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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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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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container_title	Journal of food process engineering
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description	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.
doi_str_mv	10.1111/j.1745-4530.2007.00096.x
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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. 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Psychology</subject><subject>lipid content</subject><subject>mass flow</subject><subject>ohmic heating</subject><subject>oil uptake</subject><subject>potatoes</subject><subject>precooling</subject><subject>pretreatment</subject><subject>slicing</subject><subject>sodium chloride</subject><subject>Solanum tuberosum subsp. tuberosum</subject><subject>water activity</subject><subject>water content</subject><issn>0145-8876</issn><issn>1745-4530</issn><fulltext>true</fulltext><rsrctype>magazinearticle</rsrctype><creationdate>2007</creationdate><recordtype>magazinearticle</recordtype><recordid>eNqNkEFvmzAUx9G0Ssu6fob5st1gzzY2cNiBEZPSUsgCaNrJcoiZyGjT4lZLv33NqNprfXlP9u_3bP8dB2HwsF3f9h4OfOb6jIJHAAIPACLuHd85i5eD984CsO3DMOAfnI_G7AEoY0AWjhJpKpK6QmWKyvOrLEHrjag3Iq6vRFGjskBllqNmXceXYmLWZR3XJaryLBEVWjabrFihdPN7KnGxRFXzoxI_m8lNyjK325-ck04NRp8911OnSUWdnLt5ucqSOHdbn3Lu8pBpf6vbHQkpizCone4YQIh1p3Yt7wiPYLtVvI3aDnPNtoA1BLtAK8VUpxQ9db7Oc2_Hw92DNvfyujetHgZ1ow8PRlKfYEIJsWA4g-14MGbUnbwd-2s1PkoMcspU7uUUnZyik1Om8n-m8mjVL893KNOqoRvVTdubVz9kAWDGLfd95v71g35883x5ka6F7azvzn5v7vXxxVfjX8kDGjD5q1hJ4q_85TK8lNOXPs98pw5S_Rntm5qKAKZ2uA8RDugTC62aFQ</recordid><startdate>200702</startdate><enddate>200702</enddate><creator>SALENGKE, S</creator><creator>SASTRY, S.K</creator><general>Malden, USA : Blackwell Publishing Inc</general><general>Blackwell Publishing Inc</general><general>Blackwell</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope></search><sort><creationdate>200702</creationdate><title>EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING</title><author>SALENGKE, S ; SASTRY, S.K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4366-685e4becd2835910adef50081efadc6f2690bba6c9cf16e5b01e07d7eaa5afaa3</frbrgroupid><rsrctype>magazinearticle</rsrctype><prefilter>magazinearticle</prefilter><language>eng</language><creationdate>2007</creationdate><topic>absorption</topic><topic>aqueous solutions</topic><topic>Biological and medical sciences</topic><topic>cooking quality</topic><topic>deep fat frying</topic><topic>Fat industries</topic><topic>Food industries</topic><topic>fried foods</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. 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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
title	EFFECTS OF OHMIC PRETREATMENT ON OIL UPTAKE OF POTATO SLICES DURING FRYING AND SUBSEQUENT COOLING
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