Research Progress in the Application of High Voltage Electrostatic Technology in Meat, Fruit, and Vegetable Preservation

JIANG Xiaochen; HUO Yingjiao; DONG Shiyuan

doi:10.13386/j.issn1002-0306.2022110063

Volume 44 Issue 17

Aug. 2023

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Science and Technology of Food Industry > 2023 > 44(17): 447-453. > DOI: 10.13386/j.issn1002-0306.2022110063

JIANG Xiaochen, HUO Yingjiao, DONG Shiyuan. Research Progress in the Application of High Voltage Electrostatic Technology in Meat, Fruit, and Vegetable Preservation[J]. Science and Technology of Food Industry, 2023, 44(17): 447−453. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022110063.

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Research Progress in the Application of High Voltage Electrostatic Technology in Meat, Fruit, and Vegetable Preservation

College of Food Science and Engineering, Ocean University of China, Qingdao 266000, China

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Received Date: November 08, 2022
Available Online: July 02, 2023

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Abstract

High voltage electrostatic technology has the advantages of low energy consumption and no influence on food quality. It has gradually become a research hotspot in the field of food storage and preservation. This paper systematically reviewed the mechanism of high voltage electrostatic technology and its application status in meat, fruit, and vegetable preservation. The mechanism of the preservation effect of high voltage electrostatic technology is mainly reviewed in terms of enzyme activity transformation, transmembrane potential, and ice crystal formation, respectively. Its preservation effect is also reviewed regarding reducing respiration intensity, reducing drip loss, and inhibiting microbial growth. And the development trends of high voltage electrostatic technology are also discussed and predicted. This paper aims to provide a reference for applying high voltage electrostatic technology in the food industry.
- high voltage electrostatic technology,
- preservation,
- meat,
- fruits and vegetables,
- mechanism

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