Reviewing the effects of vacuum frying on frying medium and fried foods properties

Sosa‐Morales, María Elena; Solares‐Alvarado, Ana Paola; Aguilera‐Bocanegra, Sandra Paola; Muñoz‐Roa, José Fernando; Cardoso‐Ugarte, Gabriel Abraham

doi:10.1111/ijfs.15572

Cited by 22 publications

(16 citation statements)

References 63 publications

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“…This result was confirmed by Lu et al, who found that there existed many nutrients, such as polysaccharides, soluble proteins, and soluble solids in the blanching water of P. eryngii ( 40 ). Furthermore, vacuum frying process resulted in increased oil content and loss of fat-soluble nutrients in samples ( 41 ). There were no significant differences in reducing sugar, protein and moisture contents of vacuum fried P. eryngii chips with different pretreatments.…”

Section: Resultsmentioning

confidence: 99%

Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment

Ren

Cao²,

Tang³

et al. 2022

Front. Nutr.

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The reduction of oil uptake in vacuum-fried Pleurotus eryngii chips by ultrasound assisted pretreatment was investigated regarding the pore structure changes. Pore structure of P. eryngii chips with four pretreatments, such as blanching, blanching + osmosis, blanching + ultrasound and blanching + ultrasound assisted osmosis was determined by mercury intrusion porosimetry (MIP) and scanning electron microscopy (SEM). In addition, the quality parameters of vacuum-fried P. eryngii chips such as hardness, rehydration ratio, reducing sugar, protein and oil content were also measured. The results showed that the oil absorption of vacuum fried P. eryngii chips was affected by the porous structure. The oil content of vacuum fried P. eryngii chips was significantly and positively correlated with the pores with diameters above 50, 5–50, and 0.5–5 μm in the samples both before and after vacuum frying, while negatively correlated with the pores with diameters below 0.5 μm. Ultrasound pretreatment changed the microporous structure of P. eryngii chips, effectively hindering the oil absorption of samples. In particular, ultrasound assisted osmosis pretreatment induced the formation of more micropores. It was concluded that blanching + ultrasound assisted osmosis pretreatment is a promising method to reduce oil absorption and improve the quality of vacuum fried foods.

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Section: Resultsmentioning

confidence: 99%

Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment

Ren

Cao²,

Tang³

et al. 2022

Front. Nutr.

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“…The vacuum frying (VF) technique was developed in the 1960s as an alternative to the conventional frying method (Sosa-Morales et al, 2022). VF fried food had reduced oil/fat content, improved nutritional profile, and decreased amount of oxidation products because the frying process was performed in almost vacuum at a low temperature (<95 • C).…”

Section: Ultrasonic-and Microwave-assisted Vacuum Fryingmentioning

confidence: 99%

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

Zhou

Wang

et al. 2023

Comp Rev Food Sci Food Safe

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Microwaves are electromagnetic waves of specific frequencies (300 MHz–3000 GHz), whereas ultrasonic is mechanical waves of specific frequencies. Microwave and ultrasonic technology as a new processing method has been widely used in food processing fields. Combined ultrasonic and microwave technology is exploited by researchers as an improvement technique and has been successfully applied in food processing such as thawing, drying, frying, extraction, and sterilization. This paper overviews the principle and characteristics of ultrasonic‐ and microwave‐assisted food processing techniques, particularly their combinations, design of equipment, and their applications in the processing of agricultural products such as thawing, drying, frying, extraction, and sterilization. The combination of ultrasonic and microwave is applied in food processing, where microwave enhances the heating rate, and ultrasonic improves the efficiency of heat and mass transfer. The synergy of the heating effect of microwave and the cavitation effect of ultrasonic improves processing efficiency and damages the cell structure of the material. The degradation of nutrient composition and energy consumption due to the short processing time of combined ultrasonic and microwave technology is decreased. Ultrasonic technology, as an auxiliary means of efficient microwave heating, is pollution‐free, highly efficient, and has a wide range of applications in food processing.

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“…Although the quality of vacuum frying products has improved considerably, it still falls short of consumer expectations. In response to the need for healthier fried foods with lower oil content and acceptable taste and quality, VF is being combined with other technologies, such as microwave and ultrasonic treatment 44,45 . Microwave technology, when used in conjunction with vacuum frying, not only greatly reduces the time‐consuming production process but also reduces the fat content 46,47 .…”

Section: New Processing Techniquesmentioning

confidence: 99%

“…In response to the need for healthier fried foods with lower oil content and acceptable taste and quality, VF is being combined with other technologies, such as microwave and ultrasonic treatment. 44,45 Microwave technology, when used in conjunction with vacuum frying, not only greatly reduces the time-consuming production process but also reduces the fat content. 46,47 The application of ultrasonic assisted drying in the vacuum frying process reduces drying time and energy consumption.…”

Section: Fryingmentioning

confidence: 99%

New preservation and detection technologies for edible mushrooms: A review

et al. 2023

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Edible mushrooms are nutritious, tasty, and have medicinal value, which makes them very popular. Fresh mushrooms have a high water content and a crisp texture. They demonstrate strong metabolic activity after harvesting. However, they are prone to textural changes, microbial infestation, and nutritional and flavor loss, and they therefore require appropriate post‐harvest processing and preservation. Important factors affecting safety and quality during their processing and storage include their quality, source, microbial contamination, physical damage, and chemical residues. Thus, these aspects should be tested carefully to ensure safety. In recent years, many new techniques have been used to preserve mushrooms, including electrofluidic drying and cold plasma treatment, as well as new packaging and coating technologies. In terms of detection, many new detection techniques, such as nuclear magnetic resonance (NMR), imaging technology, and spectroscopy can be used as rapid and effective means of detection. This paper reviews the new technological methods for processing and detecting the quality of mainstream edible mushrooms. It mainly introduces their working principles and application, and highlights the future direction of preservation, processing, and quality detection technologies for edible mushrooms. Adopting appropriate post‐harvest processing and preservation techniques can maintain the organoleptic properties, nutrition, and flavor of mushrooms effectively. The use of rapid, accurate, and non‐destructive testing methods can provide a strong assurance of food safety. At present, these new processing, preservation and testing methods have achieved good results but at the same time there are certain shortcomings. So it is recommended that they also be continuously researched and improved, for example through the use of new technologies and combinations of different technologies. © 2023 Society of Chemical Industry.

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Reviewing the effects of vacuum frying on frying medium and fried foods properties

Cited by 22 publications

References 63 publications

Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment

Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment

Research progress and application of ultrasonic‐ and microwave‐assisted food processing technology

New preservation and detection technologies for edible mushrooms: A review

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