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Suvaluk Asavasanti.. Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water. (). King Mongkut's University of Technology North Bangkok. Central Library. : , 2020.
Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water
Name: Pakjira Jarulertwattana.
Organization :
King Mongkut's University of Technology North Bangkok. Faculty of Engineering
Name: Suwit Siriwattanayotin.
Organization :
King Mongkut's University of Technology North Bangkok. Faculty of Engineering
Name: Suvaluk Asavasanti.
Organization :
King Mongkut's University of Technology Thonburi. Faculty of Engineering
Email :
suvaluk.asa@kmutt.ac.th
keyword:
Deionized water.
Abstract:
Due to a growing interest toward quality improvement of frozen foods, many advanced technologies have been combined with conventional freezing system to expedite rate of freezing and reduce ice crystal formation. This research aimed to investigate the effect of oscillating magnetic field (OMF) in the range of 0 to 12 mT (50 Hz) on freezing rate, phase transition time and supercooling of deionized water during freezing in an air blast freezer at 10°C. The sample was placed between two magnetic cores where an oscillating magnetic field (OMF) was generated and the temperature profile was recorded by a data logger at 1-minute interval. The magnetic field strength was varied at 0, 4, 8, and 12 mT. It was found that there was no significant difference in the freezing rate and phase transition time when different OMF strengths were applied (p > 0.05). Interestingly, the probability of supercooling occurrence increased when the OMF was applied; without OMF only 16% of the experiment exhibited supercooling phenomenon where 33% was detected when OMF in the range of 412 mT was applied. However, the probability of supercooling occurrence was independent of the OMF strength.
King Mongkut's University of Technology North Bangkok. Central Library
Address:
BANGKOK
Email:
library@kmutnb.ac.th
Created:
2020
Modified:
2563-04-27
Issued:
2020-04-27
บทความ/Article
application/pdf
BibliograpyCitation :
APPLIED SCIENCE AND ENGINEERING PROGRESS. vol. 13, no. 1 (Jan.-Mar. 2020), p. 32-37.
eng
©copyrights King Mongkut's University of Technology North Bangkok
RightsAccess:
ใช้เวลา
0.033923 วินาที
Pakjira Jarulertwattana.
| Title | Contributor | Type |
|---|---|---|
| Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Pakjira Jarulertwattana.;Suwit Siriwattanayotin.;Suvaluk Asavasanti. | บทความ/Article | |
| Influence of nitrate-nitrite contamination on pink color defect in ginger marinated steamed chicken drumsticks
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Pakjira Jarulertwattana.;Suvaluk Asavasanti.;Thida Wanaloh.;Phoomjai Charurungsipong.;Chonthicha Pittarate.;Thipanan Darnwattanapong.;Chonticha Nuttee. | บทความ/Article |
Suwit Siriwattanayotin.
| Title | Contributor | Type |
|---|---|---|
| Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Pakjira Jarulertwattana.;Suwit Siriwattanayotin.;Suvaluk Asavasanti. | บทความ/Article |
Suvaluk Asavasanti.
| Title | Contributor | Type |
|---|---|---|
| Effect of oscillating magnetic field on freezing rate, phase transition time and supercooling of deionized water
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Pakjira Jarulertwattana.;Suwit Siriwattanayotin.;Suvaluk Asavasanti. | บทความ/Article | |
| Production of food flavouring agents by enzymatic reaction and microbial fermentation
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| Influence of nitrate-nitrite contamination on pink color defect in ginger marinated steamed chicken drumsticks
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Pakjira Jarulertwattana.;Suvaluk Asavasanti.;Thida Wanaloh.;Phoomjai Charurungsipong.;Chonthicha Pittarate.;Thipanan Darnwattanapong.;Chonticha Nuttee. | บทความ/Article | |
| A review on the effect of ultrasonic-assisted curing on the quality of meat products
มหาวิทยาลัยเทคโนโลยีพระจอมเกล้าพระนครเหนือ Yongzheng Hu.;Suvaluk Asavasanti.;Roungdao Klinjapo.;Watanya Chaisayan.;Patchanee Yasurin.;Nicharee Wisuthiphaet.;Chen, Qiuxin. | บทความ/Article |