低压静电场保鲜技术研究进展

随着保鲜技术的日益发展,低压静电场作为一种新兴保鲜技术,得到广泛关注。低压静电场可以通过降低组织中水分含量及酶的活性抑制微生物生长,从而达到延长贮藏期、维持食品原有口感的目的。从低压静电场的保鲜机理、特点、应用及其存在问题进行了阐述,并对该项技术的发展进行了展望。

Research Progress on Preservation Technology Using Low Voltage Electrostatic Field

With the development of preservation technology, low voltage electrostatic field as a new preservation technology has been widely concerned. Low voltage electrostatic field can reduce the water content in the tissue, reduce the enzyme activity, and inhibit the growth of microorganisms, so as to achieve the purpose of prolonging the storage period and maintaining the original taste of food. In this paper, the preservation mechanism, characteristics, application and existing problems of low voltage electrostatic field were described, and the future development of this technology was prospected.