A novel vacuum frying technology of apple slices combined with ultrasound and microwave

Al Faruq, A, Zhang, M and Adhikari, B 2019, 'A novel vacuum frying technology of apple slices combined with ultrasound and microwave', Ultrasonics Sonochemistry, vol. 52, pp. 522-529.


Document type: Journal Article
Collection: Journal Articles

Title A novel vacuum frying technology of apple slices combined with ultrasound and microwave
Author(s) Al Faruq, A
Zhang, M
Adhikari, B
Year 2019
Journal name Ultrasonics Sonochemistry
Volume number 52
Start page 522
End page 529
Total pages 8
Publisher Elsevier B.V.
Abstract The aim of this work was to apply the ultrasound-assisted or ultrasound combined microwave vacuum frying (UMVF) technology in frying of foods to reduce frying time and improve color and crispness. Apple slices were used as model material for frying. Two microwave power levels (800 W and 1000 W) were used at fixed ultrasound power and frequency of 600 W and 28 kHz, respectively. Frying was carried out for 16 min. The effect of UMVF on residual moisture content, oil uptake, textural crispness and color parameters was measured and analyzed. The odor profile of the fried slices was measured and analyzed using electronic nose (E-nose). The application of UMVF technology significantly increased the moisture evaporation rate, shortened the frying time, increased the textural crispiness and produced more desirable yellow color compared to microwave vacuum frying (MVF) technology. The ultimate oil uptake in UMVF products was similar to that in MVF products. The UMVF produced less Maillard reaction products compared to MVF. Therefore, the UMVF technology is more effective than MVF and can be preferably used in frying foods.
Subject Physical Chemistry not elsewhere classified
Keyword(s) Apple slice
Color
Combined vacuum frying technology
Microwave
Texture
Ultrasound
DOI - identifier 10.1016/j.ultsonch.2018.12.033
Copyright notice © 2018 Elsevier B.V.
ISSN 1350-4177
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