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Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel. [PDF]
J Food SciKutahneci E, Yalcin H.
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Reviewing the effects of vacuum frying on frying medium and fried foods properties
International Journal of Food Science & Technology, 2022Summary Vacuum frying (VF) is a process developed at a pressure lower than atmospheric pressure, in which lower temperatures are employed to remove moisture from the food and reduce the oil content in the final product. Diverse studies have been published for VF or assisted with microwave and ultrasound, facing the challenges of ...
María Elena Sosa‐Morales +4 more
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Drying Technology, 2005
Abstract Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with ...
Fan, L.-P., Zhang, M., Mujumdar, A.S.
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Abstract Vacuum frying is an alternative method to produce high quality vegetable or fruit chips. The effect of frying temperature and vacuum degree on moisture content, oil content, color, and texture of fried carrot chips were investigated. During the early stage of vacuum frying, the rate of moisture removal and oil absorption increased with ...
Fan, L.-P., Zhang, M., Mujumdar, A.S.
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EFFECT OF FRYING TEMPERATURE OF SWEET POTATO CHIPS ON VACUUM FRYING TYPE VACUUM PUMP
INTERNATIONAL JOURNAL ENGINEERING AND APPLIED TECHNOLOGY (IJEAT), 2019Food processing with cooking needs a special way to keep the content of the nutrition of the food. This research aimed to test the temperature Frying of sweet potato chips in vacuum frying (vacuum pump type). Therefore, research had been conducted using factorial randomized block design with one factor, i.e., frying temperature (75 °C, 85 °C, and 95 °C)
Dewi Sartika T +2 more
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Impact of vacuum frying on quality of potato crisps and frying oil
Food Chemistry, 2018This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C.
Beverly, Belkova +5 more
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Vacuum frying versus conventional frying – An overview*
European Journal of Lipid Science and Technology, 2014Deep‐fat frying of foods usually is carried out under atmospheric conditions at temperatures near 190°C. The problem that arises most often is excessive darkening or scorching of the product, even before the product is completely cooked. In addition, some of the oil decomposition products have been implicated in producing adverse health effects when ...
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Advances in vacuum frying: Recent developments and potential applications
Journal of Food Process Engineering, 2022AbstractVacuum frying has proven to be the most feasible technique to obtain safe and nutritious deep‐fried food without compromising its organoleptic and textural properties. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds.
Shaziya Manzoor +5 more
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BATCH VACUUM FRYING SYSTEM ANALYSIS FOR POTATO CHIPS
Journal of Food Process Engineering, 2011ABSTRACTVacuum frying is a process used to produce high‐quality fruits and vegetables. However, the final oil content (OC) of the vacuum chips holds a major concern for health and food safety. Therefore, more information is needed before a vacuum frying system can be designed effectively to produce lower OC snacks.Potato slices were fried at 120 and ...
AKHILESH PANDEY, ROSANA G. MOREIRA
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Food and Bioproducts Processing, 2018
Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination of ultrasound and microwave in the vacuum frying to shorten the frying time and improve the quality of products.
Ya Su +4 more
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Abstract The ultrasonic microwave-assisted vacuum frying (USMVF) was properly designed and tested as a novel frying technique for potato chips at low frying temperature in this work. The USMVF was carried out by the combination of ultrasound and microwave in the vacuum frying to shorten the frying time and improve the quality of products.
Ya Su +4 more
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Optimization of vacuum frying dehydration of carrot chips
2005 Tampa, FL July 17-20, 2005, 2005In this paper the effects of pretreatment and processing condition such as frying temperature, vacuum pressure and frying time were studied. Statistical analysis with Responses Surface Regression showed that moisture content, fat content and breaking force of carrot chips were significantly (PiU0.05) correlated with frying temperature, vacuum ...
null Zhang Min +2 more
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