Two-stage frying process for high-quality sweet-potato chips

The objective of this research was to prepare sweet potato chips (Ipomoea batatas L.) in three different thicknesses (0.75, 1.25 and 1.75 mm) using a combined oven drying and frying process at three different temperatures (60, 70 and 80 °C) and to evaluate its centesimal composition, water content and texture (rupture resistance). The water and ash contents increased as the thickness increased and the opposite effect was observed for the lipids that reduced with increasing thickness. For the absorption of fat and calories, the chips presented varied values that can be attributed to the fact that the chips did not undergo the process of exhaustion after the frying. The highest values of rupture resistance (RR) were observed for the chips of 1.75 mm and the absorption of fat and water content interfered directly in this resistance. The sweet potato chips with lower caloric value were those that had drying at 60 °C in the thicknesses of 0.75 and 1.75 mm, however the best sample were chips with 0.75 mm thickness by the drying treatment at 60 °C combined with frying, taking into account the values of water content, calories and fracture.

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Temperature-programmed nitridation of monodispersed VOx nanoparticles into nanocrystalline superconducting oxygen-doped vanadium nitride

New Journal of Chemistry ◽

10.1039/d1nj00244a ◽

2021 ◽

Author(s):

Khemchand Dewangan ◽

Dadan Singh ◽

Sandeep Kumar Singh Patel ◽

Kamlesh Kumar Shrivas

Keyword(s):

Thermal Decomposition ◽

Synthesis Process ◽

Vanadium Nitride ◽

High Quality ◽

Two Stage ◽

Stage Synthesis ◽

Temperature Programmed ◽

Superconducting Applications

A two-stage synthesis process was employed to prepare high-quality nanocrystalline vanadium nitride (VN) for superconducting applications. Firstly, monodispersed amorphous VOx nanoparticles were obtained via thermal-decomposition of vanadium (III) acetylacetonate [V(acac)3]...

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Penentuan Produk Agroindustri Unggulan di Kabupaten Sumedang

Jurnal Ekonomi Pertanian dan Agribisnis ◽

10.21776/ub.jepa.2021.005.03.21 ◽

2021 ◽

Vol 5 (3) ◽

pp. 840-851

Author(s):

Nurul Azhar ◽

◽

Roni Kastaman ◽

Anas Bunyamin

Keyword(s):

Sweet Potato ◽

Industrial Sector ◽

Potato Chips ◽

Anova Analysis ◽

Roasted Coffee ◽

Industrial Products ◽

Sweet Potatoes ◽

Coffee Ground ◽

Exponential Method ◽

Ground Coffee

The agricultural, forestry, and fisheries sectors and also the processing industry sectors in Sumedang Regency contributed the highest GDRP value in 2014-2018, so that Sumedang Regency has a potential in agro-industrial sector. This research aims to determined the priority of superior agro-industrial products and public assessment of superior agro-industrial products that have been determined in Sumedang Regency. This research used the Comparison of Exponential Method (MPE) and ANOVA analysis. The data analysis tools were Microsoft Excel and IBM SPSS Statistics 24 Software. The results of the MPE analysis showed that the priority of superior agro-industrial products in Sumedang Regency were ground coffee, roasted coffee, Cilembu roasted sweet potatoes, Cilembu sweet potato chips, red bako mole, opak ketan, white bako mole, Sumedang tofu, tempeh chips, and oncom Pasireungit. ANOVA analysis showed that there were differences of the superior agro-industrial products rank, that is Sumedang tofu, Cilembu roasted sweet potato, oncom Pasireungit, white bako mole, Cilembu sweet potato chips, tempeh chips, roasted coffee, ground coffee, red bako mole, and opak ketan.

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Effects of Initial Pore Diameter on the Oil Absorption Behavior of Potato Chips during Frying Process

Journal of Oleo Science ◽

10.5650/jos.ess15264 ◽

2016 ◽

Vol 65 (4) ◽

pp. 303-310 ◽

Cited By ~ 3

Author(s):

Jinwei Li ◽

Tingting Zhang ◽

Yuanfa Liu ◽

Liuping Fan

Keyword(s):

Pore Diameter ◽

Potato Chips ◽

Oil Absorption ◽

Frying Process

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Mechanochemical effect of ultrasound on sweet potato starch and its influence mechanism on the quality of octenyl succinic anhydride modified starch

Food Science and Technology International ◽

10.1177/1082013219883054 ◽

2019 ◽

Vol 26 (3) ◽

pp. 254-264

Author(s):

Yujie Zhang ◽

Lulu Chen ◽

Kexue Yu ◽

Yangyong Dai ◽

Lei Wang ◽

...

Keyword(s):

Sweet Potato ◽

Succinic Anhydride ◽

Potato Starch ◽

Modified Starch ◽

High Quality ◽

Mechanochemical Effect ◽

Influence Mechanism ◽

Octenyl Succinic Anhydride ◽

Sweet Potato Starch

The purpose of this study is to reveal the mechanism of preparing high quality modified starch by ultrasonic technology. In this paper, ultrasonic modified starch and octenyl succinic anhydride modified starch with low degree of substitution were prepared under ultrasonic conditions, using sweet potato starch as raw material. The effects of ultrasound on the structure and properties of native sweet potato starch were studied to see whether ultrasound could produce mechanochemical effect on starch. Then the mechanism of ultrasonic effect on quality of octenyl succinic anhydride modified starch was studied by mechanochemical effect. The results showed that after ultrasonic treatment for 1 min, the crystallinity decreased from 37.6 to 33.8% and reaction efficiency increased from 49.43 to 54.39%, while after ultrasonic treatments for 8 and 32–60 min had different changes. These changes showed that ultrasonic treatment produced significant mechanochemical effect on native sweet potato starch. Ultrasound significantly improved the quality of octenyl succinic anhydride modified starch, and its influence mechanism was revealed using the theory of mechanochemistry. This study provides a feasible method for the research of high quality modified starch and lays a theoretical foundation for expanding the application of ultrasound in various fields.

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