Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology

Su, Ya; Zhang, Min; Adhikari, Benu; Mujumdar, Arun S.; Zhang, Weimin

doi:10.1016/j.ifset.2018.10.011

Cited by 35 publications

(19 citation statements)

References 57 publications

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“…A brittle object will exhibit a large hardness [46] . Lots of researches showed that the hardness was negatively related to the crispness [45] , [47] . The influence of D and UD pretreatment on the maximum breaking force of fried potato chips was studied.…”

Section: Resultsmentioning

confidence: 99%

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

Zhang

Fan

2021

Ultrasonics Sonochemistry

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Section: Resultsmentioning

confidence: 99%

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

Zhang

Fan

2021

Ultrasonics Sonochemistry

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“…Volume values were calculated using measured diameter and thickness of the slice. The percentage of volumetric shrinkage value was calculated as in Equation (3) [36]. shrinkage % =Vo−VVo×100 where V o and V are the volumes of the persimmon at the beginning and at the end of the drying experiment, respectively.…”

Section: Methodsmentioning

confidence: 99%

Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

Çelen

2019

Foods

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In this study, changes in the drying kinetics, color change, and the energy consumption for microwave energy were investigated for Trabzon persimmon. In addition to that, the microstructure of the persimmon was also investigated by considering its thermal changes. It is important to be aware of the purpose of the drying process for determining the drying system. Results of this research showed that 460 W for 7 mm slice thickness depending on energy consumption, 600 W for 5 mm slice thickness depending on drying time, and 600 W depending on color changes were found as suitable drying processes depending on drying conditions. The effective diffusion values varied between 2.97 × 10−8 m2 s−1 and 4.63 × 10−6 m2 s−1. The activation energy values for 5 mm, 7 mm and 9 mm slice thickness were estimated as 32.82, 18.64, and 12.80 W g−1, respectively. The drying time and energy consumption decreased, whereas drying rate increased with an increase in the microwave energy. The number of pores increased compared to structure of fresh sample, and the pores got to be larger for 5 mm slice thickness as the power level increased. Results showed that the applied microwave energy had an important effect on the heating of the material and the change in the microstructure.

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“…Moisture content of the samples was determined in triplicate per frying experiment with a forced convection oven at 100 • C until constant weight and described in % fresh weight. Fat content of the fried mango chips was determined in duplicate per frying experiment with the Soxhlet method using 200 ml petroleum ether 40-60 • C after drying overnight and then described in % dry basis (db) (16).…”

Section: Moisture and Fat Contentmentioning

confidence: 99%

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

et al. 2020

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For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature, and time on the quality of vacuum-fried mango. Unripe mango was dehydrated faster than ripe mango and had a higher hardness after frying at 110 and 120 • C. Fat content in fried ripe mango was higher. Total ascorbic acid and β-carotene in both ripening stages were not different, but after frying total ascorbic acid in unripe mango remains higher. A novel image analysis was applied to quantify the color distribution of fried mango. Color changes in unripe mango were more susceptible to temperature and time. Considering all quality parameters, vacuum frying of unripe mango at the optimal condition of 100 • C for 20 min is preferred for producing high-quality healthier fruit snacks.

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Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology

Cited by 35 publications

References 57 publications

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

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

Effect of Microwave Drying on the Drying Characteristics, Color, Microstructure, and Thermal Properties of Trabzon Persimmon

Nutritional and Physicochemical Quality of Vacuum-Fried Mango Chips Is Affected by Ripening Stage, Frying Temperature, and Time

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