The aim of this study was to investigate the effect of the ultrasound‐assisted microwave vacuum frying (USMVF) technology on the quality parameters of pumpkin slices. Pumpkin slices fried for 15 min by different frying methods, such as USMVF, microwave‐assisted vacuum frying (MVF), and vacuum frying (VF), were compared in terms of parameters such as moisture content, oil content, color, texture, and microstructure. During the frying process, the effect of microwave powers (600 W, 800 W, and 1,000 W) and ultrasound powers (0 W, 300 W, and 600 W) was evaluated and compared with the conventional VF. The results showed that the application of ultrasound lowered the moisture content significantly (p < .05) in comparison to MVF and VF samples. The application of ultrasound also positively affected the oil content (low oil absorption) and texture (better crispness) of USMVF samples. Cellular structure of pumpkin chips was also preserved well when ultrasound‐assisted frying process. Color was not significantly influenced by applying ultrasound. In summary, the microwave and ultrasound applied in the VF process showed a synergistic effect in promoting the quality parameters of pumpkin chips.
Practical applications
The results showed that the application of ultrasound lowered the moisture content significantly in comparison to microwave‐assisted vacuum frying and vacuum frying (VF) samples. The application of ultrasound also positively affected the oil content (lower oil absorption) and texture (better crispness) of ultrasound‐assisted microwave vacuum frying (USMVF) samples. Microstructure of pumpkin chips was also preserved well when ultrasound‐assisted frying process. Color was not significantly influenced by applying ultrasound. In summary, the microwave and ultrasound applied in the VF showed a synergistic effect in promoting quality parameters of pumpkin chips.
The aim of this study was to explore the 3D printing ability of taro paste affected by five different food additives (sodium alginate [SA], sodium carboxymethyl cellulose, xanthan gum, guar gum, and whey protein). Rheological tests indicated that all samples showed shear-thinning behavior and the apparent viscosity, storage modulus G 0 , and loss modulus G 00 were all improved. The texture and moisture distribution were also affected by different additives. Samples added with SA exhibited the best performance on printing behavior with smooth outlook and less dimensional variability of printed cuboids (−0.76%, −0.60%, −0.50% in length, width, and height, respectively). Taking printing time and quality of printed cuboids into account, a nozzle diameter of 0.84 mm, a nozzle moving speed of 25 mm/s, and a extrusion rate of 13 mm 3 /s were considered to be the suitable parameters.
Practical ApplicationsCompared with the normal food mixed system for 3D printing, the results indicated that taro-gum mixtures showed shear-thinning behavior, apparent viscosity, printing behavior with smooth outlook, and less dimensional variability of printed cuboids were all improved, which is hopeful for further application in 3D food printing.
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