Effect of pulsed electrical fields on the structural properties that affect french fry texture during processing

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

“…Crispness describes a quick fracture under small strain stresses owing to a low water content in the surface layer of a thick fried piece or through a thin slice [17]. It is important to note that the effect of PEF treatment on the crispness of fried foods cannot be assumed since this textural parameter is highly dependent on the par-frying time and temperature, oil content, moisture content, starch content, porosity and roughness of surface [11,61]. Cahayadi et al [64] reported that fried crisps produced from PEF-treated potatoes were perceived to be crunchier compared to potato crisps from untreated potatoes, and this texture modification of the potato crisps has shown to increase the perceived satiation of an individual and thereby reduce energy intake from snack consumption.…”

“…An important factor contributing towards the texture of French fries is their starch content and therefore excessive starch loss during the production of French fries should be avoided [11]. While it has been recognised that PEF treatment can induce the formation of irreversible pores in cell membranes causing leakage of cell contents (e.g., free sugars and amino acids), this electroporation effect on plant tissue may not necessary impact severely on the leakage of polymers such as starch.…”

“…Taking the production of French fries as an example, the process line consists of potato washing and sorting, skin peeling, preheating, cutting into fries, blanching, predrying, par frying and finally blast freezing. PEF is recommended to be applied as a pretreatment to the potatoes before the cutting step, potentially replacing the preheating step to reduce energy consumption while achieving equivalent process performance [11,12]. Under suitable operating parameters, PEF treatment will modify the structural and textural properties of potatoes, making them easier/more flexible to cut into fries, thereby reducing "feathering" and at the same time, extending the durability of the cutting blades [11,12].…”

“…PEF is recommended to be applied as a pretreatment to the potatoes before the cutting step, potentially replacing the preheating step to reduce energy consumption while achieving equivalent process performance [11,12]. Under suitable operating parameters, PEF treatment will modify the structural and textural properties of potatoes, making them easier/more flexible to cut into fries, thereby reducing "feathering" and at the same time, extending the durability of the cutting blades [11,12]. With respect to the quality of the fried potato products, a lower browning tendency and a crispier texture compared to their non PEF-treated counterparts has been reported in the literature [11][12][13][14].…”

“…Under suitable operating parameters, PEF treatment will modify the structural and textural properties of potatoes, making them easier/more flexible to cut into fries, thereby reducing "feathering" and at the same time, extending the durability of the cutting blades [11,12]. With respect to the quality of the fried potato products, a lower browning tendency and a crispier texture compared to their non PEF-treated counterparts has been reported in the literature [11][12][13][14]. Such advantages offered by PEF in terms of process performance and product improvement make it appealing for the potato industry to adopt this technology.…”