以-40 ℃冷冻室冷冻的法兰西西梅为原料，采用模糊数学感官评价结合响应面法对高压电场解冻法兰西西梅的工艺条件进行优化。通过对法兰西西梅的质地、外观、形状、滋气味和口感进行权重分析，建立法兰西西梅模糊数学感官评价方法，结合响应面法优化高压电场解冻法兰西西梅工艺，探讨解冻时间、解冻温度、电场强度对法兰西西梅感官品质的影响。结果表明，高压电场解冻法兰西西梅的最佳工艺优化为：电场强度47 kV，解冻时间93 min，解冻温度19 ℃，在此条件下得到产品的感官评分为77.80分，汁液流失率为0.44%，果肉色差为34.36，与预测值相差较小。高压电场解冻后的法兰西西梅色泽均匀、外形平整、果香浓郁且酸甜可口。与传统空气解冻相比较，高压电场解冻后的法兰西西梅品质更佳。
The optimization of high voltage electric field thawing of French plums frozen and stored at -40 ℃ using fuzzy mathematical evaluation and response surface methodology was studied. The weighted analysis of texture, appearance, shape, odor, and taste was performed. A fuzzy mathematical sensory evaluation method was then established and combined with response surface methodology to optimize the thawing process. The effects of the thawing time, thawing temperature, and electric field intensity on the sensory index of the French plums were investigated. Optimal thawing conditions were as follows: electric field intensity, 47 kV; thawing time, 93 min; and thawing temperature, 19 ℃. Under these conditions, the sensory score of the product was 77.80, whereas the juice loss rate was 0.44%, and the color difference of the fruit flesh was 34.36. These values were lower than the predicted values. The French plums thawed using a high voltage electric field had uniform color, smooth shape, rich fruit flavor, and sweet and sour taste. French plums thawed using a high voltage electric field were superior quality than plums that underwent traditional air thawing.