Electrohydrodynamic Processing Technology in Food: A Review

Abstract

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.

Keywords

• electrohydrodynamic processing technology
• non-thermal processing
• micron/nano
• 3d printing
• future food