کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
4563388 1628524 2016 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips
ترجمه فارسی عنوان
استفاده از سرخ کردن خلاء با مایکروویو جدید برای کاهش جذب روغن و بهبود کیفیت چیپس سیب زمینی
کلمات کلیدی
سرخ کردن خلاء با مایکروویو، چیپس سیب زمینی، جذب روغن، بافت، رنگ
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


• Microwave-assisted frying (MVF) makes lower oil uptake in potato chips than VF.
• MVF improves the texture and color attributes of fried potato chips.
• The microwave power density and frying temperature affect the quality of products.
• The cellular structure and integrity of cell wall in chips was better preserved by MVF.

The objective of this study was to evaluate the ability of microwave-assisted frying (MVF) technology to reduce the oil uptake and improve quality attributes of fried potato chips. Potato chips were produced using MVF and vacuum frying (VF) technologies and the oil uptake, residual moisture content, microstructure, texture (crispness) and color attributes of chips were compared. The effects of microwave power density (12, 16 and 20 W/g), frying temperature (100, 110 and 120 °C) and vacuum degree (0.065, 0.075 and 0.085 MPa) in MVF were evaluated. Results showed that the oil uptake in MVF samples was significantly lower than VF samples, decreased from 39.14 to 29.35 g oil/100 g dry solid. The moisture evaporation rates were accelerated and the MVF produced crispier chips with better natural color. Higher microwave power densities resulted in faster water evaporation rates and lower breaking force. Higher frying temperature led to faster water evaporation, lower oil content and faster color change. Higher vacuum degree bring about faster water evaporation, lower oil content and less color change. Observation of microstructure showed that the cellular structure and integrity of cell wall in chips was better preserved by MVF.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Food Science and Technology - Volume 73, November 2016, Pages 490–497
نویسندگان
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