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; blanchin...

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Detalles Bibliográficos
Autores principales: Liu, Caiyun, Lv, Minming, Du, Huihui, Deng, Haoyu, Zhou, Lu, Li, Piaoran, Li, Xuxian, Li, Baoguo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252520/
https://www.ncbi.nlm.nih.gov/pubmed/37297393
http://dx.doi.org/10.3390/foods12112147

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252520/
https://www.ncbi.nlm.nih.gov/pubmed/37297393
http://dx.doi.org/10.3390/foods12112147

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