Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips

Ostermeier, Robin; Hill, Kevin T.; Dingis, A.; Toepfl, Stefan; Jäger, Henry

doi:10.1016/j.ifset.2020.102553

Cited by 48 publications

(26 citation statements)

References 30 publications

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“…Similar findings have been reported for freeze-drying of apples that were subjected to PEF treatment and vacuum freezing [14]. Moreover, recently some articles have demonstrated that a combination of PEF and US may be effective for the intensification of mass transfer during unit operations such as frying or drying [15][16][17]. No data on freeze-drying, according to the best knowledge of the authors, has been reported up to now in this field.…”

Section: Introductionsupporting

confidence: 70%

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

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Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

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Section: Introductionsupporting

confidence: 70%

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

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“…For untreated and PEF pre-treated samples, the increase of the temperature decreased the oil content of fried chips as expected ( Figure 5A ). It can be explained by the increase of the frying rate ( Figure 1 ) with increasing the frying temperature that can keep the water content out of the chips for a longer time, which helps to reduce the final oil content ( 49 ). Moreover, the oil uptake of the PEF pre-treated sample was noticeably lower than that of the untreated ones at all temperatures.…”

Section: Resultsmentioning

confidence: 99%

“…At the same time, a thicker water vapor layer on the surface was formed, thereby decreasing the oil absorption during the frying process ( 50 , 51 ). Furthermore, a smoother surface of the PEF pre-treated samples with less surface area may lead to a reduction in the adhesion of oil during the removal from the surface as it can drip off easier ( 49 ).…”

Section: Resultsmentioning

confidence: 99%

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

et al. 2022

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The object of this work was to study the effects of preliminary vacuum drying (VD), pulsed electric field (PEF) treatment, frying temperature on color, oil uptake, and acrylamide (AA) content in fried potato chips. The results of this study indicated that an increase of frying temperature from 120 to 180°C led to a decrease of frying time of around 70% for untreated and PEF pre-treated samples. The color value of L* and a* decreased with the increase of frying temperature, and those values of the sample pre-treated by PEF were significantly higher compared to those obtained from untreated samples. The PEF pre-treatment promoted the reduction of oil content of fried samples by up to 17.6, 14.2, and 16% compared with untreated samples at the frying temperatures of 120, 150, and 180°C, respectively. Higher efficiency was observed by applying the preliminary VD in the case of the frying temperature of 150°C. Furthermore, it was revealed that PEF pre-treatment and preliminary VD application lead to a synergetic effect on the reduction of AA content in potato chips. For example, with the initial moisture ratio of 0.5, pre-dried by VD and pre-treated by PEF, the AA content was noticeably decreased from 2,220 to 311 μg/kg compared to untreated and undehydrated samples at the frying temperature of 150°C. Our findings provide reference for a new pre-treatment to mitigate AA formation and to improve the quality of potato chips.

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“…PEF application in food processing has many advantages, among which the following may be listed: shortening of the processing time, reduction of processing costs, microorganism modification, an increase of extraction yield, moderation of the tissue texture as well as modification of pigments content and color of plant tissue (Dadan et al., 2020; Leong et al., 2020; Maza et al., 2019; Ricci et al., 2018; Tylewicz, 2020; Witrowa‐Rajchert et al., 2014) described in a further section. It was reported that PEF alone, US alone and the combined PEF + US treatment may reduce the acrylamide level in fried potato chips (Ostermeier et al., 2020). Furthermore, the PEF can be easily adapted to the process in industrial conditions (Maza et al., 2019).…”

Section: Characteristics Of Nonthermal Treatmentsmentioning

confidence: 99%

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

Nowacka

Dadan

Janowicz

et al. 2021

Comp Rev Food Sci Food Safe

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In recent years, traditional high-temperature food processing is continuously being replaced by nonthermal processes. Nonthermal processes have a positive effect on food quality, including color and maintaining natural food pigments. Thus, this article describes the influence of nonthermal, new, and traditional treatments on natural food pigments and color changes in plant materials. Characteristics of natural pigments, such as anthocyanins, betalains, carotenoids, chlorophylls, and so forth available in the plant tissue, are shortly presented.Also, the characteristics and mechanism of nonthermal processes such as pulsed electric field, ultrasound, high hydrostatic pressure, pulsed light, cold plasma, supercritical fluid extraction, and lactic acid fermentation are described. Furthermore, the disadvantages of these processes are mentioned. Each treatment is evaluated in terms of its effects on all types of natural food pigments, and the possible applications are discussed. Analysis of the latest literature showed that the use of nonthermal technologies resulted in better preservation of pigments contained in the plant tissue and improved yield of extraction. However, it is important to select the appropriate processing parameters and to optimize this process in relation to a specific type of raw material.

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Influence of pulsed electric field (PEF) and ultrasound treatment on the frying behavior and quality of potato chips

Cited by 48 publications

References 30 publications

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Mitigation of Acrylamide in Potato Chips by Pre-drying and Pulsed Electric Field Treatment

Effect of nonthermal treatments on selected natural food pigments and color changes in plant material

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