AZTI-Tecnalia, Food Research Division, Derio (Bizkaia), Spain.
Annu Rev Food Sci Technol. 2012;3:263-82. doi: 10.1146/annurev-food-022811-101208. Epub 2011 Nov 29.
The mass transfer phenomenon occurs in many operations of the food industry with the purpose of obtaining a given substance of interest, removing water from foods, or introducing a given substance into the food matrix. Pretreatments that modify the permeability of the cell membranes, such as grinding, heating, or enzymatic treatment, enhance the mass transfer. However, these techniques may require a significant amount of energy and can cause losses of valuable food compounds. Pulsed electric field (PEF) technology is a nonthermal processing method that causes permeabilization of cell membranes using low energy requirements and minimizing quality deterioration of the food compounds. Many practical applications of PEF for enhancing mass transfer in the food industry have been investigated. The purpose of this chapter is to give an overview of the state of the art of application of PEF for improving mass transfer in the food industry.
传质现象发生在食品工业的许多操作中，目的是获得特定的目标物质，从食品中去除水分，或向食品基质中引入特定的物质。预处理可以改变细胞膜的渗透性，例如研磨、加热或酶处理，从而增强传质。然而，这些技术可能需要大量的能量，并可能导致有价值的食品化合物的损失。脉冲电场 (PEF) 技术是一种非热加工方法，它使用低能量要求使细胞膜发生可逆性穿孔，从而最小化食品化合物的质量劣化。已经研究了许多 PEF 在食品工业中增强传质的实际应用。本章的目的是概述 PEF 在改善食品工业传质方面的应用现状。
