Page 39 - FoodFocusThailand No.229 April 2025

SMART PRODUCTION

spin moments within atoms. In contrast, ‘Smart Thawing’ An Intelligent Approach to Ice Thawing
in water molecules, all electrons in Thawing is a crucial and challenging process in the food industry, particularly in
oxygen and hydrogen atoms are maintaining product quality and minimizing contamination risks. To enhance the
paired (paired electrons) and spin in efficiency of thawing, various innovations have been introduced, including:
opposite directions. As a result, the a) Physical Field-Assisted Thawing – This method utilizes electromagnetic
total magnetic moment of the electrons fields or high-frequency waves (such as microwave thawing) to ensure rapid and
in a water molecule is zero, meaning uniform heat distribution. This approach can reduce thawing time by 30–50%
that water does not exhibit a distinct compared to traditional methods like immersion thawing.
magnetic dipole moment. b) Ultrasound Thawing – This technique employs high-frequency sound
Although water is a diamagnetic waves to break down the ice crystal structure within food tissues without
substance, it can become magnetized compromising product quality.
when exposed to an external magnetic c) Smart Predictive Models – This involves using Finite Element Modeling
field. The Lorentz force acting on the (FEM) to accurately predict heat distribution behavior in food products. This
positive and negative charges of polar technology enables manufacturers to assess potential risks and estimate the
molecules under the influence of required thawing time more precisely.
a magnetic field causes a shift or As frozen food quality inspection continues to evolve, various innovations have
rotational movement of the charge been integrated into the process, such as advanced microscopy, molecular sensory
center within the water molecule. In its science and technology, nuclear magnetic resonance, hyperspectral technology,
liquid state, water can be maintained near-infrared spectroscopy, and Raman spectroscopy. Additionally, food
in a supercooled state by aligning its manufacturers may implement smart energy management systems in combination
molecular structure during the freezing with digital twin technology and IoT systems to analyze and optimize energy
process, adapting to the characteristics consumption in freezing processes, particularly in large-scale production facilities.
of the external magnetic field. For sustainable food production, it is essential to incorporate renewable energy
Electromagnetic fields can be and carbon footprint reduction technologies into freezing and thawing processes
categorized into two components: to minimize environmental impact in the future.
Static Magnetic Field (SMF) and
Oscillating Magnetic Field (OMF),
independent of the changing frequency More Information Service Info C005
of the magnetic field.
A static magnetic field is one in
which the field intensity or direction
does not change over time, whereas
an oscillating magnetic field rotates
around the center of the magnetic field
lines and typically varies over time.
Studies have shown that applying
a magnetic field during freezing can
shorten freezing time and enhance
supercooling, resulting in more uniform
and homogeneous ice crystal
formation. This process also helps
minimize cellular damage in food,
reducing water loss during thawing and
preserving food quality more effectively.
Additionally, research is being
conducted on the effects of applying
magnetic fields during freezing in
various food samples.
However, studies on using
magnetic fields during thawing are still
relatively limited. Research findings
suggest that water molecules
continuously oscillate when exposed
to an alternating magnetic field,
a phenomenon that could be utilized
to increase temperature and accelerate
the thawing process. This approach
may help reduce drip loss and enhance
the water-holding capacity of food,
ultimately improving its overall quality.
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