Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

Fan

2019

J Food Process Preserv

Self Cite

Both the ultrasound and microwave are emerging technology, used for enhancement of heat and mass transfer, due to their cheap, simple, and energy saving characteristics. The combined effect of ultrasound and microwave on vacuum frying of Chinese yam at various power levels were investigated. The trends of moisture removal and oil uptake were analyzed at different power combinations of ultrasound (300 and 600 W) and microwave (1,800, 2,400, and 3,000 W). The frying time was reduced from 18 to 12 m and oil uptake was decreased by 40.29%, when ultrasound and microwave powers were increased to 600 and 3,000 W, respectively. The texture, and color were found to be improved by the proper combination of ultrasound and microwave and was better at higher power levels. Lastly, the scanning electron microscopy (SEM) analysis revealed the more disrupted and porous structure when the ultrasound and microwave powers were at higher end. Practical applications The results showed that the fried chips at higher ultrasound and microwave powers gave the best result with regard to frying process and fried product qualities, owing to the consumers demand of low‐fat fried chips with better texture and color.

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

The synergistic effect of ultrasound and microwave on the physical, chemical, textural, and microstructural properties of vacuum fried Chinese yam ( Dioscorea polystachya )

Chitrakar

Fan

2019

J Food Process Preserv

Self Cite

“…When the ultrasound‐assisted microwave treatment as applied during frying, the mass exchange intensifies, which reduces the damage of microstructure (Sabarez, Gallego‐Juarez, & Riera, ). Besides, the appearance of porous structure can explain the role of ultrasound generated by the microchannel to promote the diffusion of water molecules, also can explain the lower oil uptake and crisper texture of USMVF samples, as the similar reports using ultrasound was shown (Chen et al, ; Su, Zhang, Zhang, Liu, & Adhikari, ).…”

Section: Resultsmentioning

confidence: 64%

Synergistic effects of ultrasound and microwave on the pumpkin slices qualities during ultrasound‐assisted microwave vacuum frying

Huang

J Food Process Engineering

Bhandari

2018

Self Cite

The aim of this study was to investigate the effect of the ultrasound‐assisted microwave vacuum frying (USMVF) technology on the quality parameters of pumpkin slices. Pumpkin slices fried for 15 min by different frying methods, such as USMVF, microwave‐assisted vacuum frying (MVF), and vacuum frying (VF), were compared in terms of parameters such as moisture content, oil content, color, texture, and microstructure. During the frying process, the effect of microwave powers (600 W, 800 W, and 1,000 W) and ultrasound powers (0 W, 300 W, and 600 W) was evaluated and compared with the conventional VF. The results showed that the application of ultrasound lowered the moisture content significantly (p < .05) in comparison to MVF and VF samples. The application of ultrasound also positively affected the oil content (low oil absorption) and texture (better crispness) of USMVF samples. Cellular structure of pumpkin chips was also preserved well when ultrasound‐assisted frying process. Color was not significantly influenced by applying ultrasound. In summary, the microwave and ultrasound applied in the VF process showed a synergistic effect in promoting the quality parameters of pumpkin chips. Practical applications The results showed that the application of ultrasound lowered the moisture content significantly in comparison to microwave‐assisted vacuum frying and vacuum frying (VF) samples. The application of ultrasound also positively affected the oil content (lower oil absorption) and texture (better crispness) of ultrasound‐assisted microwave vacuum frying (USMVF) samples. Microstructure of pumpkin chips was also preserved well when ultrasound‐assisted frying process. Color was not significantly influenced by applying ultrasound. In summary, the microwave and ultrasound applied in the VF showed a synergistic effect in promoting quality parameters of pumpkin chips.

“…For example, the breaking force can be significantly ( p < .05) lowered after ultrasound pretreatment which indicated that the sweet potato chips become crisper after ultrasound pretreatment. This may be due to the fact that microchannels which is produced by ultrasound in the samples can be produced by “sponge effect” (Su, Zhang, Zhang, Liu, & Adhikari, ). Karizaki et al also found that ultrasound had a positive effect on the crispness of dried products (Karizaki et al, ; Kowalski, Pawłowski, Szadzińska, Łechtańska, & Stasiak, ).…”

Section: Resultsmentioning

confidence: 99%

“…(b) Effect of pretreatments for different ultrasound processing time on the breaking force of fried sweet potato chips pretreatment which indicated that the sweet potato chips become crisper after ultrasound pretreatment. This may be due to the fact that microchannels which is produced by ultrasound in the samples can be produced by "sponge effect" (Su, Zhang, Zhang, Liu, & Adhikari, 2018).…”

Section: Texturementioning

confidence: 99%

Effects of ultrasound pretreatments on the quality of fried sweet potato (Ipomea batatas) chips during microwave‐assisted vacuum frying

Qiu

J Food Process Engineering

Wang

et al. 2018

Self Cite

The research was focused on the quality of sweet potato chips fried by microwave‐assisted vacuum frying (MVF) pretreated by ultrasound. Fresh sweet potato slices were pretreated at two different ultrasonic conditions: (1) ultrasound power of 150, 300, and 450 W for 20 min and (2) ultrasound power of 300 W for 10, 20, and 30 min. The pretreated samples were then fried by MVF. The dielectric properties, drying time, moisture content, oil uptake, texture, color, and microstructure profiles of the fried sweet potato chips were measured to determine the effects of ultrasound pretreatments on the quality of the fried sweet potato slices. This study found that the dielectric properties of the fresh sweet potato slices was significantly (p < .05) changed by ultrasound pretreatments. The moisture content and oil uptake of the fried sweet potato chips was reduced constantly by increasing the ultrasound pretreatments power and prolonging the processing time. The stronger ultrasound power and the longer processing time resulted into a crispier texture property of the fried sweet potato chips. However, the strong ultrasound power level and the prolonged processing time also caused the negative effect on the color preservation and cell integrity of fried samples. In conclusion, a proper ultrasound power level and time have to be selected to produce fried sweet potato chips with less oil uptake, crisper texture, and better appearance. Practical applications Ultrasound pretreatments have great potential to improve the quality of fried food products. Ultrasound pretreatment before frying is a novel method for fabricating food products with healthier attributes, better appearance, more natural color and less frying time. The research found that, ultrasound pretreatments with proper ultrasound power level and processing time can produce higher quality products and shorten frying time.