The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries

Ignat, Alexandra; Manzocco, Lara; Brunton, Nigel P.; Nicoli, Maria Cristina; Lyng, James G.

doi:10.1016/j.ifset.2014.07.003

Cited by 107 publications

(42 citation statements)

References 24 publications

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“…They observed that fried potato cubes pretreated by PEF had a lower oil content compared to blanched and water‐dipped controls. Application of PEF to potato samples favours leaching of reducing sugar, which eventually leads to a reduced browning index during frying . In a similar work, Liu et al .…”

Section: Novel Pretreatment Methodsmentioning

confidence: 80%

“…It has been widely used in the food industry for drying, freezing, inactivating microorganisms . Recently, PEF has also been used as a pretreatment prior to frying in order to improve the quality of fried foods . The effect of PEF pretreatment prior to frying on the quality of fried potato was investigated by Ignat et al .…”

Section: Novel Pretreatment Methodsmentioning

confidence: 99%

“…Pulsed electric field (PEF) is the application of high voltage electric field for a short duration (microseconds to milliseconds) to a sample product placed in between the electrodes. 98,99 It has been widely used in the food industry for drying, 100 freezing, 101 inactivating microorganisms. 102 Recently, PEF has also been used as a pretreatment prior to frying in order to improve the quality of fried foods.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

“…102 Recently, PEF has also been used as a pretreatment prior to frying in order to improve the quality of fried foods. 99 The effect of PEF pretreatment prior to frying on the quality of fried potato was investigated by Ignat et al 99 Potato cubes were subjected to PEF treatments at 0.75 kV cm −1 electric field for 9000 pulses or 2.50 kV cm −1 electric field for 810 pulses. They observed that fried potato cubes pretreated by PEF had a lower oil content compared to blanched and water-dipped controls.…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

“…Application of PEF to potato samples favours leaching of reducing sugar, which eventually leads to a reduced browning index during frying. 99 In a similar work, Liu et al 98 studied the effect of PEF pretreatment on the structure and quality of fried 'kumara' sweet potato. Whole sweet potato tubers were subjected to PEF treatments ranging from 0.3 to 1.2 kV cm −1 .…”

Section: Pulsed Electric Fieldmentioning

confidence: 99%

See 4 more Smart Citations

Application of pretreatment methods on agricultural products prior to frying: a review

Oladejo

Zhou

et al. 2017

J Sci Food Agric

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Frying is one of the methods of processing foods, which imparts flavour, taste, colour and crispness in the fried foods. In spite of an increase in the demand for fried foods by consumers all over the world, the danger posed by consuming too much fat is still a challenge. Many researchers have put forward many ideas on how to reduce the oil uptake and improve the nutritional and organoleptic qualities of foods during frying. Several pretreatment techniques applied to food materials prior to frying have been investigated by researchers in a bid to reduce the oil uptake and improve the quality parameters of fried foods. Therefore, this review focuses on the various pretreatment methods and the recent novel methods like ultrasound, infrared, superheated steam drying, microwave technique and pulsed electric field applied to foods prior to frying and its effects on the qualities of fried foods. © 2017 Society of Chemical Industry.

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Section: Novel Pretreatment Methodsmentioning

confidence: 80%

Section: Novel Pretreatment Methodsmentioning

confidence: 99%

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Section: Pulsed Electric Fieldmentioning

confidence: 99%

Section: Pulsed Electric Fieldmentioning

confidence: 99%

See 3 more Smart Citations

Application of pretreatment methods on agricultural products prior to frying: a review

Oladejo

Zhou

et al. 2017

J Sci Food Agric

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Improving the Quality of Fried Foods

2019

Food Frying

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Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Zhang

Shi

et al. 2018

Euro J Lipid Sci & Tech

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The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process. Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity. The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.

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The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries

Cited by 107 publications

References 24 publications

Application of pretreatment methods on agricultural products prior to frying: a review

Application of pretreatment methods on agricultural products prior to frying: a review

Improving the Quality of Fried Foods

Oil Uptake by Potato Chips or French Fries: A Review

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