电流体动力学加工技术在食品中的研究进展

Electrohydrodynamic Processing Technology in Food:A Review

电流体动力学加工技术作为一种新型非热加工技术,逐步应用于食品科学技术领域,助力未来食品工业发展。本文对电流体动力学加工技术的工作原理、分类及影响因素,用于食品加工的生物分子原料以及该技术在食品加工中的应用进行详细阐述,同时总结并展望未来该技术在食品领域的发展。电流体动力学加工技术由静电纺丝和静电喷雾技术所组成,该技术可生产功能复杂的微米/纳米级纤维体或微粒,用于食品功能成分的微胶囊包埋、固定化酶、生物传感器与食品活性包装开发、食品3D打印辅助技术等开发。未来研究可以围绕提升纤维体/微粒产量,减少溶剂毒性残留,该技术与食品3D打印融合等方面,助力未来食品工业发展。

Electrohydrodynamic processing technology,as an innovative non-thermal processing technology,is gradually applied in food science and technology field with the assistance of future food industry development.This article reviews principle,classification,accessible factors,biological materials and application,summarizes and discusses future developments in food field of electrohydrodynamic processing technology.Electrohydrodynamic processing technology consistes of electrospinning and electrospraying techniques,and could produce complex function micron/nano fibrosome or particle,which may be adopted in microencapsulation of food functional components,immobilized enzyme,biosensor,active food packaging,assistant technique of food 3D printing developments.Future work should be carried out in increasing yield of fibrosome/particle,decreasing solvent residual toxicity and integrating 3D printing for future food industry development.