Abstract The effects of preliminary vacuum drying (VD) and pulsed electric field (PEF) treatment on characteristics of fried potatoes were studied. The samples were preliminary dehydrated to a different levels (with moisture ratio of MR ≥ 0.2) using VD at sub-atmospheric pressure of p = 30 kPa, and two different drying temperatures, Tv = 40 °C and 70 °C. After dehydration the samples were fried for different frying time at 130 °C. The effects of PEF included significant shortening the VD time and absence of starch gelatinizing during the VD. Both application of PEF treatment and increase of temperature allowed shortening the drying time. For example, the drying time for the untreated sample dried at 40 °C was by ≈ 2.45 times higher than for the PEF treated sample dried at 70 °C. Increase in level of preliminary VD dehydration resulted in decrease of moisture content and oil uptake in fried samples. For PEF treated samples the moisture contents were significantly smaller than for untreated ones and the PEF treatment also resulted in significant decrease in oil contents. For example, at Tv = 40 °C and MRv

中文翻译：

---

初步真空干燥和脉冲电场处理对油炸马铃薯特性的影响

摘要 研究了初步真空干燥（VD）和脉冲电场（PEF）处理对油炸马铃薯特性的影响。在低于大气压 p = 30 kPa 和两种不同的干燥温度 Tv = 40 °C 和 70 °C 下，使用 VD 将样品初步脱水至不同水平（水分比 MR ≥ 0.2）。脱水后的样品在130°C下油炸不同的油炸时间。PEF 的作用包括显着缩短 VD 时间和在 VD 期间没有淀粉糊化。PEF 处理的应用和温度的升高都允许缩短干燥时间。例如，在 40 °C 下干燥的未处理样品的干燥时间比在 70 °C 下干燥的 PEF 处理样品的干燥时间高约 2.45 倍。初步 VD 脱水水平的增加导致油炸样品中水分含量和吸油量的降低。对于 PEF 处理过的样品，其水分含量明显小于未处理过的样品，并且 PEF 处理也导致油含量显着降低。例如，在 Tv = 40 °C 和 MRv