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What is PEF and Ultrasound Effects on Potato Chips about?

This study investigates the effects of pulsed electric field (PEF) and ultrasound (US) treatments on the frying behavior and quality of potato chips. The research focuses on how these treatments influence water evaporation, bubble formation, and quality parameters such as moisture, fat, and acrylamide content during frying. The findings suggest that combining PEF and US can optimize frying processes and improve the final product

Author

Walther Palacios

Language

EN