Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar

Abstract

The current research aimed to investigate the effect of pulsed electric fields (1 kV/cm; 50 and 150 kJ/kg) followed by blanching (3 min., 100 °C) on the colour development of potato slices during frying on a kinetic basis. Four potato cultivars ‘Crop77’, ‘Moonlight’, ‘Nadine’, and ‘Russet Burbank’ with different content of glucose and amino acids were used. Lightness (L* values from colorimeter measurement) was used as a parameter to assess the colour development during frying. The implementation of PEF and blanching as sequential pre-treatment prior to frying for all potato cultivars was found effective in improving their lightness in the fried products. PEF pre-treatment did not change the kinetics of L* reduction during frying (between 150 and 190 °C) which followed first-order reaction kinetics. The estimated reaction rate constant (k) and activation energy (Ea based on Arrhenius equation) for non-PEF and PEF-treated samples were cultivar dependent. The estimated Ea values during the frying of PEF-treated ‘Russet Burbank’ and ‘Crop77’ were significantly (p < 0.05) lower (up to 30%) than their non-PEF counterparts, indicating that the change in k value of L* became less temperature dependence during frying. This kinetic study is valuable to aid the optimisation of frying condition in deep-fried potato industries when PEF technology is implemented.

Multiobjective Optimization of a Frying Process Balancing Acrylamide Formation and Quality: Solution Analysis and Uncertainty Propagation

“…The selected potato corresponded to the Agria variety, which is used in products sold in supermarket chains and has been one of the most studied varieties in frying conditions in the literature [ 39 , 40 , 41 ]. The high temperatures of the considered heat treatment (frying process) brought the two considered objectives into conflict since an increase in yellowness implies an increase in acrylamide production, thus a multi-objective approach was used.…”

“…Pedreschi considered it as one of the quality parameters of interest for fried potatoes [ 50 ]. Color-related parameters are of great importance for the product to be attractive to the consumer [ 37 , 38 , 39 , 40 , 41 , 42 , 43 , 44 , 45 , 46 , 50 , 51 ]. In particular, different studies revealed that high values of yellowness are preferred by consumers [ 52 ].…”

Impact of ohmic heating and ultrasound pretreatments on oil absorption and other quality parameters of fried potato

“…Pedreschi et al 2005;Qiu et al 2018;Abduh et al 2021). OH pretreatment contributed to the decrease of brown pigment (dark-colored melanin) during frying process, which resulted in the highest L* value (62.57).…”

Application of Novel Thermal Technology in Foods Processing

“…In agreement with the review article by Xu et al [ 6 ], the work of Gholamibozanjani et al [ 7 ] conducted a timely investigation on the use of suitable heat and mass transfer models to predict temperature distribution during potato frying after pre-treatment with PEF. Meanwhile, the work of Abduh et al [ 8 ] reported the kinetics of colour development during the frying of four potato cultivars pre-treated with PEF, in which the kinetic result can later aid in the optimisation of frying conditions for deep-fried potato industries where PEF technology is implemented. Based on an unsteady-state heat conduction, a mathematical model was developed by Gholamibozanjani et al [ 7 ] to describe the simultaneous heat and moisture transfer during potato frying.…”

“…However, a PEF pretreatment at 1.1 kV/cm and 56 kJ/kg reduced the temperature variation in the experimentally measured potato center by up to 30%. On the other hand, the effect of PEF (1 kV/cm; 50 and 150 kJ/kg) followed by blanching (3 min., 100 °C) on the colour development ( L* ) of potato slices during frying was studied on a kinetic basis by Abduh et al [ 8 ]. Four potato cultivars, ‘Crop77’, ‘Moonlight’, ‘Nadine’, and ‘Russet Burbank’, with different glucose and amino acid contents, were used.…”