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Conference Papers Year : 2004

Effects of an electrical treatment on the cutting properties of potatoes

Abstract

An electrical treatment of varying intensity was used in this study as an alternative method to the thermal pre-treatment used in the industry to facilitate the cutting operation of potatoes. The cutting properties were assessed by sensory analysis as resistance to cutting and rugosity of the surfaces. The viscoelastic properties were obtained by texture measurements. The electrical treatment was very efficient and resulted in lower resistance to cutting, smoother cut surfaces and more elastic product.
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Dates and versions

mnhn-03922202 , version 1 (04-01-2023)

Identifiers

  • HAL Id : mnhn-03922202 , version 1

Cite

Mathilde Courel, Estelle Bernadi, Jean-Pierre Pain. Effects of an electrical treatment on the cutting properties of potatoes. International Congress on Engineering and Food – ICEF9, Mar 2004, Montpellier, France. ⟨mnhn-03922202⟩
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