Experimental Study on Thawing of Frozen Lamb with High Voltage Electrostatic Field

Tang Shupei; Li Baoguo; Gao Zhixin

doi:10.3969/j.issn.0253-4339.2016.03.069

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Experimental Study on Thawing of Frozen Lamb with High Voltage Electrostatic Field

更新时间：2025-09-03

- Experimental Study on Thawing of Frozen Lamb with High Voltage Electrostatic Field
- Journal of Refrigeration Vol. 37, Issue 3, Pages: 69-73(2016)
- 作者机构：
  
  上海理工大学食品科学与工程研究所
- 作者简介：
- 基金信息：
- DOI：10.3969/j.issn.0253-4339.2016.03.069
  CLC：
- Published：2016
- 稿件说明：
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Tang Shupei, Li Baoguo, Gao Zhixin. Experimental Study on Thawing of Frozen Lamb with High Voltage Electrostatic Field[J]. Journal of Refrigeration, 2016, 37(3): 69-73.
DOI：

Tang Shupei, Li Baoguo, Gao Zhixin. Experimental Study on Thawing of Frozen Lamb with High Voltage Electrostatic Field[J]. Journal of Refrigeration, 2016, 37(3): 69-73. DOI： 10.3969/j.issn.0253-4339.2016.03.069.

摘要

为了提高冻肉解冻速率、减少解冻过程氧化劣变，本文研制了一台高压静电解冻柜，进行了解冻羊胴体的实验研究。结果表明：随着电场场强的增加，解冻时间缩短、汁液流失率降低、高压电场能抑制细菌生长，改善羊胴体解冻后的色泽。实验测得电场强度为12.5 kV/m，与未加电场相比，解冻时间缩短11.1%，汁液流失率降低49.6%，微生物菌落总数减少了一个数量级，且解冻后羊胴体外观新鲜，肉色泽差异显著。本研究为提高羊胴体解冻效率和品质，提供了新方法。

Abstract

In order to improve the thawing rate and decrease the oxidation deterioration of frozen meat during thawing process

a high voltage electrostatic thawing device was designed

and frozen lamb thawing was studied using the thawing device. The results indicate that with the increasing of electric field intensity

thawing time and juices loss was decreased

the growth of bacteria was inhibited

the color and luster of lamb thawing was improved. Compared with that without high voltage electrostatic field

when the electric field intensity was 12.5 kV/m

the time of thawing frozen lamb was shorten 11.1%

the rate of juices loss was decreased 49.6%

the total microbial counts reduced an order of magnitude and the appearance of lamb was fresh

color and luster difference was obvious. This study provides a new method for improving efficiency and quality of lamb thawing.

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