Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy

Su, Ya; Zhang, Min; Fang, Zhongxiang; Zhang, Weimin

doi:10.1016/j.foodres.2017.08.067

Cited by 48 publications

(17 citation statements)

References 53 publications

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“…T 2 denotes a higher binding energy and mobility of the water components: bound water at 0.01–10 ms ( T 21 ), immobilized water at 10–100 ms ( T 22 ) and free water at 100–1000 ms ( T 23 ) . The amounts of the three water states were observed from peak areas ( A 2 ), and the corresponding peak areas are marked as A 21 , A 22 and A 23 .…”

Section: Resultsmentioning

confidence: 99%

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Zhao

et al. 2018

J Sci Food Agric

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BACKGROUND An abundance of shiitake mushrooms is consumed in dried form around the world. In the present study, changes in water state, water distribution and microstructure of shiitake mushrooms during hot‐air drying (HAD) and far‐infrared radiation drying (FIRD) processes were investigated using low‐field nuclear magnetic resonance and scanning electron microscopy. Quality attributes of the dried products were compared in terms of drying property, appearance, rehydration behavior, texture and storage stability. RESULTS Compared with HAD, the rate of water diffusion and evaporation of the shiitake mushrooms dried by FIRD was higher, thus resulting in a shorter drying time (630 min), a lower water content (0.07 g g–1 wet basis) and a higher glass transition temperature (7.88 °C) for dried products. Moreover, a homogenous and porous microstructure with less shrinkage and case hardening was demonstrated by the FIRD samples, indicating a superior texture, including a larger pileus diameter (3.4 cm), a higher rehydration ratio (7.31), a lower hardness (37.93 N) and a higher crispness (1.41 mm) for FIRD shiitake mushrooms. CONCLUSION High‐quality shiitake mushrooms with a desirable texture could be produced by FIRD by enhancing the diffusion of internal water and alleviating the case hardening during a relatively short drying process. © 2018 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 99%

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Zhao

et al. 2018

J Sci Food Agric

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“…It has been used for the food processing, especially for fruits and vegetables (Quan, Zhang, Zhang, & Adhikari, 2014;Su, Zhang, Zhang, Liu, & Bhandari, 2017). Recently, some researches have been carried out on the application of MVF on potato chips in our lab, it was indicated that MVF technology can be useful to reduce the oil uptake and improve quality attributes of potato chips significantly (Su, Zhang, Fang, & Zhang, 2017;Su, Zhang, Zhang, Adhikari, & Yang, 2016). In details, it can be applied to accelerate the moisture evaporation rate, get a crispier texture and preserve a better natural color.…”

Section: Introductionmentioning

confidence: 99%

Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis)

Shi

Zhang

Yang³

2019

J Food Process Engineering

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This study investigated the effect of microwave‐assisted vacuum frying (MVF) on the processing of bighead carp fish fillets (Aristichthys nobilis, FF) at low temperature (90 ± 2°C) and at the same vacuum degree (0.085 ± 0.002 MPa). FF were fried with vacuum frying (VF) and MVF methods at different power levels (800, 900, and 1,000 W). Parameters were used to evaluate the effect of various VF conditions on the processing of fried FF, including moisture content, oil content, color parameters (L*, a*, b*, ΔE*), texture (hardness), also scanning electron microscopy and sensory evaluation of fried FF were carried out in our study. The application of MVF significantly increased the water evaporation rate. Oil content of the fried FF reduced significantly at lower power levels (800 and 900 W), producing with more well‐distributed pores, thinner fiber interval and more desirable outlooks. Higher microwave power (1,000 W) during MVF resulted in faster moisture removal, brighter the products. Results of this study indicated that MVF is an alternative frying method for the fried FF to maintain good quality. Practical applications Microwave‐assisted vacuum frying (MVF) can significantly reduce the oil content in the fish fillets on the premise of ensuring the good appearance and texture of the products, compared with the traditional frying at normal atmospheric pressure and vacuum condition. It could be applied to other aquatic products and meat products in further study. With deepening of research on microwave technology and the development of microwave instruments, MVF technology will have wide application and development prospects.

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“…As shown in Figure , the water content of four kinds of potato slices decreased rapidly and 75–85% of the initial water was removed under 2 min at 180 °C frying. During the first 4 min frying, the control group has the maximum drying rate, which was probably related to the higher evaporation of the more high available water . Pre‐drying treatment could increase the internal resistance of slices and reduced the heat flux during frying.…”

Section: Resultsmentioning

confidence: 99%

Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods

Jia

Fan

et al. 2018

Euro J Lipid Sci & Tech

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During frying process, pre‐drying affects oil content of samples, but whether and how pre‐drying affects oil absorption remains unclear. In this study, the effect of pre‐drying, including hot air (HD), vacuum microwave (VMD), and infrared (IRD), on the water and oil state breaking force of fried potato slices is investigated. The results show that pre‐drying of HD, VMD, and IRD can effectively hinder the oil absorption of fried potato slices and have no negative effects on its breaking force. Compared to the control, the total oil content (TOs) of potato slices with initial water content of 50 g 100 g−1 (wb) pre‐dried by HD or VMD or IRD reduces by 47.29%, 46.46%, and 39.20%, respectively. Penetrated surface oil (PSO) is the main factor which attributed to TOs reduction of fried potato slices after pre‐drying. Compared to the control, PSO of potato slices pre‐dried by HD, MVD, and IRD decreases by 61.53%, 58.62%, and 55.38%, respectively. Low field nuclear magnetic resonance shows that pre‐drying can significantly shorten the transverse relaxation time (T2) and decrease the proportion of the water from the vacuole (M23) of potato slices (p < 0.05). Confocal laser scanning microscopy and stereomicroscope images show that oil content and distribution of fried potato slices are different due to the changes of initial water state produced by pre‐drying. Practical Applications: Low‐oil foods could be helpful to decrease the incidence of obesity, high blood pressure, and coronary disease. Making sure how the pre‐drying affects the oil absorption behavior and quality is important to process the low‐oil potato slices that still retain the desirable characteristics. The research on the effects of pre‐drying on oil absorption could contribute to the exploration of oil reduction mechanism and help to process the low‐oil and high quality product. The effect of pre‐drying on the water evaporation and oil absorption, and breaking force of fried potato slices, are investigated, and results show that pre‐drying reduced the oil content and PSOs is the main factor. However, it has no negative effects on its breaking force. The pre‐drying changed moisture states and water distribution meanwhile, affect the oil fraction and distribution.

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Analysis of dehydration kinetics, status of water and oil distribution of microwave-assisted vacuum frying potato chips combined with NMR and confocal laser scanning microscopy

Cited by 48 publications

References 53 publications

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Comparison of dynamic water distribution and microstructure formation of shiitake mushrooms during hot air and far infrared radiation drying by low‐field nuclear magnetic resonance and scanning electron microscopy

Effect of low‐temperature vacuum frying assisted by microwave on the property of fish fillets (Aristichthys nobilis)

Oil Absorption of Potato Slices Pre‐Dried by Three Kinds of Methods

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