Impact of pulsed electric field (PEF) pretreatment on process performance of industrial French fries production

被引：89
作者：
Fauster, T. [1 ]
Schlossnikl, D. [1 ]
Rath, F. [1 ]
Ostermeier, R. [1 ,2 ]
Teufel, F. [1 ]
Toepfl, S. [3 ]
Jaeger, H. [1 ]
机构：
[1] Univ Nat Resources & Life Sci BOKU, Inst Food Technol, Muthgasse 18, A-1190 Vienna, Austria
[2] Elea Vertriebs & Vermarktungsgesell mbH, Prof von Klitzing Str 9, D-49610 Quakenbruck, Germany
[3] DIL Deutsch Inst Lebensmitteltech eV, Prof von Klitzing Str 7, D-49610 Quakenbruck, Germany
来源：
JOURNAL OF FOOD ENGINEERING | 2018年 / 235卷
关键词：
Pulsed electric field; Industrial-scale application; Potato processing; French fries; Structure modification; Quality aspects; YIELD; ELECTROPORATION; MASH;
D O I：
10.1016/j.jfoodeng.2018.04.023
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
The application of pulsed electric fields in industrial scale potato processing was investigated regarding its impact on process performance and product quality. The PEF induced cell disintegration was measured by impedance analysis and texture softening was analyzed by cutting force measurements. Softening of the tissue was found to improve the cutting behavior leading to a smoother cutting surface and up to 80% less feathering. Thereby, starch loss was reduced and a significant reduction of fat uptake from 7.5 to 6.8% was found. The breaking loss decreased significantly from 11.0 to 6.0% regardless of the applied energy input (0.2-1.0 kJ/kg), due to improved elastic properties of the potato sticks. No effect was detectable on the peeling behavior of potato and on Theological characteristics of processing by-products such as puree, although the lump formation in puree produced from PEF pretreated potato increased. Overall, PEF was shown to deliver similar and higher quality improvements conventionally achieved by applying thermal preheating at much lower energy consumption. (C) 2018 Elsevier Ltd. All rights reserved.
引用
收藏
页码：16 / 22
页数：7
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