脉冲电场技术在食品干燥加工中的研究进展  

Research Progress of Pulsed Electric Field Technology in Food Drying and Processing

作　　者：苏文龙 王谦鑫宏 邱智东[1] 邱野[1] SU Wenlong;WANG Qianxinhong;QIU Zhidong;QIU Ye(College of Pharmacy,Changchun University of Chinese Medicine,Changchun 130117,China;College of Traditional Chinese Medicine,Changchun University of Chinese Medicine,Changchun 130117,China)

机构地区：[1]长春中医药大学药学院,吉林长春130117 [2]长春中医药大学中医学院,吉林长春130117

出　　处：《食品科技》2023年第12期83-90,共8页Food Science and Technology

基　　金：吉林省教育厅项目(JJKH20210994KJ);2021年省预算内基本建设基金项目(2021C035-4)。

摘　　要：干燥是食品加工中关键的步骤,关系到食品的储存时间和食品质量。脉冲电场(Pulsed electric field,PEF)技术是一种新兴非热食品加工技术,由于PEF处理对食品质量损伤小、能源消耗低所以被广泛应用。文章对PEF辅助干燥处理对食品品质影响进行综述,结果得知PEF辅助干燥可以显著地缩短干燥时间、减少对食品理化性质的损伤、增强营养成分的生物活性和增强复水性。这极有可能是因为PEF的电穿孔效应增大了细胞孔隙率,增强了热传导效率、增加了水分子交换速度造成的。但是,PEF在实际加工生产和应用上还存在很大的不足,严重阻碍大规模产业化的应用。随着技术的发展和设备的改进,PEF辅助干燥在食品干燥产业会有广阔的发展前景。Drying is a critical step in food processing,which is related to the storage time and food quality.Pulsed electric field(PEF)technology is an emerging non-thermal food processing technology that is widely used due to its low damage to food quality and low energy consumption.In this paper,we review the effect of PEF-assisted drying treatment on food quality,and the results show that PEF-assisted drying can significantly reduce drying time,reduce damage to the physicochemical properties of food,enhance the biological activity of nutrients,and enhance rehydration.This is most likely due to the electroporation effect of PEF which increases the cell porosity,enhances the heat transfer efficiency and increases the water molecule exchange rate.However,there are still great shortcomings in the actual processing and production and application of PEF,which seriously hinder the application of large-scale industrialization.with the development of technology and the improvement of equipment,PEF-assisted drying has a broad development prospect in the food drying industry.

关 键 词：脉冲电场技术 干燥 理化性质 营养成分 复水性 

分 类 号：TS205[轻工技术与工程—食品科学]