The effect of a de-oiling mechanism on the production of high quality vacuum fried potato chips

Measurement of Physico-Thermal Properties of Gulabjamun during Sub-Baric Frying

“…The changes in apparent density was observed after 30-60 s of frying (initial lag period), i.e., when most of the moisture start to evaporate from the product. A similar trend for apparent density as a function of frying time and temperature during frying of donuts (Vélez-Ruiz and Sosa-Morales, 2003a), potato chips (Moreira et al, 2009;Yagua and Moreira, 2011) was reported.…”

Vacuum Frying: An Alternative to Obtain High-Quality Dried Products

“…It can increase or decrease oil absorption in the product depending on the amount of surface oil and free water presented in the product. Furthermore, Moreira et al [62] considered the amount of surface oil present at the moment of pressurization as a determining factor for the final oil content of the product and established that a deoiling process must be used to remove surface oil under vacuum after the product is fried. Many vacuum frying units are equipped with centrifuges for de-oiling the product after frying.…”

“…Moreira et al [62] used to study the kinetics of oil distribution in potato chips a special case of the logistic kinetic model [17] that accurately describes product quality attributes that increase exponentially and eventually leveloff. Troncoso and Pedreschi [97] used an empirical model proposed by Moyano and Pedreschi [67] to describe oil uptake during vacuum and atmospheric frying.…”

“…Moreira et al [62] calculated the diffusion coefficient of the potato slices or chips fried at different temperatures under vacuum or classic frying using the method proposed by Brooker et al [12]. The diffusion coefficient is a measure of molecular mobility.…”

Vacuum processing of food–a Mini Review

“…This necessitates the downstream operation of deoiling which could be achieved by centrifugation or by pressurisation post frying. Moreira et al 16 reported a centrifuging system (750rpm for 40s) for deoiling of potato slices fried for 360s interval in a lab-scale vacuum fryer system (P<1.33kPa) at 120, 130, and 140°C. Non centrifuged samples fried at 120°C for the same time had a final oil content of 0.43g/g product compared to 0.097g/g product for the centrifuged samples.…”