Electrohydrodynamic Processing Technology in Food: A Review

DAI Yan; JIANG Zhiyong; LIU Liya; CAI Guoxing; ZHANG Jing; CHANG Haijun

doi:10.13386/j.issn1002-0306.2022090271

Volume 44 Issue 12

Jun. 2023

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Science and Technology of Food Industry > 2023 > 44(12): 413-421. > DOI: 10.13386/j.issn1002-0306.2022090271

DAI Yan, JIANG Zhiyong, LIU Liya, et al. Electrohydrodynamic Processing Technology in Food: A Review[J]. Science and Technology of Food Industry, 2023, 44(12): 413−421. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022090271.

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Electrohydrodynamic Processing Technology in Food: A Review

1.
Department of Environmental and Quality Inspection, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
2.
Department of Pharmaceutical Engineering, Chongqing Chemical Industry Vocational College, Chongqing 401228, China
3.
Chongqing (Changshou) Industrial Technology Research Institute of Green Chemical and New Material, Chongqing 401228, China
4.
Chongqing Technology and Business University, College of Environment and Resources, Chongqing Engineering Research Center for Processing, Storage and Transportation of Characterized Agro-Products, Chongqing 400067, China

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Received Date: September 25, 2022
Available Online: April 12, 2023

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Abstract

Abstract

Electrohydrodynamic processing technology, as an innovative non-thermal processing technology, is gradually applied in food science and technology field with the assistance of future food industry development. This article reviews principle, classification, accessible factors, biological materials and application, summarizes and discusses future developments in food field of electrohydrodynamic processing technology. Electrohydrodynamic processing technology consistes of electrospinning and electrospraying techniques, and could produce complex function micron/nano fibrosome or particle, which may be adopted in microencapsulation of food functional components, immobilized enzyme, biosensor, active food packaging, assistant technique of food 3D printing developments. Future work should be carried out in increasing yield of fibrosome/particle, decreasing solvent residual toxicity and integrating 3D printing for future food industry development.
- electrohydrodynamic processing technology,
- non-thermal processing,
- micron/nano,
- 3D printing,
- future food

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References (68)

References

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