It is no probpem that the present and future developments are based on a combination of preservation factors that use many of the classic preservation procedures such as refrigeration, as well as some new factors. This paper investigated the effects of different electric field intensity on the freezing processing, thawing processing of NaCl solution, and found that the field intensity had some influences on the freezing and thawing process. The work may be useful to the future research on food in this field.