Abstract
Mass transfer in potato slices and strips after Pulsed Electric Fields (PEF) treatment was examined to evaluate potential application of PEF in potato processing. PEF treatment on cell material leads to pore formation in cell membrane and thus modifies diffusion of intra- and extracellular media. Results showed enhanced release of intracellular molecules from permeabilized tissue as well as improved uptake of low molecular substances into the sample. Sugar, one substrate for the Maillard reaction, was decreased in PEF treated potatoes, while conductivity increased after electroporation and soaking in sodium chloride solution, indicating the improved diffusion of salt caused by PEF. Higher release of cell liquid during drying of PEF treated potatoes was noticed in comparison to untreated potato slices. This effect increased with the treatment intensity. Furthermore, it was revealed that PEF application leads to a distinct reduction of fat content after deep fat frying and thus provides a potential for the production of low-fat French fries. It can be presumed that PEF is a capable assistance to thermal treatments in the processing of potato chips or French fries for the achievement of structural modifications and improved process conditions.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
