Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

J Food Process Engineering

Yang³

2019

Self Cite

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.

Section: Resultssupporting

confidence: 93%

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

Shi

J Food Process Engineering

Yang³

2019

Self Cite

“…The control samples were blanched for 1 min by 90 °C hot water, distilled water was used to cool it and absorbent paper was used to drain the control samples until the surface of the sweet potato chips was nearly dry. The control sweet potato samples were stored in a refrigerator (−20 °C) for 24 hr (Su, Zhang, Zhang, Adhikari, & Yang, ).…”

Section: Methodsmentioning

confidence: 99%

“…After ultrasound pretreatment, the sweet potato slices were moved out of salt solution and absorbed the surface moisture using blotting paper. The ultrasound treated sweet potato samples were stored in a refrigerator (−20 °C) for 24 hr (Su, Zhang, Zhang, Adhikari, et al, ). Each experiment was carried out in triplicate.…”

Section: Methodsmentioning

confidence: 99%

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying

Qiu

J Food Process Engineering

Wang

et al. 2018

Self Cite

The research was focused on the quality of sweet potato chips fried by microwave‐assisted vacuum frying (MVF) pretreated by ultrasound. Fresh sweet potato slices were pretreated at two different ultrasonic conditions: (1) ultrasound power of 150, 300, and 450 W for 20 min and (2) ultrasound power of 300 W for 10, 20, and 30 min. The pretreated samples were then fried by MVF. The dielectric properties, drying time, moisture content, oil uptake, texture, color, and microstructure profiles of the fried sweet potato chips were measured to determine the effects of ultrasound pretreatments on the quality of the fried sweet potato slices. This study found that the dielectric properties of the fresh sweet potato slices was significantly (p < .05) changed by ultrasound pretreatments. The moisture content and oil uptake of the fried sweet potato chips was reduced constantly by increasing the ultrasound pretreatments power and prolonging the processing time. The stronger ultrasound power and the longer processing time resulted into a crispier texture property of the fried sweet potato chips. However, the strong ultrasound power level and the prolonged processing time also caused the negative effect on the color preservation and cell integrity of fried samples. In conclusion, a proper ultrasound power level and time have to be selected to produce fried sweet potato chips with less oil uptake, crisper texture, and better appearance. Practical applications Ultrasound pretreatments have great potential to improve the quality of fried food products. Ultrasound pretreatment before frying is a novel method for fabricating food products with healthier attributes, better appearance, more natural color and less frying time. The research found that, ultrasound pretreatments with proper ultrasound power level and processing time can produce higher quality products and shorten frying time.

“…The purpose of applying heat through microwave is to decrease the frying temperature, so the fried product with good quality attributes and less oil can be produced . This was substantiated by the recent study of Su et al who stated that microwave‐assisted vacuum frying decreased the oil uptake, retained natural color, and produced crispier chips with better cellular integrity or structure as compared to those fried under vacuum alone. Likewise, French fries prepared by the noval approach of pre‐frying coupled with pulsed‐spouted microwave vacuum dryer exhibited 25% lower oil content, smaller pore size, porous microstructure with comparable color and texture to those of vacuum fried .…”

Section: Oil Uptake and Quality Attributesmentioning

confidence: 98%

“…However, it can be useful to observe the surface topography and crust porosity. Various studies have previously used SEM to observe the surface of fried potatoes. MRI can be used to visualize the water and oil concentration in porous fried potato specimen.…”

Section: Assessment and Measurement Of Oilmentioning

confidence: 99%

Oil Uptake by Potato Chips or French Fries: A Review

Arslan

Euro J Lipid Sci & Tech

Shi

et al. 2018

The increase in obesity and fat‐related diseases pose a major health issue especially in developed countries. Over the past years, consumer demand for low‐fat potato chips and French fries has stimulated the scientific work on the issue of fat uptake during frying. The main objective of this review article is to summarize the latest efforts to reduce the oil absorption without deteriorating the organoleptic characteristics, precisely explain the mechanism, frying medium quality, and selection, different parameters involved in oil absorption and to address problems of the potato chips industry. Major oil uptake reduction techniques described in literature are use of different frying methods, coating with a hydrocolloid and use of pretreatments before frying process. Practical Application: High oil uptake in fried food is a cause of concern and people are getting health conscious day by day. So, this review article may help the potato chips industry to produce potato chips with low oil content. Furthermore, it will serve as a guidance document for industry to save some of the costs incurred in purchase of frying oil, which tend to be an expensive commodity. The relationship between frying and health risks emphasized the need to work on oil uptake reduction strategies. This review article provides a guidance for consumer and potato products industries about various oil uptake mechanisms, frying medium selection criteria, lowering strategies for oil absorption, and addresses various issues related to the potato chips industry.