Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color

被引：12
|
作者：
Buzrul, Sencer [1 ]
Ozturk, Hale Inci [1 ]
Bilge, Gonca [1 ]
Baltacioglu, Cem [2 ]
Karacabey, Erkan [3 ]
Altunbas, Osman [4 ]
机构：
[1] Konya Food & Agr Univ, Dept Food Engn, Konya, Turkey
[2] Nigde Omer Halisdemir Univ, Dept Food Engn, Nigde, Turkey
[3] Suleyman Demirel Univ, Dept Food Engn, Isparta, Turkey
[4] Konya Food & Agr Univ, Dev Applicat & Res Ctr Strateg Prod SARGEM, Konya, Turkey
来源：
FOOD AND BIOPROCESS TECHNOLOGY | 2022年 / 15卷 / 05期
关键词：
Nonthermal treatment; Browning; Electroporation; Oil intake; QUALITY; ABSORPTION;
D O I：
10.1007/s11947-022-02814-3
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Pulsed electric field (PEF) was used as a pre-treatment to investigate the oil intake and color of zucchini and eggplant slices after frying. Samples were PEF-treated at 1.0 kV/cm of electric field strength, and 1.0 kJ/kg (PEF1) and 3.0 kJ/kg (PEF3) of specific energy inputs. Frying was performed at 180 degrees C for 2 min. PEF3 treatment of zucchini reduced the oil content (> 32%) significantly compared to control samples whereas statistically same oil contents were obtained for eggplant. No significant differences were observed for the moisture contents of PEF-treated and untreated zucchini samples. On the other hand, moisture change was noticeable for the eggplant. Higher browning index values were calculated for PEF-treated vegetables, but this seemed to be highly dependent on specific energy inputs. Results revealed that PEF processing can be used before deep frying to reduce the oil content of zucchini with the formation of desired brown color.
引用
收藏
页码：1188 / 1194
页数：7
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