Impact of high-voltage electric field coupled with heat transfer medium on the thawing quality of lychee

文献类型： 外文期刊

第一作者： Xie, Daiqin

作者： Xie, Daiqin;Xie, Daiqin;Rong, Haozhao;Xu, Yujuan;Yu, Yuanshan;Zou, Bo;Dai, Fanwei;Li, Lu;Peng, Jian;Cheng, Lina;Rong, Haozhao

作者机构：

关键词： Litchi; Electrostatic field thawing; Nutritional quality; Flavor

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.6； 五年影响因子：6.9 ）

ISSN： 0023-6438

年卷期： 2025 年 223 卷

页码：

收录情况： SCI

摘要： This study systematically investigated the impacts of various voltages (0-15 kV) and heat transfer media (air (EA) and water (EW)) on thawing quality of lychees, aiming to explore an effective electrostatic field-assisted thawing mode. The experimental results demonstrated that the EW group achieved a thawing rate 44.14 % higher than that of the EA group. The EW group exhibited appearance and texture similar to fresh lychees, along with 5 %-20 % increase in nutrient retention. Notably,. the EW-5 and EW-10 treatments showed a 66 %-430 % increase in the thawing efficiency compared to other treatment groups, while maintaining a highly similar appearance and texture to fresh lychees and preserving over 60 % of the nutritional quality found in fresh samples. Additionally, the flavor profile of the EW-5 group closely resembled that of fresh lychees, indicating that the application of an electric field enhanced the aroma of the fruit. The combination of the electric field (5 kV-10 kV) with water demonstrated superior effectiveness in preserving the quality of lychees. These findings contribute to a deeper understanding of the mechanisms involved in electrostatic field-assisted thawing, potentially providing a theoretical foundation for the optimization of industrial thawing processer in the food industry.

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