Res. Agr. Eng., 2022, 68(2):47-62 | DOI: 10.17221/90/2021-RAE

Applications of pulsed electric fields for processing potatoes: Examples and equipment designReview

Oleksii Parniakov*,1, Nikolai Lebovka2, Artur Wiktor3, Martina Comiotto Alles1, Kevin Hill1, Stefan Toepfl1
1 Elea Technology GmbH, Quakenbrück, Germany
2 Institute of Biocolloidal Chemistry named after F.D. Ovcharenko, NAS of Ukraine, Kyiv, Ukraine
3 Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Warsaw, Poland

In the last two decades, pulsed electric fields (PEF) have successfully been introduced into the food industry, as one of the most promising and "game changing" technologies. This review is devoted to the recent applications of pulsed electric fields used in processing potatoes. The potato processing market size was estimated to be ca. USD 24.83 billion (2018) and with an annual growth rate of 5.2%. The physicochemical characteristics of potatoes and the specificity of potato processing lines makes a pulsed electric field very versatile and flexible allowing one to achieve different technological aims by its implementation into technological lines. In this paper, a short analysis of the potato structure and its nutritional properties, applications of moderate electric fields, ohmic heating, and pulsed electric fields are presented. Moreover, the basic electroporation effects, metabolic responses, texture modification and different PEF assisted processes applied to the potato are discussed. Finally, some examples of commercial applications and a brief description of the available equipment for the PEF processing of potatoes are presented.

Keywords: commercial applications; electrical treatments; electroporation; extraction; metabolic responses

Published: February 15, 2022  Show citation

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Parniakov O, Lebovka N, Wiktor A, Comiotto Alles M, Hill K, Toepfl S. Applications of pulsed electric fields for processing potatoes: Examples and equipment design. Res. Agr. Eng. 2022;68(2):47-62. doi: 10.17221/90/2021-RAE.
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