Effect of moderate electric field voltage on the quality and heat transfer characteristics of potato strips during deep-frying process

Xiaoyu Huang,Yue You,Emad Karrar,Hui Zhang,Qingzhe Jin,Gangcheng Wu,Xingguo Wang

Food Chemistry: X（2023）

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摘要

•Heat transfer coefficient was obviously improved by MEF with higher voltages.•MEF with higher voltages significantly reduced oil contents of fried potato strips.•The hardness and brightness were significantly changed by MEF with higher voltages.•MEF with higher voltages significantly improved the microstructure of potato strips.

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关键词

Moderate electric fields, Fried potato strips, Voltages, Heat transfer coefficient, Oil content, Moisture content

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