| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 8415616 | Innovative Food Science & Emerging Technologies | 2018 | 22 Pages |
Abstract
Application of PEF allows acceleration of CA drying of potato. The CA drying has positive effect on characteristics of fried products. Combined preliminary PEF-treatments and CA-assisted dehydration have favorable impacts on oil uptake and texture changes. Such processing could decrease process time, improve qualitative characteristics and safety of fried potato.
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Authors
Caiyun Liu, Nabil Grimi, Nikolai Lebovka, Eugene Vorobiev,