Effect of Preliminary Treatment by Pulsed Electric Fields and Blanching on the Quality of Fried Sweet Potato Chips

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure have been investigated in this paper. The total PEF pretreatment duration was t(PEF) = 0.2 s with an intensity of E = 1 kV/cm; blanching was studied at 85 degrees C for 5 min. The results demonstrated that pretreatment significantly reduced the moisture ratio and oil content by 25% and 40.33%, respectively. The total color change DE value of the pretreated samples was lower than that of the untreated samples. In addition, pretreatment increased the hardness of the sample after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 mu g/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.

Automated summary

The effects of pulsed electric fields (PEF) and blanching pretreatments on frying kinetics, oil content, color, texture, acrylamide (AA) content, and microstructure were investigated. The results showed that pretreatment significantly reduced moisture ratio and oil content by 25% and 40.33% respectively. The total color change DE value of the pretreated samples was lower compared to the untreated samples. Moreover, pretreatment increased the hardness of the samples after frying, and the AA content in the fried samples pretreated with PEF + blanching was reduced by approximately 46.10% (638 mu g/kg). Finally, fried sweet potato chips obtained by the combined pretreatment exhibited a smoother and flatter cross-sectional microstructure.