Huang Xiaoyu, You Yue, Karrar Emad, Zhang Hui, Jin Qingzhe, Wu Gangcheng, Wang Xingguo
State Key Laboratory of Food Science and Technology, School of Food Science and Technology, National Engineering Research Center for Functional Food, International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, China.
International Joint Laboratory on Food Safety, Jiangnan University, China.
Food Chem X. 2023 Feb 20;17:100605. doi: 10.1016/j.fochx.2023.100605. eCollection 2023 Mar 30.
The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF voltage, the moisture content, hardness, starch gelatinization rate, and shrinkage of the potato strips significantly increased (p < 0.05), while their oil content and brightness decreased (p < 0.05). The decrease in their oil content and brightness indicated improved crust formation, which reduced oil absorption. The potato strips fried under higher voltages exhibited lower oil contents and better microstructure than those fried under lower voltages. A possible mechanism comprised MEF increasing the heat transfer coefficient () between oil and potato strips, thereby accelerating crust formation; moreover, values increased with MEF voltage. The results indicate the potential application of MEF in food frying.
适度电场（MEF）在油炸过程中的应用会影响油炸产品的质量；然而，相关机制尚不清楚。本研究调查了MEF电压对采用MEF油炸的薯条质量和表面传热的影响。随着MEF电压的增加，薯条的水分含量、硬度、淀粉糊化率和收缩率显著增加（p<0.05），而其油脂含量和亮度降低（p<0.05）。其油脂含量和亮度的降低表明形成的外皮得到改善，从而减少了油脂吸收。在较高电压下油炸的薯条比在较低电压下油炸的薯条具有更低的油脂含量和更好的微观结构。一种可能的机制是MEF增加了油与薯条之间的传热系数（），从而加速了外皮的形成；此外，值随MEF电压的增加而增加。结果表明MEF在食品油炸中具有潜在的应用价值。
