Low oil content potato chips produced by infrared vacuum pre-drying and microwave-assisted vacuum frying

2017 ◽  
Vol 36 (3) ◽  
pp. 294-306 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Chunquan Liu ◽  
Bhesh Bhandari
Keyword(s):  
Oil Content ◽  
Potato Chips ◽  
Microwave Assisted ◽  
Vacuum Frying

scholarly journals Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

LWT ◽  
2016 ◽  
Vol 73 ◽  
pp. 490-497 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Benu Adhikari ◽  
Zaixing Yang
Keyword(s):  
Potato Chips ◽  
Oil Uptake ◽  
Microwave Assisted ◽  
Vacuum Frying

scholarly journals Kinetics of Moisture Loss and Oil Absorption of Pork Rinds during Deep-Fat, Microwave-Assisted and Vacuum Frying

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3025
Author(s):  
Hong-Ting Victor Lin ◽  
Der-Sheng Chan ◽  
Yu-Hsiang Huang ◽  
Wen-Chieh Sung
Keyword(s):  
Water Loss ◽  
Oil Content ◽  
Dry Weight ◽  
Fat Content ◽  
Moisture Loss ◽  
Order Kinetic ◽  
Oil Absorption ◽  
Deep Fat Frying ◽  
Microwave Assisted ◽  
Vacuum Frying

The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force, color, microstructure, water loss and oil absorption attributes of fried pork rinds were evaluated in this study. The fat content of microwave-assisted and vacuum-fried pork rinds was lower (24.2 g/100 g dry weight basis (db) and 17.1 g/100 g db, respectively) than that (35.6 g/100 g db) of traditional deep-fat frying. Non-uniform, holy and irregular surface microstructures were obtained by vacuum frying due to rapid mass transfer at low pressure. The first-order kinetic models of water loss and oil absorption of traditional and microwave-assisted frying of pork rinds were established. Microwave frying caused a faster moisture loss rate, shorter frying time and lower pork rind oil content, makes it an attractive substitute for traditional deep-fat frying.

Effect of Microwave-Assisted Vacuum Frying on the Quality of Potato Chips

2014 ◽  
Vol 32 (15) ◽  
pp. 1812-1819 ◽  
Author(s):  
Xiaojian Quan ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Benu Adhikari
Keyword(s):  
Potato Chips ◽  
Microwave Assisted ◽  
Vacuum Frying

Ultrasonic microwave-assisted vacuum frying technique as a novel frying method for potato chips at low frying temperature

2018 ◽  
Vol 108 ◽  
pp. 95-104 ◽  
Author(s):  
Ya Su ◽  
Min Zhang ◽  
Weiming Zhang ◽  
Chunquan Liu ◽  
Benu Adhikari
Keyword(s):  
Potato Chips ◽  
Frying Temperature ◽  
Microwave Assisted ◽  
Vacuum Frying

scholarly journals Comparison of Hexane and Petroleum Ether to Measure Surface Oil Content

2007 ◽  
Vol 90 (6) ◽  
pp. 1729-1730 ◽  
Author(s):  
Vinodini E Buck ◽  
Sheryl A Barringer
Keyword(s):  
Soybean Oil ◽  
Petroleum Ether ◽  
Oil Content ◽  
Potato Chips ◽  
Significant Difference ◽  
Spray Dried

Abstract Many studies have measured surface oil on potato chips and spray dried powders using either petroleum ether or hexane. This study compared the effectiveness of the 2 solvents using aluminum squares to ensure oil stays on the surface of the sample during the measurement. Aluminum squares were sprayed with soybean oil, and surface oil was measured immediately and after 1 day. Each of the 8 aluminum samples were individually dipped for 12 s in either hexane or petroleum ether. For immediately extracted samples, there was no significant difference in the amount of oil extracted using either hexane or petroleum ether. For 1-day-old samples, hexane extracted more oil than petroleum ether. Neither method extracted all of the surface oil.

Effect of pulsed electric field pretreatment on oil content of potato chips

LWT ◽  
2021 ◽  
Vol 135 ◽  
pp. 110198 ◽  
Author(s):  
Cheng Zhang ◽  
Wei Zhao ◽  
Wenxu Yan ◽  
Mingming Wang ◽  
Yanjun Tong ◽  
...  
Keyword(s):  
Electric Field ◽  
Oil Content ◽  
Pulsed Electric Field ◽  
Potato Chips
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