摘要：The current research aimed to investigate the effect of pulsed electric fields (1 kV/cm; 50 and 150 kJ/kg) followed by blanching (3 min., 100 °C) on the colour development of potato slices during frying on a kinetic basis. Four potato cultivars ‘Crop77’, ‘Moonlight’, ‘Nadine’, and ‘Russet Burbank’ with different content of glucose and amino acids were used. Lightness (
L* values from colorimeter measurement) was used as a parameter to assess the colour development during frying. The implementation of PEF and blanching as sequential pre-treatment prior to frying for all potato cultivars was found effective in improving their lightness in the fried products. PEF pre-treatment did not change the kinetics of
L* reduction during frying (between 150 and 190 °C) which followed first-order reaction kinetics. The estimated reaction rate constant (
k) and activation energy (
E
a
based on Arrhenius equation) for non-PEF and PEF-treated samples were cultivar dependent. The estimated
E
a
values during the frying of PEF-treated ‘Russet Burbank’ and ‘Crop77’ were significantly (
p < 0.05) lower (up to 30%) than their non-PEF counterparts, indicating that the change in
k value of
L* became less temperature dependence during frying. This kinetic study is valuable to aid the optimisation of frying condition in deep-fried potato industries when PEF technology is implemented.
关键词：enkinetic;pulsed electric field;blanching;potato;cultivar;frying;colour;lightness;first order;activation energy;Arrhenius
