Abstract The application of pulsed electric fields in industrial scale potato processing was investigated regarding its impact on process performance and product quality. The PEF induced cell disintegration was measured by impedance analysis and texture softening was analyzed by cutting force measurements. Softening of the tissue was found to improve the cutting behavior leading to a smoother cutting surface and up to 80% less feathering. Thereby, starch loss was reduced and a significant reduction of fat uptake from 7.5 to 6.8% was found. The breaking loss decreased significantly from 11.0 to 6.0% regardless of the applied energy input (0.2–1.0 kJ/kg), due to improved elastic properties of the potato sticks. No effect was detectable on the peeling behavior of potato and on rheological characteristics of processing by-products such as puree, although the lump formation in puree produced from PEF pretreated potato increased. Overall, PEF was shown to deliver similar and higher quality improvements conventionally achieved by applying thermal preheating at much lower energy consumption.

中文翻译：

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脉冲电场 (PEF) 预处理对工业炸薯条生产工艺性能的影响

摘要 研究了脉冲电场在工业规模马铃薯加工中的应用，研究了其对工艺性能和产品质量的影响。PEF 诱导的细胞分解通过阻抗分析测量，质地软化通过切削力测量进行分析。发现组织的软化可以改善切割行为，从而使切割表面更光滑，羽化减少多达 80%。因此，淀粉损失减少，脂肪摄取量从 7.5% 显着减少到 6.8%。由于马铃薯条弹性性能的提高，断裂损失从 11.0% 显着降低到 6.0%，无论施加的能量输入（0.2-1.0 kJ/kg）如何。未检测到对马铃薯的去皮行为和加工副产品（如果泥、尽管 PEF 预处理的马铃薯泥中的团块形成增加。总体而言，PEF 显示出通过以低得多的能耗应用热预热实现的类似和更高质量的改进。