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

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dc.authoridOzturk, Hale Inci/0000-0001-8334-0403
dc.authoridBuzrul, Sencer/0000-0003-2272-3827
dc.contributor.authorBuzrul, Sencer
dc.contributor.authorOzturk, Hale Inci
dc.contributor.authorBilge, Gonca
dc.contributor.authorBaltacioglu, Cem
dc.contributor.authorKaracabey, Erkan
dc.contributor.authorAltunbas, Osman
dc.date.accessioned2024-11-07T13:32:47Z
dc.date.available2024-11-07T13:32:47Z
dc.date.issued2022
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractPulsed 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 180 degrees C for 2 min. PEF3 treatment of zucchini reduced the oil content (> 32%) significantly compared to control samples whereas statistically same oil contents were obtained for eggplant. No significant differences were observed for the moisture contents of PEF-treated and untreated zucchini samples. On the other hand, moisture change was noticeable for the eggplant. Higher browning index values were calculated for PEF-treated vegetables, but this seemed to be highly dependent on specific energy inputs. Results revealed that PEF processing can be used before deep frying to reduce the oil content of zucchini with the formation of desired brown color.
dc.identifier.doi10.1007/s11947-022-02814-3
dc.identifier.endpage1194
dc.identifier.issn1935-5130
dc.identifier.issn1935-5149
dc.identifier.issue5
dc.identifier.scopus2-s2.0-85128777164
dc.identifier.scopusqualityQ1
dc.identifier.startpage1188
dc.identifier.urihttps://doi.org/10.1007/s11947-022-02814-3
dc.identifier.urihttps://hdl.handle.net/11480/15610
dc.identifier.volume15
dc.identifier.wosWOS:000785586200001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherSpringer
dc.relation.ispartofFood and Bioprocess Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_20241106
dc.subjectNonthermal treatment
dc.subjectBrowning
dc.subjectElectroporation
dc.subjectOil intake
dc.titlePulsed Electric Field Pre-treatment for Frying of Zucchini and Eggplant: Impacts on Oil Content and Color
dc.typeArticle

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