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

页码：16 / 22

页数：7

共 31 条

[21] Improving Mass Transfer to Soften Tissues by Pulsed Electric Fields: Fundamentals and Applications [J].

Puertolas, E. ;

Luengo, E. ;

Alvarez, I. ;

Raso, J. .

ANNUAL REVIEW OF FOOD SCIENCE AND TECHNOLOGY, VOL 3, 2012, 3 :263-282

[22] Evaluation of phenolic extraction during fermentation of red grapes treated by a continuous pulsed electric fields process at pilot-plant scale [J].

Puertolas, E. ;

Lopez, N. ;

Saldana, G. ;

Alvarez, I. ;

Raso, J. .

JOURNAL OF FOOD ENGINEERING, 2010, 98 (01) :120-125

[23] Effect of pulsed electric field processing on carotenoid extractability of carrot puree [J].

Roohinejad, Shahin ;

Everett, David W. ;

Oey, Indrawati .

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2014, 49 (09) :2120-2127

[24] Structural changes related to texture of pre-peeled potatoes [J].

Sapers, GM ;

Cooke, PH ;

Heidel, AE ;

Martin, ST ;

Miller, RL .

JOURNAL OF FOOD SCIENCE, 1997, 62 (04) :797-803

[25] Effects of pulsed electric field treatment of apple mash on juice yield and quality attributes of apple juices [J].

Schilling, Susanne ;

Alber, Thorsten ;

Toepfl, Stefan ;

Neidhart, Sybille ;

Knorr, Dietrich ;

Schieber, Andreas ;

Carle, Reinhold .

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES, 2007, 8 (01) :127-134

[26] Manufacturing of par-fried French-fries - Part 2: Modelling yield efficiency of peeling [J].

Somsen, D ;

Capelle, A ;

Tramper, J .

JOURNAL OF FOOD ENGINEERING, 2004, 61 (02) :199-207

[27] Introduction to production yield analysis - a new tool for improvement of raw material yield [J].

Somsen, D ;

Capelle, A .

TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2002, 13 (04) :136-145

[28]

Topfl S., 2006, PROCESS EQUIPMENT DE

[29] Enhanced Extraction from Solid Foods and Biosuspensions by Pulsed Electrical Energy [J].

Vorobiev, Eugene ;

Lebovka, Nikolai .

FOOD ENGINEERING REVIEWS, 2010, 2 (02) :95-108

[30] Theory of electroporation: A review [J].

Weaver, JC ;

Chizmadzhev, YA .

BIOELECTROCHEMISTRY AND BIOENERGETICS, 1996, 41 (02) :135-160

← 1 2 3 4 →