Development of the concept of electroporation opened new perspectives for promising applications in food technology. Treatment of foods with pulsed electric fields (PEFs) allows facilitation of different food transformation operations (extraction, expression, osmotic treatment, drying, and freezing) with minimal energy consumptions and better retention of flavor, color, and preservation of nutritional properties of foods. This work shortly reviews the effects of PEF on the biological cells and food products and gives the examples of PEF-assisted techniques. The PEF protocol, power consumption, and existing small- and large-scale electroporation systems are presented. Some examples of PEF-assisted processing of meat, fish, and fat frying are discussed. The main principles of PEF-assisted cooking and kitchen operations are also discussed. The variants of PEF-assisted non-thermal cooker and PEF/ohmic thermal cooker are presented. It is speculated that PEF allows more homogeneous treatment of foods as compared to the conventional methods of thermal cooking. The PEF-assisted cooking can be faster and more effective for nutrient retention and sensory qualities of foods. Moreover, the PEF treatment can be used for producing the types of the products of fresh/natural quality and new tastes. The recent examples of PEF-assisted processing of meat and fish, assistance of frying, and commercial-scale processing are also presented and discussed.

电穿孔概念的发展为食品技术中有希望的应用打开了新的视野。用脉冲电场（PEF）处理食品可以简化不同的食品转化操作（提取，表达，渗透处理，干燥和冷冻），并且能耗最低，并且可以更好地保留风味，颜色和保留食品的营养特性。这项工作简短地回顾了PEF对生物细胞和食品的影响，并提供了PEF辅助技术的实例。介绍了PEF协议，功耗以及现有的小型和大型电穿孔系统。讨论了用PEF辅助加工肉，鱼和脂肪的一些例子。还讨论了PEF辅助烹饪和厨房操作的主要原理。介绍了PEF辅助非热力锅和PEF /欧姆热力锅的变体。据推测，与传统的热烹饪方法相比，PEF可以对食物进行更均匀的处理。PEF辅助烹饪可以更快，更有效地保持食物的营养成分和感官品质。而且，PEF处理可用于生产新鲜/天然品质和新口味的产品类型。还介绍并讨论了PEF辅助的肉和鱼加工，煎炸和商业规模加工的最新实例。PEF辅助烹饪可以更快，更有效地保持食物的营养成分和感官品质。而且，PEF处理可用于生产新鲜/天然品质和新口味的产品类型。还介绍并讨论了PEF辅助的肉和鱼加工，煎炸和商业规模加工的最新实例。PEF辅助烹饪可以更快，更有效地保持食物的营养成分和感官品质。而且，PEF处理可用于生产新鲜/天然品质和新口味的产品类型。还介绍并讨论了PEF辅助的肉和鱼加工，煎炸和商业规模加工的最新实例。