Pulsed Electric Field Treatment of Sweet Potatoes to Reduce Oil and Acrylamide in Kettle Chips.

The purpose of this investigation was to utilize pulsed electric field (PEF) technology to make sweet potato kettle chips (SPKC) healthier by lowering the amount of oil absorbed and reducing the amount of acrylamide formed during frying. Sweet potatoes were treated continuously in an Elea PEF Advantage Belt One system and prepared as SPKC, without peeling and sliced to a thickness of 1.7 mm.