Abstract
Effect of moderate electric field (MEF) on oil distribution and microstructure of fried potato strips was analyzed in this study. MEF with 400 V/m of electric fields strength and 40 KHZ of frequency significantly decreased the matrix oil content from 26.56% to 17.44% ( p = 0.001) and increased the moisture content of potato strips from 51.60% to 54.02% ( p = 0.015) compared with potato strips with intact cell structure, probably due to the electroporation. MEF significantly reduced the L* and b* values and significantly increased P -hardness from 129.76 g to 142.93 g ( p = 0.024). Low-field nuclear magnetic resonance (LF-NMR) found that more oil is distributed on the surface of samples, and scanning electron microscopy (SEM) showed the microstructure of samples was improved with MEF. A similar pattern was observed in potato strips without intact cell structure with MEF. All results suggest the application of MEF in frying industry is helpful. • MEF could significantly reduce the oil absorption of fried potato strips. • The texture and color of fried potato strips was significantly changed by MEF. • The microstructure of fried potato strips was significantly improved by MEF.
Published Version
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