Zare Farzan, Ghasemi Negareh, Bansal Nidhi, Hosano Hamid
School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia; School of Agriculture and Food Sciences, The University of Queensland, St Lucia QLD 4072, Australia.
School of Information Technology and Electrical Engineering, The University of Queensland, Brisbane, St Lucia QLD 4072, Australia.
Phys Life Rev. 2023 Mar;44:207-266. doi: 10.1016/j.plrev.2023.01.007. Epub 2023 Feb 2.
There is a need for alternative technologies that can deliver safe and nutritious foods at lower costs as compared to conventional processes. Pulsed electric field (PEF) technology has been utilised for a plethora of different applications in the life and physical sciences, such as gene/drug delivery in medicine and extraction of bioactive compounds in food science and technology. PEF technology for treating liquid foods involves engineering principles to develop the equipment, and quantitative biochemistry and microbiology techniques to validate the process. There are numerous challenges to address for its application in liquid foods such as the 5-log pathogen reduction target in food safety, maintaining the food quality, and scale up of this physical approach for industrial integration. Here, we present the engineering principles associated with pulsed electric fields, related inactivation models of microorganisms, electroporation and electropermeabilization theory, to increase the quality and safety of liquid foods; including water, milk, beer, wine, fruit juices, cider, and liquid eggs. Ultimately, we discuss the outlook of the field and emphasise research gaps.
与传统工艺相比，需要有能够以更低成本提供安全且营养丰富食品的替代技术。脉冲电场（PEF）技术已在生命科学和物理科学中用于大量不同应用，例如医学中的基因/药物递送以及食品科学与技术中生物活性化合物的提取。用于处理液态食品的PEF技术涉及开发设备的工程原理，以及验证该过程的定量生物化学和微生物学技术。其在液态食品中的应用面临诸多挑战，例如食品安全中5个对数级别的病原体减少目标、保持食品质量以及将这种物理方法扩大规模以实现工业整合。在此，我们介绍与脉冲电场相关的工程原理、微生物的相关失活模型、电穿孔和电渗透理论，以提高液态食品（包括水、牛奶、啤酒、葡萄酒、果汁、苹果酒和液态蛋）的质量和安全性。最终，我们讨论该领域的前景并强调研究差距。
