高压静电场下（HVEF）肉类冻结和解冻过程表现出的特殊性质日益受到关注。前期研究表明，HVEF下猪里脊肉在低于冰点温度下贮藏，可保持不冻状态；通过HVEF解冻，可以缩短解冻时间，节约能耗1/2~1/3，肉类贮藏品质得到提高。本研究旨在探索HVEF的电磁学特性对肉类中水分子状态的影响规律，以及水的溶解-结晶态相互转化与电场特性参数的依存性。从细胞水平探索HVEF抑制冰晶形成进而减轻对肌细胞产生破损，降低氨基酸等物质流出的原因。同时，针对HVEF产生的臭氧和荷电离子对肉类表面微生物的作用，以及对脂肪氧化和蛋白质变性产生的影响，揭示HVEF致死微生物及提高肉类品质的机理。构建HVEF参数与肉类特性及解冻效率的数学模型。本研究从贮藏保鲜和冻藏解冻两大方向出发，初步建立HVEF用于肉品贮藏的基本参数和平台，为高效节能的高压静电场技术工业化发展奠定扎实的理论基础。

High voltage electrostatic field (HVEF) is attracting more and more attention for its special properties during the meat freezing and thawing process. Previous study has shown that the pork tenderloin meat can keep unfrozen state stored at the temperature below freezing point. At the same time, through HVEF thawing, energy consumption can be saved by 1/2~1/3, and meat storage quality was improved. This study is to explore the influence law about electromagnetism characteristics of HVEF on water molecules state in meat, and the dependence between characteristic parameters of the electric field and mutual transformation about water dissolving and crystalline state. It is from cellular level to explore the reasons that HVEF inhibits the ice crystal formation thus reducing the muscle cells damage and the material loss such as amino acids. At the same time, in view of the impact of ozone and charged ions produced by HVEF on the meat surface microorganisms, as well as to the fat oxidation and protein denaturation, it reveals the mechanism of HVEF killing bacteria and improving meat product. It will construct mathematical models among HVEF parameters, meat characteristics and the defrosting efficiency. This study is from two general directions in fresh keeping and frozen thawing to preliminarily build HVEF platform and the basic parameters used for meat storage, and lay a solid theoretical basis for high efficiency and energy saving HVEF technology industrialization development.