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.

Effect of the electrostatic field on fish deterioration: the case of the European anchovy (Engraulis encrasicolus)

“…Among the emerging preservation technologies, the electrostatic field has gathered increased attention because of its high efficacy in preventing food quality decay and assuring food safety (Peng et al ., 2023). According to the output voltage, it is categorised as high‐voltage electrostatic fields (HVEF) (>2.5 kV) and low‐voltage electrostatic fields (LVEF) (≤2.5 kV) (Liu et al ., 2023).…”

“…The application of HVEF has been investigated for the preservation of tilapia, tuna, catfish fillet, common carp, and shrimps, while as reported by Peng et al . (2023), the effect of LVEF was studied only for fruits and vegetables. In this context, a new technology commercially available is a device which uses electromagnetic electrostatic waves generated by low‐voltage static electricity to resonate with water molecules in the food cell (Yang et al ., 2023).…”