High-voltage electrostatic field technology in food processing and preservation: mechanisms, applications, and emerging innovations.

Traditional food processing methods-such as chemical sterilization, heat treatment, and freezing-can compromise sensory attributes and reduce nutritional value. The high-voltage electrostatic field (HVEF), as a non-thermal technology, has gained attention for its ability to preserve food quality. This review presents the working principles of HVEF and its applications in food preservation and processing, including drying, thawing, freezing, and sterilization. It explores the underlying micro-level mechanisms and strategies to improve product quality. The review also discusses current limitations of HVEF in industrial settings and introduces a novel electrode-assisted freezing method using ultra-high permittivity ceramics (UHPC). While this approach enhances the effectiveness of HVEF-assisted freezing, challenges related to UHPC materials and processing still need to be addressed for broader industrial adoption.