数字农科院2.0

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

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

作者机构：

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

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 490 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

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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