EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING

The effect of ohmic pretreatment on the oil uptake of potato slices during frying and subsequent cooling was investigated. The treated potato slices were heated by either directly sandwiching the slices between two electrodes or by heating them in a 0.11% salt solution. The treatment was carried out...

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Bibliographic Details
Published in:Journal of food process engineering 2007-02, Vol.30 (1), p.1-12
Main Authors: SALENGKE, S, SASTRY, S.K
Format: Magazinearticle
Language:English
Subjects:
absorption
aqueous solutions
Biological and medical sciences
cooking quality
deep fat frying
Fat industries
Food industries
fried foods
Fruit and vegetable industries
Fundamental and applied biological sciences. Psychology
lipid content
mass flow
ohmic heating
oil uptake
potatoes
precooling
pretreatment
slicing
sodium chloride
Solanum tuberosum subsp. tuberosum
water activity
water content
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Summary:The effect of ohmic pretreatment on the oil uptake of potato slices during frying and subsequent cooling was investigated. The treated potato slices were heated by either directly sandwiching the slices between two electrodes or by heating them in a 0.11% salt solution. The treatment was carried out using an alternating current field of 35.5 V/cm. Results of this study indicate that oil uptake during frying and subsequent cooling of potato slices was decreased by the ohmic pretreatment without involving a liquid medium (direct sandwiching). However, when the ohmic pretreatment was carried out in a liquid medium, the effect was not evident. This might be due to water absorption during the treatment, which increased initial moisture content as well as porosity of the treated samples.
ISSN:0145-8876
1745-4530
DOI:10.1111/j.1745-4530.2007.00096.x