Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying |
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| Authors: | Ya Su Weiming Zhang Chunquan Liu Bhesh Bhandari |
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| Affiliation: | 1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China;2. Nanjing Academy of Comprehensive Utilization of Wild Plants, Nanjing, Jiangsu, China;3. Institute of Farm Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, Jiangsu, China;4. School of Agriculture and Food Sciences, University of Queensland, Brisbane, QLD, Australia |
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| Abstract: | The effects of vacuum infrared radiation (VIR) pre-drying on the microwave-assisted vacuum frying (MVF) potato chips were investigated to study its possibility of decreasing the oil content of fried potato chips. The moisture evaporation, oil content, texture, color, surface temperature, shrinkage, and sensory analysis of fried products were evaluated. Results showed that the VIR pre-drying significantly reduced the oil content in MVF products, a decrease from 22.38 to 13.49?g oil/100?g dry solid. The application of VIR pre-drying accelerated the dehydration rate, and increased the mechanical breaking force measured with a texture analyzer with 20–30?min pre-drying. The VIR pre-drying resulted in an increase in the total color change and the shrinkage of MVF potato chips. The sensory analysis showed that the proper duration of VIR pre-drying would achieve a higher consumers’ acceptance. Comparing with the current industrial applications, vacuum frying, and atmospheric deep-fat frying, the combined VIR and MVF technology would be an alternative frying method for producing healthier fried products with less oil content and high quality. |
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| Keywords: | Microwave-assisted vacuum frying oil content potato chips Vacuum infrared radiation |
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