Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review

Saini, R. K.; Kaur, Sukhpreet; Aggarwal, Poonam; Dhiman, Atul; Suthar, Priyanka

doi:10.1016/j.foodcont.2023.109933

Cited by 6 publications

(3 citation statements)

References 124 publications

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“…Moreover, by applying vacuum predrying, a controlled pre-cooking allows food to be exposed to lower temperatures and less oxygen. This is because vacuum predrying can reduce the moisture content and water activity of the food matrix, which are critical factors for acrylamide formation (Saini et al, 2023). Liu et al (2022) examined the formation of acrylamide while frying potato chips, both separately by applying PEF and vacuum predrying and these two methods together.…”

Section: Vacuum Pre-drying and Its Mechanism Of Actionmentioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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This review examines various methods of reducing acrylamide levels in processed foods, focusing on thermal and nonthermal methods. Acrylamide, which is mainly formed by the Maillard reaction, poses a health risk and therefore requires the implementation of successful mitigation strategies. The processes by which acrylamide is formed, particularly at temperatures above 120°C, such as frying, roasting, and cooking (however, the practical temperature in the inner of foods does not exceed 120°C), serve as a basis for understanding intervention methods. The effectiveness of thermal technologies, including optimization of time and temperature as well as pretreatment and posttreatment techniques, will be studied in detail. In addition, vacuum‐based technologies such as baking, predrying, frying, deep‐frying, and impregnation are examined to shed light on their underlying mechanisms. Advanced thermal techniques such as microwaves and irradiation will be investigated to evaluate their effectiveness in reducing acrylamide. Furthermore, nonthermal methods, including pulsed electric fields, ultrasound treatments, and novel combinations such as pulsed electric fields and blanching, are being investigated. Various enzymatic interventions with asparaginase and glucose oxidase as well as yeast treatments and fermentations offer a wide range of intervention possibilities. The use of additives/coatings and plant extracts, such as edible coatings, polyphenols, and specific ingredient formulations, has shown promise for acrylamide reduction. This paper highlights the commercial implications, future prospects, and barriers to implementation of these methods. By examining different approaches, this comprehensive analysis emphasizes the importance of using different strategies to successfully reduce acrylamide levels in processed foods and provides guidance to the food industry to improve product safety and quality.

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Section: Vacuum Pre-drying and Its Mechanism Of Actionmentioning

confidence: 99%

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Pandiselvam,

Süfer,

Özaslan

et al. 2024

Food Frontiers

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“…Based on these innovative processing technologies, processed agricultural products can rapidly respond to diverse and changing market needs, thereby increasing the economic profitability. In the field of potato processing products, the adoption of innovative emerging technologies, including ultrasound processing, microwave and radiofrequency processing, can improve potato processing efficiency and product quality (Saini et al 2023).…”

Section: The Impact Of Agricultural Innovation On Agricultural Produc...mentioning

confidence: 99%

Collaborative network, technological progress and potato production in China

Wang,

Xiao

et al. 2024

Preprint

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Development of science and technology is one of the vital driven forces for the Chinese agricultural development. Based on 2,513 valid potato invention patents from 1986–2019 in China, a social network analysis is applied to investigate the effects of network changes of potato patents on the innovation activities and potato production. The results show that China has formed a status quo of separation between potato producing areas and patent invention places. Collaborative relationships of potato patents mainly distribute in the non-main production areas. Most of the collaborations are intra-provincial rather than inter-provincial. The correlation relationship between potato innovation and potato yield is positive. But the density and cluster coefficient of collaborative networks in potato research affect the potato innovations differently. Considering the variation of collaborative network and different technology progress in potato production across regions, a cross-regional exchange platform is needed to promote the dissemination and promotion of potato patents in the main potato producing areas.

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“…Thus, converting kinetic and microwave energy into heat . This characteristic makes microwave heating high speed, responsive, and uniform, which has been used in industrial production such as nanomaterials synthesis, food industry, fuel production, and microwave-associated catalysis. − …”

Section: Introductionmentioning

confidence: 99%

Revealing the Effect of Heat Curing on the Uniformity of the Nanofiltration Membrane: Experiment and Simulation Studies

Xiang,

Ping,

et al. 2024

Ind. Eng. Chem. Res.

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Heat curing is an essential step for industrial-scale fabrication of polyamide nanofiltration membranes, which can improve the membrane stability and promote the membrane element encapsulation feasibility, but thermal stresses cannot be avoided during this process. In this study, oven and microwave were used to cure nanofiltration membranes, and the results showed that compared with oven heat curing, the flux dispersion of nanofiltration membranes cured using microwave heat curing was reduced from 0.318 to 0.093, and its Na 2 SO 4 rejection dispersion was reduced from 0.063 to 0.005, providing a tremendous improvement in the uniformity of nanofiltration membranes. The effect of the thermal stress distribution on the uniformity of nanofiltration membranes during heat curing was elucidated by numerical simulations. The fast microwave heating speed and uniform temperature distribution reduced the defects of the PA layer due to uneven thermal stress distribution. In conclusion, this study demonstrated the effect of thermal stress on membrane uniformity in different thermal curing modes, which provides good prospects for the application of microwaves in the field of nanofiltration membranes.

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Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review

Cited by 6 publications

References 124 publications

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Acrylamide in food products: Formation, technological strategies for mitigation, and future outlook

Collaborative network, technological progress and potato production in China

Revealing the Effect of Heat Curing on the Uniformity of the Nanofiltration Membrane: Experiment and Simulation Studies

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