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

The application of moderate electric field (MEF) on frying can influence the quality of fried products; however, the associated mechanism is unknown. This study investigated the effects of MEF voltage on the quality and surface heat transfer of potato strips fried with an MEF. With increasing MEF vo...

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Bibliographic Details

Published in:	Food Chemistry: X
Main Authors:	Xiaoyu Huang, Yue You, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang
Format:	Article
Language:	English
Published:	Elsevier 2023-03-01
Subjects:	Moderate electric fields Fried potato strips Voltages Heat transfer coefficient Oil content Moisture content
Online Access:	http://www.sciencedirect.com/science/article/pii/S2590157523000470