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GROWTH RATE INHIBITION OF SOME SPOILAGE FUNGI OF FOOD BY MAGNETIC FIELD

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Last updated: 26 Dec 2024

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Abstract

The main objective of this paper was to study the inhibitory effects of static and oscillating magnetic field on growth rate of pathogenic fungus for extending the shelf life of food. The treatment of various food material with the static or oscillating magnetic field reduces the growth rate of the different selected fungus species. The spoilage fungi used to experiments procedure were include the specie of Plasmopara viticola, Rhizopus  stolonifer, Asperguillus niger and Rhizopus nigricans was isolated respectively from cheese, apple, bread. Some fungus were more sensitive to the magnetic field. The effect of oscillating magnetic field was more active compared with static magnetic field with the same exposure times. The inhibition rate of fungus was increased in both static and oscillating magnetic fields percent of the control, this relative increase was larger than 55 %  with static magnetic field after 120 h at 0.4 T and 72% with oscillating magnetic field after 120 h at 0.25 T.

DOI

10.21608/mjae.2014.100004

Authors

First Name

A. E.

Last Name

Abdelhameed

MiddleName

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Affiliation

Lect., Agr. Eng., Fac. of Agr. Eng Al- Azhar Univ., Cairo., Egypt.

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Volume

31

Article Issue

1

Related Issue

15170

Issue Date

2014-01-01

Receive Date

2020-07-01

Publish Date

2014-01-01

Page Start

299

Page End

308

Print ISSN

1687-384X

Online ISSN

2636-3062

Article File

MJAE_Volume 31_Issue 1_Pages 299-308.pdf

PDF . 805.3kB

Link

https://mjae.journals.ekb.eg/article_100004.html

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https://mjae.journals.ekb.eg/service?article_code=100004

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16

Type

Original Article

Type Code

1,326

Publication Type

Journal

Publication Title

Misr Journal of Agricultural Engineering

Publication Link

https://mjae.journals.ekb.eg/

MainTitle

GROWTH RATE INHIBITION OF SOME SPOILAGE FUNGI OF FOOD BY MAGNETIC FIELD

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Article

Created At

23 Jan 2023