Effect of magnetic field-assisted cryogenic storage technology on food quality

With the rapid development of society, the eating quality of cryopreserved food has long failed to meet peoples needs. However, in recent years, one of the physical preservation technologiesmagnetic field which is used in the field of low-temperature food storage, as it is safe, non-polluting, and greatly improves food quality. Magnetic fields maintain and improve food quality by regulating the freezing process, reducing enzyme activity, and killing microorganisms. The paper reviews the mechanism of magnetic field-assisted low-temperature storage technology and its effects on water molecules, enzyme activities, and microbial counts in different foodstuffs through literature at home and abroad. The study summarizes the fact that there are only a small number of studies on pasta products. The experimental design is subject to the interference of other factors with the results of the experiments. It also includes prospects for future research that magnetic field-assisted cryogenic storage technology can greatly reduce the probability of fresh food due to improper low-temperature storage and lead to corruption and deterioration to protect the original nutritional value and economic value of fresh food.