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

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. • Thawing Efficiency: EW group showed 44.14 % faster thawing, with EW-5 and EW-10 treatments improving thawing by 66 %–430 %. • Quality: EW-5 and EW-10 treatments closely resemble fresh lychees in appearance, with better texture and over 60 % retention of nutrients compared to fresh lychees. • Flavor: EW-5 group had a flavor profile more similar to fresh lychees, indicating enhanced aroma. • Voltage Range: Optimal thawing voltage is 5 kV–10 kV; higher voltages may lead to nutrient loss.