Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology

Su, Y, Zhang, M, Adhikari, B, Mujumdar, A and Zhang, W 2018, 'Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology', Innovative Food Science and Emerging Technologies, vol. 50, pp. 148-159.


Document type: Journal Article
Collection: Journal Articles

Title Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology
Author(s) Su, Y
Zhang, M
Adhikari, B
Mujumdar, A
Zhang, W
Year 2018
Journal name Innovative Food Science and Emerging Technologies
Volume number 50
Start page 148
End page 159
Total pages 12
Publisher Elsevier BV
Abstract he effectiveness of hybrid frying based on vacuum frying with application of ultrasound (USVF) and combined ultrasound and microwave (USMVF) enhancement was presented in this study. The ultrasound revealed significantly the vibration effect and the combination of ultrasound and microwave had a synergistic effect on the energy efficiency and quality attributes of vacuum fried potato chips, shortening the frying time by 36.4%54.5% and improving the effective moisture diffusivity by 60.5%144.5% with the ultrasound power levels ranged 300 W600 W. The USMVF process was found to consume about 34.9%48.3% less energy compared to that in VF. The oil uptake of vacuum fried potato chips was reduced by 27.4%32.3%, the texture (crispness) and the color was greatly improved, and the volume shrinkage and water activity were diminished by the combination of ultrasound and microwave. The moisture loss kinetics and quality parameters were also improved markedly when higher ultrasound power was used. The SEM revealed a more porous microstructure in USMVF samples. The vacuum frying technology that combines both ultrasound and microwave found to be much more effective technology in terms of energy efficiency and product quality. Industrial relevance: In recent years, the fruit-vegetable crisp produced by vacuum frying (VF) has been widely concerned due to natural color, superior sensory and nutritional quality. However, there are certain defects in the application of VF technology, such as backward heating method, low efficiency especially with low-temperature frying, relatively high oil uptake in products and the quality attributes of fried products need to be improved. One of the recommended methods to overcome the limitation of low-temperature dehydration is to utilize the synergistic effect of different energy, which providing the energy by a combination of several mechanisms, such as vacuum frying with microwave radiation, or with ultrasounds, which leads to a significant im
Subject Food Sciences not elsewhere classified
Keyword(s) Ultrasound
Microwave
Vacuum frying
Moisture loss rate
Energy efficiency
Quality
DOI - identifier 10.1016/j.ifset.2018.10.011
Copyright notice © 2018 Elsevier Ltd
ISSN 1466-8564
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