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

Su, Y, Zhang, M, Zhang, W, Liu, C and Adhikari, B 2018, 'Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature', Food and Bioproducts Processing, vol. 108, pp. 95-104.


Document type: Journal Article
Collection: Journal Articles

Title Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature
Author(s) Su, Y
Zhang, M
Zhang, W
Liu, C
Adhikari, B
Year 2018
Journal name Food and Bioproducts Processing
Volume number 108
Start page 95
End page 104
Total pages 10
Publisher Elsevier
Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination of ultrasound and microwave in the vacuum frying to shorten the frying time and improve the quality of products. Two frying temperatures (90 °C and 100 °C) were comparatively analyzed both in USMVF and microwave-assisted vacuum frying (MVF). Based on the analysis of drying kinetics and quality assessment, the USMVF markedly increased the moisture evaporation kinetics and effective moisture diffusivity, reducing 2028% of the drying time compared with the MVF, especially at lower frying temperature. The oil uptake of fried potato chips was reduced in the USMVF with low frying temperature. The texture properties (crispness) and color of fried potato chips were greatly improved by the combination of ultrasound in MVF. The energy consumption in USMVF was also decreased compared to that in MVF, decreasing 20.424.7% depending on the frying temperature in this test. A more porous microstructure in USMVF samples was observed by SEM and helped to explain the effects of ultrasound. The drying data (moisture ratio versus time) were successfully fitted to the Logarithmic model. © 2018 Institution of Chemical Engineers
Subject Industrial Biotechnology not elsewhere classified
Keyword(s) Dehydration
Microwave
Potato chips
SEM
Ultrasound
Vacuum frying
DOI - identifier 10.1016/j.fbp.2018.02.001
Copyright notice © 2018 Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.
ISSN 0960-3085
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