Effect of pulsed electric fields on the structure and frying quality of “kumara” sweet potato tubers

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• 作者：Tingting Liu^a ; ^b ; ^c ; Ethan Dodds^a ; Sze Ying Leong^a ; Graham T. Eyres^a ; David John Burritt^b ; Indrawati Oey^a ; ^c ; ^{indrawati.oey@otago.ac.nz}
• 关键词：Pulsed electric fields ; Sweet potato ; Structure ; Texture ; Frying ; Kumara
• 刊名：Innovative Food Science & Emerging Technologies
• 出版年：2017
• 出版时间：February 2017
• 年：2017
• 卷：39
• 期：Complete
• 页码：197-208
• 全文大小：1687 K
• 卷排序：39

文摘

PEF induced cell electroporation is not homogenous across the whole sweet potato tuber. Softening due to PEF was more pronounced on the flesh than on the skin. PEF treatment prior to frying reduced the oil content of fried sweet potato chips. PEF reduced the temperature dependence of the darkening rate of sweet potato chips during frying.