Freezing characteristics of avocado puree with or without uniform magnetic fielda.
| Parameters | Control | Under magnetic field (BX) | Under magnetic field (BX+Y) | Under magnetic field (BX+Y+Z) |
|---|---|---|---|---|
| Freezing point (°C) | −1.2 ± 0.2 | −3.8 ± 0.3 | −4.6 ± 0.2 | −6.0 ± 0.4 |
| Zone temperature of maximum ice crystal formation (°C) | −1.2 ± 0.2 to −3.7 ± 0.1 | −3.8 ± 0.3 to −4.8 ± 0.3 | −4.6 ± 0.2 to −5.8 ± 0.1 | −6.0 ± 0.4 to −8.5 ± 0.3 |
| Phase transition time (min) | 105 ± 5 | 85 ± 2 | 65 ± 4 | 62 ± 2 |
a
All data are mean ± SD. Different superscripted letters represent significant difference within the same volume (P < 0.05).