脉冲电场预处理对薯片油炸品质和孔隙特性的影响。
Effects of pulse electric field pretreatment on the frying quality and pore characteristics of potato chips.
机构信息
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; Institute of Food Biotechnology, Jiangnan University, Rugao, Jiangsu 226500, People's Republic of China.
State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, People's Republic of China.
出版信息
Food Chem. 2022 Feb 1;369:130516. doi: 10.1016/j.foodchem.2021.130516. Epub 2021 Jul 1.
The main purpose of this work was to investigate the effect of pulsed electric field (PEF) treatment on the oil absorption capacity of potato chips, evaluated via changes to microstructure and pore characteristics. Our results showed that as electric field strength increased from 0 kV/cm (no pretreatment) to 5 kV/cm, the oil content of potato chips decreased by up to 20.6%. Furthermore, at higher the electric field strengths (5 ~ 20 kV/cm), most of the potato cell walls collapsed, and dense pores could be observed in the horizontal profile of the chips. Moreover, some smaller pores (10-50 nm) in the potato chips were disrupted and merged into larger pores (50-100 nm), thus increasing the total volume and average diameter of the pores, accelerating moisture evaporation and reducing oil absorption during frying. Our findings provide a novel perspective on the application of PEF towards the development of lower-fat and healthier fried foods.
本工作的主要目的是研究脉冲电场（PEF）处理对土豆片吸油率的影响，通过微观结构和孔隙特征的变化来评估。结果表明，随着电场强度从 0 kV/cm（无预处理）增加到 5 kV/cm，土豆片的含油率降低了 20.6%。此外，在较高的电场强度（5~20 kV/cm）下，大部分土豆细胞壁破裂，在薯片的水平剖面中可以观察到密集的孔隙。此外，土豆片中原有的一些较小孔隙（10-50nm）被破坏并合并成较大孔隙（50-100nm），从而增加了总孔隙体积和平均直径，加速了水分蒸发，减少了油炸过程中的吸油率。本研究结果为利用 PEF 开发低脂肪、更健康的油炸食品提供了新的视角。
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