scholarly journals Effect of Vacuum Frying Conditions on Quality of French Fries and Frying Oil

2021 ◽  
Vol 68 (1) ◽  
pp. 25-36
Author(s):  
Esra Devseren ◽  
Dilara Okut ◽  
Mehmet Koç ◽  
Özgül Özdestan Ocak ◽  
Haluk Karataş ◽  
...  
Keyword(s):  
Oil Content ◽  
Oil Quality ◽  
Textural Properties ◽  
Frying Oil ◽  
French Fries ◽  
Frying Temperature ◽  
Vacuum Frying ◽  
Optimization Study ◽  
Frying Oil Quality

Vacuum frying conditions were investigated with respect to physical, chemical and sensorial properties of French fries and frying oil, besides determining the effect of frying conditions in terms of frying temperature and time. In order to determine the optimum frying conditions of the French fries optimization study was carried out according to Central Composite Rotatable Design. The results were evaluated to determine optimum vacuum frying conditions targeting minimum oil content, 30–45 N in range of hardness, minimum acrylamide content and maximum overall preference. The optimum vacuum frying condition was selected as 124.39 °C of frying temperature and 8.36 min of frying time for French fries. The French fries obtained at optimum conditions for vacuum frying preserved the desired color, textural properties and flavor and it has low oil content and reduced acrylamide formation. In addition, the frying oil quality was preserved with vacuum frying.

scholarly journals Effects of vacuum frying on the quality of king orange peel in manufacture of chocolate candy fillings

2021 ◽  
Vol 4 (2) ◽  
pp. 156
Author(s):  
Dinh Thi Hien ◽  
Hoang Thi Minh Nguyet
Keyword(s):  
Oil Quality ◽  
Orange Peel ◽  
Frying Oil ◽  
Orange Peels ◽  
Frying Process ◽  
Vacuum Frying ◽  
Light Color ◽  
Frying Oil Quality ◽  
By Products

Deep-fried orange peel applied vacuum-frying technique to extend its shelf life and to create crispy product that contains natural nutrients, especially looking for marketplace of the product and increasing the value of orange by-products. The effects of vacuum frying conditions on the quality of fried orange peel was evaluated to produce nutritional chocolate candy fillings that has good sensory values. Orange peel slices were fried under vacuum (20 in of Hg) using sunflower frying oil at various temperatures (80°C, 85°C, 90°C, 95°C and 100°C) for different amounts of time (5, 10, 15, 20, 25 and 30 min). After frying, the fried orange peel slices were centrifuged at 140 - 1000 × g for 4 min to remove the frying oil. Results of this study suggest that vacuum frying at 100°C for 30 min showed maximum shrinkage (48%) and 95% of carotenoids were lost. The hardness of fried orange peel increased during the frying process. Sensory evaluation showed maximum acceptability for fried orange peels at 90°C for 25 min. The TBARS indicated a high deterioration in the atmospheric frying oil quality. In contrast, the vacuum frying condition helped preserve the frying oil quality, while the light color of the product was maintained. The results supported the use of the vacuum frying process as a method for frying high quality king orange peel and conserving the quality of oil in the king orange peel.

scholarly journals Frying Oil Evaluation by a Portable Sensor Based on Dielectric Constant Measurement

Sensors ◽  
2019 ◽  
Vol 19 (24) ◽  
pp. 5375 ◽  
Author(s):  
Mei Liu ◽  
Xiangzheng Qin ◽  
Zhanghao Chen ◽  
Lei Tang ◽  
Brandon Borom ◽  
...  
Keyword(s):  
Oil Quality ◽  
Cost Effective ◽  
Capacitive Sensor ◽  
Frying Oil ◽  
Oil Degradation ◽  
Polar Materials ◽  
Dielectric Constant Measurement ◽  
Frying Oil Quality ◽  
Portable Sensor

A portable capacitive sensor was designed to assess frying oil degradation by measuring the changes in electrical capacitance. An interdigital electrode (IDE) was designed to be implemented as the testing probe (as IDEs are resistive to parasitic capacitance), together with an adjacent capacitive chip Pcap01 and a further microprocessor STM32, which were used as the data-processing elements. Experimental results demonstrated that viscosity could be a useful frying oil quality indicator, and also proved a preliminary correlation between IDE capacitance and oils’ total polar materials. This implies that IDE capacitance could be a suitable metric for conveniently assessing frying oil degradation. The designed capacitance sensor is light in weight, cost effective, and has excellent potential for simple, inexpensive, on-the-spot testing of the current quality of frying oil.

scholarly journals Effect of Vacuum Frying on Changes in Quality Attributes of Jackfruit (Artocarpus heterophyllus) Bulb Slices

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Tanushree Maity ◽  
A. S. Bawa ◽  
P. S. Raju
Keyword(s):  
Oil Content ◽  
Total Phenolics ◽  
Total Flavonoids ◽  
Breaking Force ◽  
Frying Temperature ◽  
Frying Time ◽  
Total Carotenoids ◽  
Vacuum Frying ◽  
Higher Temperature

The effect of frying temperatures and durations on the quality of vacuum fried jackfruit (JF) chips was evaluated. Moisture content and breaking force of JF chips decreased with increase in frying temperature and time during vacuum frying whereas the oil content increased. The frying time for JF chips was found to be 30, 25, and 20 minutes at 80, 90, and 100°C, respectively. JF chips fried at higher temperature resulted in maximum shrinkage (48%). The lightness in terms of hunterL*value decreased significantly (P<0.05) during frying. Sensory evaluation showed maximum acceptability for JF chips fried at 90°C for 25 min. Frying under vacuum at lower temperatures was found to retain bioactive compounds such as total phenolics, total flavonoids, and total carotenoids in JF chips. Almost 90% of carotenoids were lost from the samples after 30 min of frying at 100°C.

Retraction Note: Investigation of Frying Oil Quality Using VIS/NIR Hyperspectral Analysis

2012 ◽  
Vol 90 (1) ◽  
pp. 163-163
Author(s):  
Alireza Ashkmehr Yavari ◽  
M. Hamedi ◽  
S. Haghbin
Keyword(s):  
Oil Quality ◽  
Frying Oil ◽  
Frying Oil Quality

scholarly journals EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru)

2016 ◽  
Vol 6 (1) ◽  
pp. 1-7
Author(s):  
Reni Indria Putri ◽  
Budiyanto Budiyanto ◽  
Syafnil Syafnil
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Oil Quality ◽  
Dienoic Acid ◽  
Food Composition ◽  
Smoke Point ◽  
Quality Parameter ◽  
Frying Oil ◽  
Quality Changes ◽  
Frying Oil Quality

The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried. The objective of the study was to evaluate the quality changes of frying oil during continous frying of Sardinella lemuru. 12 consecutive batches of frying of lemuru fish were conducted. Frying oil quality changes after 2nd, 4th, 6th, 8th, 10th and 12th batch of frying were evaluated based on determination free fatty acids (FFA), conjugated dienoic acid (CDA), and the smoke point of the oil samples. The results showed that the more repetitions frying the higher levels of FFA and its CDA value while the value of the lower smoke point. Over 12 times in the frying oil quality parameter of FFA still under the limit was broken and starts to break down in the 23rd frying, but the parameters of the CDA value there is no obtained limit demage, while smoke point of the oil begins to break downin 12th frying.

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