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<p>In this paper, the application of electrospray (ES) technology in the food industry was reviewed. First, the principles, influencing factors, and advantages of ES technology are introduced. ES is an electrohydrodynamic processing technology that applies a high-voltage electrostatic field to atomize liquids, forming small droplets ranging from the nanometer scale to the micrometer scale. Several factors, including the polymer concentration in the feed, viscosity, molecular weight, and process parameters (needle type and size, needle-to-electrode distance, applied voltage, and feed flow rate), influence the effectiveness of ES. Second, the application of ES technology in the food industry, including microbial inactivation, selective enzyme inactivation, spray moisture-proof, spray preservation, and its combination with other technologies, is detailed. Among them, research on electrospray sterilization has entered a pilot-scale application, providing the possibility for industrial production. Finally, the key challenges facing ES technology were identified: (1) their integration with other technologies to increase the scale of production and improve product quality and (2) increasing the size and performance of machinery to achieve industrial scale production.</p>

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Recent Application of Electrospray Technology in Food Processing: A Review

  • 期刊论文

  • 发表日期：

    2025年4月16日

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  • Aiping Liu,
  • Bo Wang,
  • Yuchuan Wang,
  • Benu Adhikari,
  • Min Zhang

摘要

In this paper, the application of electrospray (ES) technology in the food industry was reviewed. First, the principles, influencing factors, and advantages of ES technology are introduced. ES is an electrohydrodynamic processing technology that applies a high-voltage electrostatic field to atomize liquids, forming small droplets ranging from the nanometer scale to the micrometer scale. Several factors, including the polymer concentration in the feed, viscosity, molecular weight, and process parameters (needle type and size, needle-to-electrode distance, applied voltage, and feed flow rate), influence the effectiveness of ES. Second, the application of ES technology in the food industry, including microbial inactivation, selective enzyme inactivation, spray moisture-proof, spray preservation, and its combination with other technologies, is detailed. Among them, research on electrospray sterilization has entered a pilot-scale application, providing the possibility for industrial production. Finally, the key challenges facing ES technology were identified: (1) their integration with other technologies to increase the scale of production and improve product quality and (2) increasing the size and performance of machinery to achieve industrial scale production.