Impact of a cell disintegration pre-treatment on different processing steps during the manufacturing of potato products

The project investigates the scientific and technical background for the application of a new cell disintegration method based on pulsed electric fields. It is the aim to evaluate the impact of the treatment during the manufacturing of french fries and other potato products. In order to fully explore the technological potential and benefit, process product interactions and underlying mechanisms during the processing steps pealing, cutting, blanching, drying and frying will be investigated.