Pulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color

Pulsed electric field (PEF) was used as a pre-treatment to investigate the oil intake and color of zucchini and eggplant slices after frying. Samples were PEF-treated at 1.0 kV/cm of electric field strength, and 1.0 kJ/kg (PEF1) and 3.0 kJ/kg (PEF3) of specific energy inputs. Frying was performed at...

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Veröffentlicht in:	Food and bioprocess technology 2022-05, Vol.15 (5), p.1188-1194
Hauptverfasser:	Buzrul, Sencer, Öztürk, Hale İnci, Bilge, Gonca, Baltacıoğlu, Cem, Karacabey, Erkan, Altunbaş, Osman
Format:	Artikel
Sprache:	eng
Schlagworte:	Agriculture Biotechnology Chemistry Chemistry and Materials Science Chemistry/Food Science Color Communication Electric field strength Electric fields Food Science Frying Moisture content Moisture effects Oil Pretreatment Solanum melongena Statistical analysis Statistical methods Vegetables
Online-Zugang:	Volltext
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