低压静电场保鲜技术研究进展  

Research Progress on Preservation Technology Using Low Voltage Electrostatic Field

作　　者：陈玥 朱陈雨 许钊珲 高哲 郭风军 王晓莉[1] 聂小宝 CHEN Yue;ZHU Chenyu;XU Zhaohui;GAO Zhe;GUO Fengjun;WANG Xiaoi;NIE Xiaobao(Huaiyin Institute of Technology,Huaian 223003,China;Agricultural University of Hebei,Baoding 071000,China;National Agricultural Products Modern Logistics Engineering Technology Research Center,Jinan 250103,China)

机构地区：[1]淮阴工学院,江苏淮安223003 [2]河北农业大学,河北保定071000 [3]国家农产品现代物流工程技术研究中心,山东济南250103

出　　处：《保鲜与加工》2023年第12期54-58,共5页Storage and Process

基　　金：河北省重点研发计划项目(22327209D);国家重点研发计划项目(2021YFD2100500)。

摘　　要：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。With the development of preservation technology,low voltage electrostatic field as a new preservation tech-nology 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.

关 键 词：低压静电场 保鲜 工艺 

分 类 号：S609.3[农业科学—园艺学]