The Use of Irreversible Electroporation in Food Preservation
The Use of Irreversible Electroporation in Food Preservation
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DOI：
10.1007/978-3-642-05420-4_13
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发表时间：
2010-01-01
期刊：
影响因子：
--
通讯作者：
Rubinsky, Boris
中科院分区：
文献类型：
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作者：
Golberg, Alex;Fischer, Judith;Rubinsky, Boris
自古以来，人类就面临着食品保鲜的需要。食品保鲜技术随着人类知识的进步而发展。我们对生活环境的了解越多，我们开发的控制环境的工具就越复杂。物理学和工程学的任何重大突破都导致了食品保存方法的改进。例如，1600年电的发明无疑导致了新鲜食品储存的重大突破。首先，发明了各种热方法;热灭菌，冷藏。和冷藏就是其中之一。然而，随着时间的推移，脉冲电场（PEF）治疗的附加方法是基于当作为高振幅短长度脉冲递送时某些电场对细胞膜的影响的观察而开发的。受客户对高品质产品的需求的刺激，该方法显示出与未经处理的食品相同的特性，目前处于工业化实施之前的最新研究进展阶段。PEF灭活细胞的确切分子机制尚不清楚。一种说法是，PEF导致细胞膜中形成纳米级孔，这种现象称为电穿孔。在特定情况下，当该过程导致细胞死亡时，它被称为不可逆电穿孔（IRE）。在过去的四十年里，IRE食品消毒已成功地对许多产品和细菌类型进行了消毒。与特定产品有关的特定污染问题已被评估，导致各种工艺参数和方案开发的调查。这将使IRE技术在食品工业中得以实施。
The need tor food preservation has faced mankind since ancient times. Food preservation technologies have evolved as a result of the progression of human knowledge. The more knowledge we have about the environment we live in, the more sophisticated tools we develop to control it. Any significant breakthrough in physics and engineering has resulted in the improvement of food preservation methods. For example, the invention of electricity in 1600 undoubtedly led to major breakthroughs in fresh food storage. Primarily, various thermal methods were invented; thermal sterilization, refrigeration. and cooled storage are among them. However, as years passed, the additional method of pulsed electric field (PEF) treatment was developed based on the observation of the effect of certain electric fields on cell membranes when delivered as high amplitude short length pulses. Stimulated by customer demand for high quality products displaying the same properties as untreated food, this method is currently in the latest stages of research progress before being implemented industrially. The exact molecular mechanism by which PEF inactivates cells is not yet known. One proposition is that PEF causes the formation of nanoscale pores in the cell membrane, a phenomenon termed electroporation. In the particular case when the process causes cell death, it is called irreversible electroporation (IRE). In the last four decades, IRE food disinfection has been successfully performed on numerous products and bacteria types. Particular contamination problems concerned with specific products have been evaluated, resulting in the investigation of various process parameters and protocol development. This will allow the implementation of IRE technology in the food industry.