Innovative Technology of Spatial Electric Field Assistedlow‐Temperature for Food Fresh‐Keeping: A State‐of‐the‐Art Review
Ankang Kan, Meng Yuan, Xiaohua Guo, Zhaoyun Ma, Jingyi Zhang
Journal of Food Process Engineering
Abstract
ABSTRACT With the increasing demand for food quality and safety, the innovative development of food preservation technologies is crucial. Spatial electric field combined with low‐temperature storage technology has become a research hotpot in the field of food preservation due to its unique mechanism and significant preservation effect. This paper systematically reviews the research progress of food preservation technology using spatial electric field combined with low‐temperature storage. Firstly, it introduces the definition, classification, and characteristics of spatial electric fields and deeply analyzes the preservation mechanisms of this technology in inhibiting microbial growth, regulating enzyme activity, managing moisture and ice crystals, and retaining antioxidants. Subsequently,