s: The micro-energy is used widely in food industry. In the paper, the effects of different electric field intensity on the thawing processing and the quality of potato after thawing are investigated, and it is found that the electric field intensity has great influence on the thawing processing. The lower the electric field intensity the thawing is slower, and vice verse, on the other hand, the electric field intensity has less effect on the texture and the drip loss of potatoes during thawing.