Effect of low temperature on the microwave-assisted vacuum frying of potato chips

Fan

2019

J Food Process Preserv

Self Cite

Both the ultrasound and microwave are emerging technology, used for enhancement of heat and mass transfer, due to their cheap, simple, and energy saving characteristics. The combined effect of ultrasound and microwave on vacuum frying of Chinese yam at various power levels were investigated. The trends of moisture removal and oil uptake were analyzed at different power combinations of ultrasound (300 and 600 W) and microwave (1,800, 2,400, and 3,000 W). The frying time was reduced from 18 to 12 m and oil uptake was decreased by 40.29%, when ultrasound and microwave powers were increased to 600 and 3,000 W, respectively. The texture, and color were found to be improved by the proper combination of ultrasound and microwave and was better at higher power levels. Lastly, the scanning electron microscopy (SEM) analysis revealed the more disrupted and porous structure when the ultrasound and microwave powers were at higher end. Practical applications The results showed that the fried chips at higher ultrasound and microwave powers gave the best result with regard to frying process and fried product qualities, owing to the consumers demand of low‐fat fried chips with better texture and color.

Section: Introductionmentioning

confidence: 99%

The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya )

Chitrakar

Fan

2019

J Food Process Preserv

Self Cite

“…Microwave-assisted vacuum frying (MVF) is a specific process of VF in which microwave was used as the only heating unit (Su, Zhang, & Zhang, 2015). It has been used for the food processing, especially for fruits and vegetables (Quan, Zhang, Zhang, & Adhikari, 2014;Su, Zhang, Zhang, Liu, & Bhandari, 2017).…”

Section: Introductionmentioning

confidence: 99%

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

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.

“…The use of microwave as a heating source in microwave‐assisted vacuum frying is a new frying process. 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.…”

Section: Oil Uptake and Quality Attributesmentioning

confidence: 98%

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.