and biological results
Many experimental reports fail to document relevant field exposure parameters and do not
establish a clear reproducible protocol.
Inconsistencies between experimental results may be interpreted as evidence that electric
and magnetic fields may not be the causal factors of the biological responses
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The effects of magnetic fields are not clearly understood
Inhibitory effects
Stimulatory effects
No effects
Several mechanisms are proposed to explain the inhibitory effects of magnetic fields
on microorganisms, there is little explanation for the stimulatory effects.
The reported inactivation of the microbial population is limited to two log cycles.
For commercialization of OMF technology, more effective and uniform inactivation of
microorganisms will be required.
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REFERENCE
• Barbosa Cánovas, GV, UR Pothakamury, E Palou, and B Swason.
1997. Nonthermal preservation of foods: Marcel Dekker Inc.
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