Advanced Processing Technology for Fresh-Cut Potato Slices: A Comprehensive Review
Abstract Fresh-cut potato slices have gained significant popularity in the food service industry, particularly for hot-pot applications. However, the inherent tendency of potato starch to gelatinize and leach during cooking presents substantial quality challenges. This article provides a comprehensive overview of modern processing technologies for fresh-cut potato slices, encompassing raw material preparation, cutting techniques, anti-browning treatments, thermal processing, and packaging systems. Particular emphasis is placed on innovative approaches including acetic acid pretreatment for cell wall integrity enhancement and hot oil blanching for superior texture retention. 1. Introduction Fresh-cut potato products represent a rapidly growing segment of the convenience food industry, valued for their natural appearance and ease of preparation. Unlike […]
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