Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process

被引：6

作者：

Huang, Xiaoyu ^{[1
,2
]}

You, Yue ^{[1
,2
]}

Karrar, Emad ^{[1
,2
]}

Zhang, Hui ^{[1
,2
]}

Jin, Qingzhe ^{[1
,2
]}

Wu, Gangcheng ^{[1
,2
]}

Wang, Xingguo ^{[1
,2
]}

机构：

[1] Jiangnan Univ, Natl Engn Res Ctr Funct Food,Joint Res Lab Lipid N, Collaborat Innovat Ctr Food Safety & Qual Control, Sch Food Sci & Technol,State Key Lab Food Sci & Te, Wuxi, Peoples R China

[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi, Peoples R China

来源：

FOOD CHEMISTRY-X | 2023年 / 17卷

关键词：

Moderate electric fields; Fried potato strips; Voltages; Heat transfer coefficient; Oil content; Moisture content; TRANSFER COEFFICIENT; TRANSPORT MECHANISMS; TEMPERATURE; SHRINKAGE; BEHAVIOR; KINETICS; COOKING; BUBBLE; COLOR; OIL;

D O I：

10.1016/j.fochx.2023.100605

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF voltage, the moisture content, hardness, starch gelatinization rate, and shrinkage of the potato strips significantly increased (p < 0.05), while their oil content and brightness decreased (p < 0.05). The decrease in their oil content and brightness indicated improved crust formation, which reduced oil absorption. The potato strips fried under higher voltages exhibited lower oil contents and better microstructure than those fried under lower voltages. A possible mechanism comprised MEF increasing the heat transfer coefficient (h) between oil and potato strips, thereby accelerating crust formation; moreover, h values increased with MEF voltage. The results indicate the potential application of MEF in food frying.

引用

页数：9

共 36 条

[1] Effects of cooking temperature and time on the color, morphology, crystallinity, thermal properties, starch-lipid complexes formation and rheological properties of roux [J].