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Review

Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models

1
Department of Food Science, University of Otago, PO Box 56, 9054 Dunedin, New Zealand
2
Riddet Institute, Private Bag 11 222, 4442 Palmerston North, New Zealand
3
Department of Chemical and Materials Engineering, University of Auckland, Private Bag 92019, 1142 Auckland, New Zealand
*
Author to whom correspondence should be addressed.
Foods 2020, 9(7), 949; https://doi.org/10.3390/foods9070949
Received: 11 June 2020 / Revised: 15 July 2020 / Accepted: 15 July 2020 / Published: 17 July 2020
(This article belongs to the Special Issue Application of Novel Thermal Technology in Foods Processing)
Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep-frying to improve quality (e.g., lower browning tendency and oil uptake) and reduce production costs (e.g., better water and energy efficiencies). However, the influence of a PEF pretreatment on the frying process and related chemical reactions for food materials is still not fully understood. PEF treatment of plant tissue causes structural modifications, which are likely to influence heat, mass and momentum transfers, as well as altering the rate of chemical reactions, during the frying process. Detailed insights into the frying process in terms of heat, mass (water and oil) and momentum transfers are outlined, in conjunction with the development of Maillard reaction and starch gelatinisation during frying. These changes occur during frying and consequently will impact on oil uptake, moisture content, colour, texture and the amount of contaminants in the fried foods, as well as the fried oil, and hence, the effects of PEF pretreatment on these quality properties of a variety of fried plant-based foods are summarised. Different mathematical models to potentially describe the influence of PEF on the frying process of plant-based foods and to predict the quality parameters of fried foods produced from PEF-treated plant materials are addressed. View Full-Text
Keywords: frying; mathematical model; mass transfer; heat transfer; pulsed electric fields; solid plant foods frying; mathematical model; mass transfer; heat transfer; pulsed electric fields; solid plant foods
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MDPI and ACS Style

Xu, Z.; Leong, S.Y.; Farid, M.; Silcock, P.; Bremer, P.; Oey, I. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods 2020, 9, 949. https://doi.org/10.3390/foods9070949

AMA Style

Xu Z, Leong SY, Farid M, Silcock P, Bremer P, Oey I. Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models. Foods. 2020; 9(7):949. https://doi.org/10.3390/foods9070949

Chicago/Turabian Style

Xu, Zihan, Sze Y. Leong, Mohammed Farid, Patrick Silcock, Phil Bremer, and Indrawati Oey. 2020. "Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models" Foods 9, no. 7: 949. https://doi.org/10.3390/foods9070949

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