Effects of ohmic pretreatment on oil uptake of potato slices during frying and subsequent cooling

Abstract

ABSTRACT The effect of ohmic pretreatment on the oil uptake of potato slices during frying and subsequent cooling was investigated. The treated potato slices were heated by either directly sandwiching the slices between two electrodes or by heating them in a 0.11% salt solution. The treatment was carried out using an alternating current field of 35.5 V/cm. Results of this study indicate that oil uptake during frying and subsequent cooling of potato slices was decreased by the ohmic pretreatment without involving a liquid medium (direct sandwiching). However, when the ohmic pretreatment was carried out in a liquid medium, the effect was not evident. This might be due to water absorption during the treatment, which increased initial moisture content as well as porosity of the treated samples.

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