The application of electrostatic field technology for the preservation of perishable foods

Abstract

With the global promotion of healthy diet, people's demand for freshness of food has risen, so extending the shelf life of food has become a hot topic now. Electrostatic field is widely concerned because it has the advantages of simple equipment, low cost, low maintenance, low energy consumption, one investment can be used for a long time, flexible operation, no drug pollution, no secondary pollution to the environment, and can better retain the original quality and flavor of food. As a non-thermal physical preservation technology, electrostatic field preservation can produce ozone and electric ions to kill bacteria inside and outside the food and reduce the enzyme activity, so as to play the effect of preservation. In this paper, based on the introduction of the working principle and mechanism of action of electrostatic field processing technology, the research progress of the application of this technology in different perishable food sterilization and preservation is described, and the limitations of electrostatic field technology are proposed, in order to provide a theoretical basis for the processing application of electrostatic field in perishable food and to provide guidance for the industrial production of electrostatic field.

Keywords:
electrostatic field; food preservation; perishable food

1 Introduction

Perishable food refers to the natural temperature environment under the influence of temperature and humidity, the storage time is prone to animal food death or deterioration, or plant food decay, mold and other abnormal quality problems (Chen et al., 2019). According to data, China consumes more than 1 billion tons of perishable food every year, but 45% of the food is spoiled due to the lack of preservation equipment. In order to extend the shelf life of perishable foods, suitable preservation techniques must be used to ensure the quality of perishable foods and improve their utilization value (Jadhav et al., 2021). Currently, the main preservation methods commonly used for perishable foods are physical, chemical and biological preservation (Zhang et al., 2019). Each method has different characteristics (Table 1). As the most common preservation method in the field of food storage, physical preservation technology is popular in the food processing industry for its advantages such as high safety and simple operation. Physical preservation mainly includes low temperature, gas conditioning, plasma and electrostatic field technology, etc (Chakka et al., 2021; Sur et al., 2020).

Table 1
The preservation of perishable food.

Fresh way	Preservation technology	Characteristics
Physical preservation	Electrostatic field	Pros: The effect is obvious, the treatment time is short, the preservation time is long, retains the original flavor.
	Ultra-high pressure
	Modified atmosphere	Cons: The equipment is complex.
	Low temperature preservation
Chemical preservation	Salt preservation	Pros: The operation is simple and the effect is good.
	Smoked preservation	Cons: There are some deficiencies such as antimicrobial residue and bacterial resistance.
	Immersion preservation
Biological preservation	Chitosan	Pros: Tasteless, non-toxic, safe, and will not cause secondary pollution.
	Tea polyphenols	Cons: Making complex.

Usually, the heat generated by processing treatments can adversely affect the texture, color, flavor and nutrient content of food products, thus non-heat treatment methods for food products have great appeal to the food industry. Traditional preservation techniques such as low temperature preservation, gas preservation, and preservative preservation have been found to have certain shortcomings during their long-term use, while electric field technology overcomes these problems (Barbhuiya et al., 2021).

Electrostatic field (EF) as a non-thermal processing technology, through the power supply and different shapes of electrodes to form a uniform or uneven electric field, in the polarization force and corona wind (also known as ionic wind) and other electrohydrodynamics parameters, change the heat and mass transfer, a certain impact on life activities, can kill bacteria inside and outside the food, reduce the activity of enzymes, in order to achieve the effect of preservation (Dalvi-Isfahan et al., 2016b). After the treatment of perishable food by electrostatic field, the transmembrane potential of its biological cell membrane is affected by the applied electric field, which changes the physiological metabolism, and the internal bioelectric field affects the electron transfer body of the respiratory system of the organism by the internal bioelectric field, which inhibits the redox reaction in the organism, and the electrostatic field causes the resonance phenomenon of water molecules, and the water structure and the binding state of water and enzymes are changed by the applied electric field, which eventually leads to the inactivation of enzymes (Ko et al., 2016). In addition, under the action of electrostatic field, the external air ionization will produce a certain amount of ozone, negative ions. Using the strong oxidation characteristics of ozone to kill bacteria, fungi and viruses on the surface, oxidation and decomposition of perishable food in the storage period released ethylene, ethanol and other harmful gases; the use of negative ions strong penetration into the perishable food body to inhibit respiration, can play a perishable food spoilage, extend the storage period and shelf life of the role (Qi et al., 2021).

In the field of perishable food processing, electrostatic field technology is regarded as a key technology for sterilization and preservation, enzyme inactivation and process modification (Wang et al., 2018). Electrostatic field preservation has the advantages of simple equipment, low cost, low maintenance, low energy consumption, one investment can be used for a long time, flexible operation, no drug pollution, will not cause secondary pollution to the environment, can better retain the original quality and flavor of food, etc (Nian et al., 2022; Saletnik et al., 2022). This paper mainly summarizes the principles, types and equipment of electrostatic field technology, and focuses on the study of the inactivation of microorganisms and enzymes in perishable foods by electrostatic field equipment, in order to provide a reference for the wide application of electrostatic field technology in perishable foods.

2 Methodology

This paper completed a literature search using PubMed, Elsevier, Web of Science, and Scopus databases. The search was limited to papers published in English between January 2012 and March 2022. Articles were searched using phrases related to electrostatic fields (“EF”, “HVEF”, “LVEF”) with respect to perishable food quality (“microbial inactivation”, “enzyme inactivation”, “food improvement”, “food processing”) were combined. In addition, this paper examines references from the search literature to identify additional eligible studies.

The information of the papers searched in this research contains first author, author affiliation, year of publication, safe storage and preservation technology, microbial control of food, electrostatic field technology in food industry, mechanism of inactivation of microorganisms by electrostatic field, effect of electrostatic field on enzymes in perishable food, processing of perishable food using electrostatic field treatment and achieving results.

3 Principles, types, and sources of EF

High-voltage electrostatic field biological effect refers to the biological stress response under the action of high-voltage electrostatic force, and the resulting biological growth and development or lethal effects. The electrostatic field biological effect was discovered as early as the mid-18th century, but it was not until recent decades that it received real attention from the scientific community and was studied systematically and intensively. The effects of electric fields on plant cell injury and plant respiration intensity have been studied by Murr (1963) and Sidaway (1966) in the 1960s. The specific research development is shown in (Figure 1).

Figure 1
Evolution of electrostatic field in perishable food preservation.

Nowadays, electric field preservation technology has become more and more mature, and has been widely used in the field of non-thermal preservation of food, but the discussion and debate about the principle of electric field preservation has been continuous, and the industry has unified the following basic preservation mechanisms. First, the theory of cell membrane electric breakdown, high-voltage electric field through the corona discharge transient high voltage to change the cell electrical permeability, the permeabilized membrane area potential asymmetric shift, and then change the biological properties of the cell (Wasungu et al., 2014). The principle is shown in (Figure 2). Second, the water molecule vibration theory, the same frequency electric field of positive and negative charge movement between the water molecules polarized to form more metal bonds and produce water molecule vibration, the random direction of the hydrogen bond is broken, and in the direction of the electric field produced a stronger hydrogen bond, which leads to an increase in the potential energy of water molecules, water molecules freezing point is changed, and thus play a role in improving the final quality of frozen products (Xanthakis et al., 2013). The principle is shown in (Figure 3) .Third, the ice crystal nucleation theory, the electric field will cause water molecules to form ordered clusters, as the electric field strength increases, the ice crystal nucleation temperature gradually rises, the nucleation rate accelerates, the ice crystal in the muscle tissue becomes smaller, the protein structure is retained intact, the taste and chewiness of food is enhanced (Xie et al., 2021b). The principle is shown in (Figure 4). Fourth, the ozone sterilization theory, oxygen in the air is ionized by an electric field to form ozone, ozone can directly oxidize and destroy the cell wall and cytoplasmic membrane of bacteria, and then enter the cell and act on its DNA (Ma et al., 2017). The principle is shown in (Figure 5).

Figure 2
Preservation Principle 1.

Figure 3
Preservation Principle 2.

Figure 4
Preservation Principle 3.

Figure 5
Preservation Principle 4.

Electrostatic field treatment of perishable food is a process in which the perishable food to be processed is packaged in a suitable form or specification, placed in an airtight electrostatic field container, the voltage inside the container is increased using an electrostatic field device, and the generated ozone and negative ions are applied to the processed perishable food through an electrical discharge (Ranalli et al., 2002). The graph is shown in (Figure 6).

Figure 6
Schematic representation of a Electrostatic Field (EF) procedure.

Electric field preservation is divided into two modes: high voltage instantaneous preservation and low voltage continuous preservation. High voltage instantaneous preservation mode of electric field field strength is stronger than 10 kv/m, with fast, convenient, high-quality features, but the limitations of this method is its safety, electric field around a certain security risk, once the short circuit is easy to cause dangerous accidents. The field strength of low-voltage continuous preservation mode is less than 10 kv/m, although the preservation effect is slightly inferior, but the safety factor is high and easily accepted by the market (Dalvi-Isfahan et al., 2016b). The classification is shown in (Figure 7).

Figure 7
Characteristics of different EF plant.

Electrostatic field can kill bacteria inside and outside the food, reduce enzyme activity, thus playing a fresh effect. An important process in food processing is sterilization, can be divided into heat sterilization and cold sterilization, heat sterilization is a long-standing and widely used sterilization method in the food industry, although this method has good results and high efficiency characteristics, but for the heat-sensitive substances are more destructive, and will cause a series of flavor, sensory quality of the decline (Mousakhani-Ganjeh et al., 2015). Electrostatic technology is a good non-thermal sterilization technology, unlike the traditional thermal sterilization method, which can effectively preserve the original flavor, nutrients and sensory quality of food, in addition to inactivating microorganisms. The number of E. coli and Salmonella typhimurium in the fillets of red carp treated with high voltage electrostatic field gradually decreased. That is, it can significantly inactivate E. coli and Salmonella typhimurium (Subakti et al., 2019). E. coli and Saccharomyces cerevisiae have similar experimental results when treated with high voltage electric fields, after which holes appear on their cell surfaces, intracellular protoplasts are deformed, while intracellular proteins and nucleic acids appear to exude. The electrostatic field can change the binding state of water molecules and active enzymes, and the water molecules appear resonance phenomenon under the influence of electric field, slowing down the enzyme active state (Tao et al., 2015). The activity of papain was different when it was placed in different frequencies, different electric field strengths and different treatment times, where the higher the strength and the longer the treatment time, the better the activity effect, i.e. the high voltage electrostatic field led to denaturation and possible aggregation of the enzyme (Meza-Jime, 2017). Optimal inhibition conditions for HVEF against radioactive immobilized bacilli is 30 kV/15 min. RecG, RadA, RecN and Dps gene expressions were upregulated 1.62-, 2.16-, 2.92- and 1.23-fold in Bacillus radiodurans after HVEF treatment (Huang et al., 2021a). After HVEF treatment, bacterial numbers and OD600 values of Acinetobacter JohnsonII decreased, cell content (nucleic acids and proteins) of Mononas Gianseri leaked, conductivity and reactive oxygen species (ROS) numbers increased 16.88-fold and Na+ K+ - atpase activity decreased (Huang et al., 2022).

4 Contributions of EF for food preservation

As mentioned earlier, electrostatic field technology is well able to extend the shelf life of perishable foods. Currently, the main applications of electrostatic field technology for preservation are divided into the following areas (Figure 8).

Figure 8
Main contributions of EF in perishable food preservations based on recently published research papers.

4.1 Application in the preservation of fruits and vegetables

At present, electrostatic field, as a high-tech physical preservation technology, has been used in the post-harvest storage and preservation of fruits and vegetables. Fruits and vegetables in the body of proteins and other substances with electrical charge, under the electrostatic field treatment, directional movement, affecting the flow of material and energy distribution in the cells of fruits and vegetables, can inhibit the process of various biochemical reactions after harvesting fruits and vegetables, has a positive effect on the preservation of fruits and vegetables. At the same time, the electrostatic field ionizes the air to produce ozone, which can effectively inhibit external microbial infestation and extend the storage period (Saletnik et al., 2022). In the actual application of fruit and vegetable preservation process, through the energized parallel electrode plate will generate a high-voltage electrostatic field between the transformer to change the strength of the electrostatic field, the fruits and vegetables to be treated into the parallel electrode plate, so that it is in a certain strength of the electrostatic field range, to achieve the preservation effect (Basak & Chakraborty, 2022). Electrostatic field in fruit and vegetable preservation applications are more research, the synergistic effect of air conditioning preservation and high voltage electrostatic field can extend the shelf life of fresh-cut cabbage to 60 days and small corn to 48 days (Huang et al., 2021b). Persimmon has the ability to retard tissue deterioration, inhibit tissue enzyme activity and suppress metabolism under high voltage electrostatic field treatment (Liu et al., 2017). High-voltage electrostatic fields can extend the shelf life of fresh-cut broccoli up to 40 days and have a potential impact on the storage quality of fresh-cut broccoli (Kao et al., 2019). The applications are shown in (Table 2).

Table 2
Application in the preservation of fruits and vegetables.

Treated food	EF source	Results	References
apple	40/800v/cm	Shorten thaw time	Parniakov et al., 2015
		Resulted in uniform distribution of osmotic pressure
	-40/20 °C
		Has better texture and peel color retention
	90 h
persimmon	600 kV/m	Reduced the rate of weight loss by 1.0e3.4-fold	Liu et al., 2017
		Delayed the rate of decreasing hardness by 1.0e1.3-fold
	23 °C
		Suppressed the rate of malondialdehyde (MDA) production by 1.46e1 1.22-fold
	15 d
		Delayed the decreasing rate of carbon dioxides yield by 1.0e2.3-fold
strawberry	500 v	Resulted in a resultant respiration rate between 11.69 and 14.56 mL CO2 kg-1 h-1 after the first week of storage	Xu et al., 2022
		inhibited the accumulation of malondialdehyde, hydrogen peroxide and superoxide anion
	3~5 °C
		induced an increase of superoxide dismutase, catalase and ascorbate peroxidase activities
	10 d
		Extended shelf life
Sorbus pohuashanesis	100~250 kv/m	Improved the water absorption ability of dry seeds of S. po-huashanensis	Yang & Shen, 2011
	25 °C
	5~10 min	Raised contents of total chlorophyll, soluble protein, and total soluble sugar
		Promoted seedling height growth, affect leaf SOD activity
sweet potato	4 kv/m	Maintained the integrity of sweet potato cell membranes	Pang et al., 2021
	13 °C
	60 d	Reduced breathing rate
		Delayed the loss of starch and water in sweet potato root
peanut	40 kv/cm	Reduced the microbial loads to < 3 log CFU g-1FW	Chiu, 2022
	25 °C
		Improved nutritional quality and microbial control
	4 h	Increased germination rate,increased the sprout’s total Se and resveratrol contents after HVEF + Se treatment
Grapefruit Slices	5 kv/cm	Improved color preservation effect	Shen et al., 2022
	4 °C
	24 h	Maintained color stability
pineapples	150 v	Decreased by 0.25-4.38% moisture loss	Cheng et al., 2023
	5 °C
		Inhibited the decline in hardness
	12 d	Maintained good sensory quality
potato	60 kv/m	Slowed the browning rate of fresh-cut potatoes, Inhibited the activity	Cao et al., 2021
	5 °C
	24 h
mushroom	3000 v	Prevented the accumulation of malondialdehyde (MDA)	Yan et al., 2020
	4 °C	Delayed loss of total phenolic
		Enhanced the superoxide dismutase (SOD) and catalase (CAT) activity
	12 d	Had the better microstructure
potato starch	30 kv	Showed a relatively high average size distribution	Cao & Gao, 2020
	40 °C
		Showed a lower level of conclusion temperature and resistant starch content
	30 min	Exhibited the most desirable properties
Agaricus bisporus	960 kv/m	Decreased ice crystal size and drip loss	Fallah-Joshaqani et al., 2021
	-30 ± 1 °C
		Improved textural properties
	90 min	Decreased the average equivalent diameter of ice crystals in frozen mushrooms
broccoli and cauliflower	1/3/5 kV/cm	Improved freezing parameters	Jiang et al., 2022
		Reduced nucleation time and phase transition Time
	-20/-18/-5/4 °C	Reduced drip loss
		Increased dry weight
	12 h	Improved the quality
Cabbage	5.9-48.76 kv/m	Promoted growth	Wang et al., 2022
	23 °C
	12 h

4.2 Application of livestock preservation

Compared with fruits and vegetables, the application of electric field preservation in livestock and poultry is relatively less studied. Unlike plant cells, animal cells do not have a cell wall. When an electric field is applied, the voltage across the cell membrane increases, and when the membrane voltage exceeds its own strength, micro-pores are formed in the membrane (Cai et al., 2019). If the voltage on both sides of the membrane is larger than the critical value, the micropores become larger, and the cell itself cannot heal, the membrane permeability keeps increasing, and the cell endoplasm loses too much leading to death. Both pork and rabbit meat thawed by high voltage electrostatic field technology showed a significant reduction in the number of viable bacteria compared with air thawed samples, and the freshness of the thawed meat improved and the storage time increased (He et al., 2016). The size of ice crystals of pork loin muscle fibers treated with high voltage transients was reduced by 56% and the curvature of ice crystals was increased by 4% (Xanthakis et al., 2013). Under the action of high voltage electrostatic field, the juice retention rate of frozen steak was significantly improved, and the pressing loss of steak decreased by 21.2% and the melting loss decreased by 47.4%, indicating that the low voltage continuous electric field preservation means can improve the hardness and tenderness of thawed steak, promote faster and more uniform formation of crystal nuclei and ice nuclei, and reduce the migration of fixed water to free water (Xie et al., 2021b). The free radical-mediated oxidation of myogenic fibrin was inhibited during the high voltage electrostatic field-assisted thawing process, in which the best thawing effect was achieved under 10 kV electric field conditions, and the quality of thawed pork was optimal (Jia et al., 2018). The applications are shown in (Table 3).

Table 3
Application of livestock and poultry preservation.

Treated food	EF source	Results	References
beef	2.5 kv	Reduced thawing loss and shear force	Qian et al., 2019
	4 °C	Shorten thaw time
	10/20/30 min	Reduced the loss of beef quality
Rabbit meat	-15/-20/-25 kv	Resulted in 0.5-1.7 log reductions in the number of microorganisms	Jia et al., 2017b
	17.63° ± 0.43 °C	Reduced the thawing time by 60%
	1/2/3/4 min	led to less denaturation of the myofibrillar proteins by EF
Chicken breast	1.5/2.25/3 kv/cm	Shorten thaw time	Rahbari et al., 2018
	-18~0 °C	Maintained product quality
	15 min	Reached its maximum value of myofibrillar proteins at 2.25 kV/cm
Chicken thigh meat	100 kv/m	Increased from 11.24 mg/100 g to 21.9 mg/100 g of TVB-N On day 8	Hsieh et al., 2010
	-3/4 °C	Shorten thaw time
	8 d
pork tenderloin meat	4/6/8/10 kv	Reduced by 0.5-1 log CFU/g in the total microbial population	He et al., 2013
	-5/0 °C	Increased from 10.64 to 16.38 mg/100 g in TVB-N
	40/46/52/70 min
Dry-Cured Beef	3 kv	Delayed the decrease in pH and moisture content	Xu et al., 2020
	4 °C	Kept the dry-cured beef with a higher color stability
	0/3/7/10/14 d	Enhanced characteristic flavor
Frozen Beef	0/12/16/20/24/28 kv	Shorten thaw time	Zhang & Ding, 2020
	-10~10 °C	Improved the flavor
	30 min
Lamb Meat	0~58 kv/m	Led to the significant microstructural changes	Dalvi-Isfahan et al., 2016a
	-20 °C	Decreased up to 60% in the average ice crystal size
	1/3 h	Decreased with increasing the electrostatic field strength in the drip loss
beef steak	2.5 kv	Improved fiber compactness	Xie et al., 2021a
	-30/4 °C	Reduced protein oxidation in the freezing process
	2 h	Minimized the changes in protein secondary and tertiary struc-tures during freezing
pork	10 kv	Showed that the total area of ice crystal for the cross sections of pork tenderloin treated with 10 kV HVEF was much smaller than that without HVEF.	Jia et al., 2017a
tenderloin	-20 °C
	24 h

4.3 Application of aquatic products preservation

With the continuous development of electrostatic field technology, the research on the application of electric field technology in the preservation of aquatic products has also received attention, especially in the preservation of fish (Okumura et al., 2016). Spanish mackerel were treated with different voltages and then stored at 4 ºC. The preservation effect of this method was evaluated by measuring bacterial counts, total volatile basic nitrogen (TVB-N), sensory index, proximity composition and ph. The results showed that the high voltage electrostatic field inhibited bacterial growth, reduced TVB-N and delayed the decline of sensory scores; 45 kV for 20 min was the best treatment parameter for extending the shelf life of Spanish mackerel by high voltage electrostatic field (Bai et al., 2015). Streptococcus decay us was incubated on the surface of red carp fillets, and ultrasound + high voltage electric field (US&HVEF) was used to study its antibacterial activity. The results showed that US&HVEF had good antibacterial performance against Streptococcus decayus with a lethality rate of 96.73%. In addition, US&HVEF could reduce thawing losses, preserve the fillet structure, stabilize the secondary and tertiary conformations of myogenic fibronectin (MFP), and inhibit the aggregation and oxidation of MFP (Nian et al., 2022). The applications are shown in (Table 4).

Table 4
Application of aquatic products preservation.

Treated food	EF source	Results	References
tilapia	300/600/900 kv/m	Showed that the K value was close to 60% under 600 kV/M HVEF treatment on day 8	Ko et al., 2016
	4 °C	Showed that under 300 kV/m HVEF treatment, TVB-N was only 20.47 mg/100 g
	8 d	Showed that at 900 kv/m HVEF, TPC (tetraphenylchlorine) still did not exceed the health standard
tilapia	100 kv/m	Showed that the K value increased from 20% to 61.7% for HVEF storage and 94.7% for non-HVEF storage Reduce the thawing time by 60% on day 6	Hsieh et al., 2011
	4 °C	Led to less denaturation of the myofibrillar proteins by EF
	6/7/10 d
tuna	4/6/7.5/10/10.5 kv	Showed that the TBA (Total Bile Acids) and ΔE values the higher the voltage, the faster the oxidation	Mousakhani-Ganjeh et al., 2016
	20 °C
	6 d
tuna	4.5~14 kv	Improved thawing rate and TVB-N	Mousakhani-Ganjeh et al., 2015
	20 ± 0.1 °C	Declined color, texture, and protein solubility of fish samples
	20/25 min	Decreased protein solubility and affected the hardness, gumminess, cohesiveness, and chewiness of the fish samples as compared to the control
catfish fillets	30 kv	Inhibited the growth of Acinetobacter and Streptococcus after 7 d storage	Huang et al., 2020
	4 °C	Showed that the lower thiobarbituric acid reactive substances (TBARS) and higher water holding capacity
	0/1/3/5/7 d	Showed that TVB-N and TVC (Total Viable Count) were 20.5 mg/100 g and 5.64 log CFU/g in HVEF treatment and 32.4 mg/100 g and 7.42 log CFU/g in untreated treatment on day 7
Penaeus vannamei	0/15/35/45 kv	Had better post-thawing qualities such as lower thawing loss, lower total bacteria count and lower total volatile basic nitrogen (TVB-N).	Bai et al., 2017
	20 °C	Shorten thaw time
	48 h
common carp	-12 kv	Lowered counts of Aeromonas, Pseudomonas, and halophilic bacteria by 0.5-1 log CFU/g in thawed fish cubes after 8 days	Li et al., 2017
	4 °C	Showed that the activity of adenosine monophosphate deaminase (AMPD) was enhanced, but the activity of acid phosphatase (ACP) was decreased
	6/8/30 d	Shorten thaw time
shrimp (Solenocera melantho)	0/5/10/15/20 kv/m	Improved the freezing quality of S. melantho	Liu et al., 2022
	-20 °C	Improved the texture of the shrimp muscle
	24 h	Decreased the degeneration of myofibrillar protein isolates
sea	22.5 kv	Reduced the drying time of sea cucumber	Bai & Luan, 2018
cucumber	-5 °C	Saved drying energy
	5 min	Improved the rehydration rate of sea cucumber
Larimichthys crocea fillets	0/5/10/15 kv/m	Delayed the decrease in springiness and hardness	Qian et al., 2022
	-1 ± 0.5 °C	Improved the quality of fish during refrigerated storage Extended the shelf-life of Larimichthys crocea fillets
	0/4/8/12/16/20/24 d

4.4 Others

In addition to the above categories of perishable food, the electrostatic field also has the effect of preserving the freshness of other foods. The applications are shown in (Table 5).

Table 5
Application of other products preservation.

Treated food	EF source	Results	References
Bread	50 kv	Increased the ability of gluten fibers to absorb and retain water	Esaki et al., 1996
	20/30 °C	Decreased in the water loss of the baked gluten
	20 min
potato chips	0~60 kV	Improved in the drying rate of potato	Bai et al., 2013
	20 °C	chips
	1/2/3 h	Showed that the shrinkage rate of potato chips dried by HVEF was 1.1% lower than that by oven drying method.
		Showed that the rehydration rate of HVEF was 24.6% higher than that by oven drying method.
Milk	40 kv/cm	Reduced microorganisms	Mogla et al., 2020
	4 °C	Extended shelf-life
	5 min
Tofu	0/4/8/12/16/kv		Ding et al., 2018
	20 °C	Shorten thaw time
	5/10/15 min	Increased thaw rate
Canola oil	10-12 kv	Reduced losses	Zhou et al., 2022
	21 °C	Refined Canola oil quickly
	8 h
soybean oil	10/20 kv	Improved bleaching ability	Abedi et al., 2020
	35-65 °C	Demonstrated a higher ability to significantly remove metal ions and pigments from soybean oil
	0-30 min
duck oil	4 kv	Restrained the speed of the thermal oxidation reaction	Sun et al., 2022
	180 ± 1 °C	occurring in the duck oil heating
	0/2/4/6/8 h	Produced more oxidation products

5 EF safety and limitations

Due to voltage induced protein denaturation and gel formation, etc., the sensory quality of perishable foods will change when exceeding a certain voltage value or when the processing time is too long, and although there will be no obvious cooked flavor, the texture will change. In addition, in the processing process, the electrostatic field voltage is high and has a certain degree of danger. Operators need to have a certain knowledge of physical electricity, know self-protection, equipped with certain measures, such as insulated gloves, insulated shoes, etc. Electrostatic field on the high requirements of environmental humidity, humidity is too large electric field is easy to break through the air, resulting in electric field short circuit and operation of the stop, so the environmental humidity to control. It can be seen that, within a certain range of the use of electrostatic field treatment of fresh perishable food, can play a sterilization, enzyme inactivation and better maintain its quality, but with the increase in processing intensity, will have a certain impact on the perishable food color, texture, and even change the appearance of perishable food.

6 Conclusions and prospects

With the improvement of people's living standard, consumers are more concerned about food safety and diet health. Electrostatic field treatment as a non-thermal preservation technology applied to the food field, with its unique processing method and can maintain the original nutritional flavor of food, and gradually be respected. At the same time, electrostatic field sterilization technology is a physical process that does not involve chemical changes and does not have adverse effects on human body. However, electrostatic field technology in its superiority increasingly prominent at the same time, but also accompanied by some technical problems, such as electrostatic field voltage is too high, there are hidden dangers to the safety of the operator, although it is now increasingly obvious that the effect of low-voltage electrostatic field preservation, but its voltage is still more than the normal voltage that the human body can withstand. In addition, the voltage and processing time for different perishable foods are very different, so if you can control the voltage and time in real time, you will get twice the result with half the effort. I believe that in the future will be a good improvement. Electrostatic field technology, in the unique basic conditions, and environmental conditions may play an excellent role in preservation, especially in combination with other treatment methods, it is more integrated and compensates for a series of problems caused by the use of a single technology, recently there has been a synergistic effect of electrostatic field and modified atmosphere packaging on cabbage, I believe that electrostatic field technology combined with low temperature preservation, electrostatic field technology combined with plasma technology and other integrated technology will not be far away. It is believed that as researchers continue to study electrostatic fields, their future commercial applications will become more and more widespread.

Acknowledgements

This work was supported by the Natural Science Foundation of Shandong Province (ZR202103030164), National Key Research and Development Program under Grant (2019YFD0901705), and Science and Technology Development Plan of Yantai (2020XDRH103).

• Practical Application: Electrostatic field technology can sterilize and blunt enzymes to extend the shelf life and improve the freshness of food. This paper summarizes the optimum electrostatic field strength of perishable food and its effect of preservation, which will be a good guide for research scholars. In practice, a safe electrostatic field preservation cabinet can be made to store the food in the cabinet and take it out when it needs to be consumed. For some companies, it can also be made into a large storage room, after all, the electrostatic field has a wide range of field strength, good preservation effect and low energy consumption.

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• Zhou, L., Shen, J., Tse, T. J., Chicilo, F., Purdy, S. K., Meda, V., & Reaney, M. J. T. (2022). Electrostatic field treatment as a novel and efficient method for refining crude canola oil. Journal of Cleaner Production, 360, 131905. http://dx.doi.org/10.1016/j.jclepro.2022.131905
  » http://dx.doi.org/10.1016/j.jclepro.2022.131905

Publication Dates

• Publication in this collection
  30 Jan 2023
• Date of issue
  2023

History

• Received
  29 Oct 2022
• Accepted
  12 Dec 2022