关键词: 食品, 高压直流电场, 冻结, 解冻

Abstract:  The effects of electrostatic field intensity on the freezing processing, thawing processing and on the quality after thawing of potatoes were evaluated. The field intensity showed great effects on the freezing and the thawing process followed . The lower the field intensity, the slower the freezing process as compared to conventional freezing and the higher the field intensity, the faster the freezing process. Although in the processing followed without the electric field intensity, there were still some effects on thawing processing. On the other hand, the field intensity also had great effects on the thawing processing. The lower the electric field intensity the slower the thawing and the higher the field intensity the faster the thawing . It was clear that the electrostatic field intensity had stronger effects on the thawing of slowly frozen potatoes than that of quickly frozen potatoes. However, the electric field intensity showed little effect on the texture and drip loss of potatoes after thawing.

Key words: Food High electrostatic voltage field Freezing Thaw?