Pulsed electric fields and their impact on the diffusion characteristics of potato slices

摘要: Mass transfer in potato slices and strips after Pulsed Electric Fields (PEF) treatment was examined to evaluate potential application of PEF processing. on cell material leads pore formation membrane thus modifies diffusion intra- extracellular media. Results showed enhanced release intracellular molecules from permeabilized tissue as well improved uptake low molecular substances into the sample. Sugar, one substrate for Maillard reaction, decreased treated potatoes, while conductivity increased electroporation soaking sodium chloride solution, indicating salt caused by PEF. Higher liquid during drying potatoes noticed comparison untreated slices. This effect with intensity. Furthermore, it revealed that a distinct reduction fat content deep frying provides production low-fat French fries. It can be presumed is capable assistance thermal treatments processing chips or fries achievement structural modifications process conditions.