Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique

Udomkun, Patchimaporn; Tangsanthatkun, Janjira; Innawong, Bhundit

doi:10.1016/j.ifset.2019.102271

Cited by 15 publications

(8 citation statements)

References 15 publications

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“…Yang et al [ 20 ] who studied fresh and prefrozen potato strips reported that bleached samples had regular, polygonal holes that lost this shape when fried because of starch gelatinization. Similarly, [ 64 ] observed that samples obtained with conventional frying had more damaged cells with deep and large grooves, but the diameter of their pores was significantly greater, which could explain the higher oil absorption rate and greater crispiness in the fried samples.…”

Section: Resultsmentioning

confidence: 98%

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Acevedo

Castillo

Meza

et al. 2022

International Journal of Food Science

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The quality of fried products affects consumer purchase decisions, and frying is an important stage in the production process. The objective of this research was to evaluate the thermophysical properties, the sensory quality, and microstructure of Colombian coastal Carimañola traditionally manufactured, in atmospheric frying and vacuum frying conditions. Lower moisture and fat content were reported in samples fried under vacuum compared to samples fried under atmospheric conditions, which is associated with the vacuum pressure during the process. Thermophysical properties, related to heat transfer in the samples, showed a correlation between thermal conductivity and moisture content. The micrographs visualized the changes in the porous structure of the coastal Carimañola. A greater effect was evidenced in the samples obtained by atmospheric frying because higher temperatures were used. The sensory evaluation reflected a preference for Carimañolas made with conventional frying. This research provides a basis for consumer purchases of traditionally fried products made with vacuum frying.

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Section: Resultsmentioning

confidence: 98%

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Acevedo

Castillo

Meza

et al. 2022

International Journal of Food Science

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“…In order to improve the spray frying process, various parameters need to be optimized. [33] Radiant frying…”

Section: Vacuum Frying (Vf)mentioning

confidence: 99%

“…In spray frying, a heated oil is sprayed on the sample. Udomkun et al [33] reported that the moisture content of spray-fried rice crackers was around 18% higher than those of deep-fried samples, while oil uptake was about 32% lower. These researchers also found that the moisture loss and oil uptake increased as the spraying rate was increased.…”

Section: Spray Fryingmentioning

confidence: 99%

“…Some researchers have combined microwave and ultrasonic methods with vacuum frying to further improve the quality of the fried foods produced [31]. In addition, other technologies that use different heat-transfer mediums or heating sources to fry foods have also been investigated, including air frying [32], spray frying [33], radiant frying [34], oil-water mixed frying [35], and electric field frying [36]. Different frying methods lead to different product characteristics and have different suitabilities for large-scale industrial production of fried products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of New Frying Technology on Starchy Food Quality

Wang

McClements

et al. 2021

Foods

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Frying is commonly used by consumers, restaurants, and industries around the globe to cook and process foods. Compared to other food processing methods, frying has several potential advantages, including reduced processing times and the creation of foods with desirable sensory attributes. Frying is often used to prepare starchy foods. After ingestion, the starch and fat in these foods are hydrolyzed by enzymes in the human digestive tract, thereby providing an important source of energy (glucose and fatty acids) for the human body. Conversely, overconsumption of fried starchy foods can promote overweight, obesity, and other chronic diseases. Moreover, frying can generate toxic reaction products that can damage people’s health. Consequently, there is interest in developing alternative frying technologies that reduce the levels of nutritionally undesirable components in fried foods, such as vacuum, microwave, air, and radiant frying methods. In this review, we focus on the principles and applications of these innovative frying technologies, and highlight their potential advantages and shortcomings. Further development of these technologies should lead to the creation of healthier fried foods that can help combat the rise in diet-related chronic diseases.

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“…Recently, novel alternative frying technologies are getting wide attention from food researchers and industrialists as they are reported to retain the healthy and safe status of fried food. Some of the techniques which have reportedly produced fried products with desired quality and safety unlike traditional frying include air frying (Tian et al, 2017), spray frying (Udomkun et al, 2020), microwave (MW) frying (Quan et al, 2016), vacuum frying (VF; Su et al, 2017), radiant frying (Udomkun et al, 2019), ultrasound-assisted frying (Al Faruq et al, 2019), and so forth. Among these techniques, the popularity of vacuum-fried food is emerging due to the enormous advantages conferred by it.…”

Section: Introductionmentioning

confidence: 99%

Advances in vacuum frying: Recent developments and potential applications

Manzoor

Masoodi

Rashid

et al. 2022

J Food Process Engineering

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Vacuum frying has proven to be the most feasible technique to obtain safe and nutritious deep‐fried food without compromising its organoleptic and textural properties. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds. The most promising advantage of vacuum frying is its ability to produce foods with a low glycemic response. Optimization of vacuum frying technology is, however, a prerequisite to attain a fried product with desirable quality. Microwave‐assisted vacuum frying, ultrasound‐assisted microwave vacuum frying, and pulse‐spouted microwave vacuum frying are some of the novel frying techniques which improve the quality of fried products with enhanced nutrient retention, reduced oil uptake, and reduced starch digestibility. In addition, various pretreatments, posttreatments, packaging, and storage conditions have a profound effect on the quality of vacuum‐fried foods. This review aims to address the advantages vacuum frying offers over conventional frying, providing an overview of recent developments in this technology, and the effects of vacuum frying on the nutritional qualities of food. Practical Applications Frying industry all over the world is in boom as frying provides unique flavor and texture to the food products. However, the consumption of fried foods has been related to the development of various diseases due to the generation of harmful compounds at higher temperatures employed during deep‐frying. Vacuum frying has been suggested to overcome this limitation of atmospheric frying by maintaining low‐temperature conditions, thus producing safe foods. This review will focus on the developments done in vacuum fryer over the past few years and evaluate what enhancements in final fried products can be observed upon modifying the vacuum frying unit. Replacement of atmospheric fried products with vacuum‐fried products could further boost the frying sector by producing toxin‐free products without sacrificing sensorial or organoleptic properties.

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Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique

Cited by 15 publications

References 15 publications

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Evaluation of the Thermophysical, Sensory, and Microstructural Properties of Colombian Coastal Carimañola Obtained by Atmospheric and Vacuum Frying

Effect of New Frying Technology on Starchy Food Quality

Advances in vacuum frying: Recent developments and potential applications

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