Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes

Karizaki, Vahid Mohammadpour; Şahin, Serpil; Şumnu, Gülüm; Mosavian, Mohammad Taghi Hamed; Luca, Alexandru

doi:10.1007/s11947-012-1012-5

Cited by 79 publications

(60 citation statements)

References 44 publications

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“…This may be due to the fact that microchannels which is produced by ultrasound in the samples can be produced by “sponge effect” (Su, Zhang, Zhang, Liu, & Adhikari, ). Karizaki et al also found that ultrasound had a positive effect on the crispness of dried products (Karizaki et al, ; Kowalski, Pawłowski, Szadzińska, Łechtańska, & Stasiak, ). The faster removal rate of water contributed by ultrasound pretreatment created higher pore density in the tissue of sweet potato chips which formed the crisper texture of food products.…”

Section: Resultsmentioning

confidence: 99%

“…Ultrasound treatments before frying can yield positive results in reducing oil uptake thus producing less greasy fried potato strips (Dehghannya & Abedpour, ). Karizaki, Sahin, Sumnu, Mosavian, and Luca () also found that ultrasound‐assisted osmotic dehydration pretreatment can reduce 12.5% (db) oil content of fried potatoes and some quality parameter (color and texture) can also be improved by the ultrasound pretreatment (Karizaki et al, ). It has also been reported that frying time can be effectively reduced by ultrasound pretreatment (He, Zhang, Wang, Zhao, & Yi, ).…”

Section: Introductionmentioning

confidence: 96%

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

Qiu

Zhang

Wang

et al. 2018

J Food Process Engineering

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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.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 96%

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

Qiu

Zhang

Wang

et al. 2018

J Food Process Engineering

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“…Comandini et al (2013) studied the application of ultrasound produced through a 35-kHz sonotrode during immersion freezing of potatoes and concluded that the treatment affected important freezing parameters, like the anticipation of nucleation and the reduction of freezing time. Karizaki et al (2013) investigated the possibility of using ultrasound-assisted osmotic dehydration as a pretreatment prior to frying and its effects on the quality of fried potatoes. The authors concluded that the association with ultrasound reached the goal by reducing oil and moisture content as compared to that of untreated ones.…”

Section: Introductionmentioning

confidence: 99%

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Amaral

Benedetti

Pujolà

et al. 2016

Food Bioprocess Technol

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The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85°C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuumpackaged potato strips stored at 3 ± 1°C for up to 10 days. For this study, two cultivars of potatoes were assessed. For blanched Agata samples, the lightness (L*) decreased over 12 % (p < 0.05). Moreover, their hue increased up to 100, obtaining lesser yellow potato strips. In contrast, US did not affect the hue values. The losses of firmness of blanched potato strips were notable (35 % for Agata and 51 % for Agria), whereas US did not change this property (p < 0.05). Nevertheless, no significant differences were found in the total starch content at 10 days. Agata and Agria showed different metabolic behaviors of sucrose in the refrigerated storage. Therefore, Agria cultivar retained better color after frying. These results suggest that US had less impact on color and improve the firmness in vacuum-packaged potato strips with no added chemicals.

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“…Por su parte, en la deshidratación osmótica (DO), los resultados han sido variados, ya que algunos autores han afirmado que la AG disminuye, al reducirse la humedad inicial del producto y por la formación de una capa alrededor de la superficie debido a los solutos; otros han señalado que la AG de chips sometidos a DO aumenta y las explicaciones indican que es debido a la mayor cantidad de espacios superficiales disponibles por la salida del agua de la microestructura (Karizaki et al 2013). Krokida et al (2001), demostraron que las patatas fritas, inmersas en una solución de azúcar (40%) exhibían una reducción del 60% en el contenido de grasa, mientras que en las soluciones de NaCl (20%) y maltodextrina (20%) a los mismos tiempos de tratamiento, se obtuvieron reducciones del 35% y 15%, respectivamente.…”

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“…Moreno y Bouchon (2008) analizaron la efectividad de diferentes pretratamientos en la reducción de la AG de chips de papas escaldadas y señalaron la importancia de expresar los resultados en base seca libre de grasa, ya que esto puede inducir al error por parte de los investigadores, dado que durante la DO por ejemplo, existe un aumento de la base seca. Karizaki et al (2013), investigaron la posibilidad de utilizar la DO asistida por ultrasonido (DOU) como tratamiento previo a la fritura. Los resultados indicaron que la DOU redujo el contenido de grasa de las patatas fritas en 12.5% al compararlas con las no tratadas.…”

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Alternativas Para Reducir La Absorción De Grasa Durante La Fritura Por Inmersión De Los Alimentos /Alternatives to Reduce Fat Uptake During Deep Fat Frying of Food.

González¹,

Bermúdez²,

JaimesMorales³

2017

IJAR

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Effect of Ultrasound-Assisted Osmotic Dehydration as a Pretreatment on Deep Fat Frying of Potatoes

Cited by 79 publications

References 44 publications

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

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

A First Approach of Using Ultrasound as an Alternative for Blanching in Vacuum-Packaged Potato Strips

Alternativas Para Reducir La Absorción De Grasa Durante La Fritura Por Inmersión De Los Alimentos /Alternatives to Reduce Fat Uptake During Deep Fat Frying of Food.

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