Abstract: In the process of preparing deep-fried potato products such as chips or French fries, the conventional blanching step comprising washing and pre-heating before the actual cooking in oil is replaced by novel blanching step. In this process step, the cut potato products are submersed in water and subjected to the passage of electric current of 50-60 cycles per second supplied to the water bath by means of electrodes immersed therein, during which treatment the potato products are heated to a suitable high temperature such as the boiling point.

Abstract: The present invention relates to a method and device for the processing of organic substances, particularly the preparation of comestibles such as potatoes, with direct passage of electric current in an electrolyte. The method is distinguished in that the electric characteristics of the current passage processing, e.g. the voltage applied, are varied during the processing period and that the processing is divided into a number of stages with mutually dissimilar electric characteristics.

Abstract: Products having at least an outer layer of a hot semi-liquid material which crystallizes and hardens upon cooling are placed on a conveyor and transported through a cooling tunnel. Within the cooling tunnel, the product is initially subjected to a high voltage field producing a corona current to accelerate initial cooling. The product is moved out of the field while the surface is still semi-liquid and subjected only to the cool air environment of the tunnel while the surface crystallizes and hardens. The product is then moved into a second high voltage field producing a corona current to remove heat from the inner regions of the material to inhibit remelting of the surface after the product exits the cooling tunnel.