s. The water dipoles are getting polarized and align from the native random state to the direction of electric field vector (Xanthakis, Le-Bail,& Havet, 2014). Orlowska et al. (2009) also showed that application of high intensity electric field might decrease the energy barrier of phase change, while the critical radius for ice nucleation is shifted to lower values (Orlowska et al., 2009). The most recent study of Dalvi-Isfahan et al. (2016) showed the impact of electrostatic field on the food quality of frozen lamb meat. Their results indicated that by increasing the strength of electrostatic field, the drip loss was reduced. They also showed that the electrostatic field could enhance the nucleation rate and this could be one of the main reasons for the strong impact of this technique on the reduction of the ice crystal size.