Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes

Effect of Pulsed Electric Fields and Osmotic Dehydration on the Quality of Modified-Atmosphere-Packaged Fresh-Cut and Fried Potatoes

The aim of this research was to study the effect of osmotic dehydration (OD) and/or pulsed electric field (PEF) on the quality of MAP-packed potatoes, both as raw materials and after deep frying. Fresh-cut potato strips (from Naxos island) were osmotically dehydrated using a solution of 20% glycerol...

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Bibliographic Details
Main Authors: Efimia Dermesonlouoglou, George Seretis, Maria Katsouli, Alexandros Katsimichas, Petros Taoukis, Maria Giannakourou
Format: Article
Language:English
Published: MDPI AG 2025-01-01
Series:Foods
Subjects:
<i>Solanum tuberosum</i>
osmotic dehydration
pulsed electric fields
browning
texture
quality
Online Access:https://www.mdpi.com/2304-8158/14/3/420
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