Improvements in living standards result in a growing demand for food with high quality attributes including freshness, nutrition and safety. However, current industrial processing methods rely on traditional thermal and chemical methods, such as sterilization and solvent extraction, which could induce negative effects on food quality and safety. The electric fields (EFs) involving pulsed electric fields (PEFs) and high voltage electric fields (HVEFs) have been studied and developed for assisting and enhancing various food processes. In this review, the principles and applications of pulsed and high voltage electric fields are described in details for a range of food processes, including microbial inactivation, component extraction, and winemaking, thawing and drying, freezing and enzymatic inactivation. Moreover, the advantages and limitations of electric field related technologies are discussed to foresee future developments in the food industry.

中文翻译：

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通过脉冲和高压电场增强食品加工：原理和应用

生活水平的提高导致人们对具有新鲜，营养和安全性等高质量属性的食品的需求不断增长。但是，当前的工业加工方法依赖于传统的热化学方法，例如灭菌和溶剂萃取，这可能会对食品质量和安全性产生负面影响。已经研究和开发了涉及脉冲电场（PEF）和高压电场（HVEF）的电场（EFs），以帮助和增强各种食品加工过程。在这篇综述中，详细介绍了脉冲和高压电场的原理和在一系列食品加工中的应用，包括微生物灭活，成分提取和酿酒，融化和干燥，冷冻和酶促灭活。而且，