Water-oil displacement in prefried potatoes during freezing-thawing and reheating: A simulation of the industrial prepared dishes supply chain

文献类型： 外文期刊

第一作者： Lin, Hengxun

作者： Lin, Hengxun;Cui, Liye;Tian, Meisui;Chisoro, Prince;Li, Xia;Yang, Yiping;Chen, Yong;Zhang, Chunhui;Lin, Hengxun;Blecker, Christophe;Cui, Liye;Guan, Wenqiang;Chen, Xiangning

作者机构：

关键词： Industrial processed dishes; Freezing-reheating; Reheating methods; Water-oil exchange; Potato semi-products

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 490 卷

页码：

收录情况： SCI

摘要： Prefried potato is a common semi-finished product used in catering services. However, the quality changes that occur during its transition from a semi-finished to a finished dish remain unclear. This study investigated the moisture and oil content changes in prefried potatoes during freezing-thawing and various reheating processes. The results showed that the oil contents of prefried, prefried-refried, and prefried-reboiled potatoes were 2.14 %, 3.34 %, and 1.33 %, respectively. The moisture content of prefried-reboiled potatoes was higher than that of prefried and prefried-refried samples. SEM and MRI analysis revealed that freezing significantly (P < 0.05) increased porosity and promoted water-oil exchange in frozen-refried and frozen-reboiled potatoes. Ice melting contributed to reduced porosity and inhibited oil absorption in thawed-refried samples. However, there were no significant differences (P > 0.05) in moisture and oil content between frozen-reboiled and thawed-reboiled samples. This study provides new insights into the quality changes of semi-finished foods during industrial processing.

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