Modeling water loss and oil uptake during vacuum frying of pre-treated potato slices

Effect of a Novel Technology (Air and Vacuum Frying) on Sensory Evaluation and Acrylamide Generation in Fried Potato Chips

“…In this sense, many strategies have been proposed to reduce oil content in fried products such as low pressure [TRONCOSO and OEDRESCHI, 2009;DUEIK et al, 2010, BUTNARIU andCORADINI, 2012] , microwave application [NAGADI et al, 2009] , different pretreatments such as blanching, freezing [MOYANO and PEDRESCHI 2006] , predrying [DEBNATH et al, 2003] . However, these alternatives do not always mimic the sensory features of conventional fried products or the cost is higher than conventional frying processes.…”

Mass Transfer During Vacuum Frying of Eggplant Slices (Solanum melongena L.)

“…However, some authors reported that low temperature blanching (e. g. between 55°C and 70°C) prior to frying activates the enzyme pectinesterase and the resulting reactions decrease porosity and therefore reduce oil absorption [7].On the other hand, at higher frying temperatures, oil absorption is generally reduced, as the process is shorter and the formation of the improved crust acts as a physical barrier to oil penetration [7]. The oil absorption rate constants depended on the main process variables such as oil temperature, product type, applied pre-treatment, type frying, product with and oil type [10], [23]. IV.…”

“…Troncoso and Pedreschi [10] reported this parameter between 23.5 kJ mol -1 and 29.3 kJ mol -1 for potato slices. Being close to those reported in this study.Amiryousefiet al, [23] found that the activation energy obtained by the Arrhenius equation for effective diffusivity against moisture ranged from 38.84 kJ mol -1 to 51.07 kJ mol -1 in fried ostrich meat.High activation energies are typically found in materials with low moisture content due to a strong substrate-water interaction [10]. In other words, as the activation energy increases, the more difficult it will be to remove water from the food.…”

“…Table 1 shows the diffusion coefficients, numbers of biot, mass transfer coefficients and activation energies. D a and k c increased with temperature for both treatments, as did activation energy.Soorgi et al, [21] s -1 for frying meat plates.It is important to point out that vacuum frying could generate a significant hydrodynamic gradient that could affect the microstructure of the product, and consequently its physical-chemical and transport properties [10].Regarding activation energy, a range between 13.65 kJ mol -1 and 54.63 kJ mol -1 was presented by Adedejiet al, [22] for the diffusion of moisture in chicken nuggets. Troncoso and Pedreschi [10] reported this parameter between 23.5 kJ mol -1 and 29.3 kJ mol -1 for potato slices.…”

“…D a and k c increased with temperature for both treatments, as did activation energy.Soorgi et al, [21] s -1 for frying meat plates.It is important to point out that vacuum frying could generate a significant hydrodynamic gradient that could affect the microstructure of the product, and consequently its physical-chemical and transport properties [10].Regarding activation energy, a range between 13.65 kJ mol -1 and 54.63 kJ mol -1 was presented by Adedejiet al, [22] for the diffusion of moisture in chicken nuggets. Troncoso and Pedreschi [10] reported this parameter between 23.5 kJ mol -1 and 29.3 kJ mol -1 for potato slices. Being close to those reported in this study.Amiryousefiet al, [23] found that the activation energy obtained by the Arrhenius equation for effective diffusivity against moisture ranged from 38.84 kJ mol -1 to 51.07 kJ mol -1 in fried ostrich meat.High activation energies are typically found in materials with low moisture content due to a strong substrate-water interaction [10].…”