Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips

This article describes chemical and physical parameters, including their role in the storage, trade, and processing of potatoes, as well as their nutritional properties and health benefits resulting from their consumption. An analysis of the share of losses occurring during the production process is presented. The methods and applications used in recent years to estimate the physical and chemical parameters of potatoes during their storage and processing, which determine the quality of potatoes, are presented. The potential of the technologies used to classify the quality of potatoes, mechanical and ultrasonic, and image processing and analysis using vision systems, as well as their use in applications with artificial intelligence, are discussed.

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“…In addition, the chips had more pores and cracks. The hardness of chips also increased with increasing frying time [ 69 ].…”

Section: Application Of Ultrasound Methodsmentioning

confidence: 99%

The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques

Danielak

Przybył

Koszela

2023

Sensors

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“…Several studies have confirmed that ultrasound pretreatment of fruit (e.g., genipap, apple, strawberries, orange peel) can increase the water diffusivity, leading to a reduction in the total drying time 18‐22 . The increased water diffusivity of fruit can occur due to the formation of micropores on the surface of fruit during ultrasound pretreatment 23 . On the other hand, ascorbic acid is a hypertonic solution that is normally used as an anti‐darkening agent during fruit dehydration.…”

Section: Introductionmentioning

confidence: 98%

“…[18][19][20][21][22] The increased water diffusivity of fruit can occur due to the formation of micropores on the surface of fruit during ultrasound pretreatment. 23 On the other hand, ascorbic acid is a hypertonic solution that is normally used as an anti-darkening agent during fruit dehydration. It has been reported that the pretreatment of fruit with ascorbic acid can slow oxidation reactions and prevent browning during drying.…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted ascorbic acid solution pretreated hot‐air drying improves drying characteristics and quality of jujube slices

Bao

Karim

et al. 2023

J Sci Food Agric

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BACKGROUND The effective hot‐air drying of foods such as jujube requires an effective green pretreatment alternative to chemical pretreatments. Jujube slices were pretreated using 5 and 10 mg mL−1 ultrasound‐assisted vitamin C (UVC) for 10, 20, and 30 min, followed by hot‐air drying. RESULTS Ultrasound‐assisted vitamin C pretreatment for 10, 20, and 30 min modulated the characteristics of fresh jujube slices such as water loss (from −28.25% to −25.52% after 30 min of UVC pretreatment), solid gain (from −31.68% to −26.82% after 30 min of UVC pretreatment), loss of total and reducing sugars (from 200.25 mg and 34.88 mg to 287.14 mg and 4.71 mg, respectively, after 30 min of UVC pretreatment), total soluble solids (from 76.32 oBrix to 82.08 oBrix), and water diffusivity (from 9.01 × 10−10 m2 s−1 to 6.71 × 10−10 m2 s−1). These characteristics were associated with altered surface morphology and improved drying characteristics. The UVC pretreatment preserved an acceptable reddish‐yellow or orange‐like color during hot‐air drying and reduced the browning index from 26.3 optical density (OD)/g DM to 23.25 OD/g dry mass basis (DM), which was connected with reduced 5‐hydroxymethylfurfural (HMF) content. On the other hand, the proportions of bioactive components such as vitamin C increased from 1.05 mg g−1 DM to 9.02 mg g−1 DM, phenolics increased from 12.8 mg gallic acid equivalent (GAE)/g DM to 17.5 mg GAE/g DM, flavonoids increased from 4.0 mg rutin equivalent (RE)/g DM to 4.4 mg RE/g DM, and procyanidin content increased from 2.0 mg catechin equivalents (CE)/g DM to 2.9 mg CE/g DM in UVC pretreated jujube slices, which had a positive association with increased antioxidant activity – for example, 2,2'‐azino‐bis(3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS) increased from IC50 22.5 mg DM/mL to 8.0 mg DM/mL, 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) changed from IC50 36.5 mg DM/mL to 9.5 mg DM/mL, and ferric reducing antioxidant power (FRAP) increased from 2.0 mg vitamin C equivalent (VCE)/g DM to 11.9 mg VCE/g DM). CONCLUSION The data indicated that UVC can be used as a promising pretreatment method for improving the hot‐air drying characteristics and the quality of jujube slices. © 2023 Society of Chemical Industry.

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“…This process results in physical and chemical alterations to the tissues and internal components of the cells, promoting a crispy crust formation and developing a delicious product [ 1 , 2 ]. Due to their unique sensory properties, potato chips have become the most popular snack for ordinary customers [ 3 ]. However, the excessive oil content concerns consumers, driving up searches for alternatives to produce oil-free potato chips or potato chips with reduced oil concentration [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Due to their unique sensory properties, potato chips have become the most popular snack for ordinary customers [ 3 ]. However, the excessive oil content concerns consumers, driving up searches for alternatives to produce oil-free potato chips or potato chips with reduced oil concentration [ 3 , 4 ].…”

Section: Introductionmentioning

confidence: 99%

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

Gomide

Monteiro

Carciofi

et al. 2022

Foods

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Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm−3) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index.

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Effects of preliminary treatment by ultrasonic and convective air drying on the properties and oil absorption of potato chips

Abstract: Graphical abstract

Cited by 20 publications

References 54 publications

The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques

The Need for Machines for the Nondestructive Quality Assessment of Potatoes with the Use of Artificial Intelligence Methods and Imaging Techniques

Ultrasound‐assisted ascorbic acid solution pretreated hot‐air drying improves drying characteristics and quality of jujube slices

The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum

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