Research progress of high voltage electrostatic field thawing technology in food

TANG Meng; CEN Jian-wei; LI Lai-hao; YANG Xian-qing; WU Yan-yan; HAO Shu-xian; CHEN Sheng-jun

doi:10.13386/j.issn1002-0306.2016.10.069

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Science and Technology of Food Industry > 2016 > (10): 373-376. > DOI: 10.13386/j.issn1002-0306.2016.10.069

TANG Meng, CEN Jian-wei, LI Lai-hao, YANG Xian-qing, WU Yan-yan, HAO Shu-xian, CHEN Sheng-jun. Research progress of high voltage electrostatic field thawing technology in food[J]. Science and Technology of Food Industry, 2016, (10): 373-376. DOI: 10.13386/j.issn1002-0306.2016.10.069

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Research progress of high voltage electrostatic field thawing technology in food

South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,National Aquatic Product Processing Technology Research and Development Center
College of Food Science & Technology,Shanghai Ocean University

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Received Date: September 09, 2015

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With the increasing consumption of frozen food,more and more attention has been focused on the quick and efficient way of thawing,and high voltage electric field( HVEF) thawing technology in the refrigeration industry has been rapid development and application,because of its speed,time is short,less nutrient loss,the device is easy to operate,and other unique advantages.This paper introduced the principle of high voltage electrostatic field thaw techniques,discuss of the advantages and disadvantages of HVEF thawing techniques,introduced the fruit and vegetable category,frozen meat,aquatic products and other current research status of HVEF thawing technique,take the development prospect of HVEF thawing technique.
- high voltage electrostatic field,
- thawing process,
- food,
- thawing mechanism,
- research progress

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