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Enhancing Food Processing by Pulsed and High Voltage Electric Fields: Principles and Applications
Qijun Wang1,2,3, Yifei Li1,2,3, Da-Wen Sun1,2,3,4
1a School of Food Science and Engineering , South China University of Technology , Guangzhou 510641 , China.
Critical Reviews in Food Science and Nutrition
|February 3, 2018
Summary
Electric fields (EFs), including pulsed electric fields (PEFs) and high voltage electric fields (HVEFs), offer promising alternatives to traditional food processing methods. These technologies can enhance food quality, safety, and extraction processes, with successful applications in microbial inactivation and component extraction.
Area of Science:
- Food Science and Technology
- Electrotechnology in Food Processing
Background:
- Rising living standards increase demand for high-quality food (freshness, nutrition, safety).
- Conventional thermal and chemical food processing methods can negatively impact food quality and safety.
- Electric fields (EFs) present an alternative for enhancing food processing.
Purpose of the Study:
- To review the principles and applications of pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) in food processing.
- To discuss the advantages and limitations of EF technologies for future food industry developments.
- To assess the potential of EFs to supplement or replace conventional food processing methods.
Main Methods:
- Review of existing literature on electric field applications in food processing.
- Detailed description of principles and applications of PEFs and HVEFs.
- Analysis of various food processes including microbial inactivation, component extraction, winemaking, thawing, drying, freezing, and enzymatic inactivation.
Main Results:
- EF technologies, particularly PEFs, show successful industrial applications in microbial inactivation and component extraction.
- EFs offer potential for enhancing food quality, safety, and processing efficiency compared to traditional methods.
- High voltage electric fields (HVEFs) are in early research stages, requiring further investigation for industrial translation.
Conclusions:
- Electric field technology holds significant potential to improve and transform various food manufacturing processes.
- EFs can serve as effective supplements or replacements for conventional thermal and chemical treatments.
- Continued research, especially on HVEFs, is crucial for broader industrial adoption of electric field applications in the food sector.
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