文章基本信息

标题：Kinetics of Colour Development during Frying of Potato Pre-Treated with Pulsed Electric Fields and Blanching: Effect of Cultivar
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作者：Setya Budi Muhammad Abduh ; Sze Ying Leong ; Chun Zhao 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：10
DOI：10.3390/foods10102307
语种：English
出版社：MDPI Publishing
摘要：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 ( E a based on Arrhenius equation) for non-PEF and PEF-treated samples were cultivar dependent. The estimated E a 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.
关键词：enkinetic;pulsed electric field;blanching;potato;cultivar;frying;colour;lightness;first order;activation energy;Arrhenius