All Issue

2024 Vol.6, Issue 2 Preview Page

Research Article

Development of pulsed electric field-based frying system for delaying rancidity of Korean Sweets
Jae Kyun Kwak1
,
Seon Ho Hwang2
,
Seong Yong Joe1
,
Jun-Hwi So2
,
Gi Ho Song3
,
Tae Keon Park3
,
Seung Hyun Lee123*
1Department of Biosystems Machinery Engineering, Chungnam National University, Daejeon 34134, Republic of Korea
2Department of Smart Agriculture Systems, Chungnam National University, Daejeon 34134, Republic of Korea
3Department of Smart Agriculture System Engineering, Graduate School of Smart Agriculture, Chungnam National University, Daejeon 34134, Republic of Korea
*Corresponding Author
30 June 2024. pp. 96-103
PDF XML Citation
Abstract

The objective of this study was to implement a pulsed electric field (PEF) based frying device to delay the rancidity of frying oil. To generate the pulsed electric field, electrodes and a function generator or IGBT-based power supply were connected. Frying experiments were conducted with 1) a small frying system with directly installed electrodes and 2) a large frying system with a circulating electrode chamber and an oil pump. Korean Sweets, a traditional Korean snack, was fried to measure the rancidity of frying oil. Frying oil subjected to an electric field of 50 kHz, 60 V/m using the small fryer showed a difference in the concentration of total polar materials (1.5%) that could fry about 2,000 more Korean Sweets than frying oil without any treatment. Rancidity was compared to untreated frying oil at frequencies of 10 kHz and 20 kHz and electric fields of 400 V/m and 800 V/m using a circulating large deep fryer. At 20 kHz and 800 V/m, the rancidity showed a %TPM difference of 17.5% from the control. The results of this study confirmed the delayed rancidity of PEF technology in the yugwa manufacturing process, which was expected to contribute to preserving food quality and safety.

Keywords
Pulsed electric field
Korean sweet
Frying process
Total Polar Material
References
1

Andreou V., Dimopoulos G., Tsonas T., Katsimichas A., Limnaios A., Katsaro G., Taoukis, P. 2021. Pulsed electric fields-assisted drying and frying of fresh zucchini. Food and Bioprocess Technology 14: 2091-2106.

10.1007/s11947-021-02705-z
2

Boussetta N., Grimi N., Lebovka N.I., Vorobiev E. 2013. Cold electroporation in potato tissue induced by pulsed electric field. Journal of Food Engineering 115(2): 232-236.

10.1016/j.jfoodeng.2012.10.019
3

Choi I., Lee Y., Choi S. 2013. Quality characteristics by the reuse of frying oil: Comparison between traditional fryers and water-oil combined improved fryers. Journal of the East Asian Society of Dietary Life 23(4): 470-476. [in Korean]

4

Diamante L.M., Shi S., Hellmann A., Busch J. 2015. Vacuum frying foods: products, process, and optimization. International Food Research Journal 22(1): 15.

5

Han L.S., Kwon D.J. 2023. Development of starter of a glutinous rice fermentation manufacture of korean functional hangwa. Journal of the Korean Society of Food Science and Nutrition 52(12): 1297-1303. [in Korean]

10.3746/jkfn.2023.52.12.1297
6

Ignat A., Manzocco L., Brunton N.P., Nicoli M.C., Lyng J.G. 2015. The effect of pulsed electric field pre-treatments prior to deep-fat frying on quality aspects of potato fries. Innovative Food Science & Emerging Technologies 29: 65-69. https://doi.org/10.1016/j.ifset.2014.07.003.

10.1016/j.ifset.2014.07.003
7

Jeon M.S., Kim J.Y., Lee J.W., Lee K.T. 2008. Changes in total trans fatty acid content in soybean oil shortening and olive oil used for frying. Journal of the East Asian Society of Dietary Life 18(2): 181-189. [in Korean]

8

Kim H.S., Kim S.N. 2001. Effects of addition of green tea powder and Angelica keiskei powder on the quality characteristics of yugwa. The Korean Journal of Culinary Research 17(3): 246-254. [in Korean]

9

Korea Agro-Fisheries & Food Trade Corporation (aT) 2015. Processed Food Market Segmentation Report - Traditional Korean Sweets Market. [in Korean]

10

Lee J., Oh W. 2022. Methods for measuring lipid oxidation in edible oils and techniques for predicting oxidation. Food Science and Industry 55(4): 432-442. [in Korean]

10.23093/FSI.2022.55.4.432
11

Lee Y.D., Jo S.C. 2018. Enhancement of Storage Stability of Fried Balls for Udon Topping Using Broccoli Extract. Journal of Industrial Food Engineering 22(2): 192-198. [in Korean]

10.13050/foodengprog.2018.22.2.192
12

Li J., Shi J., Huang X., Wang T., Zou X., Li Z., Zhang D., Zhang W., Xu Y. 2020. Effects of pulsed electric field pretreatment on frying quality of fresh-cut lotus root slices. LWT 132: 109873.

10.1016/j.lwt.2020.109873
13

Liu C., Lv M., Du H., Deng H., Zhou L., Li X., Li B. 2023. Effect of preliminary treatment by pulsed electric fields and blanching on the quality of fried sweet potato chips. Foods, 12: 2147.

10.3390/foods1211214737297393PMC10252520
14

Liu Y., Zhang M., Jiang Q., Mujumdar A.S., Lin J. 2024. Improvement in the quality of frozen dough for fried flour products by electrostatic field-assisted freezing. Journal of the Science of Food and Agriculture 104(2): 620-628.

10.1002/jsfa.1294437649403
15

Park B.H., Yang H.H., Cho H.S. 2012. Quality Characteristics and Antioxidant Effects of Yookwa (Traditional Korean Oil-and-Honey Pastry) with Added Lycium Chinese Mill Powder. Journal of the Korean Society of Food Science and Nutrition 41(6): 745-751. [in Korean]

10.3746/jkfn.2012.41.6.745
16

Kim S.A., Kim J.E., Park H.J., Park M.S., Choi S.Y., Shim W.B. 2021. Investigation of microbial contamination on manufacturing processes for small-scale Korean traditional cookies manufacturers. Journal of Food Hygiene and Safety 36(6): 493-503. [in Korean]

10.13103/JFHS.2021.36.6.493
17

Shin J.K. 2020. Commercial pasteurization of foods using high voltage pulsed electric fields treatment. Food Science and Industry 53(3): 284-294. [in Korean]

18

Xu Z., Leong S.Y., Farid M., Silcock P., Bremer P., Oey I. 2020. Understanding the frying process of plant-based foods pretreated with pulsed electric fields using frying models. Foods 9(7): 949.

10.3390/foods907094932709057PMC7404407
19

Yang D., Wu G., Lu Y., Li P., Qi X., Zhang H., Wang X., Jin Q. 2021. Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps. Food Control 128: 108195.

10.1016/j.foodcont.2021.108195
20

Yoo S.M. 2016. Analysis of Fatty Acids in Edible Oils Using Nuclear Magnetic Resonance Spectroscopy. Journal of the Radiation Industry 10(3): 133-137. [in Korean]

21

Yu K.S., Cho H., Hwang K.T. 2018. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips. Food Science and Biotechnology 27: 651-659. [in Korean]

10.1007/s10068-017-0292-y30263791PMC6049663
Information
  • Publisher :Korean Society of Precision Agriculture
  • Publisher(Ko) :한국정밀농업학회
  • Journal Title :Precision Agriculture Science and Technology
  • Journal Title(Ko) :정밀농업과학기술
  • Volume : 6
  • No :2
  • Pages :96-103
  • Received Date : 2024-05-23
  • Revised Date : 2024-06-20
  • Accepted Date : 2024-06-20
  • DOI :https://doi.org/10.22765/pastj.20240007
Journal Informaiton Precision Agriculture Science and Technology Precision Agriculture Science and Technology
Online Submission & Review System
  • NRF
  • KOFST
  • KISTI Current Status
  • KISTI Cited-by
  • KCI 문헌 유사도 검사
  • orcid
  • open access
  • ccl
Journal Informaiton Journal Informaiton - close