Effects of static magnetic fields freezing on starch-based prepared fried rice as staple foods

Magnetic fields are a new food-processing technology, with application in freezing, refrigeration, thawing, and preservation. In this work, the effects of static magnetic field (SMF) on freeze-thaw behavior, water distribution, retrogradation, and quality of fried rice are investigated. Results from the freezing curve show freezing time of fried rice during 2 mT treatment is the shortest, followed by 5 mT. Over a number of freeze-thaw cycles (FTC), the retrogradation enthalpy, relative crystallinity, and short-range ordered degree increased, while the application of the SMF can alleviate these processes. Changes in texture properties of samples treated by SMF are the significantly delayed in comparison with 0 mT, especially the adhesiveness index. The color and flavor of fried rice also show a delay downward trend. Therefore SMF can improve the quality of fried rice. The static magnetic field freezing method is appropriate for the actual production of frozen fried rice.