Taste Of Food Research Articles

""On Being Sane in Insane Places" … it is a work half done."

""On Being Sane in Insane Places" … it is a work half done."

The Food Truck Phenomenon Among Millenials

This study aimed to examine the impact of Employee Friendliness, Food Quality, Food and Beverage Options, and Ambience on Customer Satisfaction and the frequency of eating through Word of Mouth mediation. The distribution of questionnaires was used in this study to obtain samples as analysis material to be processed. Purposive sampling was used to select 153 millennial customer respondents for the study, which was then analyzed using the SEM (Structural Equation Modelling) method. AMOS is used in this SEM method (Moment Structure Analysis). According to the findings of this study, there is a significant positive effect of Employee Friendliness on Overall Customer Satisfaction. Overall, Customer Satisfaction influences Word of Mouth positively. Dining Frequency is significantly influenced by word of mouth. Customer Satisfaction, mediated by word of mouth, significantly affects Dining Frequency. By conducting field surveys, producers and owners of food trucks are encouraged to improve food quality, variety of food sold, taste, and atmosphere to contribute to the growth and popularity of food trucks among millennials.

Life cycle assessment of the sweetness enhancer thaumatin (E957) produced from Thaumatococcus daniellii fruit foraged from West Africa: The SWEET project

Replacing added sugar with non-nutritive sweeteners and sweetness enhancers is of increasing interest due to the negative health effects of excess sugar consumption. Much has been done to understand health and safety of such sweetening additives, but little on their sustainability. This study, part of the Horizon 2020 SWEET project, presents results from the first life cycle assessment of the sweetness enhancer thaumatin, produced from Thaumatococcus daniellii fruit, from forests in West Africa and extracted in the United Kingdom. Thaumatin is used in formulations to increase perceived sweetness of added sugar, allowing some to be removed. Environmental impact is reported for multiple impact categories from the ReCiPe 2016 (H) method, focusing on global warming potential, land use, water consumption, and freshwater eutrophication. Impacts are expressed in terms of product mass and sweetness equivalence. Global warming potential for production of thaumatin is found to be 719.2 kgCO2-eq/kg. When thaumatin replaces 20% of added sugar, environmental impact for a given sweetness is found to reduce by an average of 19.4% across all impact categories. International transport is a major contributor to global warming potential, as is aril removal from the fruit to freshwater eutrophication and water use, and fruit foraging to land use. However, land use is identified as a key area of future research to improve uncertainty in the data. Results show that thaumatin can be used to reduce the environmental impact of providing sweet taste in food and beverage products.

Quality of Life and Patient-Reported Outcomes Following Proton Therapy for Oropharyngeal Carcinoma: A Systematic Review

Complex anatomy surrounding the oropharynx makes proton therapy (PT), especially intensity-modulated PT (IMPT), a potentially attractive option due to its ability to reduce the volume of irradiated healthy tissues. Dosimetric improvement may not translate to clinically relevant benefits. As outcome data are emerging, we aimed to evaluate the evidence of the quality of life (QOL) and patient-reported outcomes (PROs) following PT for oropharyngeal carcinoma (OC). We searched PubMed and Scopus electronic databases (date: 15 February 2023) to identify original studies on QOL and PROs following PT for OC. We employed a fluid strategy in the search strategy by tracking citations of the initially selected studies. Reports were extracted for information on demographics, main results, and clinical and dose factor correlates. Quality assessment was performed using the NIH's Quality Assessment Tool for Observational Cohort and Cross-Sectional Studies. The PRISMA guidelines were followed in the preparation of this report. Seven reports were selected, including one from a recently published paper captured from citation tracking. Five compared PT and photon-based therapy, although none were randomized controlled trials. Most endpoints with significant differences favored PT, including xerostomia, cough, need for nutritional supplements, dysgeusia, food taste, appetite, and general symptoms. However, some endpoints favored photon-based therapy (sexual symptoms) or showed no significant difference (e.g., fatigue, pain, sleep, mouth sores). The PROs and QOL improve following PT but do not appear to return to baseline. Evidence suggests that PT causes less QOL and PRO deterioration than photon-based therapy. Biases due to the non-randomized study design remain obstacles to a firm conclusion. Whether or not PT is cost-effective should be the subject of further investigation.

Heavy Metal Concentration and Human Health Risk Assessment of Selected Brands of Seasoning Powder Sold in Port Harcourt, Nigeria

Seasoning powders are frequently used to enhance the taste, aroma, color and overall acceptability of food by consumers. Different brands of seasoning powder are frequently consumed without adequate human health risk assessment of the heavy metals constituents in them. This study was conducted to determine the heavy metal concentration in four (4) brands of seasoning powder (SP1, SP2, SP3 and SP4) sold in Port Harcourt, Nigeria. Ten (10) heavy metals (As, Cr, Ni, Pb, Cd, Fe, Co, Cu, Mn and V) were analyzed by standard methods using Flame Atomic Absorption Spectrophotometer (Model: GBC 908PBMT). Human Health Risk Assessment of heavy metals in the seasoning powders, taken in through ingestion route, was evaluated by computing the Estimated Daily Intake (EDI), Hazard Quotient (HQ), Hazard Index (HI) and Cancer Risk (CR) based on adult human model variables provided by United States Environmental Protection Agency (USEPA). The results showed that mean concentration of Pb and Cd were 6.35 ± 1.07 mg/kg and 0.53 ± 0.09 mg/kg respectively which are above the Food and Agricultural Organization (FAO) and World Health Organization (WHO) Maximum Permissible Limit (MPL) of 5.0 mg/kg and 0.3 mg/kg respectively. Concentration of Fe, Co, Cu, Mn, and V were below the MPL and As and Cr were not detected in all the samples assessed.EDI for the measured heavy metals were less than the tolerable limits specified by USEPA. The HQ and HI values were within acceptable range of <1 except for SP2 with HI value of 1.04. The results obtained for CR were above the specified acceptable range of 1.0 x10-6 to1.0 x 10-4. These results suggest possible health concerns associated with the consumption of these seasoning powders in the long term. Strict and systematic surveillance of heavy metals such as Pb and Cd in commonly consumed seasoning powder should be done to ensure safety and quality of the seasoning powders sold in Nigeria. Keywords: Seasoning powder, Heavy metals, Bio-toxicity, Hazard index, Cancer risk.

Cultural inclusion and corporate sustainability: evidence from food culture and corporate total factor productivity in China

This article constructed a food taste deviation index using text analysis based on food culture as a measure of cultural inclusion. Cultural inclusion was related to corporate total factor productivity, aiming to investigate whether the cultural inclusion affects corporate sustainability. The findings showed uneven distribution of cultural inclusion in various areas of China, contributing to the unbalanced sustainable development of firms in different regions, as reflected by the higher total factor productivity of firms located in regions with higher cultural inclusion. A test using mountainous undulation as an instrumental variable verified the causal relationship between cultural inclusion and firm sustainability. Besides, a regression discontinuity design was employed to mitigate the impacts of the bidirectional causality. Moreover, a high level of cultural inclusion in top managers’ hometown significantly improved corporate sustainability, suggesting that executives can transmit cultural inclusion in society. In addition, firms in more inclusive regions are more motivated to increase their social responsibility to staff as a way to promote their total factor productivity, suggesting that cultural inclusion promotes firm sustainability by increasing firms’ care for staff. This article also found that cultural inclusion has heterogeneous effects across firms of different levels of industry competition, and different levels of analyst attention. The research reveals the impact of cultural inclusion on the real economy and help academics dissect the informal institutional reasons behind the sustainable development of firms in different geographies from a new perspective, contributing to the promotion of economic sustainability at the regional level and related policy formulation.

Industrial Potentials of Saccharomyces cerevisiae

Saccharomyces cerevisiae has attracted much technological concern in recent times, owing to their extensive used in food manufacturing, fermented beverages like wine or beer and in promoting the development of industrial biobased products. Saccharomyces cerevisiae also known as yeast are eukaryotic organisms found in a wide ecological niches such as soil, water, air, plants, fruits and plant saps. Saccharomyces cerevisiae strains is the most common yeast known in history for their fermentative ability and are today biotechnologically compliance for industrial production of many products such as ethanol, yoghurt, Cheese, bread, wine and other alcoholic beverages. From their natural habitat, they have been successfully isolated and evaluated for their metabolic and fermentative activities. Investigations by many authors have shown that yeasts can be isolated from palm sap or juices, passion fruit, water melon and pineapple where they colonized as their natural habitats. The isolates from these habitats have also been evaluated and found to have attributes essential for industrial and commercial purposes. The attributes investigated include ethanol production, yoghurt, Cheese, leavening ability for bread making and other dairy products. Besides the aforementioned, yeast are used in the global food processing and manufacturing. They are said to impart improvement in food quality, taste, texture, flavour and nutritive values. In this chapter, I elucidate the potentials of Saccharomyces cerevisiae strains with reference to their industrial and commercial uses. Their classification, cultivation and selection are also discussed.

Conserved Sites and Recognition Mechanisms of T1R1 and T2R14 Receptors Revealed by Ensemble Docking and Molecular Descriptors and Fingerprints Combined with Machine Learning.

Taste peptides, as an important component of protein-rich foodstuffs, potentiate the nutrition and taste of food. Thereinto, umami- and bitter-taste peptides have been ex tensively reported, while their taste mechanisms remain unclear. Meanwhile, the identification of taste peptides is still a time-consuming and costly task. In this study, 489 peptides with umami/bitter taste from TPDB (http://tastepeptides-meta.com/) were collected and used to train the classification models based on docking analysis, molecular descriptors (MDs), and molecular fingerprints (FPs). A consensus model, taste peptide docking machine (TPDM), was generated based on five learning algorithms (linear regression, random forest, gaussian naive bayes, gradient boosting tree, and stochastic gradient descent) and four molecular representation schemes. Model interpretive analysis showed that MDs (VSA_EState, MinEstateIndex, MolLogP) and FPs (598, 322, 952) had the greatest impact on the umami/bitter prediction of peptides. Based on the consensus docking results, we obtained the key recognition modes of umami/bitter receptors (T1Rs/T2Rs): (1) residues 107S-109S, 148S-154T, 247F-249A mainly form hydrogen bonding contacts and (2) residues 153A-158L, 163L, 181Q, 218D, 247F-249A in T1R1 and 56D, 106P, 107V, 152V-156F, 173K-180F in T2R14 constituted their hydrogen bond pockets. The model is available at http://www.tastepeptides-meta.com/yyds.

A Machine Learning Method to Identify Umami Peptide Sequences by Using Multiplicative LSTM Embedded Features

Umami peptides enhance the umami taste of food and have good food processing properties, nutritional value, and numerous potential applications. Wet testing for the identification of umami peptides is a time-consuming and expensive process. Here, we report the iUmami-DRLF that uses a logistic regression (LR) method solely based on the deep learning pre-trained neural network feature extraction method, unified representation (UniRep based on multiplicative LSTM), for feature extraction from the peptide sequences. The findings demonstrate that deep learning representation learning significantly enhanced the capability of models in identifying umami peptides and predictive precision solely based on peptide sequence information. The newly validated taste sequences were also used to test the iUmami-DRLF and other predictors, and the result indicates that the iUmami-DRLF has better robustness and accuracy and remains valid at higher probability thresholds. The iUmami-DRLF method can aid further studies on enhancing the umami flavor of food for satisfying the need for an umami-flavored diet.

Too Sweet to Eat: Delusional Hypergeusia

AbstractIntroductionDelusional hypergeusia has not heretofore been reported.Methods: Case reportA 62-year-old right-handed woman described a plethora of complaints after exposure to a solvent aroma, including headaches, diffuse weakness, fatigue, hallucinated smells and tastes, burning mouth syndrome, and panic attacks. The apogee of her symptoms was that salty taste was 800% of normal, making food taste disgustingly salty. She was unable to tolerate potato chips, pizza, spaghetti sauce, Coca Cola, root beer, Sprite, 7 Up, and even bottled water. Sugar was also too sweet, 600% of normal. Foods which were unbearably sweet included cookies, sugar, and breakfast cereals. Sour and bitter were normal.ResultsAbnormalities in Neurological Examination: Mental Status Examination: hyperverbal, loud, overly inclusive, irritable with pressured speech; disheveled, racing thoughts, and tangential. Motor Examination: Drift Test: right pronator drift with right abductor digiti mini sign. Gait Examination: heel walking with bilateral decreased arm swing. Reflexes: bilateral quadriceps femoris 3+, positive left (L) Hoffman’s reflex. Chemosensory Testing: Olfaction: Brief Smell Identification Test: 12 (normosmia). Retronasal Olfactory Testing: Retronasal Smell Index: 1 (Anosmia). Gustatory Testing: Propylthiouracil Disc Taste Test: 10 (normogeusia). Waterless Empirical Taste Test: sweet: 4, sour: 3, salty: 7, bitter: 5, brothy: 0, total: 30 (ageusia to umami, otherwise normogeusia). Neuropsychiatric Testing: Go-No-Go Test: 2/6 (abnormal).DiscussionPerhaps hypergeusia may not have been true hypergeusia but a misperception of retronasal smell associated hyperosmia with physiologic synesthesia manifested as taste. Peradventure, the perceived hypergeusia, is just one component of a generalized delusional paradigm, where many sensory perceptions are intensified. The perceived delusional hyperosmia may be intensification of the sensory misperception due to an underlying dysgeusia. This may represent a variant of the two-factor hypothesis of delusions whereby a distorted sensory perception is then misrepresented in a delusion. Dysfunction of the right hemisphere, which normally acts to censor the left, allows the delusion to manifest. While two different anatomical abnormalities (one left and one right hemisphere) have been postulated to be the foundation of such delusions, it is distinctly possible that a single lesion of the inferior parietal lobule may be sufficient for both sensory distortions to be produced as well as loss of inhibition of delusional interpretation of distorted sensation of the frontal lobe by the right parietal lobe, yclept the sensorialist hypothesis. In those who present with hypergeusia, search for delusional origin is warranted and in those who present with delusions, query as to perceived hypergeusia may be revealing.FundingNo Funding

Customer satisfaction survey, menu development and HACCP training to improve the food service quality of canteens

Canteen is an important aspect of the food environment in providing healthy food and supporting good nutrition status. The food service quality of the canteens could be improved by customer satisfaction survey and followed up with staff training. This study aimed to measure customer satisfaction via surveys and identify the impact of menu development training as well as HACCP training for canteen staff. The survey was collected using an online form involving 1,022 customers. The training was attended by 31 canteen staff. In addition to menu development-training, we also conducted Hazard Analysis Critical Control Point (HACCP) training. Menu development training includes topics such as menu variation, creating new recipes, and food traffic light system. A descriptive post evaluation was conducted to evaluate the impact of the training. A 6-question survey to assess how well the canteen staff retained knowledge from the provided food safety training were performed. From the survey, it was obtained the mean score for each indicator as follows: 3.32 for food taste, 3.22 for menu variation, 3.48 for canteen hospitality, 3.43 for canteen cleanliness, and 3.14 for food prices. The staff gave responses that the training was useful to increase foodservice quality and board the healthy food knowledge of canteen staff. Food traffic light systems that were placed in front of the counters could help customers to choose healthier foods. The results of HACCP training showed that all participants got more than half of the questions right. The responses of surveyed staff members suggest that the training was useful in increasing food service quality as well as food safety knowledge and practices of canteen staff. Sustainability of training impacts should be evaluated to gain comprehensive evaluation and identify further intervention to improve the food quality of canteens.

The effect of drying, cell disruption and storage on the sensory properties of Nannochloropsis sp.

Adding microalgae into food could strongly influence the flavor of the final product which is the key factor for consumer acceptation. To assist food processors in the development of tasteful food products containing microalgae, it is necessary to understand the impact of processing and storage on the flavor of freshly harvested microalgae biomass. In this study, the effect of commonly used drying techniques (freeze-drying, spray drying and thin-layer oven drying) and cell disruption (high pressure homogenization) on the sensory quality of fresh Nannochloropsis sp. biomass was investigated. Furthermore, the impact of storage on the flavor properties of intact (non-disrupted) and disrupted Nannochloropsis paste was examined. Sensory evaluation by a trained panel indicated that the flavor of Nannochloropsis was not affected by freeze-drying. Whereas thin-layer oven drying at 60 °C resulted in a strong bitter taste and a musty odor. This odor is positively correlated with volatile organic compounds (VOCs) including Strecker aldehydes that arise from the Strecker degradation in the course of the Maillard reaction. Spray drying reduced the odor intensity and grassy odor of Nannochloropsis which could be attributed to the loss of several VOCs including esters, saturated alcohols and dimethyl sulfide. Furthermore, cell disruption of Nannochloropsis using high pressure homogenization resulted in intense grassy and fish oil odors features due to high amounts of fatty acid-derived unsaturated aldehydes, ketones and alcohols. Finally, dark storage of fresh intact and disrupted Nannochloropsis paste at ambient temperature strongly impacts the volatile profile due to the rapid formation of several VOCs, which negatively impact the palatability of the Nannochloropsis biomass. Our results provide the basis to be applied in downstream food processing of harvested Nannochloropsis biomass in order to maintain or optimize the flavor properties for specific food products.

Relishing the taste of food.

Relishing the taste of food.

1800년대 반가의 혼행 음식 및 관련 공예품 연구

The purpose of this study was to comprehensively examine 『Jeungbosalyepyeonlam』, which recorded the wedding procession of noble families in the 1800s, and 『Bongjeobyolam』, which recorded wedding food, and reconstruct food table setting and related crafts to identify cultural characteristics. The main results are as follows. First, the table setting for elderly guests accompanying the groom or the bride contained consideration to relieve fatigue and aid digestion. Second, the big table for the groom or the bride was sent to the in-laws' house, honoring the cooking skills and happiness of both families and indwelling the wisdom of learning each other's food customs and tastes. Third, the table settings for dinner and late-night snack on the first day of the bride and groom symbolized their harmony. Fourth, the bride's family promoted the groom's health by selecting good ingredients for an early breakfast, lunch or snack, and dinner table setting. Fifth, plum blossom tea placed on the groom's tea table could be the subject of an elegant conversation at the first meeting with the bride's relatives. Each of these table settings was also a cultural outcome in which crafts such as tableware, soban, oiled paper cover, and bojagi were harmonized. In conclusion, the table setting for the wedding procession of noble families in the 1800s has significance that can be used as a prototype of cultural content that connects the wedding ceremony, food, and crafts complexly.

Recent Advances in Bitterness-Sensing Systems.

Bitterness is one of the basic tastes, and sensing bitterness plays a significant role in mammals recognizing toxic substances. The bitter taste of food and oral medicines may decrease consumer compliance. As a result, many efforts have been made to mask or decrease the bitterness in food and oral pharmaceutical products. The detection of bitterness is critical to evaluate how successful the taste-masking technology is, and many novel taste-sensing systems have been developed on the basis of various interaction mechanisms. In this review, we summarize the progress of bitterness response mechanisms and the development of novel sensors in detecting bitterness ranging from commercial electronic devices based on modified electrodes to micro-type sensors functionalized with taste cells, polymeric membranes, and other materials in the last two decades. The challenges and potential solutions to improve the taste sensor quality are also discussed.

Food Is All Around: How Contexts Create Misbeliefs About the Health–Taste Relationship

We investigated a novel cognitive-ecological account for misbeliefs about the relationship between food healthiness and tastiness. We propose that different frequencies of healthy and tasty foods in contrasting contexts can trigger perceptions that health and taste are related in ways that diverge from the actual health–taste correlation in the presented food. To investigate this proposal, we conducted three studies (total N = 369), including a taste test, with adult Prolific academic participants from the United Kingdom and undergraduate psychology students from Austria. Our results showed that different frequencies of healthy and tasty food across contrasting contexts can trigger misbeliefs about the relationship between health and taste. These findings demonstrate that properties of the food ecology combined with basic cognitive processes can help explain the formation of beliefs about food such as that unhealthy food tastes better than healthy food. Our study extends the existing explanations for food beliefs and provides a perspective on how they can be changed.

Microbial-based Food Proteins Preparation and Food Safety Analysis

Microorganisms are widely present in life because of their large number and strong reproductive ability. Existing studies have proved that microorganisms can be used in many aspects, such as food safety, production, and follow-up processing mentioned in this paper. This paper consists of three parts. The first part is about the importance of food safety and microbiological testing in the food industry, the second part is about the application of microorganisms in single-cell proteins, and the third part is about the use of microbial methods to degrade antibiotics. This article mentioned that microorganisms play an important role in food safety, food preparation, and food subsequent handling. Microorganisms can not only be used to detect potentially harmful substances in food, to ensure food safety. The proper use of microbes can also improve the quality of food, such as the taste, taste and nutritional value of food. In fact, microbes can be used to degrade antibiotics in food, protecting both humans and the environment. There are many more uses for microbes. How to use microbes to improve the quality of life is always an area that needs more research, and researchers need to make more efforts and research to use microbes for the benefit of humans.

What if plant-based yogurts were like dairy yogurts? Texture perception and liking of plant-based yogurts among US and Finnish consumers

One of the biggest trends in the food industry is developing plant-based (PB) alternatives for dairy (D) products that mimic their counterparts. The prominent view is that these novel PB foods should represent conventional foods' visual, textural, and taste properties. In addition, consumer studies have demonstrated challenges in mimicking the texture properties, with PB yogurts having a thin and watery mouthfeel. This study aims to understand how much dairy-like properties contribute to the sensory and hedonic responses of PB and D yogurts among US and Finnish consumers. Thus, consumer studies were conducted in the US (n = 101) and Finland (n = 96) with consumers who regularly eat D yogurts and are willing to try PB yogurts. Six blueberry-flavored yogurts were blended in different plant-to-dairy ratios (PB:D%) and were labeled either as PB (plant-based) or D (dairy-based): 100:0 (PB), 75:25 (PB), 50:50 (PB), 50:50 (D), 25:75 (PB), and 0:100 (D). Different texture-related attributes were studied first by appearance and after tasting (i.e., mouthfeel) using the Rate-all-that-apply and Just-about-right methods. In addition, taste and flavor properties by Check-all-that-apply and the acceptance of the samples were evaluated on a 9-point hedonic scale. The same samples were equally liked in the US and Finland. Apparent differences were found between the samples, demonstrating that PB-labeled samples with higher D content were most liked. Interestingly, the PB-labeled yogurt (50:50) was more liked than the same yogurt labeled as D, indicating that consumers have different expectations towards PB and D yogurts. Creamy was found to be the main textural driver of liking among the PB-labeled yogurts. Although the results show that dairy-like characteristics are more liked in general, our results also demonstrate that young consumers and consumers who value sustainability when making food choices like PB yogurts with characteristics typical of PB yogurts.

Health- or Environmental-Focused Text Messages to Increase Consumption of a Sustainable Diet among Young Adults: Importance of Expected Taste

Taste is a frequently cited barrier to the greater adoption of plant-based foods, a dietary pattern associated with both health and environmental benefits. To examine the role of expected taste in promoting greater adoption of plant-based foods, we examined the impact of a text-message intervention on the expected taste of both meat- and plant-protein foods. Young adults (n = 159) were randomly assigned to receive either health- or environment-focused text messages twice a week for eight weeks. Study measures (pre- and post-) included dietary recalls, the expected tastiness of meat- and plant-protein images and plant-based diets, consumption intention, and person-related factors such as moral satisfaction and the subjective norms of plant-based eating and health and environmental values. Participants rating plant-protein foods tastier at baseline were more likely to report higher actual (p < 0.001) and intended (p = 0.017) consumption of plant proteins following the intervention. While text messages had a limited effect on altering the expected taste of specific plant-protein foods, the messages did elevate the expected tastiness of plant-based diets. Baseline person-related factors positively predicted changes in expected tastiness of plant-based diets. Messages promoting plant-based foods may be more effective if these foods are first perceived as tasty. Furthermore, incorporating person-related considerations into messaging strategies may improve the expected taste of plant-based foods.

Development of a High-Voltage Pulsed Electric Field Sterilization Power Supply Using a New Topology Circuit

Traditional thermal sterilization technology is easy to implement and safe, but it will destroy food nutrition and change food taste. Therefore, people began to turn their attention to non-thermal sterilization. High-voltage pulsed electric field sterilization technology is one of them; it has attracted much attention because of its high efficiency and little damage to food. Different types of loads will cause serious trailing of the pulse falling edge. In view of this situation, this paper proposes a new topology circuit that combines a solid-state switch with a half-bridge Marx generator. It can be used for high-voltage pulsed electric field sterilization. By improving the structure of the classical Marx circuit, the high-voltage pulse power supply of the new topology circuit has the characteristics of steep rising edge and short falling edge delay; does not require isolation inductance or isolation resistance, which solves the isolation problem between the DC charging power supply and the high-voltage terminal; and has a good voltage-clamping function and load adaptability. The working process of the topology circuit under resistive, capacitive and inductive loads and the voltage clamping effect when the solid-state switch does not work properly in the discharge process are analyzed in detail. The power supply is composed of an adjustable DC power supply, five-stage half-bridge Marx generator and control protection circuit. A field programmable gate array (FPGA) is used as the controller to generate control signals, and optical fiber isolation is used to provide control signals for the main loop. The power supply can output a high-voltage square wave pulse with a voltage amplitude of 10 kV, maximum pulse number of 1000 per second, maximum pulse width of 20 μs, pulse rise time of smaller than 300 ns and short pulse drop time, and the repeated voltage amplitude, frequency and pulse width are adjustable, which can meet the requirements of a high-voltage pulse sterilization experiment.