Food fresh-keeping device and method based on electrostatic field wave curved surface graphene emission source
The food preservation device uses an electrostatic field wave curved surface graphene emission source to regulate the behavior of water molecules and biological cells, solving the problem of difficult balance between preservation effect and economy in existing technologies, and achieving low-cost multi-dimensional preservation effects, which is particularly suitable for high-water content foods.
Patent Information
- Application Number
- CN202510797342.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-06-16
- Publication Date
- 2025-09-16
AI Technical Summary
Existing food preservation technologies fail to effectively regulate water molecule dynamics and biological cell metabolism at the molecular level, resulting in a difficult balance between preservation effect and economy. Traditional freezing technology is costly and causes nutrient loss, and modified atmosphere packaging has limited preservation effect on high-moisture content fruits and vegetables.
A food preservation device based on an electrostatic field wave curved surface graphene emission source is used. By regulating the polarization of water molecules, electronic polarization and hydrogen bond reconstruction, and combining the synergistic effect of field strength and frequency, ice crystal formation and enzyme activity are inhibited. A high-voltage power supply module, field emission electrode system, processing chamber and control system are used to achieve multi-dimensional preservation.
It achieves low-cost food preservation and extends shelf life. It is suitable for high-value aquatic products, berries and leafy vegetables. It inhibits ice crystal growth and enzymatic reactions, improving the preservation effect and economy.
Smart Images
Figure CN120642871A_ABST
Abstract
Description
Technical Field
[0001] The present invention relates to the technical field, and in particular to a food preservation device and method based on an electrostatic field wave curved surface graphene emission source. Background Art
[0002] Food preservation refers to technical measures that use physical, chemical or biological means to inhibit the growth of microorganisms in food, slow down enzymatic reactions and oxidation reactions, and other spoilage processes, thereby extending the shelf life of food and maintaining its nutritional value, flavor, texture and safety.
[0003] Existing food preservation technology has the following defects:
[0004] Traditional freezing technology: The processing cost is 800-1200 yuan / ton. Although it can extend the shelf life by 1-2 times, it is easy to cause cell rupture, nutrient loss, and high energy consumption.
[0005] Modified atmosphere packaging technology: The processing cost is 1,000-1,500 yuan / ton, and the shelf life is extended by 2-3 times, but it depends on the ratio of packaging materials and gas, has limited effect on preserving fruits and vegetables with high moisture content, and cannot inhibit enzyme activity and programmed cell death.
[0006] Current technical bottlenecks: None of them regulate water molecular dynamics and biological cell metabolism at the molecular level, resulting in a difficult balance between preservation effect and economic efficiency;
[0007] Therefore, the present invention proposes a food preservation device and method based on an electrostatic field wave curved surface graphene emission source to solve the problems existing in the prior art. Summary of the Invention
[0008] In response to the above problems, the present invention proposes a food preservation device and method based on an electrostatic field wave curved surface graphene emission source. The method and device achieve food preservation by regulating the behavior of water molecules and biological cells through electrostatic field waves. The method and device are suitable for the storage and transportation of aquatic products, poultry, fruits and vegetables, leafy vegetables and other foods.
[0009] To achieve the objectives of the present invention, the present invention is implemented through the following technical solutions: a food preservation device based on an electrostatic field wave curved surface graphene emission source, comprising a high-voltage power supply module, a field emission electrode system, a processing chamber, a control system, and an auxiliary module, wherein the high-voltage power supply module is configured to output an adjustable electrostatic field with a field strength of 0-20 kV / cm and a frequency of 50 Hz-100 MHz; the field emission electrode system comprises an electrode structure with adjustable spacing, the substrate of which is a conductive material and has curved surface graphene as an emission source on the surface, and the surface layer is provided with an insulating coating;
[0010] A food placement area is provided inside the processing chamber, and an electric field uniformity adjustment device is configured in the area to reduce the spatial electric field variation coefficient to less than 15%; the control system integrates sensors and PLC modules to adjust the field strength, frequency and processing time in real time; the auxiliary module is used to enhance the electric field penetration depth of deeply water-containing foods.
[0011] A further improvement is that the field emission electrode system is a parallel plate electrode or an array electrode, and the substrate is stainless steel or a conductive polymer.
[0012] A further improvement is that the electric field uniformity adjustment device is a metal grid or a metamaterial coating.
[0013] A further improvement is that in the control system, the sensors include a temperature sensor, a humidity sensor and a field strength sensor.
[0014] A further improvement is that the electric field enhancement unit is a pulse gradient field generator or a dielectrophoresis assisted field focusing device.
[0015] A food preservation method based on an electrostatic field wave curved surface graphene emission source comprises the following steps:
[0016] S1: Place the food into the processing chamber and apply an electrostatic field wave with a field strength of 3-10 kV / cm to the field emission electrode system through a high-voltage power supply module, with a frequency of 50 Hz-100 MHz;
[0017] S2: Using electrostatic field waves to regulate the orientation polarization, electronic polarization, and hydrogen bond reconstruction of water molecules in food, thereby increasing the nucleation barrier and stabilizing supercooled water;
[0018] S3: Maintain the transmembrane potential of food cell membranes at -70mV to -100mV through the control system, inhibit ATPase activity and enzyme conformation changes, and delay cell death and enzymatic reactions.
[0019] A further improvement is that in S1, when the electrostatic field wave is an alternating electric field, the frequency is selected to be 18.3 GHz to suppress the formation of ice nuclei through dielectric relaxation response.
[0020] A further improvement is that in S2, the nucleation barrier is increased using the following formula:
[0021] ΔG=16πγ³ / [3(kTlnS-εE²)²]
[0022] Wherein, ΔG is the free energy change of nucleation (unit: J), which represents the change in the free energy of the system when the critical nucleus is formed; π is the circumference of the circumference of the circle; γ is the surface energy per unit area of the interface between the nucleus and the surrounding medium; k is the Boltzmann constant, which is a constant that connects the thermal motion of microscopic particles with macroscopic thermodynamic quantities; T is the thermodynamic temperature, which represents the intensity of the thermal motion of the system; lnS is the natural logarithm of the supersaturation, where S is the supersaturation (dimensionless), which is defined as the ratio of the actual concentration to the equilibrium concentration; ε is the dielectric constant, which represents the ability of the medium to store electrical energy in an electric field; E is the electric field strength;
[0023] Strong on the spot When the temperature is high, the freezing point decreases by 5-7°C, the nucleation free energy ΔG increases, and the formation of ice crystals is inhibited.
[0024] A further improvement is that in S2, the water molecule regulation process is achieved through the following mechanism:
[0025] Orientation polarization: Under the action of an electric field of magnitude, the dipole moments of water molecules are arranged in an orderly manner along the direction of the electric field, destroying the hydrogen bond network;
[0026] Electronic polarization: The electric field induces the deformation of the electron cloud of water molecules, generates an induced dipole moment, and synergistically changes the structure of water molecule clusters;
[0027] Hydrogen bond reconstruction: Accelerate hydrogen bond breaking / reorganization within a 1ps timescale to form liquid crystal water or low-density amorphous ice (LDA).
[0028] Further improvements are as follows: in the S3, the cell membrane potential is regulated by the following means: the field strength and frequency work together to maintain the transmembrane potential in the critical range of -70mV to -100mV; the enzyme conformation changes are: ATPase activity is reduced by 38%, the RMSD of the active center of lipoxygenase is reduced by 0.32Å, and the lifetime of the catalytic triad hydrogen bond is extended by 2.7 times.
[0029] The beneficial effects of the present invention are:
[0030] 1. The present invention regulates the polarity response of water molecules and the metabolism of biological cells through an electrostatic field with a field strength of 3-10kV / cm and a frequency of 50Hz-100MHz, thereby inhibiting ice crystal formation, microbial growth and enzyme activity. It has low processing costs and a long shelf life. It is particularly suitable for preserving high-value aquatic products, berries and leafy vegetables, and has significant economic and practical value.
[0031] 2. The present invention realizes multi-dimensional preservation based on the electrostatic field's response to the polarity of water molecules, the resonance effect, and the regulation of biomembrane potential. Through the optimization of the field strength-frequency dual variable, the synergistic effects of microbial inhibition, enzyme activity regulation, and ice crystal growth inhibition are achieved. To address the problem of electric field penetration in high-water content foods, pulse gradient fields and metamaterial enhancement technologies are introduced to improve processing uniformity.
[0032] 3. The present invention can be expanded to other fields such as biological sample preservation and pharmaceutical raw material preservation. By adjusting the field strength and frequency parameters, it can adapt to the preservation needs of different substances. It can also combine magnetic fields and light fields to form a multi-physical field collaborative system to further improve the preservation effect. BRIEF DESCRIPTION OF THE DRAWINGS
[0033] Figure 1 It is a schematic diagram of the composition of the field emission electrode system of the present invention. DETAILED DESCRIPTION
[0034] In order to deepen the understanding of the present invention, the present invention will be further described in detail below with reference to the examples. The examples are only used to explain the present invention and do not constitute a limitation on the scope of protection of the present invention.
[0035] Example 1
[0036] according to Figure 1 As shown, this embodiment proposes a food preservation device based on an electrostatic field wave curved graphene emission source, including a high-voltage power supply module, a field emission electrode system, a processing chamber, a control system, and an auxiliary module. The high-voltage power supply module is used to output an adjustable electrostatic field with a field strength of 0-20 kV / cm and a frequency of 50 Hz-100 MHz. The field emission electrode system includes an electrode structure with adjustable spacing, whose substrate is a conductive material and has curved graphene as an emission source on the surface, and an insulating coating is provided on the surface. The field emission electrode system includes a DC / AC module, a booster, a single-stage emission end, and an emission plate. The emission plate includes the following three layers: an emission plate surface layer (insulation), a curved graphene emission plate, and a substrate (polymer film material).
[0037] A food placement area is provided inside the processing chamber, and an electric field uniformity adjustment device is configured in the area to reduce the spatial electric field variation coefficient to less than 15%; the control system integrates sensors and PLC modules to adjust the field strength, frequency and processing time in real time; the auxiliary module is used to enhance the electric field penetration depth of deeply water-containing foods.
[0038] The field emission electrode system is a parallel plate electrode or an array electrode, with a substrate of stainless steel or a conductive polymer. The electric field uniformity adjustment device is a metal grid or a metamaterial coating. In the control system, sensors include a temperature sensor, a humidity sensor, and a field strength sensor. The electric field enhancement unit is a pulsed gradient field generator or a dielectrophoresis-assisted field focusing device.
[0039] A food preservation method based on an electrostatic field wave curved surface graphene emission source comprises the following steps:
[0040] The food is placed in the processing chamber, and an electrostatic field wave with a field strength of 3-10kV / cm and a frequency of 50Hz-100MHz is applied to the field emission electrode system through a high-voltage power module. When the electrostatic field wave is an alternating electric field, the frequency is selected to be 18.3GHz to inhibit ice nucleation through dielectric relaxation response.
[0041] Electrostatic field waves are used to regulate the orientation polarization, electronic polarization, and hydrogen bond reconstruction of water molecules in food, thereby increasing the nucleation barrier and stabilizing supercooled water. The following formula is used to increase the nucleation barrier:
[0042] ΔG=16πγ³ / [3(kTlnS-εE²)²]
[0043] Wherein, ΔG is the free energy change of nucleation (unit: J), which represents the change in the free energy of the system when the critical nucleus is formed; π is the circumference of the circumference of the circle; γ is the surface energy per unit area of the interface between the nucleus and the surrounding medium; k is the Boltzmann constant, which is a constant that connects the thermal motion of microscopic particles with macroscopic thermodynamic quantities; T is the thermodynamic temperature, which represents the intensity of the thermal motion of the system; lnS is the natural logarithm of the supersaturation, where S is the supersaturation (dimensionless), which is defined as the ratio of the actual concentration to the equilibrium concentration; ε is the dielectric constant, which represents the ability of the medium to store electrical energy in an electric field; E is the electric field strength;
[0044] Strong on the spot When the temperature is high, the freezing point is lowered by 5-7°C, the nucleation free energy ΔG is increased, and the formation of ice crystals is inhibited;
[0045] The water molecule regulation process is achieved through the following mechanisms: Orientation polarization: Under the action of a magnitude electric field, the dipole moments of water molecules are orderly arranged along the direction of the electric field, destroying the hydrogen bond network; electronic polarization: the electric field induces the deformation of the electron cloud of water molecules, generating an induced dipole moment, and synergistically changing the structure of water molecule clusters; hydrogen bond reconstruction: hydrogen bond breaking / reorganization is accelerated within a 1ps time scale to form liquid crystal water or low-density amorphous ice (LDA);
[0046] By maintaining the transmembrane potential of food cell membranes between -70mV and -100mV through a control system, the researchers inhibited ATPase activity and enzyme conformational changes, delaying cell death and enzymatic reactions. Cell membrane potential regulation is achieved through the synergistic effect of field strength and frequency, maintaining the transmembrane potential within the critical range of -70mV to -100mV. Enzyme conformational changes resulted in a 38% decrease in ATPase activity, a 0.32Å reduction in the RMSD of the lipoxygenase active center, and a 2.7-fold increase in the hydrogen bond lifetime of the catalytic triad.
[0047] Example 2
[0048] according to Figure 1 As shown, this embodiment proposes a food preservation device based on an electrostatic field wave curved surface graphene emission source:
[0049] Device structure
[0050] High-voltage power module: Provides adjustable DC / AC electric field with a field strength range of 0-20kV / cm and a frequency coverage of 50Hz-100MHz.
[0051] Field emission electrode system: Parallel plate electrodes (with adjustable spacing) or array electrodes are used on a stainless steel or conductive polymer substrate. Curved graphene is coated on the substrate surface as the emission source, and the surface is insulated to prevent arcing. The field emission electrode system includes a DC / AC module, a booster, a single-stage emitter, and an emitter plate. The emitter plate consists of three layers: the emitter plate surface (insulation), the curved graphene emitter plate, and the substrate (polymer film).
[0052] Processing chamber: The food placement area has an electric field uniformity adjustment device (such as metal grid, metamaterial coating) on the inner wall to reduce the spatial variation coefficient to <15%.
[0053] Control system: Integrates sensors (temperature, humidity, field strength sensors) with PLC modules to adjust field strength, frequency, and processing time in real time (e.g., strawberry processing time is 30-60 minutes).
[0054] Auxiliary modules: Pulsed gradient field generator (PGET) and dielectrophoresis-assisted field focusing device (DEP-AFF) to enhance the electric field penetration depth of deeply water-containing foods (water content > 80%).
[0055] A food preservation method based on an electrostatic field wave curved surface graphene emission source comprises the following steps:
[0056] Apply an electrostatic field wave with a field strength of 3-10kV / cm to the food, and a frequency of 50Hz-100MHz;
[0057] By regulating the orientation polarization, electronic polarization and hydrogen bond reconstruction of water molecules through the electrostatic field wave, the nucleation barrier is increased and the supercooled water is stabilized;
[0058] Maintain the cell membrane transmembrane potential at -70mV to -100mV, inhibit ATPase activity and enzyme conformation changes, and delay cell death and enzymatic reactions.
[0059] The electrostatic field wave includes a direct current electric field or an alternating electric field. When an alternating electric field is used, the effect of suppressing ice nucleation formation is significant at a frequency of 18.3 GHz.
[0060] Specifically, after pre-treatment, the food is placed in the processing chamber and parameters are set (e.g., leafy vegetables: field strength 5kV / cm, frequency 80MHz, 40 minutes). The high-voltage power module outputs an electrostatic field wave with a specific field strength and frequency, and the electrode system evenly distributes the electric field. The control system monitors and adjusts the parameters in real time, automatically shutting off the power when processing is complete, and the food is removed, packaged, and stored.
[0061] Molecular physical regulation mechanism:
[0062] Dual effects of polar water molecules
[0063] Orientation polarization: using The electrostatic field of the order of (10kV / cm) causes the dipole moment (1.85D) of water molecules to be arranged in an orderly manner along the direction of the electric field, destroying the hydrogen bond network.
[0064] Electronic polarization: The electric field induces the deformation of the electron cloud, generates an induced dipole moment, and synergistically changes the structure of water molecule clusters.
[0065] Resonance effect optimization
[0066] Dielectric relaxation response: Stimulate the α-relaxation process of water molecules in the kHz-MHz frequency band to suppress ice nucleation (such as 18.3GHz alternating electric field).
[0067] Hydrogen bond reconstruction dynamics: accelerate hydrogen bond breaking / reorganization (time scale of about 1ps) and stabilize the supercooled water structure.
[0068] Thermodynamically inhibited crystallization
[0069] Nucleation barrier enhancement: According to the formula ΔG=16πγ³ / [3(kT ln S -εE²)²], when the field strength When the temperature is high, the freezing point decreases by 5-7°C, the nucleation free energy ΔG increases, and the formation of ice crystals is inhibited.
[0070] Metastable intermediate phase induction: formation of liquid crystal water and low-density amorphous ice (LDA). DSC detection shows that 90% of unfrozen water is still retained at -25°C, delaying the growth of ice crystals.
[0071] Biological preservation effect
[0072] Regulation of cell membrane potential: Maintains the transmembrane potential in the critical range of -70mV to -100mV, inhibits ATPase activity (activity reduced by 38%), and delays programmed cell death.
[0073] Enzyme conformation locking: Molecular dynamics simulations showed that the RMSD of the active center of lipoxygenase was reduced by 0.32 Å, the lifetime of the catalytic triad hydrogen bond was extended by 2.7 times, and the enzymatic reaction was inhibited.
[0074] Key parameter control
[0075] Field strength threshold effect
[0076] Field strength (kV / cm) Freshness preservation effect Risk Control <3 No significant effect / 3-10 Microbial inhibition rate>90% Safety Zone >10 Increased risk of cell membrane electroporation To avoid
[0077] Frequency window optimization
[0078] frequency band Mechanism of action Application Scenario 50-100Hz (low frequency band) Regulate cell membrane ion channels Microbial inhibition 10-100MHz (high frequency band) Interfere with metabolic enzyme activity Enzyme activity inhibition
[0079] Example 3
[0080] This embodiment proposes a food preservation method based on an electrostatic field wave curved surface graphene emission source:
[0081] Strawberry preservation
[0082] Parameter settings: field strength 8 kV / cm, frequency 50 MHz, treatment time 50 minutes, ambient temperature 10°C, humidity 85%.
[0083] Treatment process: Place fresh strawberries in a single layer on the food tray of the treatment chamber, start the device, and the electric field acts evenly on the surface and inside of the strawberries.
[0084] Effect verification: After treatment, strawberries were stored at 4°C with a shelf life of 90 days (7 days for the untreated group). The anthocyanin degradation rate was reduced by 42% compared with the control group, and the water loss rate was reduced by 30%.
[0085] Example 4
[0086] This embodiment proposes a food preservation method based on an electrostatic field wave curved surface graphene emission source:
[0087] Tuna preservation processing
[0088] Parameter settings: field strength 6 kV / cm, frequency 100 Hz, treatment time 30 minutes, ambient temperature 5°C, humidity 90%.
[0089] Processing process: Tuna slices are placed on a conductive tray and the pulsed gradient field mode is activated to enhance the electric field penetration into deep tissues.
[0090] Effect verification: Heme retention rate increased by 30%, total microbial colony count inhibition rate reached 95%, and shelf life was extended 20 times compared with traditional methods.
[0091] Example 5
[0092] This embodiment proposes a food preservation method based on an electrostatic field wave curved surface graphene emission source:
[0093] Spinach preservation
[0094] Parameter settings: field strength 4 kV / cm, frequency 30 MHz, treatment time 40 minutes, ambient temperature 8°C, humidity 95%.
[0095] Processing process: Leafy vegetables are placed vertically between electrodes to avoid stacking of leaves that affects the uniformity of the electric field.
[0096] Effect verification: Chlorophyll retention time was extended by 60 days, the yellowing rate was reduced by 50%, and the weight loss rate was controlled within 2% (the weight loss rate of the untreated group was 12%).
[0097] The present invention regulates the polarity response of water molecules and the metabolism of biological cells through an electrostatic field with a field strength of 3-10kV / cm and a frequency of 50Hz-100MHz, thereby inhibiting ice crystal formation, microbial growth and enzyme activity. It has low processing costs and a long shelf life. It is particularly suitable for the preservation of high-value aquatic products, berries and leafy vegetables, and has significant economic and practical value. In addition, the present invention is based on the electrostatic field's regulation of the polarity response of water molecules, the resonance effect and the biofilm potential to achieve multi-dimensional preservation. Through the field strength-frequency dual variable optimization, the synergistic effect of microbial inhibition, enzyme activity regulation and ice crystal growth inhibition is achieved. In response to the electric field penetration problem of high-water content foods, pulse gradient fields and metamaterial enhancement technology are introduced to improve processing uniformity. At the same time, the present invention can be expanded to apply to the fields of biological sample preservation, pharmaceutical raw material preservation, etc. By adjusting the field strength and frequency parameters, it can adapt to the preservation needs of different substances. It can also combine magnetic fields and light fields to form a multi-physical field collaborative system to further improve the preservation effect.
[0098] The basic principles, main features, and advantages of the present invention are shown and described above. Those skilled in the art should understand that the present invention is not limited to the foregoing embodiments. The foregoing embodiments and descriptions are merely illustrative of the principles of the present invention. Various changes and modifications may be made to the present invention without departing from the spirit and scope of the present invention. Such changes and modifications are intended to fall within the scope of the present invention. The scope of protection claimed in the present invention is defined by the appended claims and their equivalents.
Claims
1. A food preservation device based on an electrostatic field wave curved surface graphene emission source, comprising a high-voltage power supply module, a field emission electrode system, a processing chamber, a control system, and an auxiliary module, characterized in that: The high-voltage power supply module is used to output an adjustable electrostatic field with a field strength of 0-20 kV / cm and a frequency of 50 Hz-100 MHz; the field emission electrode system includes an electrode structure with adjustable spacing, the substrate of which is a conductive material and the surface of which uses curved graphene as an emission source, and the surface is provided with an insulating coating; A food placement area is provided inside the processing chamber, and an electric field uniformity adjustment device is configured in the area to reduce the spatial electric field variation coefficient to less than 15%; the control system integrates sensors and PLC modules to adjust the field strength, frequency and processing time in real time; the auxiliary module is used to enhance the electric field penetration depth of deeply water-containing foods.
2. The food preservation device based on the electrostatic field wave curved surface graphene emission source according to claim 1, characterized in that: The field emission electrode system is a parallel plate electrode or an array electrode, and the substrate is stainless steel or a conductive polymer.
3. The food preservation device based on the electrostatic field wave curved surface graphene emission source according to claim 1, characterized in that: The electric field uniformity adjustment device is a metal grid or a metamaterial coating.
4. The food preservation device based on the electrostatic field wave curved surface graphene emission source according to claim 1, characterized in that: In the control system, the sensors include a temperature sensor, a humidity sensor and a field strength sensor.
5. The food preservation device based on the electrostatic field wave curved surface graphene emission source according to claim 1, characterized in that: The electric field enhancement unit is a pulse gradient field generator or a dielectrophoresis assisted field focusing device.
6. A food preservation method based on an electrostatic field wave curved surface graphene emission source, using a food preservation device based on an electrostatic field wave curved surface graphene emission source according to any one of claims 1 to 5, characterized in that: The following steps are involved: S1: Place the food into the processing chamber and apply an electrostatic field wave with a field strength of 3-10 kV / cm to the field emission electrode system through a high-voltage power supply module, with a frequency of 50 Hz-100 MHz; S2: Using electrostatic field waves to regulate the orientation polarization, electronic polarization, and hydrogen bond reconstruction of water molecules in food, thereby increasing the nucleation barrier and stabilizing supercooled water; S3: Maintain the transmembrane potential of food cell membranes at -70mV to -100mV through the control system, inhibit ATPase activity and enzyme conformation changes, and delay cell death and enzymatic reactions.
7. The food preservation method based on the electrostatic field wave curved surface graphene emission source according to claim 6, characterized in that: In the above-mentioned S1, when the electrostatic field wave is an alternating electric field, the frequency is selected to be 18.3 GHz to suppress the formation of ice nuclei through dielectric relaxation response.
8. The food preservation method based on the electrostatic field wave curved surface graphene emission source according to claim 6, characterized in that: In S2, the nucleation barrier is increased using the following formula: ΔG=16πγ³ / [3(kTlnS-εE²)²] Wherein, ΔG is the free energy change of nucleation (unit: J), which represents the change in the free energy of the system when the critical nucleus is formed; π is the circumference of the circumference of the circle; γ is the surface energy per unit area of the interface between the nucleus and the surrounding medium; k is the Boltzmann constant, which is a constant that connects the thermal motion of microscopic particles with macroscopic thermodynamic quantities; T is the thermodynamic temperature, which represents the intensity of the thermal motion of the system; lnS is the natural logarithm of the supersaturation, where S is the supersaturation (dimensionless), which is defined as the ratio of the actual concentration to the equilibrium concentration; ε is the dielectric constant, which represents the ability of the medium to store electrical energy in an electric field; E is the electric field strength; Strong on the spot When the temperature is high, the freezing point decreases by 5-7°C, the nucleation free energy ΔG increases, and the formation of ice crystals is inhibited.
9. The food preservation method based on the electrostatic field wave curved surface graphene emission source according to claim 6, characterized in that: In S2, the water molecule regulation process is achieved through the following mechanism: Orientation polarization: Under the action of an electric field of magnitude, the dipole moments of water molecules are arranged in an orderly manner along the direction of the electric field, destroying the hydrogen bond network; Electronic polarization: The electric field induces the deformation of the electron cloud of water molecules, generates an induced dipole moment, and synergistically changes the structure of water molecule clusters; Hydrogen bond reconstruction: Accelerate hydrogen bond breaking / reorganization within a 1ps timescale to form liquid crystal water or low-density amorphous ice (LDA).
10. The food preservation method based on the electrostatic field wave curved surface graphene emission source according to claim 6, characterized in that: In the S3, cell membrane potential regulation is achieved in the following ways: the field strength and frequency work together to maintain the transmembrane potential in the critical range of -70mV to -100mV; the enzyme conformational changes are: ATPase activity is reduced by 38%, the RMSD of the lipoxygenase active center is reduced by 0.32Å, and the catalytic triad hydrogen bond lifetime is extended by 2.7 times.