Pulsed electric field as a promising technology for solid foods processing: A review

Cheng Zhang; Xiaomei Lyu; Rai Naveed Arshad; Rana Muhammad Aadil; Yanjun Tong; Wei Zhao; Ruijin Yang

doi:10.1016/j.foodchem.2022.134367

Pulsed electric field as a promising technology for solid foods processing: A review

Food Chem. 2023 Mar 1:403:134367. doi: 10.1016/j.foodchem.2022.134367. Epub 2022 Sep 21.

Authors

Cheng Zhang¹, Xiaomei Lyu¹, Rai Naveed Arshad², Rana Muhammad Aadil³, Yanjun Tong¹, Wei Zhao¹, Ruijin Yang⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
² Institute of High Voltage & High Current, Universiti Teknologi Malaysia, 81310 Skudai, Johor, Malaysia.
³ National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Pakistan.
⁴ State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China. Electronic address: yrj@jiangnan.edu.cn.

PMID: 36358067
DOI: 10.1016/j.foodchem.2022.134367

Abstract

A pulsed electric field (PEF) induces cell electroporation for solid foods, thereby allowing PEF to be used as a pretreatment method for extraction, drying, peeling, freeze-thawing, and cooking by increasing mass transfer. Currently, popular research mainly focuses on the process and results of the application of PEF to solid food processing. Therefore, this review summarizes the impact of PEF on the quality of solid food, the evaluation techniques of PEF-treated tissues and the characteristics of PEF treatment chambers. Furthermore, other pretreatments, including freezing and peeling, typically used in the meat and vegetable sectors, are also discussed alongside PEF to evaluate the impact on its effects. Finally, this article examined the main obstacles and prospects of PEF in solid food processing. This evaluation is anticipated to expand future PEF research paths in the solid food industry.

Keywords: Electroporation; Food processing; Pulsed electric field; Solid foods; Treatment chambers.

Publication types

Review

MeSH terms

Electricity*
Food Handling* / methods
Food-Processing Industry
Meat / analysis
Technology