This study investigated the effect of pulsed electric field assisted freezing treatment on the freezing characteristics of rice flour gel under output voltages varying from 0 to 25 kV. The results indicated that by applying a pulsed electric field, the phase change time decreased. Scanning electron microscopy images indicated that pulsed electric field treatment led to the formation of rounder and smaller ice crystals. For further understanding and quantifying the interaction between rice flour gel and a pulsed electric field, the relative permittivity of rice flour gel with and without the addition of salt was measured between 100 and 3100 kHz and −20 and 20 °C. Relative permittivity increased with decreasing frequency or increasing temperature, and sharp variation was observed during the phase transition period. In addition, salt was proved to be an effective additive for increasing relative permittivity.

本研究调查了脉冲电场辅助冷冻处理对米粉凝胶在 0 到 25 kV 输出电压下冷冻特性的影响。结果表明，通过施加脉冲电场，相变时间减少。扫描电子显微镜图像表明脉冲电场处理导致形成更圆更小的冰晶。为了进一步理解和量化米粉凝胶与脉冲电场之间的相互作用，在 100 和 3100 kHz 和 -20 和 20 °C 之间测量了添加和不添加盐的米粉凝胶的相对介电常数。相对介电常数随着频率的降低或温度的升高而增加，并且在相变期间观察到急剧变化。此外，